Diagnosis
The odd smell is completely normal for a first-use Barton or similar aluminum pressure cooker. It's caused by the burning-off of protective oils, lubricants, or other non-toxic residues applied during manufacturing to preserve the metal and seals during storage and shipping.
How to Fix It
Perform an initial "burn-off" or seasoning cycle before cooking food.
- Lightly coat the main lid seal (the silicone ring) and the metal rim of the pot body with a neutral cooking oil.
- Place the inner pot inside the cooker and add plain water until it's about half full.
- Assemble the lid securely, ensuring the pressure release valve is set to the sealing position.
- Heat the cooker on high. Once it reaches pressure, the regulator weight will begin to exhaust a steady stream of steam.
- Let it vent steam for 10-15 minutes, then turn off the heat and allow the cooker to depressurize and cool completely naturally.
- Disassemble, wash all parts (lid, pot, seal) with warm soapy water, rinse, and dry thoroughly.
If That Didn't Work
If a faint smell persists after the first burn-off and cleaning, repeat the process one more time using only water (no extra oil). Ensure you are washing the removable silicone sealing ring separately and thoroughly, as it can trap odors. For lingering smells on the ring, soak it in a vinegar-water solution or bake it (without the lid) in an oven at 250°F for about 20 minutes.
Heads Up
Never use the pressure cooker for food without performing this initial burn-off. The odors and residues, while non-toxic, will impart unpleasant flavors to your first meal. Always ensure the cooker is completely cool and depressurized before opening the lid.