Hawkins CB20 Pressure Cooker: Fast, Healthy Cooking with Hard Anodized Durability

Imagine slicing hours off your cooking time without sacrificing flavor or nutrition. That’s the magic of pressure cooking, a technique that’s been around for centuries, yet remains a surprisingly underutilized tool in many modern kitchens. The Hawkins CB20 Hard Anodised Pressure Cooker, a 2-liter marvel of engineering, brings this time-saving, flavor-enhancing technology to your stovetop.

The Pressure Principle: A Deep Dive

The core principle behind pressure cooking is elegantly simple, yet profoundly effective. It all boils down to the relationship between pressure and the boiling point of water. Under normal atmospheric conditions, water boils at 212°F (100°C). But when you seal water inside a pressure cooker, like the Hawkins CB20, the steam generated during heating can’t escape. This trapped steam increases the pressure inside the vessel.

As the pressure rises, so does the boiling point of water. Think of it like this: the increased pressure makes it harder for water molecules to escape into the gaseous phase (steam). They need more energy, and therefore a higher temperature, to make that transition. This elevated boiling point, typically around 250°F (121°C) in most pressure cookers, is what dramatically speeds up cooking times. Foods cook in a fraction of the time they would in a conventional pot.

But the benefits extend beyond mere speed. The sealed environment of a pressure cooker also minimizes the loss of volatile compounds – the aromas and flavors that make food so delicious. And because cooking times are shorter, water-soluble vitamins and minerals are better preserved, resulting in more nutritious meals.

A Glimpse into History

The story of pressure cooking began in the 17th century with French physicist Denis Papin, who invented the “digester,” a device designed to extract gelatin from bones. Papin’s invention, while rudimentary, demonstrated the power of trapped steam to increase cooking temperatures. It wasn’t until the 20th century, however, that pressure cookers became commercially available for home use. Early models were often bulky and somewhat intimidating, but advancements in materials and safety features have transformed them into the sleek, user-friendly appliances we know today, exemplified by the Hawkins CB20.

Meet the Hawkins CB20: A Modern Marvel

The Hawkins CB20, with its 2-liter capacity, is perfectly sized for individuals, couples, or small families. It represents the culmination of decades of experience by Hawkins, a brand synonymous with quality and reliability in pressure cooking. This isn’t just another pot; it’s a precisely engineered cooking instrument designed to deliver exceptional performance and safety.

Built to Last: The Magic of Hard Anodization

The Contura Black body of the CB20 isn’t just aesthetically pleasing; it’s a testament to the power of hard anodization. This electrochemical process transforms the surface of the aluminum into an incredibly hard, durable, and non-reactive layer of aluminum oxide. Imagine it as a suit of armor for your pressure cooker.

Here’s how it works: The aluminum is immersed in an electrolytic bath, and an electric current is passed through it. This causes the surface of the aluminum to oxidize, forming a layer that is significantly harder than ordinary aluminum. In fact, hard-anodized aluminum is twice as hard as stainless steel!

This “armor” provides several key benefits:

• Exceptional Durability: The hard-anodized surface is incredibly resistant to scratches, chips, and dents, ensuring your pressure cooker will withstand years of use.
• Non-Reactivity: Unlike bare aluminum, hard-anodized aluminum is non-reactive with acidic or alkaline foods. This means you don’t have to worry about the pot altering the flavor or color of your dishes, or leaching any unwanted substances into your food.
• Even Heating: Hard-anodized aluminum is an excellent conductor of heat. This ensures that heat is distributed evenly across the base of the cooker, preventing hot spots and ensuring consistent cooking results.
• Stays Looking New: User Channy Hide mentions, “I would also recommend the anodized it is so easy to clean even when you over cook and the food is burnt (oops, yup I did that) the burnt food just came right off with a scrubbing sponge.”

Safety First: The Pressure-Locked Lid

One of the most ingenious features of the Hawkins CB20 is its pressure-locked safety lid. Unlike traditional pressure cookers where the lid sits on top of the pot, the CB20’s lid fits inside the rim. This seemingly small detail has significant safety implications.

As pressure builds inside the cooker, it forces the lid even more tightly against the inner seal. This creates an incredibly secure closure that cannot be opened accidentally while the cooker is pressurized. It’s like a modern jetliner door – the higher the internal pressure, the tighter the seal. The lid can only be released once the pressure has dropped to a safe level, a process that’s easily initiated by releasing steam through the pressure regulator.

