Pressure Cooker 6l - Classic High Dome Pressure Cooker with Heat Resistant Locking Safety Handle, Grey

Does the job, I have used it 5x now and it has been excellent! You always need to ensure you have enough water for the pressure to build up once pressure has built up the little valve pops up start timing from then eg: 20mins for meat, when you want to open it up ensure the valce safety has gone back down! I have had zero problems so far and its doing what its supposed to do! No leakages, noise level increases if the flame is too high so you need to reduce the flame level if that happens, easy to clean. Quality of the pressure cooker is okay not like my mums old one but its okay for 2 of us! Highly recommended for the price.. People need to read the instructions as the reviews before purchasing put me off a little, you're obviously doing something wrong lol

Perfect for large meals

Good and fast, but getting scratched up very easily.

This is not my first pressure cooker, however, it has many benefits compared to some others you can buy: 1. It is a lot lighter than stainless steel - this is quite significant, though of course if it is filled up to its limit the difference is obviously not as great. 2. Most pressure cooker recipe books assume a high pressure of 15 psi, a lot of the domestic cookers available that I have come across these days, only achieve 12 psi, needing about 20% additional cooking time. 3. Pressure is achieved by the old fashioned weight system, you do not have to keep an eye on coloured bands, it is either up to pressure or it isn't - simple. 4. It comes with a simple bent wire trivet - not as good as my granny used to have but it does the job and the perforated steamer with dividers is actually quite good. 5. The instruction book is also quite good and includes hints, useful info and some recipes that is enough to get you going and allow you to convert your favourite stews etc., to pressure cooking - it does far more than stews, but I found that they are good to start with. 6. The pressure regulation sytem is far less fragile than on some other inexpensive pressure cookers. 7. It is a fraction of the cost of most stainless steel cookers, and will cook at least as well if not better than most. The downsides: 1. It is aluminium which is easier to damage than steel, putting away leaving water in the base will cause pitting for instance, avoided by drying it. 2. It may stain - but this can be cleaned off. 3. It has to be hand washed. 4. There is no pressure quick release, you use the cold water method. There may be other pros & cons, but these stick out. I also have WMF stainless steel cookers which I also recommend, but are far more expensive and heavy, but the base and lid minus the handle are dishwasher safe. Both designs do the job - what more can you ask.

I wanted one to cook rice and veggies and this fits the bill perfectly. I have had this for 6 months now and it works fine. Because it is a bit heavy, which it has to be if its going to steam cook for you, it takes some effort to clean. You just need to have about 250ml water inside the vessesl and allow it to cook under pressure for 25-30mins and then let it cool down for another 15 mins, then your rice, dal and vaggies are cooked to perfection. Of course you will need those extra pans to put your rice, veggies etc., but if only rice you don't need separate pan, you can directly cook in the cooker. Allow 3/4 whistles for soft white rice and dal cooking and do not remove the lid immediately after switching off the stove, it has to cool down for 20mins because it is still cooking even after you switch off for sometime.

Overall well constructed (although the main body IS much lighter weight wise than earlier models and I did have to tighten up the screws holding the handles to the main aluminium body)and easy to use. However - One annoying difference from the earlier model I had for years is that the trivet is now only a "V" shaped piece of strong wire instead of the old flat circular trivet designed to sit raised off the base of the main body. I think this is a retrograde step from Prestige, and I'm sure I am not alone in thinking this. This is why I have only given the item 4 stars instead of 5. Pressure is achieved by the old fashioned straightforward weight system. However in the older version of this pressure cooker one had to wait for the steam to come through the centre hole before putting on the weights, and then one would have a good old fashioned gentle hissing/"bubbling" sound proclaiming it was up to/maintaining pressure.In this current model the weights have to go on straightaway before pressure is achieved, and it isn't always clear if the required pressure has been achieved. The instruction "book" is rather mediocre and cheap looking but does include hints, useful info and some recipes that are enough to get you going. Note - Remember to only clean the main body with hot soapy water, and the inside of the main body will remain clean and untarnished.... do not scour as this will cause pitting of the aluminium.

Waste of money, the whistle doesn't work properly. And it allows steam flow outside continuously. Completely faulty product.

When used for the first time there were ‘black bits” floating around. Second time used was a different matter as the food was cooked perfectly.

Ordered one and got an open package with a clearly used produkt inside. The screws on the lid were loosened before and are crooked now. Lid cannot be closed properly on the pot. What a joke.

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