Quick answer: To clean a pressure cooker, wash the body, lid and gasket after every use and keep the vent pipe clear. For dark marks inside an aluminium cooker, boil water with lemon or tamarind for 10 minutes. For a burnt kadhai, fill it with hot water and a few drops of dishwashing liquid, boil for 5 minutes, let it soak, then scrape gently with a wooden spatula. Avoid steel wool on non-stick and avoid long soaks on iron.
The pressure cooker and the kadhai are the two hardest-working vessels in an Indian kitchen. Dal, rice, rajma, sabzi, puris, pakoras: most days, one of them is on the stove. They also get the most stubborn mess, from boiled-over starch to burnt masala stuck to the bottom.
How to clean a pressure cooker after every use
- Let it cool and release the pressure fully before opening. Never force the lid.
- Remove the gasket (the rubber ring) and wash it separately in warm soapy water. Food and starch collect underneath it and cause smells.
- Check the vent pipe and whistle. Hold the lid up to the light and look through the vent. If it is blocked, clear it with a toothpick and rinse. A blocked vent is a safety risk.
- Wash the body and lid with warm water, dishwashing liquid and a soft scrubber.
- Dry everything fully and store the lid upside down or loosely placed, not locked, so air can circulate.
How to remove dark marks inside an aluminium cooker
Aluminium cookers often turn dark or grey inside, especially after boiling potatoes or eggs or using hard water. This is harmless but looks dull. Fill the cooker halfway with water, add a few slices of lemon or a small piece of tamarind, and boil with the lid off for 10 minutes. Let it cool, then wash as usual. The mild acid lifts the marks without scratching.
Avoid soaking aluminium in strong alkaline cleaners or baking soda for long periods, as these can darken it further.
How to clean a burnt pressure cooker bottom
- Scrape off any loose food with a wooden spatula.
- Add enough hot water to cover the burnt area and a few drops of dishwashing liquid.
- Boil for 5 minutes, then switch off and leave it to soak for 30 minutes.
- Scrub with a soft scrubber. Repeat once more if needed rather than scrubbing hard.
How to clean a burnt kadhai
- Stainless steel kadhai: fill with hot water and dishwashing liquid, bring to a boil, then let it soak until the burnt layer softens. Scrub with a steel scrubber and rinse.
- Iron or cast iron kadhai: do not soak for long, or it will rust. Scrape while warm, wash quickly, dry on the flame straight away and wipe with a few drops of oil.
- Non-stick kadhai: use only a soft sponge and a wooden or silicone spatula. Steel wool and harsh powders remove the coating.
How to remove oily residue from the outside
The outside of cookers and kadhais collects a brown, sticky layer from the flame and splatters. Wash the outside every time, not only the inside. For older build-up, rub a paste of dishwashing liquid and a little warm water onto the outside, leave it for 15 minutes, then scrub. Our guide to cleaning Indian kitchen grease covers the stove and tiles around it.
Why the dishwashing liquid matters
Cookware touches your food every day, so whatever the dishwashing liquid leaves behind can end up in your next meal. A plant-based liquid cuts oil and starch without harsh residue. Read more in our natural dishwash liquid buyer's guide.
Our Plant Based Dishwashing Liquid uses orange peel enzyme extract with coconut and palm-based surfactants to break down grease and protein, and it is gentle on hands. It is independently lab tested, and you can see the results on our lab reports page.
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