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Frequently Asked Questions
  1) What is pressure cooking?
Ordinary open-pot cooking is done at the boiling point of water which produces steam at sea level at 100ºC (212ºF). Pressure cooking works by sealing the steam in a pot so that there is a rise in pressure to a safe, controlled extent which raises the boiling point of water and therefore the cooking temperature. The Hawkins Pressure Cooker cooks food at 121ºC (250ºF) at a pressure of 15 pounds per square inch (1 kg per square cm). The steam permeates through the food, tenderizing it, infusing it with flavour, preserving nutrients, colour, texture and juices and cooking much faster.
  2) What are the benefits of Hawkins Pressure Cooking?
• Faster Cooking. Hawkins cookers reduce the normal cooking times by as much as half, thereby saving time. (53% less time as compared to open pot cooking)
• Fuel Saving. Because food cooks faster in a pressure cooker, you save fuel and therefore money.
• More Healthful. Pressure cooking is healthy: Scientific literature indicates that certain nutritive elements such as vitamins and proteins are better retained during pressure cooking, thereby giving more nourishing food than ordinary cooking.
• Improves Taste. The quick but gentle cooking in superheated steam best evokes natural flavours from the food and the closed cooking impregnates food with juices and aromas which could be lost in open pot cooking.
• More Hygienic. The higher temperature in Hawkins cooking (121ºC) is sufficient to destroy all harmful bacteria and render the food completely hygienic. Some of these bacteria are immune to ordinary boiling at 100ºC in open pot cooking.
• Hawkins Cooker as a Steriliser. Because of the high temperature of 121ºC at which the cooker operates which is also the temperature recommended for sterilisation, the pressure cooker can be used as a steriliser for bandages, feeding bottles, injections, syringes etc. to make them 100% germ free.
  3) What are the advantages of buying a Hawkins?
Compared to most other cookers, Hawkins is the most trouble-free because of its design.
• Longer lasting Gasket: As the lid fits from inside it is seated in the lid curl and due to its sealing position, it does not get rubbed sideways everytime the cooker is opened/closed as in the case of outside fitting lid cookers. Also the gasket is not exposed to food acids and chemicals as in the case of outer fitting lid cookers.
• The Safety Valve is positioned under the lid handle, hence when it operates, the handle deflects the steam and food safely downwards. Hence, there is very little probability of hurting anyone who happens to be in the way.
• Pressure locked safety lid: While there is pressure inside the cooker, the lid is pressure locked like the door of a modern jetliner and cannot be forced open until the pressure falls to a safe level, thereby eliminating the major cause of pressure cooker accidents.
• Better pressure regulation: the new improved Hawkins vent weight/pressure regulator is easier to insert and remove, reduces dal sprouting, gives better pressure regulation, cooks faster and saves more fuel.
  4) How do I cook in the pressure cooker?
Please see an overview at Trial Run Before Cooking. For complete instructions, please follow carefully the instructions given in the cookbook or instruction manual that accompanied the product that you have.
  5) Should you pressure-cook by counting whistles or timing as per the cookbook recipe?
Counting whistles may give you the wrong time for cooking any particular food or recipe. As a result, food may not get properly cooked, and there are chances of water drying up and food burning, and/or safety valve fusing. Start timing recipes when the pressure cooker reaches full operating pressure. Use a kitchen timer or watch/clock – precise timing is critical to successful pressure cooking, which is much faster than conventional cooking so timing errors have greater consequences.
  6) What is Hard Anodising?
