You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
I lost the weights for mine years ago but it still builds up a certain amount of pressure and is a lot quicker than a normal pan. I use it for everything. Just use it like a normal saucepan but quicker. You can use a steamer in it too.
