Cooking with Tuffware Cookware

1) What is Pressure Cooking?

A: Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed pressure cooker - which does not allow air or liquids to escape below a pre-set pressure. The Tuffware Pressure Cooker cooks food at 121ºC at a pressure of 15 pounds per square inch (1 kg per square cm). The steam infuses through the food, making it tender, preserving nutrients, adding flavour, colour, texture and juices; apart from cooking faster.

2) Where can I buy genuine Tuffware Cooker spare parts?

A: For questions about an order or for more information about our products, visit our Customer Service Section here.

3) Does the Tuffware Pressure Cooker have an ISI mark?

A: Yes, all Tuffware pressure cookers carry the ISI mark.

4) How much faster does the Tuffware Pressure Cooker cook compared to the microwave?

A: Cooking with Tuffware Pressure Cooker is two times faster than cooking in a microwave.

5) How much faster is the Tuffware pressure cooker compared to Open Pot Cooking?

A: Cooking with Tuffware pressure cooker reduces half the cooking time spent in Open Pot Cooking.The longer an item takes for cooking in an open pot, the greater is the time saved through pressure cooking.

6) Why is the lid handle of the pressure cooker loose?

A: There is some kind of moving space deliberately provided for the lid handle, as it helps in holding the lid perfectly over the cooker mouth thereby sealing it perfectly.

7) What are the reasons for fusing of safety valve?

A: When you’re cooking with very less water, chances are that the food is boiling dry. This is when temperature and pressure inside the cooker rise causing the safety valve to fuse. When the vent tube gets blocked, and there is no channel for the steam to escape, the high pressure inside can cause the safety valve to fuse. Also, continuously cooking on high heat and not turning down the heat even after it reaches full operating pressure can again cause fusing of the safety valve.

8) What causes darkening/blackening inside the cooker and how do you remove it?

A: The natural salts in water usually tend to stain the cooker. However, this isn’t injurious to health nor does it affect the quality of food. In order to do away with the stains, you can pour some water into the cooker, and a half cut lime or two teaspoons of citric acid and boil it for some time.

9) Are Tuffware pressure cookers dishwasher-safe?

A: No. Do not wash pressure cooker or any of its parts in a dishwasher, or they may tarnish.

10) My cooker has lost its shine? Will it affect its functioning?

A: Over time, aluminium tends to lose its shine. The loss of shine is a normal behavior in this kind of metal but it won’t affect the functioning of your Tuffware pressure cooker.

11) What are the benefits of Pressure Cooking using Tuffware Cooker?

A: Compared to most other cookers, Tuffware Pressure Cooker is trouble-free because of its design. Longer lasting Gasket sits perfectly in the lid curl, and is not exposed to food particles. The Safety Valve is placed under lid handle, thereby helping the handle deflects the steam safely downwards, without hurting anyone. The pressure locked safety lid is safe and cannot be forced open until the pressure falls down to very little or zero, thereby reducingany kind of accidents. Besides, the new improved Tuffware pressure cooker cooks faster and saves more fuel. Plus, as food cooks quickly in an almost airless environment with just a little liquid, precious vitamins and minerals aren't boiled away.

12) What are the advantages of buying a Tuffware Cookware?

A: Food cooks faster with a Tuffware as compared to ordinary cookware. Besides, with a balanced temperature, Tuffware cookware cook foods quickly, evenly, deliciously.

13) Should I pressure-cook by counting whistles or timing?

A: You can rely on the pressure cooking time by counting whistles. Once you get used to cooking on your new pressure cooker, you’ll know how to time it.

14) What is the maximum quantity of food that can be cooked in a Tuffware pressure cooker?

A: The cooking capacity inside a pressure cooker is mostly less than its total volume therefore never fill the pressure cooker over two-thirds its capacity. This will protectthe steam vent from getting blockedthereby leaving ample space for steam to circulate inside. Certain foods, such as lentils and rice which tend to expand while cooking shouldn’t be loaded more than half of the cooker body. Dals tend to sprout, hence never fill them more than one third of the cooker capacity.

15) Which foods should not be cooked in a pressure cooker?

