HAWKINS Pressure Cooker, 3 L, Stainless Steel

I got this pressure cooker because pressure cooking improves food quality in seeds and grains by making the toxic proteins in these foods called lectins much easier to digest and therefor much less toxic to the digestive system. I looked at a lot of different types of pressure cookers including the electric ones. I choose this one over an electric pressure cooker because it can be used even if the power goes out. That can be an issue where I live. I like that this cooker is made by a company that has been making pressure cookers for many years, and does not ship the work away to China, but continues to make the pressure cookers it sells in it’s own facilities in India as it has always done. The design of this cooker is quite unique, and it is intended by the manufacturers to last for a long time. Also, the manufacturer supplies spare parts if they are needed. This is definitely a good sign!
The cooker comes with lots of instructions. It is important to follow them, pressure cookers are dangerous. I like the safety features that this one provides. I feel as though the cooker could not actually explode as some kinds can do if they run dry (they could at least, when I was a kid). There is a safety on this one that will have to be replaced if you ever get the cooker over pressure. So, it would be a big hassle if you ever did force it into action, but at least it will be safe. so, I think it is better just to read the instructions and treat this item with the respect that a pressure cooker deserves. When i was a kid we always used one, it was a big heavy aluminum item that I am sure most people my age will recall. I never though about using a pressure cooker after learning about the dangers of aluminum in your body. I didn’t know anyone was making stainless steel cookers. That is one of the reasons I bought this particular model — it is all stainless steel – so you will know that your food is not contaminated by aluminum. The only draw back of this particular model is the fact that you can not plunge it into cold water when cooking is over to bring down the pressure. This is because the base is made from 3 layers of different metal ( a thick heavy base of aluminum is sandwiched between the innermost and outermost layer of stainless steel) . Plunging the pot into cold water to hasten the pressure drop would put too much stress on the dis-similar metals and would result in damage to the base. Also, I am afraid that it would be unwise to apply too, too much heat to the cooker when bringing it up to pressure, lest this also should lead to stress on the cooker’s base. So, I heat the cooker at slightly below full flame on my gas stove. It heats up very quickly anyways. so that isn’t a problem. When cooking is done I let the pot sit for a few minutes, off of the cooking ring, and if I am in a hurry I let some steam out by lifting the weight with a fork. Mostly, it is not an issue. When cooking is done, usually not everything is finished in the kitchen. so, I really don’t mind that you can’t hurry the cooling off as much as you might if you could use cold water.
It takes a little while to become familiar with the way the cooker responds to your own particular stove, so you have to pay good attention to it when first using it. And, since it is a pressure cooker, and therefor inherently dangerous, you can never leave it alone anyways (you really should not) lest it run dry – that is when things get very dangerous – but maybe not in this case with the meltable safety valve. I’m not clear on this point. But, like I said before, if you put this pressure cooker under the type of conditions that will cause the safety valve to melt, you will have to replace that part, and it will be a hassle, so that is one reason, at least to keep a good eye on your pressure cooker when it is being used.
I would recommend this pressure cooker to anyone. I really like it, and have enjoyed using it immensely. Unfortunately this pot does not come with inner containers as the next size up does (8 liters?) I have the 6 liter model. However, I happen to have a small stainless pot that fits inside just right, so when I cook up a smaller amount of rice or oatmeal I put the grain in the small pot with the required water to cook it properly, place this small pot on the steaming rack that comes with the pressure cooker and then add the necessary water to provide the pressure cooker’s steam to the bottom of the pot. This works perfectly and makes fabulous grains and beans and porridge. If you were cooking for more than one or two people I think I would recommend getting a larger size pot than the 6 liter size. Over all I am extremely pleased with this pressure cooker.

That is great

I was looking for a small pressure cooker, this is perfect. Quick and easy to use, it could do with better instructions on how to use, or just instructions. It cooks everything perfectly

I discovered Hawkins brand while travelling to India, and I don’t look back. I’ve recently got this one as it’s the optimum size for my needs now, and what can I say, Hawkins is Hawkins- one of the oldest and biggest manufacturers in India not without a reason. I can’t talk about their other products (futura, contura) as to me stainless steel is the best choice for pressure cooker and the only one I use.

What I like most about indian stainless steel pressure cookers are:

1- they last; Indian people are very frugal and resourceful and quality and durability is highly important. If product doesn’t deliver, no one buys it and business is over…

along with that goes point No 2- spare/repair parts are standard and easy to get, cheap (usually under $5) and can be effortlessly replaced. Even plastic handle if melted by fire on gas range, can be unscrewed and replaced!

3. best of all, the pot literally signalize when the food is ready by count of the whistles.
To simplify the rule on average (not iron rule, but something to get one started): fresh vegetables (1 whistle and turn it off); small dry grain after being dipped in water for hours like lentils or pea (same as veg), big dry grains like chickpeas, beans after being soaked in water (2-3 whistles), meat (3-5 whistles). Now generally speaking, depending on desired consistency of prepared food after required count of whistles, one gets:
mushy: pot stays closed till pressure goes away by itself;
more hard- open immediately (level anything under the pressure cap and let pressure go completely even if it lasts full 1 min- don’t touch with hand as steam will blow in all directions).

To make it work, one also needs to know which size of cooker will actually fit the needs as overfilling it, will result in small disaster- juices together with steam will burst through the pressure cap as well as top lid, spreading and staining everything around, not mentioning that this will also effect the pressure cap and block the inner valve. Filling not more than HALF of the pot regardless of its size, is the optimal and safe approach to build up good pressure, great taste and avoid mess or need for spare parts.

Pot is very sturdy, easy to clean, locks securely and dishes are simply delish and juicy ( make sure that the rubber is all over down the lid and once closed, hidden under the rim completely and not visible; while cooking steam should not go through any other part of cooker, but the “whistle”).

Nice addition to this buy is simple indian cookbook, ready to get you hooked on “deshi food” 🙂

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*FPN:

^ size ca: 8″W (16″ with hand) x 8″H,

^^ weight: 6lbs,

^^^ dishwasher safe (I wash rubber and pressure cap in hand),

^^^^ works on all ranges: gas, induction, electric and ceramic,

^^^^^ material: stainless steel 18Cr-8Ni

^^^^^^ made in India.