Aluminium 5 Litre Classic Pressure Cooker, Best Inner Lid Cooker, Silver (Cl50)

Good product good result

wonderful pressure pot! I've used a few and this one is easiest to seal and I've had no problems at all. Delivery was fast and arrived in great condition

Love the cooker came on time. It works very good, reasonable price

I don't recommend buying it. I almost had a heart attack because of this pressure cooker. I went to use it and when it builds pressure, the pressure valve also rises, releasing air. This happens constantly, every second. Because of this, cooking takes a very long time due to the pressure cooker constantly releasing pressure. Besides, it makes a mess on the stove when the air escapes. Unfortunately I don’t have the box to return because

This is a small cooker which is perfect for my family of 3. The pressure cooking has become easier with this one. Closing the lid and cleaning it around its handle can be little tricky. Do not exceed the quantity of food ( mentioned in user guide) otherwise the liquid tends to come out of whistle which can get very messy. Overall it’s a good cooker very well in the budget and is of a very good quality. So far the washer is good and I am hoping it will not become loose too quickly. Definitely a yes!!!

LA COMPRE PARA MI HIJA Y QUEDO Y ESTA MUY SATISFECHA CON LA OLLA. SE LAS RECOMIENDO..... IDEAL PARA FAMILIAS PEQUENAS . MAGNIFICO PERFORMANCE Y RELACION CALIDAD PRECIO.

I am very happy with this pressure cooker! Soaked peas/beans cook within 2 to 3 minutes after pressure builds. I've done red kidney beans (regular and small), chick peas, black beans, yellow split peas, and field peas (which are really beans). All dry. Soak peas/beans overnight with a pinch of baking soda. Put beans in cooker with the soaking water. The amount of water depends on how you're going to prepare the beans after pressure cooking. Fill to no more than halfway if the peas tend to foam (like split peas); up to two thirds with others like kidney beans. Put the lid on without the valve/weight. When it starts to boil (vapor and steam should be coming out of the center vent only and not around the edges. **If steam/vapor is coming out around the edges, turn flame off, remove cover, check that the seal is properly seated, and replace the cover.** Put the weight on, reduce flame to low (not as low as simmer) and set a timer (I use 1 and 1/2 minutes for small peas and 2 and 1/2 mins for larger ones like chick peas.) When the time is up, turn off flame and leave the cooker on the hot burner to cool down on its own. The beans will continue to cook. By the time it's cool enough to remove the weight and the cover, the beans are fully cooked. For the small cooker I have, that's about 12 minutes with a flame on. I've also cooked smoked pork neck bones in 20 mins vs the 40 mins and more that I saw in some recipes. I've seen at least one review complaining about having to stick the cover down into the cooker to open and cover it. With a few tries, I've managed to get it in at a minimal angle (see video. Sorry about the poor quality, I was recording with one hand and manipulating the cover with the other).

Not easy to put lid on. It works ok overall