Serves me right for not reading the product page details closely. I did not realize that this is not a pressure cooker - it is a pot that allows for some pressure to build up, trapping the steam inside the pot, but allowing it to vent through the center hole if necessary. Interestingly, in Japan quality rice is often cooked under pressure. Not at all sure why it is called a "Micro" Pressure cooker, though.The problem with this semi-pressure-cooker is that there is no guidance - the accompanying pamphlet is entirely in Chinese. Cooking stews or soups are straightforward. However, one would have to experiment to work out how long to cook rice or oatmeal, which require fairly precise cooking; I would think that it would take less than a normal pot, but more than a real pressure cooker. If they had included some representative cooking times, this pot could be a lot more useful.The handles on the pot and the lid are great! It is easy to safely pick up a full pot. Simply slide the tops of the handles towards the pot to lock the lid in place.The inner coating looked like granite to me. Of all the modern non-stick coatings I have tried, the granite ones last the longest and they brown well too. However, the product page refers to it as wheat stone and my research indicates that that term is not well-defined in the cooking industry so I would really have liked more detail as to the content of the non-stick coating. With non-stick pots, I never heat them on maximum if I intend browning something - the highest I'll go is one click below maximum. Pressure-pot does not disappoint when it comes to browning. The underside of the base is a solid black, so this pot, which looks very well made, should keep its good looks for a long time.I made steel-cut oats, using slightly less water than I normally do; these came out fantastically good - just the right amount of firmness without being under-cooked, and no overflowing with the lid tightly closed. My rice experiment took a little more work - I always toast my rice before cooking and I think I may have overdone that in this pot; after 20 minutes cooking my rice still had a little crunch. I ended up cooking it for another 20 minutes, but do not think this is a representative duration for rice. Interestingly, in the case of the rice, the lid vacuum-sealed so tightly, that I had to use the pressure release valve to liberate it.I probably should have got the 5 liter pot - the 7L is very large - this is fine for making gigantic pots of stew or soup (which was my initial intention), but I'll continue to make those in my real pressure cooker to save time. I do really like how well the oats and rice came out, so I am toying with the idea of getting the 5L too, but it is not a cheap pot, so I am still on the fence about that.Review for: Micro Pressure Cooker Fast Cooking Cookware, 31 * 28 * 17cm Non Stick Microwave Kitchenware, Multi Functional Big Capacity Universal Stew Pot (7L)

Comes with parts and no instructions. Eager to use it once I figure out how it's put together.

Very good quality

The material surprised me, and to cook the meals become comfortable, simple.