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Product Description
Amazon.com Review
This heavyweight 18/10 stainless-steel beauty is a fine example of contemporary engineering and style. Its mirror finish gleams, and its black handles stay cool. Its spring valve doesn't hiss unless too much steam has built up and the heat needs turning down. Two other valves offer backup safety, and the top automatically locks until all pressure has been released. Pressure-cooking traps steam to heat foods at temperatures higher than boiling. This cooker has an aluminum disk sandwiched by stainless steel in its base to speed the process even more through fast heat conductivity. Little water is required, so nutrients, flavor, and color are not boiled away.
At 9-3/4 inches in diameter and 3 inches deep, this 2-1/2-liter (2.65-quart) cooker resembles a deep frying pan. A waffle pattern on the bottom releases food quickly after browning. Cleanup is a bit involved: hand wash the cooker, rubber gasket, and lid with a mild detergent; lightly oil the gasket. Minor cleaning inconvenience, however, should not overshadow the major convenience of pressure cooking. Accompanying the cooker is a 92-page pressure-cooking recipe booklet. --Fred Brack
Product Description
This is not your grandmother's pressure cooker. After two generations of busy cooks employed pressure cookers to prepare family meals, the next generation--with memories of valves dancing and hissing on stovetops--then snubbed pressure cookers. Now pressure cookers have come back, those old valves replaced by modern versions that ensure safety while delivering the speed, ease, and nutritional benefits of pressure cooking.
This heavyweight 18/10 stainless-steel beauty is a fine example of contemporary engineering and style. Its mirror finish gleams, and its black handles stay cool. Its spring valve doesn't hiss unless too much steam has built up and the heat needs turning down. Two other valves offer backup safety, and the top automatically locks until all pressure has been released. Pressure-cooking traps steam to heat foods at temperatures higher than boiling. This cooker has an aluminum disk sandwiched by stainless steel in its base to speed the process even more through fast heat conductivity. Little water is required, so nutrients, flavor, and color are not boiled away.
At 9-3/4 inches in diameter and 3 inches deep, this 2-1/2-liter (2.65-quart) cooker resembles a deep frying pan. A waffle pattern on the bottom releases food quickly after browning. Cleanup is a bit involved: hand wash the cooker, rubber gasket, and lid with a mild detergent; lightly oil the gasket. Minor cleaning inconvenience, however, should not overshadow the major convenience of pressure cooking. Accompanying the cooker is a 92-page pressure-cooking recipe booklet. --Fred Brack
- Quickly and healthfully cooks foods under steam pressure with little liquid
- 18/10 stainless steel; aluminum disk on bottom for quick, even heating
- Automatic lid lock won't release until pressure is released
- Three pressure-release valves and pressure indicator ensure safety
- 92-page pressure-cooking recipe book included
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Most Helpful Customer Reviews
6 of 6 people found the following review helpful:
4.0 out of 5 stars
pressure frying,
Amazon Verified Purchase(What's this?)
This review is from: Kuhn Rikon 2 1/2-Liter Stainless Steel Pressure Cooker (Kitchen)
Right from the get-go this pressure frying pan worked great. I felt sort of on my own because there aren't a lot of pressure frying recipes out there. But I am an experienced pressure cooker user so I felt fairly confident jumping in. One of my favorites is slow-roasted tomatoes, 2 hours or so in the oven - 7 minutes in the PC frying and I couldn't tell the difference. A beautiful job of frying potatoes, 5 minutes prep, 2-3 minutes browning potatoes, 5 minutes PC and you're ready to go. In other words you can brown and pressure cook with oil with this pan and when you add water, you add a lot less than with a regular PC. it's a well-made unit which you would expect for the price.
Those are the pros, the cons: Instruction book inferior like many from Europe. Almost nothing about the frying pan and I find some of the suggested times to be a bit off too. Recipe book mixes in a few frying pan recipes with regular PC recipes which makes them hard to find. They need a separate frying pan instruction book and separate recipes for FP. There is a little safety valve which comes unattached to the top. Difficult to find clear instructions on how to attach and once attached has a tendency to fall off. Poor design. because of 'dimpled' bottom of FPPC no trivet is included as with other KR PC's.( Dimpled bottom supposedly acts as a trivet.) But some of FP recipes call for a trivet so it should be included.
5 of 5 people found the following review helpful:
5.0 out of 5 stars
Fantastic and reliable,
By Amy M. Goodman (Flagler Beach, FL United States) - See all my reviews
This review is from: Kuhn Rikon 2 1/2-Liter Stainless Steel Pressure Cooker (Kitchen)
I've had my 2 1/2 qt. fry/braiser/pressure cooker for over 10 years and just now need to replace the spring and pressure regulator cap. It heats evenly. Never burned anything and cleans up in a snap.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Solid and functional,
By Heidi U. (CA United States) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Kuhn Rikon 2 1/2-Liter Stainless Steel Pressure Cooker (Kitchen)
I've had a the 2L model for four years, and never had to replace any parts. I left that one at my second home so I will never be without one, and just purchased this 2.5L here. What seems like a loose screw on top is a simple, responsive and sturdy pressure release valve. The plastic handles would only melt if one were using a flame that extends beyond the sides of the pan. By heating it up at medium heat and reducing it to extra low once full pressure is reached, the flame will be nowhere near the sides of the pan, especially on this wider 2.5L model. This takes only a couple of minutes so I see no need for a roaring flame. Dual handles allow you to move the pan while hot, or hold it to run cool water from the tap over the edges for immediate pressure release when desired. The base is very thick so there is no burning of contents. The steam inside reduces all sticking and the lid comes off quite clean. I have electric rice cookers but almost always use the Kuhn Rikon instead because it is much faster and the texture of the rice is better. Only 25 minutes for brown rice, 5 minutes for white.
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