Happycall Vacuum Pot User Guide

What the Vacuum Actually Does

The seal works after cooking, not during. Three things follow from that:

• The pot of stew stays where it is. Sealed airtight, it goes from stove to fridge and back without decanting into containers.
• Flavour settles in as it cools. The pressure difference draws the seasoned broth deeper into the ingredients — the same reason stew tastes better the next day.
• Dinner stays hot until everyone sits down. The sealed pot holds heat well past the point an open pot has gone cold.

Which is why it suits the way jjigae, curry and bolognese actually get eaten — one big batch, over several days. The self-standing tempered glass lid lets you watch the food, and can be opened at any point during cooking.

What It Is Not

• Not a pressure cooker. Nothing builds pressure during cooking, nothing cooks faster, and the lid opens freely to taste or add ingredients.
• Not sous vide. No bags, no water bath. You cook in it as you would in any pot; the vacuum is what happens after.

Vacuum Cooking Instructions

1. Lock the handles on both sides.
2. Cook until the silicone button vibrates in the centre of the lid and steam escapes from the valve.
3. Time the cooking as you normally would. The lid can be opened at any point.
4. Switch off the heat. As the pot cools it enters vacuum mode and forms an airtight seal.
5. To open, push the silicone button to release the vacuum. A hissing sound is normal and harmless.

The pot in use, from cooking through to the vacuum seal.

Compatibility

• Induction compatible, and suitable for all other cooktops.
• Dishwasher safe.
• Not oven safe, due to the handles.

About the Ceramic Coating

The Happycall vacuum pot uses a ceramic non-stick coating that contains no PTFE or PFOA. Ceramic coatings do have limits: they are not suited to deep frying. Some brands claim otherwise, but we do not recommend it.

Cooking will produce scratches and marks over time. With proper cleaning the pot stays in good working condition, but it will not look brand new once it has been used. Regular cleaning is what keeps the surface performing.

Cleaning

• Wet the pot first, then wipe away food and grease with a mild detergent and a soft cloth or sponge.
• Never use ammonia, bleach, or other harsh chemicals — they can damage or discolour the surface.
• If food has burnt on, let the pot cool first, then wash gently with a soft sponge and mild detergent.

Four Things to Avoid

• Cooking over high heat. The pot can take occasional high heat, but repeated exposure degrades the coating. Cook over low to medium heat.
• Cooking in a dirty pan. Food and oil residue bakes on and creates a sticky build-up. Clean and dry the pot thoroughly after every use.
• Sharp or abrasive tools. Metal spatulas and knives scratch the coating; steel wool does the same during cleaning. Use wooden or silicone utensils, and a soft cloth or non-metallic sponge.
• Skipping seasoning. Before first use, rinse and dry the pot, then rub about a teaspoon of oil around the inside with paper towel. Repeating this occasionally helps protect the coating.