Hard anodising was first developed by Russian scientists to produce a metal surface tough enough for space travel. The same technology is now used by Hawkins to make its Hard Anodised pressure cookers and cookware. Through a process of electrolysis at sub-zero temperature using a high intensity electric current, a 60 micron thick layer of aluminium oxide (Al2O3) is formed molecule by molecule as an integral part of the metal. This process produces a surface harder than steel with wonderful properties for cooking.
  7) How do you recognise full operating pressure in the Hawkins pressure cooker?
After the pressure regulator is placed on the steam vent, there is at first a very low hissing sound of steam from the pressure regulator. Then steam emission increases to full force and the pressure regulator lifts with a whistling sound. The cooker is now at full operating pressure. This is the point at which to reduce heat and start timing the recipe.
  8) How do you recognise full operating pressure in the Futura pressure cooker?
After the pressure regulator is placed on the steam vent, for about 2 minutes after the placing of the pressure regulator, there is no emission of steam. Then steam starts coming out of the pressure regulator slightly and keeps increasing until the escape of steam reaches a constant level of intensity. The cooker is now at full operating pressure. This is the point at which to reduce heat and start timing the recipe.
  9) What is the maximum quantity of food that can be cooked in a pressure cooker?
Cooking capacity in a pressure cooker is less than its full volume. The pressure cooker body should never be filled more than two-thirds its capacity. This is to safeguard against blocking the steam vent/vent tube and to leave enough space to allow steam to circulate. Certain foods, however, such as soups and other liquid foods, foods such as lentils and rice which expand during cooking should not be loaded more than half the capacity of the cooker body. Dals which sprout, such as tuvar and moong, should not be loaded more than one-third the capacity of the cooker.
10) Which foods cannot be cooked in a pressure cooker?
Certain foods, such as applesauce, cranberries, pearl barley, oatmeal or other cereals, split peas, noodles, macaroni, rhubarb or spaghetti can foam, froth and sputter, and clog the pressure release device (steam vent). These foods should not be cooked in a pressure cooker. Cooking moong dal is not recommended in pressure cookers of capacity 3 Litre or lesser, as it is prone to excessive frothing and sprouting.
11) What is the minimum quantity of water that should be added while pressure cooking?
Minimum water recommendation is 1 cup/240 ml for the first 10 minutes of pressure cooking time and ½ cup for every subsequent 10 minutes or part thereof. It is important to follow the minimum water recommendation for pressure cooking because if there is less water there are chances of the cooker boiling dry. In such a situation, the temperature and pressure inside the cooker rise and cause the safety valve to fuse.
12) Will the lid going inside the pot stop me from filling the cooker to capacity? Will the food soil the lid?
Every pressure cooker manufacturer recommends that the pressure cooker be filled no more than two thirds. This is because space is required for steam. What’s more, filling beyond a certain level increases the chance of food clogging the steam vent. Some pressure cookers such as the Futura and Hawkins Ventura have marked the maximum level to which food should be filled to make it easy for you to judge the required two-thirds level. The maximum quantities of food indicated are after allowing for this one-third empty space required in the cooker, which is the same for all cookers. You are therefore not losing any usable capacity by having an inside fitting lid. In fact, if you were to overfill the cooker by mistake the lid may not go in and that would remind you to reduce the food to the correct level. Here is an additional safety feature!
13) Why should you place the vent weight on the vent tube only after the steam emerges steadily from the vent tube?

