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I bought my first pressure cooker 30+ years ago in college, for cooking beans. I still have that little Mirro, stamped July of 1973 on the bottom. A few gaskets over the years and other than that, it works perfectly still. Over the years my affection for pressure cookers never waned. Now, with them being used on "Iron Chef" and other TV shows, a new generation of cooks is discovering their delights.
I already have a very small 1.5 liter Hawkins that I've reviewed on that page. It is perfect for one serving of many things, but it must be realized with any of these cookers, of any brand, that the cooker is not meant to be filled to over 2/3 full. That means, of course, that a 6 quart cooker really only cooks 4 quarts. This is why you should buy a cooker larger than you expect to make.
So why a Hawkins? Anyone who has used one of their many models can tell they are of fine quality. There are a bunch of Chinese flimsy and cheap cookers on the market now, rather like the cheapie American cookers of the late 40's that blew up on so many women. These ultra-low-priced cookers will again cause cooks to turn away from pressure cooking, thinking that all cookers are as poorly designed. And no, the finish on a Hawkins Classic like this will not match a $200 Magafesa or Kuhn-Rikon. Makes no difference to me; with my usage the shiniest new pan will show its use anyway.
Second, I really like the Hawkins design. Actually, a variant of this design was on some cookers in the US in the forties. Most cookers have a lid that overlaps the pot, and they have protrusions that, upon turning so the handles match up, the top is locked. Hawkins is different; the lid is actually larger in diameter than the top rim of the pot. The opening is oblong-shaped; when the lid is inserted at a 90deg angle and rotated so that the handles are together, the lid is in place to use. It is rather like an airliner door, where the pressure from the inside seals the door. The gasket on most cookers like my old Mirro is quite thick and wide; on the Hawkins, it's a small piece of rubber-like material smaller in diameter than most drinking straws!
Some cookers boast that there's no noise, no hissing, no nothing except a little indicator that'll rise up to indicate pressure. I've borrowed a friend's Fissler, and it wasn't my taste. This is a traditional pot that has the 'jiggler' set for 15 pounds. When the steam inside the pot builds up to pressure, the little jiggler will make a fairly loud hiss. That's the point where the heat is turned way down, and the timing of the cooking starts. I can leave the kitchen and go watch TV or read or whatever, and as long as I stay in earshot I know it's working right. This is a very uncomplicated and reliable system, and very easy to clean.
I bought aluminum instead of stainless steel. Why? Experience--my 1973 Mirro is going strong, my little Hawkins works perfectly, my three big All American canners are heavy aluminum. Obviously, if I had a convection cooktop I'd have stainless, but I have gas. Incidentally, I see where Hawkins says these cookers are for gas stoves, but they indeed work just fine on conventional electric stoves. Anyone with a flat-top electric range should go for stainless. And yes, Hawkins makes this 'Classic' line in stainless also, for not too much more money.
These are made in India, where more pressure cookers are sold than anywhere in the world. It's why Hawkins is the world's largest maker of cookers. I wanted this pot because it comes with a 3-tiered insert. These are used a lot in Indian cooking because one can be cooking 3 things at once.
If someone wants high style with their pressure cooker for a very reasonable price, look at the Hawkins Futura line. It's the one Alton Brown uses, it's won a bunch of design awards and it's beautiful. I own one. But for utility combined with great value, the Classic line is perfect for me!
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