4 Litre Pressure Cooker, Stainless Steel Inner Lid Cooker, Induction Cooker, Silver (Hss40), 4 Liter

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.

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" :) ~~~ *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.

Hawkins! Oh how I adore thee! Apart from being Lyrical, this brand has stood the test of time. My mother in India has been using it since the last 38 years with no complaints (apart from the usual wear and tear) , so it did not require much thinking to get a small one for my house. This cooker is apt to cook for 2 people comfortably. We cook everything ranging from (Indian food) lentils, poultry to vegetables, rice .American (Mashed potatoes, steamed corn, steam green beans, stews and porridge) It not only saves time but has been good for our gas bills. Being a graduate student the last thing that hits my mind is 'cooking' so after a long day some spice some lentils ,grains and enough water , a whistle and voila food (for existence) The Aluminum body is strong and sturdy and the surface heats up evenly. One must realize that using a cooker initially just needs some practice. The amount of water used should be kept in mind as it determines the cooking of the food inside the cooker. Don't be scared of the hissing whistle ( my American room mate was part petrified and part concerned ), but it did transport me to my childhood where the kitchen had almost 3 cooker hissing simultaneously The packaging was very good (properly cushioned with bubble wrap) to avoid damage, and it came on the indicated date. The cooker comes with an instruction booklet that one can just glance through as they are simple to be followed. It's an investment that can last you a long time if taken proper care. It can also be reliable piece if you have a penchant to collect unique and interesting cookware Happy cooking.

This unit is priced high. Without any other brands that can compete in the stainless steel 15 PSI category there is no other choice. I own the 2 liter model. It works on induction ranges according to the manual. I don't use one. I use gas. I wanted something to cook individual meals. It works fine for that but I'm not perfect at using it yet. Beans come out as expected and that is what I need. I like to make one pot meals so when I add rice to the mixture after the beans are done I haven't quite gotten the time right. I'm still overcooking the rice. In time I'll get it. One thing I don't like about this cooker is that the small ones can't be used on high heat. The manual says not to go higher than medium for the 2 liter and smaller units. This means it takes longer for it to be pressurized. Another thing is that some moisture and steam escape from the pressure release tube. The weight is attached to the top of that tube. The tube goes from the inside of the pot and is attached by a nut on the top of the lid but no nut on the inside of the lid. Where the handle makes contact with the center of the lid steam and liquid leak out. I can't make this tighter. This is not due to over filling. It is just a place where pressure leaks out a bit. I only expect pressure to escape through the tube when it is enough to lift the weight. I wanted to use this pressure cooker to save energy. At home it doesn't matter much because I've got an infinite amount of fuel coming through the gas pipeline. On camping trips using fuel efficiently is important. Pressure cookers need less energy to completely cook meals than conventional pots. At home I start the pot on medium as instructed. As soon as the pressure is released for the first time (which takes about 12 minutes with just over half of it full of liquid and food) I just put the burner dial to low and let it finish. I don't need to watch it to be sure the little weight continues to sway as I did with a different brand. When the time is up I turn off the burner. Sometimes I let it sit to naturally release the pressure and at other times I release the pressure by lifting the weight using a fork. It depends on the food cooking requirements. I have not owned this unit very long. I don't use it daily. I do use it regularly. So far it is meeting my expectations as a one pot meal tool. If you like pressure cookers and don't want to be forced to use a huge one, then I recommend this stainless steel 2 liter 15 psi pressure cooker. 2021 It still works. I have mastered it. For perfect rice without using oil, use one cup of rice, two cups of water, spices, and whatever else you want. Add a tiny bit more water to account for the other things added. Heat it until the pressure weight pops up. Then turn off the heat and let it sit for thirty minutes. your rice will be fully cooked. If you use too much water the rice will be sticky. Some oil could be used if that is your preference. This works for electric or gas stoves. I haven't used it on an induction stove.

Stay away from this crap of a cooker. Either the lid has problem or the cooker itself. The issue is with pressure leaking from the side of the lid and hence not cooking the food. Tried replacing the ring and adjusting but it just doesn’t work. You will get lucky once in a while but that’s not what anyone would expect from the purchase. Another problem is no presence of Hawkins in USA, so I see no point reaching out to them. Amazon just plainly denied help after you passed the 30 day purchase mark.

I owned all the different types of pressure cookers in my life. This brand is by far the best. I first purchased the 1.5 L then added the 2.5 L and now the eight liter. They are heavier because they’re double walled, they heat up quick and go to steam faster reducing your cooking time. Once you get used to putting the cover on and off, it’s a breeze. Definitely a quality product and worth the extra money.