It is a safety requirement that you always check that the steam vent / vent tube is clear immediately before closing the lid for pressure cooking.

Cooker is full of pure steam. Food cooks better, faster in pure steam.

Expels all hot air out of the cooker which if present as a mixture with steam, can affect the fusing characteristics of the safety valve and it may not fuse when required at the right time.
14) Does the way you reduce pressure after completion of pressure cooking have a bearing on the type of food that you cook?

Yes - there are three methods to release pressure in the pressure cooker:

"Allow to cool naturally" means to remove the cooker from the heat and leave it until the pressure has dropped to normal and the lid can be opened. This takes from about 10 to 20 minutes. This method is required for soups, legumes, recipes containing leavening agents and custards. Some cooks believe that the texture, tenderness and taste of food, especially meat, are improved by allowing to cool naturally whenever possible.

"Release pressure with slight lifting of pressure regulator" means to lift the pressure regulator slightly with a fork and allow steam to escape so the lid can be opened immediately (in the case of the Futura pressure cooker, press finger-tip control lightly to release steam). This method is required for easily overcooked foods such as delicate vegetables and fish. This method cannot be used when the cooker contains predominantly liquid foods as the food/liquid may come out of the steam vent.

"Release pressure by placing cooker in about 4 inches/10 cm of cold water in a basin or in a sink for 2 minutes". Open when the pressure has fallen. Do not run water over the lid. This method is required when the cooker contains liquid or frothing foods and you wish to open immediately.

The method of releasing pressure is always specified in the recipes in our cookbooks. Changing the method will have a bearing on the pressure cooking time. If you change from immediate opening to cooling naturally, reduce pressure cooking time by 2 to 3 minutes. Similarly, if you change from cooling naturally to immediate opening, increase pressure cooking time by 2 to 3 minutes.
15) In the Hawkins pressure cooker, when I reduce heat once full pressure is reached, how do I know whether to turn to low or medium? How do I tell the right heat setting to maintain pressure? How do I know that the cooker is whistling normally or too frequently?
When cooking in the Hawkins pressure cooker, the correct heat setting to maintain pressure on reduced heat will vary with the type and quantity of food and also your stove. If the cooker whistles too frequently (more than 4 whistles per minute), reduce the heat still further. If there is no steam coming out of the vent weight for a few minutes, increase the heat gradually until the steam comes out. Please remember that, particularly on electric hot plates, it may take some time for heat level adjustments to have an effect on the frequency of whistles. A little practice will make clear the correct heat setting and adjustments, if any, that may be required.
16) In the Futura pressure cooker, when I reduce heat once full pressure is reached, how do I know whether to turn to low or medium? How do I tell the right heat setting to maintain pressure?
When cooking in the Futura pressure cooker, the correct heat setting to maintain pressure on reduced heat will vary with the type and quantity of food and also your stove. The heat setting should be such that you can hear a low, gentle and steady sound of escape of steam from the pressure regulator. This sound is considerably less than the sound of the escape of steam on high heat. Adjust the heat level as necessary to maintain the low, gentle and steady sound of escape of steam. Please remember that, particularly on electric heat, it may take some time for heat level adjustments to have an effect on the escape of steam. A little practice will make clear the correct heat setting and adjustments, if any, that may be required.
17) What does a pressure cooker cook really well? What types of food are better cooked in a pressure cooker than by any other way?
Tastes are so individual that it is hard to generalise. However, most people who know pressure cooking agree that pressure cooking produces not only a time saving but a taste advantage in the case of many foods. For example, stocks and most soups; stews and casseroles; all kinds of beans and lentils; vegetables such as potatoes, broccoli, corn on the cob, beets, carrots and asparagus; many types of fish and poultry; and custards and puddings. You should try out some of them for yourself in a Hawkins.
18) Can I cook my own recipes in the Hawkins pressure cooker?
Yes, very probably. First, get familiar with cooking with the Hawkins by strictly following some of the recipes in the cookbook provided with the pressure cooker. You may then adapt your own recipe bearing in mind the hints given in the Introduction to the pertinent food group in the cookbook. The four important things to determine are whether to use the grid, the amount of liquid, the cooking time and the method of cooling the cooker. Use a similar recipe in the cookbook to guide you.
19) On which heat source may the different types of Hawkins pressure cookers be used?

All our pressure cookers – Hawkins, Futura and Miss Mary – are suitable for use on domestic gas and kerosene stoves. Hawkins Ekobase and Futura pressure cookers are suitable for use on electric, ceramic and halogen cooktops as well. In addition, Futura Stainless Steel, Hawkins Stainless Steel and Hawkins Hevibase pressure cookers are suitable for use on induction cooktops as well.

Use a burner/hob to suit the size of the cooker - gas flames should not lick the sides of the cooker. The cooker can be used on wood or coal fires provided it is not in direct contact with hot coals. WARNING: DIRECT CONTACT WITH HOT COALS CAN DAMAGE THE METAL. There should be at least a 1 inch / 2.5 cm gap between the burning coals and the base of the cooker. On improvised fires or commercial burners, limit the heat to the level usually found in domestic stoves. The Hawkins pressure cooker (except the Bigboy) must not be used on an industrial burner.
20) Can you pressure fry or deep-fry in the Hawkins pressure cooker?

