Updated March 2026
Pressure cookers have been a staple in Indian kitchens for generations, and there's a good reason they've stuck around. They cook food faster, save energy, and make tough ingredients like whole chickpeas, goat meat, and dried beans tender in a fraction of the time it would take in a regular pot. For commercial kitchens especially, they're not just convenient. They're essential.
If you're new to running a restaurant or catering operation, or you're looking to upgrade your current setup, this guide covers everything you need to know about pressure cookers, why aluminum is the preferred material, and how to get the most out of one in a busy kitchen.
What Exactly Is a Pressure Cooker?
A pressure cooker is a sealed pot that traps steam inside as liquid heats up. As the steam builds, the internal pressure rises above normal atmospheric levels, which raises the boiling point of the water inside. That means your food cooks at higher temperatures than it would in an open pot, cutting cook times down dramatically.
For context, a batch of chole (chickpeas) that might take over an hour in a regular pot can be done in 15 to 20 minutes in a pressure cooker. Dal that takes 30 to 40 minutes on the stove is ready in under 10. When you're running a commercial kitchen and need to turn out large quantities of food on a tight schedule, those time savings are huge.
Every pressure cooker has a few key components: the main body (the pot itself), a lid that locks into place to create an airtight seal, a rubber gasket that sits between the lid and the pot to prevent steam from escaping, a pressure regulator (often called a whistle or weight) that sits on top of the lid and controls how much pressure builds up, and a safety valve that releases excess pressure if things get too high. Understanding these parts is important because they all work together to make the cooker function properly and safely.
Why Hawkins?
When it comes to aluminum pressure cookers for Indian cooking, Hawkins is the name most people know. The brand has been around since 1959 and has become synonymous with pressure cooking in South Asian households and restaurants worldwide. There's a reason you'll find a Hawkins cooker in just about every Indian restaurant kitchen.
What sets Hawkins apart is that their cookers are built specifically for the kind of cooking Indian restaurants do. Heavy daily use, large batches, high heat, and ingredients that need long cook times under pressure. They're not flimsy home kitchen appliances dressed up for commercial use. They're workhorses.
We carry a full range of Hawkins Aluminum Pressure Cookers in sizes from 4 liters all the way up to 22 liters, so whether you're running a small takeout spot or a large banquet hall, there's a size that fits your volume.
Here's the full lineup:
The Hawkins Aluminum Pressure Cooker, 4 Liters ($44.00) is the smallest in the range. It's handy for quick side dishes, small portions of dal, or when you need to prep a smaller ingredient separately from your main batch.
The Hawkins Classic Aluminum Pressure Cooker, 5 Liters ($50.00) is a step up and works well for restaurants that prep side dishes and smaller curry batches throughout the day.
The Hawkins Aluminum Pressure Cooker, 10 Liters ($65.00) is where you start getting into true commercial territory. This size handles daily rice cooking, regular dal batches, and medium curry preparations without any issues.
The Hawkins Aluminum Pressure Cooker, 12 Liters ($85.00) gives you a bit more room for kitchens that serve both lunch and dinner and need to cook in slightly larger quantities.
The Hawkins Aluminum Pressure Cooker, 14 Liters ($95.00) is a popular pick for restaurants that also handle catering orders on top of their regular service.
The Hawkins Aluminum Pressure Cooker, 18 Liters ($125.00) is designed for high-volume kitchens. If you're cooking large pots of dal, rice, or meat dishes for a full dining room, this is where you want to be.
And the Hawkins Big Boy Aluminum Pressure Cooker, 22 Liters ($149.99) is the largest in the lineup. This one is made for banquet halls, large catering jobs, and any operation where you're feeding a lot of people at once.
How to Use an Aluminum Pressure Cooker
If you've never used a pressure cooker before, it can seem a little intimidating. But the process is actually straightforward once you've done it a couple of times.
Step 1: Check your equipment. Before you start cooking, inspect the rubber gasket inside the lid. It should be flexible and free of cracks. A worn gasket won't seal properly, which means you won't build pressure. Also make sure the pressure regulator (the whistle) and safety valve are clean and not clogged.
