Thai Kitchen Ware "Ultra Steamer Cooker," a dual-handle aluminum pressure cooker equipped with a specialized internal perforated steaming plate. It functions as a 2-in-1 appliance: a high-pressure cooker for rapid tenderization and a pressurized steam cooker for oil-free cooking.  

Key Features & Design Components

 Internal Steamer Plate: Comes with an aluminum perforated disc featuring two finger-holes for quick insertion and removal. The raised perforated floor holds food above water or broth, allowing pressurized steam to circulate around the food without boiling it.  

 Dual-Handle Configuration: Fitted with two symmetrical, heat-resistant contoured black Bakelite side handles on both the pot body and lid rim. This dual-grip setup provides balanced weight distribution when lifting heavy, liquid-filled meals.  

 Outer-Lid Twist Lock: Uses an outer-locking lid mechanism with interlocking lugs along the pot rim for a tight pressure seal.  

 Dual Safety System:

 Main Steam Vent & Whistle: Heavy fluted metallic pressure regulator weight (whistle) situated centrally on the vent pipe.  

 Secondary Safety Valve: Auxiliary metallic spring/fusible pressure release valve adjacent to the weight to vent pressure if the main pipe clogs.  

 Material & Build: Spun/cast food-grade aluminum for fast, even heat conduction.  

Best Culinary Uses

 Steam Roasts (Chargha / Dum Pukht): Perfectly sized for steaming whole marinated chickens, lamb shanks, or beef roasts—meat retains its juices while rendering excess fat into the liquid below.

 Dumplings, Buns & Momos: Cooks layers of dim sum, bao buns, or savory cakes evenly under pressurized steam.

 Whole Root Vegetables: Steams whole potatoes, corn on the cob, carrots, and sweet potatoes without making them mushy or waterlogged.

 Standard Pressure Cooking: Removing the steamer plate turns it into a standard high-capacity pressure pot for daal, paya, nihari, and yakhni pulao.