It is a safety requirement that deep-frying, involving more than ½ cup oil or frying for more than 20 minutes at a time, is not done in the pressure cooker body of an aluminium or anodised aluminium pressure cooker. This is because the high temperatures reached while deep frying can weaken the aluminium to a level which makes the cooker unfit and unsafe for subsequent use as a pressure cooker. You may deep-fry for longer periods in the Hawkins Stainless Steel or Futura Stainless Steel pressure cooker body.

Do not pressure fry in the pressure cooker. It is designed to be operated only with liquid which produces steam.
21) Why is the lid handle of the pressure cooker loose?
There is some ‘play’ deliberately provided for the lid handle, as it assists in centralising the lid over the mouth of the cooker body and helps in proper sealing of the cooker.
22) How do you prevent frothing and sprouting of dal in the pressure cooker?
1. Ensure that you use a small burner or medium heat of a large burner when cooking in a Baby series cooker.
2. Do not fill the cooker (dal and water combined) to more than 1/3. Do not exceed dal and water quantities and cooking times given in the cookbooks.
3. Do soak dal (in enough water to cover dal) for 15 minutes before pressure cooking and add 1 teaspoon salt, ¼ tsp turmeric and 1 tsp vegetable oil per cup of dal, to dal and water in cooker before closing the lid.
4. Do reduce heat to medium immediately when the pressure cooker reaches full operating pressure.
5. Do not release pressure by lifting the pressure regulator.
To watch video, please click the link: https://www.youtube.com/watch?v=YDJff1-a5Mo&list=PL6CYb6X3kNQ8BeDaRgoTskdTHC39Xvieg&index=5
23) What are the reasons for fusing of safety valve?
1. If there is less water there are chances of the cooker boiling dry. In such a situation, the temperature and pressure inside the cooker rise and cause the safety valve to fuse.
2. When the vent tube is blocked, there is no outlet for steam, thus the pressure inside increases beyond the normal level causing the safety valve to fuse.
3. If cooker is used on a larger flame than required such as if a baby series cooker having a small base is used on a large burner of a gas stove, the flame will extend to the sides of the cooker, thereby overheating the cooker and fusing the safety valve.
4. Continuing cooking on high heat and not reducing heat after cooker reaches full operating pressure.
24) How do I replace a fused safety valve?
If the safety valve fuses, please shut the heat. When cool, replace the safety valve with a genuine Hawkins safety valve. Please see the section “Do-it-Yourself Repairs” at http://hawkinscookers.com/4.3.parts_and_service.html
25) What causes darkening/blackening of inside of cooker and how do you remove it?
Cause: Natural salts contained in water which stain the cooker. This staining is neither injurious to health nor is it likely to affect taste and quality of food.
Solution: Pour water into the cooker upto above the marks. Add two teaspoons of citric acid or fresh lime juice. Place cooker on heat and boil for 30 minutes. If the marks are below half level of the cooker capacity, you can pressure boil for 15 minutes. Then wash thoroughly. To View Click Here
26) Are Hawkins pressure cookers dishwasher-safe?
Do not wash pressure cooker or any of its parts in a dishwasher. The cooker body of Futura Stainless Steel, Hawkins Classic, Hawkins Contura or Miss Mary pressure cookers may be washed in a dishwasher, but are likely to tarnish.
27) What are “baked-on” stains and how do you remove these?

If the pressure cooker is not cleaned thoroughly after each use, a thin layer of food or grease may remain. When the cooker is heated next, this food/grease becomes "baked-on" and very difficult to remove. Avoid "baked-on" fat or gravy stains; wipe off any fat or gravy on the cooker base before placing on hot stove. Ensure stove surface in contact with pressure cooker is free of fat drippings.

