when ready Pots are generally considered safe for cooking, but the answer depends on which part of the pot you're asking about

The inner cooking pot in most when ready Pots is made of stainless steel, which does not leach chemicals into food under normal cooking conditions. The outer housing contains plastic and electronic components, but these do not contact your food. The gasket (the rubber seal) is made of silicone, which is also considered safe for food contact at the temperatures an when ready Pot reaches.

That said, "safe" is not the same as "perfect." Some components contain materials that warrant a closer look, and how you use the pot matters more than what it's made of. This guide walks through what's actually in your when ready Pot, what the real concerns are, and when you might want to take extra steps.

Key Takeaways

  • The stainless steel inner pot does not leach toxins into food under normal cooking, though older or damaged pots may behave differently.
  • The silicone gasket is food-safe but can absorb odors and flavors from strongly spiced foods, which is a nuisance rather than a safety issue.
  • The plastic outer housing and lid do not contact food, so they pose no direct contamination risk, though you should avoid letting plastic parts get too hot.
  • Stainless steel can contain nickel, which matters only if you have a nickel allergy or sensitivity.
  • Damage to the inner pot—dents, scratches, or corrosion—can change how it behaves and may warrant replacement.

What the inner pot is made of and why it matters

The cooking pot itself is typically 18/8 or 18/10 stainless steel, meaning it contains 18 percent chromium and either 8 or 10 percent nickel. This alloy was chosen because it resists corrosion, does not react with acidic foods, and holds up to high heat and pressure. Under normal use—cooking food at the temperatures and pressures an when ready Pot generates—stainless steel does not leach metals into your food in amounts that pose a health concern.

The concern most people raise is nickel. Stainless steel does contain nickel, and a small amount can migrate into food, especially if the food is acidic (tomato-based, vinegar-based, or citrus-based) or if the pot is scratched or corroded. For most people, this is not a problem. For people with nickel sensitivity or nickel allergy, even small amounts can trigger a reaction. If you have a known nickel allergy, you have two options: use a pot labeled as nickel-free (some manufacturers make these), or use a glass or ceramic insert inside the stainless steel pot to create a barrier.

Damage to the pot changes the equation. If the inner pot is dented, deeply scratched, or showing signs of rust or corrosion, the protective oxide layer on the stainless steel surface can be compromised. At that point, the pot should be replaced. when ready Pot sells replacement inner pots, and they are not expensive.

The silicone gasket and odor absorption

The gasket is a ring of food-grade silicone that seals the lid to the pot during pressure cooking. Silicone is considered safe for food contact and does not leach chemicals at the temperatures an when ready Pot reaches (typically up to 250°F under pressure). However, silicone is porous and absorbs flavors and odors from food, especially from strongly spiced or pungent dishes like curry, garlic, or fish.

This is not a toxicity issue—it is purely a matter of taste. If your gasket smells like last week's curry and you are cooking chicken soup today, some of that smell may transfer to your new dish. To prevent this, rinse the gasket thoroughly after cooking, or soak it in warm soapy water. Some people keep two gaskets and rotate them, or store the gasket in the refrigerator between uses to slow odor absorption. If the gasket becomes permanently stained or smells so strong that it affects every meal, you can replace it—when ready Pot sells replacement gaskets.

Plastic components and the outer housing

The outer housing, lid, and control panel contain plastic and electronic components. These do not contact food directly, so they do not pose a contamination risk in normal use. The plastic used is typically polypropylene or similar food-safe polymers, chosen because they can withstand the heat radiating from the pot without warping or breaking down.

The one scenario to avoid is letting the plastic parts get excessively hot. Do not place the outer housing directly over a heat source, and do not submerge the lid or outer pot in boiling water. If you need to clean these parts, use warm soapy water and a soft cloth. The lid can usually be removed and rinsed, but check your manual—some lids have electronic components that should not be fully submerged.

