I bought the steel pressure cooker set in early January, and a month of daily use has given me a clear picture of what works and what does not. The base heats evenly on my gas stove, and the lid seals properly every time, which was my main worry after reading mixed comments online.
The first week I noticed a faint metallic smell during the first two cooks. It faded after a few rounds of boiling water with lemon, and since then there has been no taste transfer to dal or rice. The handles stay cool enough to grip without a cloth, though I still use one out of habit.
What surprised me most was how little oil the pans need. A light wipe is enough for scrambled eggs, and the non-stick coating has not scratched despite using a steel spatula a few times by accident. The exterior shows minor water stains, but they wipe off with a damp cloth.
The only real drawback is the weight. The larger pan is heavy when full, and my mother finds it difficult to lift and drain. If you have wrist issues, consider the smaller size or a lighter aluminium alternative. For my kitchen, the trade-off is worth it because the cooking is consistent and cleanup takes under five minutes.
I would recommend this set to anyone who cooks daily and wants something that will last beyond a year. It is not the cheapest option, but the build quality justifies the price. You can read more about how we test kitchen tools on the reviews page, or see a different perspective in this follow-up review.