If you do get "baked-on" stains on the base, tackle them while they are still fresh. Soak in hot water. Make a thick paste of a chlorine-based kitchen cleanser and apply it to the surface. Wait 5 to 10 minutes, then scour with steel wool using a circular motion. Wash and wipe dry. If food is stuck to the cooker, remove with a plastic scrubber and a non-abrasive cleanser or an aluminium cleanser. If food is badly stuck or burned: pour into cooker enough water (not above half full) to cover the area of burned food. Close cooker. Bring to full pressure on high heat. Reduce heat and cook 5 minutes. Allow to cool naturally. Open cooker. Wash and wipe dry. Do not use abrasive powders or bleach. For stubborn spots, a fine soap-impregnated steel wool pad may be used sparingly, knowing that the cooker surface may get damaged. To View Click Here
28) My Hawkins cooker has lost its shine – will it affect its functioning?
With use, the aluminium cooker body and lid may lose their shine. The loss of shine is the normal behavior of the metal over time and will not affect the functioning of your cooker.
29) Where can I buy genuine Hawkins spare parts?
1. Go to the ‘Sales & Service’ section of our website here.
2. Under the heading “Sales and Service”, see caption “Locate a sales and service provider” and click on your option – “India, Nepal, Bhutan” or “Rest of the World”.
3. If you have selected “India, Nepal, Bhutan”, then select your state (the country name is listed in the case of Nepal and Bhutan), town and locality from the drop-boxes provided therein, and select from among the parties so listed.
4. If you have selected “Rest of the World”, then select your country from the drop-box provided therein, and select from among the parties so listed.
5. If you are unable to find a sales or service provider, please contact us at [email protected]
30) Does the Hawkins cooker have an ISI mark?
All Hawkins pressure cookers are quality-certified by the Bureau of Indian Standards, popularly known as ISI. Hence all pressure cookers manufactured by us carry the ISI stamp mark. Additionally, most of the Hawkins pressure cookers are listed by the Underwriters Laboratories, USA, an independent Worldwide institution testing products for public safety and carry UL stamp mark too.
31) How much faster does the Futura cook compared to the microwave?
46%. A study was conducted with nineteen recipes that were cooked in a microwave oven and in the Hawkins Futura. The recipes include soups, fish, poultry, meats, vegetables, cereals and desserts. The average cooking time in a microwave oven was 45 minutes. The average cooking time in the Hawkins Futura was 24 minutes. That is 46% faster than microwave cooking.
32) How much faster is the Hawkins pressure cooker compared to Open Pot Cooking?

According to our studies it takes an average of 53% less time to cook in a pressure cooker when compared to conventional open pot cooking. The longer an item takes to cook, the greater is the time saved through pressure cooking.

The chart below gives examples of five basic foods of an average Indian home and the time saved when they are cooked in a 5 Litre pressure cooker with maximum recommended quantities:


This benefit extends to other cereals, pulses, vegetables and meats as well.
33) What is the pressure/temperature inside the Hawkins pressure cooker?
Pressure: 15 PSI (pounds per square inch); Temperature: 121ºC (250ºF)
34) Why is banging of metal ladle on the rim of the cooker body not recommended?
It can cause nick marks on rim of the cooker which may over a period of time affect the sealing of cooker, that is, there may be leakage, as a result of which cooker may take longer to come to pressure or may not come to pressure.
35) Can a pressure cooker be used for baking?
The pressure cooker should never be used as an oven for dry heating or baking as it reduces the strength of the metal.
36) Why are slots provided in Separators?
Slots are provided in the separators for steam circulation for quick, efficient and even cooking of food.
37) Can I purchase Hawkins products on-line?
Yes – kindly visit our shopping section here.
38) What material is the pressure cooker made of?
Please see the table below:
39) Can your pressure cookers be used for canning?
The Hawkins pressure cooker is not suitable for canning. It is possible to use this pressure cooker for canning with some modification, which is by substituting the standard 15 lb vent weight (which is supplied with this cooker) with a 10 lb vent weight. However, we have stopped manufacturing 10 lb vent weights several years ago and hence our pressure cookers cannot be used for canning. We do not recommend that you search in the market for other vent weights to fit our cooker since our vent weights are precisely engineered to work with our pressure cookers. Further, in our own trials we have found that our pressure cookers cannot be used as pressure canners at altitudes more than 1,000 feet where more than 10 lb of pressure is required for canning low-acid foods such as meat, poultry, fish and virtually all vegetables. Hence we do not recommend that our pressure cookers be used for canning.
40) Can I cook with the Hawkins pressure cooker on induction?
Yes, please see our Hawkins Hevibase, Hawkins Stainless Steel, Contura Black XT, Stainless Steel Contura, Certain models of Futura and all Futura Stainless Steel pressure cookers which you may use on gas, electric, ceramic, halogen and induction cooktops.
41) How to choose between hard anodised & nonstick?
Futura Cookware is presented in two types of cooking surfaces - Hard Anodised and Nonstick. Some types of cooking are done better on the Hard Anodised surface and other types of cooking are done better on the Nonstick surface. Please see which type of surface is better suited to which type of cooking below:
Nonstick: If you want to cook with less or no oil or butter, Futura Nonstick Cookware is the cookware to use. Foods which tend to stick to the pan while cooking are best cooked in Futura Nonstick. Also, clean-up is so easy! Futura Nonstick Cookware will give you great-tasting, healthful food, cooked easily and economically. If you are new to cooking, you will find the Futura instruction manuals and recipes invaluable. Even if you are an expert cook, you will learn new ways to get the best out of your Futura Nonstick Cookware.

