Kuhn Rikon Duromatic Top Model Energy Efficient Pressure Cooker
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- Pressure cooker saves time, money, and 70 % of conventional cooking energy
- 18/10 stainless steel with solid aluminum core in base heats quickly
- New generation system is quiet and safe; cooks in 1/3 the time of conventional methods
- Spring-loaded precision valve; integrated lid locking; 5 safety releases
- Made in Switzerland; 10-year warranty
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This item Kuhn Rikon Duromatic Top Model Energy Efficient Pressure Cooker
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|Item Dimensions||9 x 14 x 6 in||9.75 x 16.13 x 9 in||—||8 x 13 x 5 in||11 x 17.4 x 10.5 in||11.5 x 11.5 x 4 in|
|Item Weight||9 lbs||6.5 lbs||15 lbs||4.56 lbs||9.3 lbs||9.22 lbs|
|Material Type||stainless_steel||stainless_steel||aluminum, stainless-steel||stainless_steel||stainless_steel||aluminum|
|Size||5-qt||5 qt||6 Piece Set||3.5-qt||One Size||5-qt|
Kuhn Rikon Duromatic Top Pressure Cooker, 5-Quart
"The Mercedes Benz of pressure cookers." - The New York Times
Kuhn Rikon's Duromatic Pressure Cookers are fast, energy efficient, and safe. Our modern, innovative designs let you feed your family healthy meals in a hurry.
Safer: Kuhn Rikon Pressure Cookers have an automatic lid-locking system and 5 built-in pressure-release systems.
Healthier: You can cook with less fat or oil using our Durotherm Pressure Cookers and your dishes retain more nutrients than with traditional cooking methods.
Faster: Dishes cook in 2/3 less time than with regular cooking methods.
Tastier: Pressure cooking retains and intensifies flavors, melding them more quickly, while the pressure produced tenderizes tougher cuts of meat and softens beans, improving textures and flavors.
With the Kuhn Rikon Pressure Cookers you'll use 70% less energy than traditional cooking methods, saving precious resources and reducing your carbon footprint.
Pressure Cookers the Professional Chefs Choice
"The pressure cooker is a great time saving tool," - Chef Sang Yoon
Pressure cookers have long been used by professional chefs to create flavorful dishes in record time, and now a new generation of home cooks is embracing them for their advantages in preparing soups, meats, poultry, beans, grains, vegetables and even fruit. "The pressure cooker is a great time saving tool," explains Chef Sang Yoon, restaurateur, chef and culinary trendsetter. "At home, I always use it for potatoes and corn. Not just for the speed, but for flavor. The flavor is much more intense. It will almost be like tasting a potato for the first time." Enjoy faster, tastier, and healthier cooking with Swiss-made Kuhn Rikon Duromatic Pressure Cookers. Easy to use, it reduces cooking times by up to 66% versus conventional cooking. And because it cooks under pressure, foods retain more nutrients and color, for healthy eating and culinary appeal. The result is perfectly cooked, delicious and healthy meals made with less fats and oils. "To me, the pressure cooker not only gives me a speed advantage but also a way to impact flavors," explains Yoon. "I like to take a favorite braised meat recipe and prepare in the pressure cooker," he adds. "It takes less than half the time to prepare, yet all the flavors are more heightened." Prepare anything from stocks to risotto to desserts in the pressure cooker. Kuhn Rikon Duromatic Pressure Cookers lets you create delicious recipes that you might not otherwise make, such as Korean galbi jjim Pressure Cooker-Style from Chef Yoon. Pressure-cooking is also , another reason for its appeal to today's home cooks. When using Kuhn Rikon Duromatic Pressure Cookers, you'll use 70% less energy versus conventional stovetop cooking. A pressure cooker in your kitchen makes it easier to enjoy home cooked meals rather than fast food or takeout. "Since modern pressure cookers are so safe, anyone can feel comfortable using one," says Yoon. Safe and easy to use, Duromatic Pressure cookers feature an automatic lid-locking system, and five built-in pressure-release systems to ensure maximum safety during cooking. Available in a variety of sizes from 3 to 12 quarts, Kuhn Rikon Duromatic Pressure Cookers come in many of styles including traditional pans, stockpots and frypans.
Pressure Cooker Features:
- Spring-loaded precision valve takes the guesswork out of pressure cooking
- Five back-up safety systems prevent excessive pressure build-up
- Integrated automatic lid-locking system
- 18/10 stainless steel will not interact with food
- Solid aluminum sandwiched between stainless steel for even browning and rapid heat absorption
- Stainless steel steaming trivet included
- 10-year warranty on all non-replaceable parts, material and workmanship
If cooking with a pressure cooker sounds old-fashioned, think again. Great strides have enhanced the Duromatic since its inception in 1949. Swiss company Kuhn Rikon has made the pressure cooker quieter, safer, and a smart option in today's world, given how quickly it cooks and how much energy it saves. Pressure cookers are rapidly gaining in popularity, and this one is an exceptional model crafted in Switzerland. You'll find such foods as rice, grains, stews, poultry, and vegetables cook in just one-third the time of conventional methods, and retain vital nutrients. Choose from a variety of sizes to meet any household's needs. By saving 70 percent of the gas or electricity normally used in conventional cooking, the pressure cooker can pay for itself in just months.
