Abstract: A cooking vessel with a unique adjustable ventilation system for cooking various foods and obtaining desired tastes. The cooking vessel has a lid and a base with a free standing rack located in the bottom of the base. The lid is designed with an ventilation system that traverses an upper ventilation cap with either a lower ventilation cap or, alternatively, a recess to enable the positional alignment of ventilation holes in the upper ventilation cap to the ventilation holes in the lower ventilation cap or, alternatively, recess to permit the proper degree of steam to be released from the cooking vessel while retaining the proper amount of moisture to effectively cook the food.