The cooking surface of Futura Nonstick Cookware is made with a unique patented process by which high quality nonstick coating (made in Germany) is locked firmly into the tough Hard Anodised surface underneath. This means that Futura Nonstick, properly used, will last longer than ordinary nonstick.
Hard Anodised: For traditional cooking with normal quantities of oil or butter, Futura Hard Anodised Cookware presents the ideal cooking surface. Foods that need to be crisp or browned will cook fast and well. Cooking that uses sufficient water or other cooking liquids will also do well in Futura Hard Anodised Cookware.

Hard anodising was first developed by Russian scientists to produce a metal surface tough enough for space travel. The same technology is now used by Futura to make its Hard Anodised cookware. Through a process of electrolysis at sub-zero temperature using a high intensity electric current, a 60 micron thick layer of aluminium oxide (Al2O3) is formed molecule by molecule as an integral part of the metal. This process produces a surface harder than steel with wonderful properties for cooking.
42) What is unique about Futura nonstick?
The cooking surface of Futura Nonstick Cookware is made with a unique patented process by which high quality nonstick coating (made in Germany) is locked firmly into the tough Hard Anodised surface underneath. This means that Futura Nonstick, properly used, will last longer than ordinary nonstick.
43) On which heat sources can I use the Futura Hard Anodised cookware?
Futura Hard Anodised cookware can be used on domestic gas, electric, kerosene or halogen stoves. Certain models may be used on Induction cooktops as well – these induction compatible models are duly highlighted on a yellow background where listed within the website. Do not use pan on a coal fire or any source that cannot be regulated. Ensure that the stove surface in contact with the pan is free of grease and dirt.
44) On which heat sources can I use the Futura Nonstick cookware?
Futura Nonstick cookware can be used only on domestic gas, electric or halogen stoves in which the temperature can be regulated to low and medium heat. Certain models may be used on Induction cooktops as well – these induction compatible models are duly highlighted on a yellow background where listed within the website. Do not use on ‘chulha’, industrial burners or any heat source which cannot be regulated to low and medium heat or whose flame spreads beyond the base of the pan. High temperatures will shorten the life of the nonstick and may destroy it. Use a burner to suit the size of your tava – gas flames should not spread beyond the pan. Do not use high heat. Use low to medium heat.
45) Can I use a dishwasher for cleaning Futura Hard Anodised and Nonstick cookware?
Do not wash Futura Hard Anodised and Nonstick cookware in a dishwasher. Dishwasher detergents may contain harsh chemicals or abrasive substances which may damage the hard anodised finish. Stainless steel lid and glass lid may be washed in a dishwasher but this can dull the finish.
46) How do I prevent food sticking in Futura Hard Anodised pans?

Some foods will require some oil or water or careful control of heat to prevent sticking. All frying requires the correct oil temperature for good results. Excessive heat may cause sticking and burning of food and wastes fuel. Insufficient heat may also cause sticking.

