Hawkins 4 Litre Classic Pressure Cooker, Best Inner Lid Cooker, Silver (CL40)

I’ve been using the Hawkins Aluminium 3 Litre Classic Pressure Cooker (Tall Design) for a few months now, and it works exactly as expected. The tall design is perfect for cooking soups, dals, and small family meals without worrying about spills. The inner lid safety mechanism gives me peace of mind, and it builds pressure quickly.The aluminium body heats evenly, and the build feels sturdy — typical Hawkins quality. I also appreciate how easy it is to clean.If you're looking for a dependable, no-nonsense pressure cooker for everyday cooking, this one is a great choice.

Everything is good except that I ordered a small one.

The lid on this pressure cooker is incredibly frustrating to use. It doesn’t align smoothly and often gets stuck, making it a hassle every time I try to open or close it. For something labeled as “classic” and “best cooker,” I expected better quality and ease of use. The cooking performance is okay, but the poor lid design overshadows everything else.

Absolutely love this pressure cooker! It’s sturdy, well-built, and cooks food faster and more evenly than my old one. The lid locks securely, and the safety features give me peace of mind while cooking. Perfect for making dals, rice, stews, and even one-pot meals. Easy to clean and looks great in the kitchen too. Definitely a great value for the price , highly recommend!

Its a good quality. But the pressure is not working anymore. I don't know why.

Es mi mejor ayudante en la cocina.

The media could not be loaded. 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).

The pressure cooker is very good — it cooks meat in just a few minutes and really saves time. However, you need to be careful not to leave it on the stove for too long, as it can cause burning. For your safety, there's a small hole under the handle, which I believe is designed to release pressure if the cooker overheats or becomes over-pressurized. The hole is initially sealed with some material that opens when needed.That said, the inner surface is a bit sticky, so you have to use it carefully to avoid food sticking.I ended up returning it after three months, and Amazon refunded me the full amount. I'm very happy with their customer service — they made the return process easy and stress-free.