Reinventing the tradition

Our personal Traditional pressure cooker, supposes a qualitative leap in the existing pressure cookers in the market for its security and for its maneuverability.

It has also innovated the concept of a traditional pressure cooker towards an ergonomic pressure cooker where the effort is eliminated thanks to, on the one hand, its lightness, and on the other han dan easy opening and closing system which allows to handle it easily.


More Security and Less Effort

We are first including the extraordinary security of the lateral window in Traditional pressure cooker, (this is habitual in superquick pressure cookers)

The elimination of the assembly bridge, it allows us to save space in our kitchen, as well as making easier, the cleaning of the pot.

The lightness of its traditional pressure cooker regarding the classic ones with the bridge design makes require less quantity of energy to heat and as a result we get an Efficient and Economic pressure cooker.

4L. 6L. 8L.




Maintenance, Cooking tips and tricks


Check with a simple gesture, the elasticity of the rubber seal.

After each use washing with water and soap. Do not use abrasive detergents or brushes and sponges that scratch the exterior surface of the cooker. The cooker body can be washed in a dishwasher, but this is not recommended for the lid.

Clean the cooker and dry it with a cloth. Then store it unclosed. Place the lid upside down so that the rubber sea lis in contact with the air and can dry completely.


Tips on the food being cooked:

– Soups and stews: With soups that tend to produce froth, it is best to bring to the boil first with the cooker open, removing the froth with a skimming ladle and then closing the lid. Chickpeas, lentils, beans, etc. should be soaked overnight before cooking. The amount of liquid in the cooker when the food has been cooked will be more or less the same as when you closed the lid.

– Vegetables: Place them in the cooker with hot, but not boiled, water. With frozen vegetables, increase the cooking time by a few minutes.

– Cereals, pastas and pulses: Rice boiled in a pressure cooker needs much less liquid. Great care must be taken with pasta and rice because the cooking times are very short. With pasta, use the perforated basket (optional) for quicker draining. Dry pulses should be placed in the cooker with cold water and the salt should be added before they are cooked.

– Meat: The cooking times depend on the quality and size of the meat. Do not cook pieces of over 1 kg. It is best to cut the meat into smaller pieces. Fry the meat until golden brown before adding the liquid and then close the lid.

– Fish: Frozen fish does not need to be defrosted before cooking. To cook large pieces, use the wire basket (optional). If cooking soft fish, reduce the heat when the first ring appears on the pressure indicator. This will cook at a lower pressure than usual. If you are using more solid fish, reduce the heat when the second ring appears.