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The stainless steel inner can take a beating and is pretty cheap to buy should it get damaged.
Read a few places that the non-stick has to be treated with a lot of care.
Made a 5 bean, 1.5kg, 5 Scotch Bonnet, 10 Finger chilli and one Carolina chilli con carne last night.
Saute the mince for 10 mins and added tin toms, tom puree, chilli's and 5 beans and put on high pressure for 40 mins and popped out to the local micro pub.
Came back with the timer showing a 57 min finish and all steam vented and after filling up 7 take-way pots had enough for a big dish for myself and yum it was too. |
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