Cook / Pressure Cookers / Inner-Lid
Made for the way you cook
Safety, built into every part.
- Cool-touch precision weightThe whistle weight you lift by hand is made to stay cool to the touch.
- Two safety valvesA spring-loaded safety valve and a fusible safety valve: two separate ways for pressure to escape if the vent is ever blocked.
- Leak-safe silicone gasketFood-grade silicone seals the inner lid against the body.
- Anti-slip handle designHandles shaped for a sure grip as you lift, pour and serve.
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 tri-ply stainless body, an inner lid and a set of safety parts, tested to the Indian standard for pressure cookers.
01Food-grade 304 stainless, inside
The stainless grade made for food contact, where it meets your dal and rice. It does not react with tamarind, tomato or lemon.
02A tri-ply body, 2.5 mm thick
Bonded layers of stainless steel and aluminium carry the heat evenly across the base and up the sides.
03The inner lid
The lid sits inside the rim and seals against a food-grade silicone gasket as the pressure builds.
04ISI marked, IS 2347
Certified to IS 2347, the Indian standard for domestic pressure cookers. Licence CM/L 9495910.
At a glance
The figures.
2.5mm
tri-ply stainless, body to base
304
food-grade stainless where the food is
2x
cooking speed, saving time and gas
ISI
marked to IS 2347, licence CM/L 9495910
Care
Looking after it.
Food-grade steel under pressure. A few habits keep every cook safe.
The full care guideTilt it in, centre it, latch the handles.
Check the vent tube is clear and the gasket sits evenly in the lid, and leave the whistle weight off. Hold the lid just above the cooker with its handle at a right angle to the body handle, tilt it in only as far as it needs and move it towards the far side. Swing the lid handle towards the body handle, lower the rest of the lid in, rest its handle on the pivot and centre the lid, then squeeze the two handles together and push the locking loop over to latch them. Put the weight on once steam flows steadily from the vent tube.
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, release the loop, draw the lid out.
Switch off the heat and let the cooker cool where it stands, then lift the weight gently with a spoon to release any leftover pressure. 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. Holding the lid handle, squeeze the handles and release the locking loop. If the handles are hard to push apart, it is still under pressure: wait. Then push the lid in towards the far side, swing its handle round and draw the lid out.
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 ₹3,390You are here |  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 is tri-ply stainless steel?
Cookware with three bonded layers: food-grade 304 stainless steel on the inside, where it meets your food; an aluminium core that spreads heat quickly and evenly; and magnetic 430 stainless steel on the outside, which is what makes it work on induction.
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.
COOK IT TONIGHT
