Cook / Pressure Cookers / Outer-Lid
Made for the way you cook
Safety, built into every part.
- Two safety valvesA spring-loaded safety valve and a fusible safety valve provide two separate safety mechanisms.
- Leak-safe gasket release systemThe gasket seals the lid to the body, and is designed to release safely rather than leak.
- Cool-touch precision weightThe whistle weight you lift by hand is made to stay cool to the touch.
- A secure gripLong main handle and an opposite helper handle.
Size it up
Every size, side by side.
Circles compare capacities, not physical dimensions. Swipe for every size, and tapTap a size to choose it.
*Approximate household size, based on litre capacity. Yield varies by recipe and appetite. Follow the cooker’s marked fill limits, including the lower limit for foods that expand or froth.
What it is made of
Tri-ply steel, 2.5 mm thick.
A heavy, food-grade stainless body with an outer lid, made for everyday pressure cooking on gas or induction.
01Food-grade 304 stainless
The stainless grade made for food contact. It does not react with tamarind, tomato or lemon, so the dal tastes of what went into it.
022.5 mm tri-ply body
Stainless steel and aluminium layers spread heat across the base and up the walls.
03The outer lid
The lid closes over the top of the cooker, sealed by a leak-safe gasket release system.
04Works on induction
Made for induction as well as gas.
05ISI certified
Certified to the Indian standard for domestic pressure cookers.
At a glance
The figures.
2.5mm
tri-ply stainless-steel body
304
food-grade stainless where the food is
2x
cooking speed, saving time and gas
ISI
certified pressure cooker
Care
Looking after it.
Food-grade steel under pressure. A few habits keep every cook safe.
The full care guideGasket seated, arrows lined up, weight on.
Take the whistle weight off the vent tube. Check the gasket sits properly inside the lid, line up the arrow on the lid with the arrow on the handle, press the lid down and bring the handles together until they align. Then lock the weight back on.
Two-thirds at most; half if it expands. Always some liquid.
Never more than two-thirds full, and only half for food that expands, like rice and dry vegetables. There must always be liquid inside.
If it whistles nonstop, turn it down.
Don't go straight to full flame. If the cooker whistles continuously, turn the heat down.
Cool it; lift the weight unless the food is liquid or frothy.
Switch off the heat and let the cooker cool where it stands. Lift the weight gently with a spoon to release any leftover pressure, check again, then open the lid. With dal, rajma, milk or any other liquid or frothy food, don't lift the weight: let the cooker cool until the pressure has dropped on its own.
Check the vent and weight for clogs.
Check the vent tube and weight for clogging from foaming or frothing food.
Gasket every 4-6 months, valve every 6.
Change the gasket every four to six months, as it hardens with time, and the safety valve every six months.
Avoid
- Letting it boil dry, which is hazardous and voids the warranty.
- Moving the cooker while it's under pressure.
- Pressure-frying in oil
- Putting it in a heated oven.
- Leaving it unattended, especially around children.
Compare
Find your cooker.
All three
- Thickness2.5 mm
- Cooking surfaceFood-grade 304 stainless
- Safety valvesSpring-loaded safety valve and fusible safety valve
- CertificationISI certified
- WeightCool-touch precision weight
- Induction✓
 Inner-Lid Pressure Cookerfrom ₹3,390See it |  Outer-Lid Pressure Cooker, Standardfrom ₹3,290 |  Outer-Lid Pressure Cooker, Shortfrom ₹3,890See it | |
|---|---|---|---|
| Lid | Inner lid, sealing from inside the cooker | Outer lid, closing over the top | Outer lid, closing over the top |
| Body design | Rounded belly | Standard | Short, wider body |
| Gasket | Leak-safe, food-grade silicone | Leak-safe gasket release system | Leak-safe gasket release system |
| Sizes | 2, 3 and 5 L | 1.5, 3 and 5 L | 2 and 3.5 L |
How full can I fill the cooker?
Never more than two-thirds full, and no more than half for food that expands, like rice and dry vegetables.
How do I open it safely?
Switch off the heat and let the cooker cool so the pressure drops, without moving it. Lift the whistle weight gently with a spoon to release any pressure that's left, check again, then open the lid. With dal, rajma, milk or any other liquid or frothy food, don't lift the weight: let the cooker cool until the pressure has dropped on its own.
How often should I replace the gasket and safety valve?
The gasket hardens with time, even when it isn't used, so replace it every four to six months. The safety valve should be changed every six months.
Can I cook without water?
No. There must always be liquid inside. Letting a cooker boil dry is hazardous, damages it and voids the warranty. Never use it to pressure-fry in oil, and never put it in a heated oven.
What does food-grade 304 mean?
It's the stainless steel grade with roughly 18% chromium and 8% nickel. It resists the acids in tomatoes, tamarind, milk and vegetables, which is why it's the standard for anything that touches food.
Does it work on induction?
Yes. It works on induction as well as gas.