A: Food such as pearl barley, oatmeal, cereals, moong dal, split peas, noodles, macaroni, rhubarb or spaghettishould not be cooked in a pressure cooker as they tend to foam, froth and sputter thereby clogging the steam vent.

16) What is the minimum/maximum quantity of water that should be added while pressure cooking?

A: Minimum water recommendation is 1 cup i.e. around 250 ml for the first 10 minutes depending on the quantity. Anything less than that can keep the cooker boiling dry. Never fill it more than two third of the capacity as there is space required for the steam to circulate.

17) Will the lid going inside the pot stop me from filling the cooker to capacity? Will the food soil the lid?

A: If the cooker is filled less than two third its capacity, there’ll be enough space for the steam to circulate, thereby not allowing the food to block the vent or soil the lid. Having an inside fitting lid does not reduce any usable capacity of the pressure cooker.

18) Why should I place the vent weight on the vent tube only after the steam emerges steadily from the vent tube?

A: It is a safety requirement that you ensure the steam vent is clear immediately before closing the lid for pressure cooking.

19) Does the way I reduce pressure after completion of pressure cooking have a bearing on the type of food that I cook?

  • The best way to reduce pressure after cooking, so that it doesn’t have a bearing on the food, is to allow the pressure cooker to cool naturally. Turn off the heat and leave the pressure cooker stay for some time until the pressure comes down to normal, after which you may open the lid.
  • Second method is to slightly lift the pressure regulator using a spoon, in order to release pressure and allow the steam to escape to open the lid immediately.
  • Another method is to place the pressure cookerin 4 -5 inches of cold water, and let it cool.

In the natural cooling method, you might want to reduce the cooking time by two to three minutes. If you prefer the last two methods of releasing pressure, increase the cooking time by a minute or two.

20) How do I tell the right heat setting to maintain pressure?

A: You can ascertain the right heat setting for maintaining pressure when you hear a slight and steady hissing ofthe steam, as it tries escaping from the pressure regulator.

21) What does a pressure cooker cook really well? What types of food are better cooked in a pressure cooker?

A: Each individuals taste can be different, therefore it would be difficult to tell what types of food are cooked better in a pressure cooker. Your pressure cooker is great for cooking everyday rice and vegetables such as potatoes, broccoli, beets, carrots, and poultry. However, you might have to try out some of them for yourself on your Tuffware pressure cooker.

22) Can I cook my own recipes in the Tuffware pressure cooker?

A: Yes, definitely, provided you are aware about the types of food items you can cook in a pressure cooker. The few important things you need to keep in mind are the amount of water, whether to use the grid, the cooking time and the method of cooling.

23) What material is the Tuffware pressure cooker made of?

A: Listed below are the different models of the best Pressure Cooker brand - Tuffware:

  • Aluminium- Aluminium cookers are lighter in weight and significantly less expensive. It's a great metal for cookware as it conducts heat fast and evenly, is light to handle and is relatively inexpensive compared to other materials.
  • Hard Anodized - The outstanding feature of this Black Cooker is its durability. By anodizing aluminum, it becomes scratch resistant and does not chip or peel easily. In fact, it’s twice harder than alloy like stainless steel. These Tuffware Hard Anodized Cookers will be durable enough to pass down from generation to generation.
  • Stainless Steel Pressure Cooker - Stainless steel pressure cookers are nonporous, slightly heavier and more expensive than aluminum models. Stainless steel stays bright, does not pit or corrode, is easy to clean and extremely hygienic. Our cookers can be used safely for all your pressure cooking needs.

24) On which type of heat sources may the different types of Tuffware pressure cookers be used?

A: You may use your Tuffware pressure cooker on a Gas stove and on induction cook tops. Pressure cookers are not microwave friendly.

25) What is the pressure/temperature inside the Tuffware pressure cooker?

A: Pressure: 15 PSI (pounds per square inch); Temperature: 121ºC (250ºF)

26) Can Tuffware Pressure Cooker be used for baking?

A: Do not use Tuffware Pressure Cooker for baking as a dry oven, since there is an accidental risk involved. Besides, dry heating reduces the strength of the metal.

27) Can I purchase Tuffware products online?