I'm fairly new to Pressure Cooking, but enjoying it immensely for the speed, low energy consumption, and thoroughness of cooking. I'm a vegetarian, so it is very useful for cooking beans especially, although I've used it for grains as well. My first pressure cooker, also purchased from Amazon, was a Presto 6 Quart, which I'm very pleased with. It had a rocker-type top that swayed back and forth as the food cooked, giving off a regular hissing rhythm. However, as a single person, a 6 quart cooker was sometimes overkill, so I thought I would also purchase a smaller pot for single meals. I picked this Hawkins model because I wanted stainless steel. I'm impressed with the design. The slip-in top lid makes it impossible to accidentally remove while there is still pressure in the pot. The safety release valve is under the handle bar, so anything escaping from there will not shoot into the air. The curved rim around the pot keeps food in when you are cooking without the lid. So all-in-all, full marks on the design. What threw me when I first tried it, was that I was expecting it to act like the Presto. I knew nothing about "whistling" pressure cookers, nor did the manual explain it. So I put my first meal in the pot, brought the temperature up, and then suddenly the little weight shot up and steam came blasting out in four directions for about 5 seconds! My first thought was that the heat was too high, so I promptly lowered it. This did not help though, as it repeated the process some minutes later. I expected the weight to rock back and forth like the Presto, but it didn't do too much of that. Every time the steam blasted out, I thought, "oh great...there goes my pressure, now how much longer will it have to cook over the original time?!" But after reading some comments here, and then looking up "Whistling" pressure cookers on Miss Vickies website, I realized that these are designed to do this. In fact, apparently some East Indian cookbooks actually specify how many "whistles" you are to cook an item for. So, for example, "Lentils? Cook them for 3 whistles." (I'm not sure that's correct, I'm just making it up for an example). You can read more about this at: missvickie.com (slash) library (slash) whistling.htm (sorry about that...Amazon wipes out web addresses from comments). So since I found that out, I'm more relaxed with this pot. It does cook well, you just have to be ready for the steam whistle blast about every 3 minutes!

If you cook for yourself, this is the cooker you are looking for. Idem if you are looking for a sturdy PC to take on camping trips (given the handle, it should be used over a propane/butane heat source). The unit is made of stainless steel, including the insert. The handle is made of sturdy plastic (reminding me of those older bakelite handles). Everything is replaceable on this cooker (cf. detailed spare parts section in the excellent manual/cookbook). Some will argue that PCs that small are simply too small and you should move up to 3l+. If you're strictly cooking for yourself, I disagree. Single-serving meals are cooked in no time, and the smaller PC builds the pressure up very quickly. You can have perfect oatmeal prepared in minutes for instance. Try pressure-cooked oatmeal if you haven't yet: it's not the boiled or - gasp - microwaved stuff. It's lighter and creamier: ¼ cup of oatmeal, fill the rest of the cup measure with water, add brown sugar/cinnamon (...) close up the unit, let the air escape and when steam whistles out, put on the regulator weight and turn off the heat. Let sit a minute, after which the pressure has dropped down and the PC can be opened. Done. Unless you drink soluble coffee, your oatmeal will be ready in about the same time it takes to prepare your coffee. Don't drink soluble coffee, life is too short. The Hawkins will let out bursts of steam. I prefer this type of pressure regulation over the ongoing rocker racket, even if the rocker cadence is a good indicator of pressure levels. This said, repetitive, loud bursts are good indicators of higher pressure levels too (and have that cool 18-wheeler pneumatic overflow effect everyone loves). Lower the heat and the unit is silent. Another thing to keep in mind: maintain a grip on the handle when unlatching the lid or it will fall into the food. Back in the 80's I purchased the smallest Fissler they had, with an interesting dial-valve to regulate the pressure. You had to clean and oil the valve mechanism regularly or it would stick and let out bursts of steam rather than simply whistle out the excess. The gasket is now brittle and rather than track down a replacement, I decided to give the Hawkins a try. Glad I did.

I tried pressure cooker for the first time and I liked it so much it recommended to others

Perfect, nothing to add. Very strong, efficient, must have in the kitchen.

Good quality

Hawkins makes really solid, well-built pressure cookers. I like that the small ones have a solid handle on one side and no other handles or attachments. You don't have to work hard to position the pot so extra plastic won't melt. They're also pretty compact and, I think, good to take camping. They're very safe if you don't ignore them. You have to accept their design feature. The lid is oval so you can tip it into the pot at ninety degrees and then rotate it to block the hole. It traps the lid under the brim of the pot. This is a really good seal. The downside is that your pot has a ridge all the way around the top so pouring and spooning from the cooker is a little more complicated. I never worry about getting parts - they're all available. I fully expect this will outlast me. You can't say that about everything.

Received defective product and very disappointing about their response. It takes long time without any answers. So far haven't heard anything after reporting. Had lot of expectations from Amazon delivery but they haven't met those. Disappointing !!!