To convert cooking times from conventional cooking to cooking with a pressure cooker, simply reduce the conventional cooking time by two-thirds. In other words, a recipe which calls for 1 hour cooking on a stove or oven, would require 20 minutes in a pressure cooker. Always start timing once internal pressure has been achieved.
Before each use of your pressure cooker, make sure that the steam outlet valve is not obstructed by food particles or any other material.
From time to time, apply a little light cooking oil to the rubber sealing gasket of your pressure cooker. This will extend the lifespan of the gasket and improve its operation. Should the rubber gasket appear dirty or damaged, either clean it or replace it.
After using your pressure cooker, do not store it with the lid closed.
It is always recommended to hand wash all anodized cookware in warm, soapy water as dishwashers can cause discolouration to the anodized surface.
To maintain your flatware in good condition, always keep it clean and dry and away from silver.
General Cookware Tips:
Always let pans cool before coming into contact with water in order to prevent warping. Sudden changes in temperature may cause any metal to warp, resulting in an uneven bottom.
Never heat a cooking utensil when it is empty. Be sure there is shortening, food or liquid in each cooking utensil before it is placed on the burner.
Never allow your cookware to boil dry, however if you have allowed your cookware to boil dry, do not remove the cookware from the stove until it has completely cooled.
Low to medium heat is always recommended for Lagostina cookware due to Lagostina's superior heat-radiating cookware bases.
Add salt to water only after it has come to a boil. When salt grains are deposited onto cold stainless steel, they will react to the heat by melting and small pit marks could form.
If using a ceramic stovetop, lift the saucepan rather than sliding it across the glass plate to avoid damage to the cookware or cooking surface.