You can stand on that stove to no ill effect.
As for the lubricant on the sealing surface I use good old fashioned hog lard or mineral oil.
One word of caution with these newer canners and something that perplexes me to no end.
They only have one way to see if the thing is under pressure that is the gauge and/or the vent.
By all means dont trust them and stick a wire or something in the vent hole if there is any question at all about pressure before you start to loosen the lugs.
The odds are in your favor that both or one wont be stopped up but I personally want to be 200% sure there is no pressure.
In a 14 inch diameter lid there are about 154 square inches of surface area.
Multiply that times 10 pounds pressure per square inch and you have 1,540 pounds of force pushing on that lid.
Even if it is cold I check I treat them like a gun, they are always loaded.
I knock mine loose with a hammer and large round dowel.