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Seal the lid and pressure does the work while you do anything else. Tough cuts come out fall-apart tender, rice lands perfect, and real dinner is on the table in about half the usual time. No coatings to baby, no presets to fight, nothing to replace next year. Decide once, cook for decades.
Why It's Faster
The locking lid holds 35kPa (5 PSI) above atmosphere. That raises the boiling point from 100°C to roughly 108°C, and most cooking chemistry nearly doubles in rate for every 10°C. The result is about half the cook time, at a gentle pressure a titanium wall handles without drama.
At 35kPa gauge pressure, versus 100°C in an open pot at sea level.
Collagen breakdown and starch gelatinization roughly double in rate per 10°C gained.
Open pots boil at 95°C or lower up high. The sealed lid restores sea-level cooking and then some.
Note: household electric pressure cookers run 70 to 100kPa and cook somewhat faster still. They also weigh ten times as much, need an outlet, and carry a circuit board with an expiration date. This pot works on a campfire and will outlive the category.
Weeknights
Brown the meat, add the liquid, twist the lid 45 degrees, and walk away. By the time you've changed clothes and answered nothing, a braise that should have taken ninety minutes is done. The 1.8L body feeds two to four, and the removable inner pot means rice tonight, stew tomorrow, no second vessel.
After the Shift
Chuck, shank, beans by the bag: pressure turns budget ingredients fall-apart tender in half the time, on the stove or on a tailgate burner. Solid titanium with safety pressure valves and zero electronics, so there's nothing to crack, corrode, or die two days out of warranty. Built like your tools, kept like them too.
Failure Analysis
Nonstick fails at the coating. Electric cookers fail at the board. This pot is a titanium cylinder, a locking lid, and removable handles. The failure modes were removed at the design stage, not warrantied afterward.
| Component | What usually fails | This pot |
|---|---|---|
| Cooking surface | Coatings chip, wear, expire | Bare Grade 1 titanium |
| Electronics | Boards, sensors, presets | None. Physics only. |
| Pressure system | Pump seals, valve motors | titanium stem + relief valves, spares included |
| Body | Rust, corrosion, dents | Corrosion-proof, steel strength at 40% less weight |
Specifications
| Capacity | 1800ml (60.8oz), feeds 2 to 4 |
| Operating pressure | 35kPa (5 PSI) above atmosphere, locking lid |
| Weight | 520g pot · under 590g complete with lid and valve |
| Dimensions | 7" tall with lid · 4.76" diameter (8" incl. safety vent) |
| Material | Grade 1 pure titanium, no coatings or liners |
| Heat sources | Gas, electric, campfire, alcohol stove, grill |
| Inner pot | Removable, silicone seal ring, graduated rice/water markings, drainage circulation holes |
| Nesting | Valtcan 900ml titanium pot nests inside with handles folded |
| Serviceable parts | Spare pressure relief valves included |
| Care | Dishwasher safe (remove handles and valve) |
Download: Valtcan Titanium Pressure Pot Booklet (PDF)
Download recipes: Main Recipes Booklet (PDF)
How It Works
Ingredients in, liquid to the graduated line for rice, or cover by 3/4 inch for stews and beans. The markings do the measuring.
Twist the lid 45 degrees. Medium-high until steam shows at the steel stem, then start the timer. Pressure does the rest.
Cool naturally or ease the valve open, wait a minute or two, unlock. Tender braise, fluffy rice, evening intact.
FAQ
Overall rating: 4.3 / 5 from 13 reviews.
This is fantastic. I have made rice, rice and jerky and it came out perfect with tender mat instead of tough jerky. I have also made stew in the pot and am completely satisfied. This is made from the same stuff as the SR-71 Blackbird……purely awesome Titanium
I haven’t even used the cookware yet, but I can already tell that it will be the best pressure cooker and lunchbox I have ever had.
Lid is to hard to close.
Handy capacity and dimensions. It will hold a couple of pounds of bite sized meat. Pressure cooking keeps everything moist and tender without boiling off the spice flavors. The pressure is low (5 #'s) so it takes longer to cook than a traditional pressure cooker. Best used for soups and stews.
First cook, beef stew, went just OK. When i browned the beef i used the pot insert, wrong. It scored the bottom pan, im guessing no big deal. Stew was cooked OK. Im sure it only gets better with some experience. Actually a great product, easy clean up. Can’t wait to try again. It’s now in my camp cookware box.
I have a few pieces of Valtcan gear. The 1.8L pressure cooker looks ideal for group backpacking. Will be enjoying testing it.
When I turn the upper handle to open the unit the lower handle comes out of the hole holding it to the unit
good product
I have yet to take it camping, I have used it several times on a glasstop electric range. I am dialing in how to use to make a one pot (two additions of ingredients) batch of rice and beans. So far, 1/2cup of dry pinto beans with water to about 1.5"~2" depth over them, with salt, pepper, and bouillon powder for 30 minutes -- quick release -- and then rice and water in equal measure, 1/4 cup, and other seasonings for 20 more is working well.
All GOOD 👍
Great
Enjoying my units and eager to get more. Pressure cooker is up next up my list
It’s beautiful!