If sticking occurs while cooking food other than dosa: heat pan for some time before adding oil; add oil and heat briefly; add food. For subsequent batches, food can be added immediately after adding oil. This technique may be used for cooking Alu Tikki, Besan Poora, Spicy Fish Fry etc.

To minimize sticking of dosa: before heating pan, rub 1/4 tsp/1.3 ml vegetable oil using a clean cotton cloth or paper napkin on the inside base of pan. Heat pan on medium-high heat till oil just begins to smoke. Reduce heat to medium. This is the point to pour batter into pan. Heating pan to the correct temperature is critical: if pan is heated beyond the point when oil just begins to smoke, pan will be too hot and batter will be difficult to spread; if pan is not hot enough (before oil just begins to smoke) batter will spread but dosa will stick. For cooking subsequent dosa do not add oil in pan before pouring batter.
47) How do I avoid "Baked-On" food or stains in my pans?
Taking care to protect your hand from the hot pan with sufficient paper or cloth, wipe off residual oil with a paper napkin or muslin cloth from hot pan immediately after cooking. Doing so makes cleaning very much easier. Allow pan to cool before washing. Always wash all surfaces of pan thoroughly after every use in hot water with a mild soap or detergent and a dishcloth or sponge.
48) How do I remove "Baked-On" food or stains in my pans?

If pan is not cleaned thoroughly, a thin layer of food or grease may remain. When the pan is heated next, this food/grease becomes "baked-on" and very difficult to remove. "Baked-on" food and the stains from "baked-on" food may be impossible to remove without damaging the pan.

If you get "baked-on" food/stains, you may try the following methods (knowing that the pan surface may get damaged):

On the Hard Anodised Surface: Make a thick paste of a cleaning powder such as 'Vim' and apply it to the "baked-on" food/stain. Wait 5 to 10 minutes. Scour with steel wool using a circular motion. Wash.

On the Nonstick Surface: Make a thick paste of a cleaning powder such as 'Vim' and apply it to the "baked-on" food/stain. Wait 5 to 10 minutes. Scour with a plastic scrubber using a circular motion. Wash.
49) How do I remove marks from my gas stove pan supports on the bottom of my pans?
Metallic marks – most often from gas stove pan supports – may appear on the hard anodised base. To remove metallic marks from base: apply a kitchen cleanser, such as 'Vim', to the marks and rub with an abrasive kitchen scrubber, such as 'Scotch-Brite' or fine steel wool.
50) What precautions should I take when cleaning my Nonstick pan?
Always wash all surfaces of pan thoroughly after every use in hot water with a mild soap or detergent and a dishcloth or sponge. DO NOT WASH PAN IN A DISHWASHER. Dishwasher detergents may contain harsh chemicals or abrasive substances which may damage the hard anodised finish. Let pan cool before immersing in water. For stubborn spots on the nonstick surface, soak pan in hot water about 10 minutes and rub with a non-abrasive plastic scrubber – never use steel wool, coarse or metallic scouring pads or abrasive detergents. When cleaning the pan, ensure that the nonstick coating is not gouged or rubbed against any hard or sharp surface. While cleaning, keep a folded kitchen cloth or a piece of any other soft material such as rubber or sponge underneath the pan to avoid damaging the pan.
51) How can I make brown and crisp Dosa on my Nonstick tava?
The nonstick coating of the tava retards browning somewhat in certain foods. For browner results, try cooking slightly longer. Do not use high heat. Adding a little oil or butter to the tava may enhance the colour, taste and texture of many foods.
52) What are the health effects of the Futura Nonstick coating?
The coating is non-toxic and inert. Even if some of the coating is inadvertently scraped off and accidentally and unknowingly ingested, it passes through the body harmlessly. The cooking surface of Futura Nonstick Cookware is made with a unique patented process by which high quality nonstick coating (made in Germany) is locked firmly into the tough Hard Anodised surface underneath. This means that Futura Nonstick, properly used, will last longer than ordinary nonstick. Futura Nonstick is certified PFOA-free.
 
 
 
 


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