A: Indeed. You can purchase Tuffware product online on our website http://www.tuffwareindia.com/. You can also buy Tuffware products on websites such as Amazon India or Flipkart.

28) Can I cook with the Tuffware pressure cooker on induction?

A: Yes. Tuffware offers induction friendly pressure cookers giving you the benefits of dual cooking.

29) How to choose between hard anodized & nonstick cookware?

A: Choosing the right kind of cookware according to your needs is very important. Functionally, both are different products with variable usages. Non-stick is a coating and hard anodized is a chemically altered product. Hard-Anodized Cookware is resistant to high temperature and remains stain-free. This cookware is suitable for all kinds of traditional cooking methods. At the same time Non Stick cookware gives excellent results in preparing battered (liquid based) dishes like Dosa, Uttapam with the use of little or no oil.

30) What is unique about Tuffware nonstick cookware?

A: Tuffware Nonstick cookware is excellent for cooking some varieties of food. Since they are easy-to-clean and render effective heat distribution, they’ve become immensely popular. Besides, they do not rust or react to acidic foods. The food in Tuffwarenon-stick cookware can be prepared using lesser oil as compared to traditional cookware.

31) On which heat sources can I use the Tuffware Hard Anodized cookware?

A: Tuffware Hard Anodised cookware can be used on kerosene,gas or electric (induction) stoves. Do not use Tuffware hard anodized cookware on a coal fire or any heating source which can’t be regulated.Also make sure theheating surface is always free of grease and dirt.

32) On which heat sources can I use the Tuffware Nonstick cookware?

A: Tuffware nonstick cookware can only be used in electric, halogen, and domestic gas stove in which the heat can be regulated from medium to low flame. Do not use the nonstick cookware on a ‘chulha’, industrial burner or similar heating source which cannot be regulated.

33) What are the health benefits of the Tuffware Nonstick coating?

A: The coating is non-toxic and inert. Even if some of the coating is inadvertently scraped off, and accidentally or unknowingly ingested, it passes through the body harmlessly.

34) Can I use a dishwasher for cleaning Tuffware Hard Anodized and Nonstick cookware?

A: Do not put Tuffware Hard Anodized and Nonstick cookware in a dishwasher. The detergents inside a dishwasher may contain harsh chemicals or coarse substances that might damage the hard anodized finish.

35) How do I prevent food sticking in Tuffware Hard Anodized pans?

A: In order to prevent food from sticking, you must add adequate amount of oil depending on the kind of food you’re preparing, along with a careful control over the heat. Excessive heat or no oil can cause sticking. For instance, if you’re cooking AluTikki, Puri, or Spicy Fish Fry, you can place the food immediately after adding the oil to the pan. Simply make sure you heat the pan before pouring the oil. For dosas, a few drops of oil spread over the pan will prevent it from sticking.

36) How do I avoid food or stains in my pans?

A: Use a paper napkin or muslin cloth to wipe off the residual oil from hot panimmediately after cooking, take good care while handling the hot pan to avoid burns.This will facilitate easy cleaning and maintenance of your pan. Let the pan cool before you wash them. Make sure you thoroughly clean the pan surface after each use in hot water using a mild soap or detergent and a sponge.

37) How can I make perfect crisp Dosa on my Nonsticktawa?

A: Before heating the tawa, spread 1/4 tsp vegetable oil using a clean cotton cloth or paper napkin on the base of the pan. Adding a little oil to the tawa may enhance the colour and the taste of dosa. Heat pan on medium-high heat, till the oil just begins to smoke, and then pour batter onto the pan.

The nonstick coating of the tawa slows down browning to some extent in certain foods. For crisp results, try making thinner dosas and cook slightly longer. Only cook on low or medium flame, do not cook on high heat. Your perfect crisp dosas are now ready to be served.

38) What are the health benefits of the Tuffware Nonstick coating?

A: The coating is non-toxic and passive. Even if a part of the coating is unintentionally scraped off and ingested, it passes through the body safely. The cooking surface of Tuffware Nonstick Cookware is made with a unique patented process by which high quality nonstick coating is locked firmly into the tough Hard Anodized surface underneath. And, this is why your Tuffware Nonstick, if used properly, will last longer than ordinary nonstick.