About burned food

Generally food burns because you are cooking with the heat too high, or cooking too long. Other factors are the old aluminum or stainless steel cookers that lack the 3-ply base of the newer cookers. That realy makes a BIG differance in preventing food from scorching.

You can minimize this problem by using a flame tamer, rotating your cooker a quarter turn every couple of minutes to aboid hot spots, and keeping the heat as low as possible once pressure is up.