What kind of Pressure Cooker do we recommend?
Why a 2L cooker? (*Read here)
When buying your first 2L cooker, keep the following in mind. Any cooker works, but choose the ones that works best for you. It is like choosing between a petrol & diesel car. All have their own pros and cons. Understand them before making your choice. If possible, test out the cooker before buying by heating 1/4C water on high and check if you get a long and loud whistle in 1 to 2 minutes.
- Short and broad works well
- Avoid fancy shapes
- Avoid tall & narrow models.
- Avoid inner lid models, as they are a pain to lock and a pain to clean.
Aluminium cooker – Pros:
- Cooks faster
- Burns less
Aluminium cooker – Cons:
- Reacts with very sour foods (Anodised models don’t)
- Less durable
- Scratches easily. Surface pits form after long usage.
- Pain to clean
- Does not work on induction (Steel bottom ones do)
Stainless steel cooker – Cons:
- Twice as costly as Aluminium
- Cooks slower
- Burns more
Stainless steel cookers – Pros:
- Does not react with any food
- Lasts a lifetime
3, Easy to clean
- Does not scratch easy. Maintains surface integrity
- Works on induction
Both fixed valve & floating valve cookers work well.
- Fixed valve works marginally better, as pressure builds up faster.
- Floating valve indicates when pressure builds up, so that you don’t need to worry/ keep checking.
- Fixed valve cookers can double as short term food storage vessels. Floating valve cookers can’t.