User Richard Fleming, initially skeptical, praised this design: “The most important is the idea, expressed in a couple of reviews, that it is impossible to put the lid on and take the lid off without dunking the lid into your food preparation…I strongly suspect that reviewers who had this experience didn’t bother to read the instructions.” He expertly explains the simple yet effective 90-degree turn required to insert and remove the lid.

Precision Control: The Pressure Regulator

The pressure regulator is the heart of any pressure cooker, and the Hawkins CB20 boasts a superior system. This precisely engineered weight sits atop a vent on the lid, regulating the internal pressure by releasing excess steam. As the pressure inside the cooker approaches the desired level, the regulator begins to lift slightly, allowing steam to escape at a controlled rate. This maintains a consistent internal pressure, ensuring optimal cooking conditions and preventing overpressure. Hawkins describes it as a “New Improved pressure regulation system [that] regulates pressure better, cooks faster, saves more fuel, is easier to insert and remove and reduces sprouting of frothy foods (such as dal).”

The Safety Net: The Automatic Safety Valve

Even with the precision of the pressure regulator, a backup safety mechanism is crucial. That’s where the automatic safety valve comes in. This valve is located on the lid and is designed to automatically release steam if the pressure inside the cooker exceeds a safe limit, for example, if the pressure regulator were to become blocked. It’s a crucial safety feature that provides peace of mind, ensuring that even in the unlikely event of a malfunction, the cooker will not become dangerously over-pressurized. The steam and food are deflected safely downwards.

The Unsung Hero: The Gasket

The Hawkins pressure-locked safety lid ensures that when there is pressure inside the cooker, the lid is pressure-locked. The lid fits from inside, the gasket will not get rubbed sideways every time the pressure cooker is opened or closed. Further, exposure of the gasket to food acids in the pressure cooker is minimised due to the protection given to it by the rim of the lid.

Cool Under Pressure: Stay-Cool Handles

Even when the contents are boiling, the Hawkins CB20’s handles remain comfortably cool to the touch. This is thanks to their thoughtful design and construction from heat-resistant materials. The handles are also ergonomically shaped to provide a secure and comfortable grip, making it easy to maneuver the cooker, even when it’s full. The metal screw and rivets used to securely fasten the handles are safely recessed to limit the chances of your hand coming into contact with hot metal during cooking.

Stovetop vs. Electric: Choosing Your Champion

While electric multi-cookers like the Instant Pot have become popular, stovetop pressure cookers like the Hawkins CB20 retain distinct advantages. They require no electricity, making them ideal for use in areas with unreliable power or for outdoor cooking. Stovetop models often reach higher pressures than electric ones, resulting in even faster cooking times. They also tend to be more durable, with fewer electronic components that can fail. The Hawkins CB20, with its hard-anodized construction, embodies this durability. Ultimately, the best choice depends on your individual needs and preferences. If you value simplicity, reliability, and maximum cooking speed, a stovetop pressure cooker like the CB20 is an excellent option.

Beyond the Basics: Tips and Techniques

• Don’t Overfill: Always leave sufficient space in the cooker for steam to build up. A good rule of thumb is to never fill the cooker more than two-thirds full (or half-full for foods that expand significantly, like beans).
• Use Enough Liquid: Pressure cooking requires liquid to generate steam. Follow recipe guidelines for the minimum amount of liquid required.
• Natural Release vs. Quick Release: Some recipes call for a “natural release,” where the pressure is allowed to drop slowly on its own after cooking. Others call for a “quick release,” where the pressure regulator is manually lifted to release steam quickly. Follow the recipe instructions for best results.
• Regular Maintenance: Inspect the gasket and safety valve regularly for any signs of wear or damage. Replace these parts as needed to ensure safe operation.
  

A Culinary Companion

The Hawkins CB20 Hard Anodised Pressure Cooker isn’t just a kitchen tool; it’s a culinary companion that empowers you to create delicious, nutritious meals in a fraction of the time. It’s a testament to the power of combining time-tested cooking principles with modern engineering and design. Whether you’re a seasoned pressure cooking enthusiast or a curious beginner, the CB20 offers a safe, efficient, and enjoyable way to explore the world of fast, flavorful cooking. Embrace the pressure, and unlock a world of culinary possibilities.