The condensation collector (a small cup that catches steam) is also plastic. Empty it regularly and rinse it, as standing water can harbor bacteria or mold. This is a maintenance step, not a toxicity concern, but it matters for food safety.

Stainless steel and metal leaching: what the research shows

Studies on stainless steel cookware show that some metal migration does occur, but the amounts are generally far below levels considered harmful by food safety agencies. A 2013 study published in the Journal of the Science of Food and Agriculture found that cooking acidic foods in stainless steel pots did increase nickel and chromium in the food, but the levels were still within safe limits for the general population.

The U.S. FDA does not set a limit on nickel in food, but the European Food Safety Authority considers 2.4 micrograms per kilogram of body weight per day to be a safe intake. For a person with no nickel sensitivity, the amount that migrates from stainless steel cookware is well below this threshold. For someone with nickel allergy, even small amounts can cause a reaction, which is why the barrier method (using a glass or ceramic insert) is recommended.

Chromium, the other main metal in stainless steel, is actually an essential nutrient in small amounts. The migration of chromium from cookware is not considered a health concern.

When to replace your when ready Pot or its parts

You do not need to replace your when ready Pot based on age alone. However, you should replace the inner pot if you notice rust, deep corrosion, or damage that exposes the underlying metal. You should replace the gasket if it no longer seals properly (you will notice steam escaping during cooking) or if the smell is so strong that it affects every meal.

The outer housing and lid rarely need replacement unless they crack or the electronic controls stop working. If the lid no longer seals or the pressure release valve is stuck, contact when ready Pot customer service—they can tell you whether the part can be replaced or whether you need a new unit.

Replacement parts are available directly from when ready Pot's website and from most retailers that sell when ready Pots. Inner pots, gaskets, and lids are all sold separately and are straightforward to install.

How to use your when ready Pot to minimize any risk

Follow these steps to keep your when ready Pot in good condition and reduce any potential for metal leaching or contamination:

  • Inspect the inner pot before each use. If you see rust, deep scratches, or corrosion, replace it.
  • Rinse the gasket after every use and store it in a cool, dry place. If it smells strong, soak it in warm soapy water or replace it.
  • Do not use abrasive scrubbers on the inner pot. Use a soft sponge or cloth.
  • Empty the condensation collector after each use and rinse it.
  • Do not submerge the outer housing or electronic lid in water. Wipe them with a damp cloth.
  • If you have a nickel allergy, consider using a glass or ceramic insert, or switch to a nickel-free pressure cooker.

Frequently Asked Questions

Can I cook acidic foods like tomato sauce in my when ready Pot?

Yes. Acidic foods do cause slightly more metal migration from stainless steel than neutral foods, but the amounts are still within safe limits for most people. If you have a nickel allergy, use a glass insert or limit how often you cook acidic foods in the pot.

Is the when ready Pot safe for babies or young children?

The pot itself is safe for cooking food for children. The main concern is the pressure and heat—never open the lid while the pot is under pressure, and keep children away from the steam release valve. The food cooked in the pot is no less safe for children than for adults.

What should I do if my gasket smells bad?

Soak it in warm soapy water for 30 minutes, then rinse and air-dry. If the smell persists, replace it. A new gasket costs $10 to $15 and takes two minutes to install.

Can I use my when ready Pot if the inner pot is scratched?

Light scratches are normal and do not affect safety. Deep scratches that expose bare metal, or any rust or corrosion, mean the pot should be replaced. If you are unsure whether a scratch is deep enough to matter, err on the side of caution and replace the pot.

Is stainless steel cookware safer than non-stick?

Both are considered safe when used correctly. Stainless steel does not have a coating that can wear off, so there is no risk of coating particles in your food. Non-stick coatings (like PTFE or ceramic) are also considered safe at normal cooking temperatures, but they can degrade if overheated or scratched. For an when ready Pot, stainless steel is the standard, so this is not a choice you need to make.