Step 2: Add your ingredients and liquid. Place your ingredients in the cooker and add enough water or stock. The general rule is to never fill the cooker more than two-thirds full, or half full if you're cooking foods that expand a lot like rice or beans. This leaves enough room for steam to build. With a larger cooker like the Hawkins 18 Liter or the Hawkins Big Boy 22 Liter, you have more room to work with, but the same filling rules still apply.
Step 3: Lock the lid. Place the lid on the cooker and turn it until it locks into position. You'll feel it click into place. Then place the pressure regulator (whistle) on top of the steam vent.
Step 4: Heat it up. Place the cooker on your burner over high heat. Once the cooker reaches full pressure, the regulator will start to release steam with that familiar whistling sound. This is your signal that the cooker is at operating pressure.
Step 5: Lower the heat and count your whistles. Once you hear the first whistle, turn the heat down to medium or medium-low. The cooker should maintain pressure without the regulator going off constantly. Most recipes call for a specific number of whistles. For example, basic dal usually needs about 3 to 4 whistles in a 5 Liter Hawkins or 10 Liter Hawkins. Tougher ingredients like chole or goat meat might need 6 to 8 whistles or more depending on quantity.
Step 6: Let the pressure release naturally. Once cooking is done, turn off the heat and let the cooker sit until the pressure drops on its own. Don't try to force the lid open. You'll know the pressure has fully released when the lid turns and opens easily. Some cooks run cold water over the lid to speed this up, which is fine, but natural release gives better results for most dishes since the food continues to cook gently as the pressure drops.
Why Aluminum Is the Preferred Choice
There are a few reasons aluminum has been the standard material for pressure cookers in Indian commercial kitchens for so long.
It heats up fast. Aluminum is one of the best heat conductors out there. It reaches cooking temperature much quicker than stainless steel, which means your cooker gets to pressure faster and your food is done sooner. In a kitchen where time is money, this matters a lot. A Hawkins 10 Liter will reach pressure noticeably faster than a stainless steel cooker of the same size.
It distributes heat evenly. Because aluminum conducts heat so well, you get consistent temperature across the entire surface of the pot. This means fewer hot spots and more even cooking, which is especially important when you're doing large batches in something like the Hawkins 14 Liter or Hawkins 18 Liter.
It's lighter. When you're working with larger cookers, weight makes a real difference. Picking up a full 22 Liter Hawkins Big Boy is already a two-person job. If that same cooker were stainless steel, it would be significantly heavier and harder to manage during a busy service.
It costs less. Aluminum pressure cookers are more affordable across the board. When you're equipping a kitchen and need multiple sizes, say a 5 Liter for sides, a 10 Liter for daily dal, and an 18 Liter for large batch cooking, going with aluminum keeps your total spend much lower without sacrificing performance.
It's proven. Aluminum pressure cookers have been the standard in Indian kitchens for decades. Millions of restaurants and households across South Asia use them daily. That track record speaks for itself.
Tips for Getting the Most Out of Your Cooker
A few practical tips from years of working with restaurant owners:
Buy at least two sizes. Most kitchens benefit from having a smaller cooker like the Hawkins 5 Liter for quick jobs and a larger one like the Hawkins 12 Liter or 14 Liter for main batch cooking. Having both means you're never waiting on one cooker to free up during a rush.
Replace your gasket regularly. The rubber gasket is the part that wears out first. If your cooker is taking longer than usual to build pressure or you notice steam leaking from the sides, it's probably time for a new gasket.
Don't skip the whistle count. It might seem old school, but counting whistles is still the most reliable way to time your cooking in a traditional stovetop pressure cooker. It's the method Hawkins cookers are designed around, and it works.
Clean the safety valve and steam vent after every use. Food particles can clog these over time, and a blocked valve is a safety hazard. A quick rinse and a poke with a toothpick or thin wire keeps everything clear.
Browse the Full Collection
Whether you're opening your first restaurant or restocking an existing kitchen, we carry every size of Hawkins Aluminum Pressure Cooker to match your needs. If you're not sure which size or how many you need, get in touch with us and we can help you figure out the right setup for your kitchen.
