|Material Type||Stainless steel|
|Item model number||PRSSH3.3|
|Product Dimensions||35.56 x 20.32 x 16.51 cm; 2 Kilograms|
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Prestige Deluxe Stainless Steel Mini Handi Pressure Cooker, 3.3-Liter
- Prestige stainless steel cookers use the best quality stainless steel with stronger lugs and thick base to give your cooker a safe and long life;Comes with a first time 2-in-1 safety device called pi pressure indicator ; The device will rise while there is pressure inside the cooker and will come down when there is no pressure thus indicating;Designed to give you more body capacity as compared to normal outer lid pressure cooker;Enables \"separator cooking\" , a more hygienic form of cooking to retain the nutritional value and taste of food while enabling you to cook 3 dishes at a time;ISI certified - conforms to international quality standards
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Prestige deluxe pressure handi offers the aroma and taste of ethnic cooking combined with the efficiency and speed of pressure-cooking. Prestige pressure handi allows you the unprecedented convince of slow cooking, pressure-cooking and serving, all from the same vessel. The pressure handi is an ideal cook-and-serve vessel with the unique finish maintaining it is new look for years.
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Most helpful customer reviews on Amazon.com
I recall my moms old ugly industrial strength 10 quart '50's style Canner/Pressure Cooker. 3/16 inch thick aluminum and very heavy, easy to drop when full. The prestige is lighter gauge, especially the top. The bottom is thick enough to be an excellent heat conductor. Stainless is very strong. Certainly stronger than needed to withstand only 15 lbs of pressure and it has a double safety to release pressure if it gets too high. The periodic steam blasts do just that, releasing pressure in bursts instead of the jiggle-top steady hiss.
Tens of Millions of people in India use this type of cooking vessel. High temperature of 250 degrees insures complete protection against food borne pathogens. I decided to turn the heat down to maintain a five minute blast interval. Use trial and error to find cooking times comparable to what your used to with a non-whistling cooker and just time it like you always do. Every new cooking utensil has it's own operating protocol that we must adjust to. I have a little hand-held battery-operated count-down timer with a loud beep at the end that I always use for everything I cook. Most people are not like me. The more scientific cooks are not necessarily the best cooks. The best cooks (Grandma, Aunt Mildred) don't use time or measure, they cook by sight, sound and smell along with years of experience. That's because they spent a large part of the day in the kitchen. Modern day cooks just don't have the time. Pressure cookers are truly modern in the sense that they are real time savers.
One thing that I discovered is that when I filled the pot up to the brim and measured - 2.8 liters, or 3 quarts; that's a little over 8 ounces less than advertised. I cooked up some large lima beans and the final yield at 2/3rds full was about two quarts. Just about right, with 2 or 3 regular servings left over in the fridge. There is just me and my wife, and I usually eat the bulk of it, so ounces-schmounces. Not such a big deal.
The prestige works just fine. It's a Pressure Cooker -right? I cooked a half and half mixture of white and brown rice with a 1.8:1 water to rice ratio for 18 minutes and it turned out perfect! The Smaller size makes for faster startup and auto de-pressurize times. A saving of at least 10 minutes or more in overall cooking times compared to a 6 quart cooker. I bought it because my old 6 and 8 quart presto cookers just don't get used after the kids are gone. I kept one, gave two others away to the Goodwill. If you want a small size, your only choice is to go Indian. Like Goldilocks and the three bears, it's just right - for singles, couples with a baby. You can even get a 1 or 2 liter size!
The only complaint may or not be a complaint. The old-school ugly, dull-grey aluminum pots would get pitted, scratched, dinged, stained without a second thought; no big deal. But, the Prestige highly polished finish is so attractive I think most cooks would be loathe to mess it up. That means extra time and care must be taken to keep it brilliant and unmarred. Wholly doable, but not your Grandma's P.C.