HAWKINSContura Black Pressure Cooker, 5 Litre, Black (CB50)

My second one, I have had the 3 litter for years but now it’ll be for camping and just got the 4 for home. What I love about them is the simplicity, easy to find parts and change them, works flawlessly and the looks of these are great, by the way the black is not really black, more like a dark gray which I prefer. A little hint, once you pour the liquid put it in high flame without the top gasket, once you see a steady stream of vapor then place the top valve, wait until it releases once then lower the heat, also don’t store it with the lid gasket on just place it loose inside or don’t lock the lid (again for storage) but in the event that you need to replace gaskets is easy to do and readily available. I find myself being able to control my cooking better on the stove top than the electric presetting ones. Brown rice 17 minutes after it comes to pressure, ribs falling off the bone etc. Highly recommend Hawkins.

It is a durable, efficient, and safe pressure cooker. The Hawkins CB50 Hard Anodized Pressure Cooker is an excellent choice. It’s really great for everyday use. It is enough for 6 servings too. I highly recommend this product for anyone looking to invest in a high-quality pressure cooker.

This is such a cute pot, I love it. I was skeptical about pressure cookers as my previous experiences were not positive. Firstly the size won me over. As I only cook for myself its perfect, does not take a lot of space. Love the shape and overall look. Love the lid and closing mechanism, its easier to handle, love that the rubber seal is on the top of the lid. When it comes to cooking, I am impressed. I tried it by cooking the most difficult item which takes more than 5 hours to cook with a regular pot. The pressure cook did it in less than an hour. Material is sturdy and strong. I foresee a very long relationship with this pot. For me it is worth the money I paid for

Hawkins rocks! Amazon flows!This a mid sized pressure cooker suitable all sorts of recipes. With wide base, it allows you to open lid cooking too as a thicker base takes the heat but does burn the food. We couldn’t believe how fast the delivery was done by Amazon. The staff was really sweet, she greeted and delivered with a photo.

Basic cooking is fine but the design of the pot is awkward as it is very difficult to clean inside once cooking is complete. Also, other bad is that on the first day the black paint on the pot is vanished with just one wash. So its not dish washer safe. By the way I use Kirkland Signature (Costco) Platinum Performance UltraShine. Is it these pods are creating some kind of chemical reaction between alluminium and dish washer pods? Not sure. Now its only few months old, but I have to keep an eye on how other things will perform!

I don't review much, for which I apologize, but I took a chance on a 3 liter anodized Hawkins stovetop pressure cooker despite a few worrying reviews and remarks in reviews, and after using this to cook family-of-four sized portions of dried giant white beans, chickpeas and french lentils I wanted to circle back and make a couple of points.The most important is the idea, expressed in a couple of reviews, that it is impossible to put the lid on and take the lid off without dunking the lid into your food preparation. Without calling anyone out by name, I strongly suspect that reviewers who had this experience didn't bother to read the instructions. At least the model of cooker I bought is ingeniously designed, with an oval shaped opening. When you hold the lid handle at 90 degrees (perpendicular) to the base handle it is very easy to insert the lid into the pot. I would say at most it needs to dip down three-quarters of an inch into the pot, which won't bring it anywhere near your food unless you have majorly overfilled it.The second "issue" which I read about in at least one review, is the idea that the lid will fall into the food when you go to open the pot.Really, both of these issues stem from the sensible but unusual design of this cooker, which is that the lid, rather than resting on top of the pot as it would in a normal saucepan, fits under the rim of the lid. What this means is that the pressure you build up while cooking doesn't force the lid off the pot; in fact it enhances the seal between the pot and the lid. Intuitively this seems to me a much safer way to cook under pressure. However, it does take a very little bit of getting use to; if you release the lid once you are done cooking, after the pressure has diminished, it will fall into the food if you let go of the handle. Because the lid IS inside the pot. However, all you have to do is keeping holding the handle as you turn it perpendicular to slide it out, using exactly the opposite of the motion you used to put the lid on. It isn't exactly brain surgery.I like to eat beans and grains, but in summer I find chickpeas can take two hours or more to cook on the stovetop even after a good overnight soaking, and having the burner on that long doesn't help with the summer temperatures! I'm now cooking them in this Hawkins cooker in less than fifteen minutes. I can't detect any loss of texture or any other difference in the finished result, and I'm very pleased I bought this for quick smaller pressure-cooker jobs. I have a giant pressure cooker for canning, but there is no way I can be bothered to get it out every time I want to make a little hummus. This is a worthy and useful addition to my kitchen arsenal that is going to continue to get a lot of use.

Good