Hawkins Futura 7 Litre Pressure Cooker, Jumbo Design Pan Cooker, Hard Anodised Inner Lid Pressure Cooker, Black (FP7J)

This pressure cooker is perfection. The lid is the only annoying bit, but it looks so darned good in my kitchen that I can't really complain.The bottom is heavy duty. This means that when I cook something in there, it's not going to burn to the bottom in this horrible glue-like layer of burning and horrible that happens in cheaper pressure cookers. Also, because it's got such a heavy pot situation going on throughout the pot, it holds heat very well, and gets hot good and quickly. When I make split peas, or other sticking-prone things in here, I have absolutely no problems at all.When making brown rice, split peas, or other things that tend to foam up a lot: fill the cooker no more than half full (including water!). If you think that 7 litres is too big for you, consider this: the lid needs a bit of wiggle room to get in and out. You're not going to be able to fill it more than 1/2 the way full (INCLUDING WATER) when it's a foamy thing (like beans, or rice; which means that when making those things, the total volume cannot exceed 3.5 litres, which isn't really that much, because 500 grams of beans needs around 1 1/2 litres of water, so when you add that volume along with the volume of the beans, you're working with a razor-thin margin here).Furthermore, if you're a single person, like me, you can cook more than one thing at a time. Go to the Chinese store, Indian store, or Dollar store and pick up those cheap stainless steel bowls that will fit into your cooker. Throw the included trivet down onto the bottom. Then, add your long-cooking ingredient (like beans), and your shorter cooking ingredient (like rice) into the bowl. Add water for the rice, add water for the beans, slam the lid on, and let it all cook at once. Top to tail, you'll spend like 20 minutes or so to get the thing up to pressure, cooked, and quick-cooled. While the pressure cooker is going, you just sautee off some spices, garlic, onions, whatever, and have it ready for your food. Dinner in 20 minutes, and you didn't have to use tinned beans.I do use this for small quantities, and it works just fine. I use it for large quantities, and it works just fine. The point is that this pressure cooker is the best I've used in my life, even amongst Hawkins pressure cookers. My mother always owned Hawkins or Presto. I've used this model on both gas and electric with excellent results. The others can't quite make that same claim. This is worth every penny.

I have had a number of pressure cookers over the years. All were disappointing in some way. My last cooker, a fagor duo, was rendered usless over a year ago when the $12 pressure valve cracked. Fagor for whatever reason has none in stock and apparently doesnt care to produce any. The Hawkins is my replacement and I was surprised by its quality. Nobody produces this kind of high quality anymore. Would buy again in a heartbeat. Would recommend to anybody that can read instructions. There isn't a single negative complaint in these product reviews that couldn't be resolved easily by reading the instructions first. Including the lid, that for some reason challenges people, which is mindboggling since it goes on and off slick as a whistle. My 4 yr grandson likes do it just for sport. He thinks it works like magic. I think it is ultra safe. This pressure cooker is a no-brainer to operate. Plus it is super easy to clean.

i was a little nervous about this, but it really is full proof. had great tender meat with little practice under my belt.

Liked it and second time that I have purchased

This products is not worth purchasing at 5.0+ liter cooker. I loved my 2.0 liter version, but it's a bit too small, so I bought a 7.0 liter. That version will not keep a sustained steam. I have an electric cooker with heat from 0 to 10. At 10, it boils water but to keep it with a sustained steam-like pressure, I have to keep the 7.0 liter cooker at 7.5 heat while the 2.0 liter was good at cooking food at lower heats like 3 or 4 heat.So in order for me to maintain a constant whistle, at 7.5 heat, I have to gently poke the whistle part to help keep it whistling, because otherwise I hear a constant hiss coming out, no movement from the whistle part, no rhythmic motion. It's not fun standing next to a pressure cooker, poking it gently so it would whistle, or function like it's suppose to. Cooking at 8 heat and the pressure cooker begins to SCREAM steam. Cooking at 7.5 heat didn't pay off either, the food always ended up with less sauce, just in case someone thinks 7.5 heat pays off on a large cooker, it doesn't.So just be careful, this is a great product at 2.0 liters, and an incredibly shi**y product at 7.0 liters. Advice on cooking and checking to see if something is wrong on my end is more than welcomed, I'll check it for sure to see if I can fix it myself, maybe a loose screw, or something not working properly. I would appreciate this, since it's not like I can return this hunk of junk and still need to use it.

I purchased the largest one and this was my first pressure cooker. Extremely high quality, easy to use, and great tasting food!Make sure you do the trial run in the instructions so that you know step by step what to do before you try to cook with food. (I didn't & left the regulator on at the beginning.)This is an easy recipe to try for the first time, and it came out delicious!Pressure Cooker Chicken and Spanish Rice* 3 large skinned bone in chicken breasts* 1 cup brown rice* 2 cups water, or chicken broth* 1 large chopped onion* 1 small can chopped jalapenos, drained* 1 (8 oz) can tomato sauce* 1 can diced tomatoes (or another can of tomato sauce)* 2 teaspoons salt* 1 or two teaspoons powdered garlic* 2 teaspoons ground cumin* ½ teaspoons dried red pepper flakesAdd rice to the bottom of pressure cooker, Add the next nine ingredients, stir will.Add chicken pieces, skin side down.Place lid on cooker, set timer for 20 minutes. (Start timing it once the pressure comes up.)

several scratches inside and outside.