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Hawkins Contura Aluminium Hard Anodised Pressure Cooker, 3.5 Litres, Black
- It is designed with a unique body that has rounded sides for easier stirring, better visibility and easy removal of food
- The raw material aluminium has a thick based which ensures extra safety and long life
- Stylish and efficient, this Hawkins Pressure Cooker is designed for hassle free cooking
- Brand Hawkins Confirm Confirmity with international standards Made in India
- 100% safe and secure for cooking
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Size:3. 5 Litres; The hard anodised models have all the features and benefits of the Hawkins contura pressure cooker in a hard anodised body, surface absorbs heat more efficiently. ;Ideal for cooking for: 4-5 Persons
From the manufacturer
Aluminium Pressure Cooker by Hawkins - For Hassle Free Cooking
Cooking food is one of the most hectic work but this beautiful, durable black finish hard pressure cooker makes the work easy. It absorbs heat faster which makes it more energy-efficient.
Made of Anodised Aluminium
As it is made of aluminum, the cooker is resistant to scratches or stains. It is to be washed with mild dish washing cleanser after every cooking session to ensure that stains don't settle.
This product comes with sturdy handles to manage your job with great ease. It is durable and efficient for your kitchen and ideal for those who prefer convenience.
Air-Tight Steel Lids
The cooker has air-tight steel lids. This will prevent moisture from damaging your cooked food. These lids are also leak-proof so your food will not come out from the container even if it's semi-liquid.
Steel Clip on the Lid
The clip on pressure cooker lid can be placed on the utensil in any direction and can be securely locked without any hassles. This pressure cooker lid can be used on multiple clips on utensils like kadhai, handi or casserole which have a uniform design.
Black Body Heats Faster
We all know that black absorbs the heat much faster. So the black body of this cooker heats faster. It helps to cook faster.
This aluminum cookware comes with a safety valve on its glass lid. It helps to release the extra heat and pressure through this small hole. So the utensil will not get busted out of heat and pressure.
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Most helpful customer reviews on Amazon.com
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.
The anodized coating makes it doubly good. It's superior to stainless steel and plain aluminum both and id your cooking involves more than boiling, if it involves sauteing, or stir frying then this is the best way to go.
Pressure cooking is not plug and play. You have to familiarize yourself with cooking times and what pressure and steam does to your food. Trying a few basic recipes from the enclosed cookbook can get you started. Once you get the hang of it, cooking is fast and easy and healthier and tastier.
This particular shape (yes it matters) is best suited to making stews and curries and chilli. Any dish that is rich in flavor and mostly liquid.
There are electric pressure cookers on the market now but cooking on gas flame is still the best :)