The Duromatic is constructed of 18/10 stainless steel that encapsulates a solid aluminum core in the base for quick, even heating. Put in your ingredients (recipes are included), and the integrated lid automatically locks and won't open under pressure. A new generation spring-loaded valve uses red lines to show you at a glance whether the right pressure has been reached, and when cooking is done, you simply turn the knob for quick or slow release. Unlike old models, the Duromatic cooks quietly, without hissing, and five safety releases let you rest assured the pressure won't get too great. Kuhn Rikon covers the dishwasher-safe Duromatic with a 10-year warranty on materials and workmanship, and guarantees parts will be available for 15 years. --Ann Bieri
Top Customer Reviews
Prior to my purchase, I'd developed a fairly long-standing taste for rice and bean dishes of different sorts, and always seemed to be opening [BPA-lined, it turns out] cans of heavily salted, precooked beans. As for the rice, I always seemed to be tearing open boxes of the rapid-cooking stove-top variety (seasoning packet included). I'd also depend on frozen meals for ready-made suppers after a particularly long day. Sure, I tried to pick the healthier brands, but have you seen how much salt those things contain? Eventually, I decided to look into a rice cooker, or slow-cooker for one-pot meals, and accidentally came upon a pressure cooker website. Turns out they're not used solely for canning jams and jellies!
After enthusiastically researching the subject, I ordered this item, and was pleased with the speed and condition it was delivered in - very well and securely packaged. I immediately rinsed it off/out, and dove into the instruction manual in preparation for cooking a small roast with the usual vegetable suspects, to be cooked in two stages (roast first, then the vegetables). Please note that PCs hiss, spit, and whistle a little bit as small amounts of steam are released in order to maintain the correct pressure, but I didn't know that and thought something was wrong with the unit. I immediately called the manufacturer using the US-based "help" number provided in the manual, and had a very pleasant and humorous conversation with a Kuhn Rikon representative, who patiently answered all my questions. Thirty minutes or-so later, I was having a relatively decent meal.
I overcooked the roast; the vegetables were perfect.
Approximately 6 months later, and I can report that I've neither purchased nor consumed a frozen meal, or opened more than a few cans since I began using the KR Duromatic Top PC; on average, I probably cook with it at least 3 times/week, if not more so. It takes me longer to chop up a cabbage than it does to cook it - same w/ various types of squash and root vegetables. I do still get carryout Thai food from time to time - don't get me wrong - but for quick meals/meal components comprised of various vegetables and/or legumes, this pot cannot be beat in terms of ease-of-use, speed, and convenience, and I'm probably eating healthier. More often than not, I'll cook-up enough of everything for several meals; I will say that folks at work have been impressed with the quality of my leftovers.
I have a ceramic-topped electric range, and though it takes a little experimentation to find the proper temperature settings and control response times, I can comfortably walk away from the kitchen once I've reached pressure, though I do set a loud timer and am always within hearing of the stove-top. So far, the seals and everything else are holding up fine, and about the only maintenance I've had to perform to date has been regular washing, the occasional oiling of the main gasket, and a light scrubbing on the inside of the pot with a steel-safe cleaner to remove mineral deposits. The item itself seems just as solidly constructed as the day I received it, and I view it as one of my better purchases; in fact, I'm sometimes a little embarrassed at how enthusiastically I recommend this product and method of cooking to my friends, family, and colleagues.
A couple of quick words of advice to any first-time PC users, if I might humbly offer them: since you're usually dealing w/ short cooking times, especially for vegetables, it's far better to err on the side of cooking something for too short a time rather than too long, and it helps to take notes once you've discovered the right times/settings. Also, there are lots of helpful websites out there offering preparation guidelines - just execute a search for "pressure cooker timing" and you'll be led to some quality resources. I'll sometime cross-check the food I'm preparing from one site to another, then start with the shortest cooking time listed, if there's any variation. Finally, I find that the 5-quart size is perfectly fine for a good meal for 2-3 people, or for several meals for one person. It seems that it's far easier (and safer) to cook a small amount in a large pressure cooker than to cook a large amount in a small one, so it's best to "size up" rather than to purchase one that's too small.
Alright - enough. I apologize for the interminable blathering on my part, but as I mention above, my enthusiasm for this PC and the method of cooking in general sometimes makes me carry on a bit.
Bottom line: for what it's worth coming from me, I wholeheartedly recommend the Kuhn Rikon 3916 Duromatic Top Pressure Cooker, 5-Quart size.
12/24/2014 Update: Still haven't purchased a frozen meal since acquiring this item several years ago. I continue to use it 1-3 times/week, and everything's holding up fine, including the gasket (knock wood). HIGHLY recommended, durable, extremely useful product.
Regarding the electric PC's. I read all the reviews and continually found people complaining about sealing problems, faulty buttons, the machine switching from pressure to warming mode, etc. Kuhn Ricon (KR) models have consistently received the most positive reviews, which sealed my decision. I've got enough electric appliances anyway.
As for safety, there is no way this thing is going to blow up unless you are clueless and don't follow simple instructions. If the pressure builds up too much, it automatically releases some steam through the spring-valve, the top of the line technology for PC's. Further, if it gets REALLY high, the rubber gasket is designed to bow outward and allow steam to escape through the side of the lid. In all, KR has five (5) safety features to protect you. Plus, you can't open it when even the slightest pressure remains. I tried to open it early, and no matter how hard I turned the lid, it wouldn't budge. This made me feel safe.
I prepared my first meal last night, lamb, and it turned out perfectly in just 12 minutes. Of course, you have to include 1) prep time (which is true no matter what method you use to cook a meal); 2) time to get to 15psi (about 5 minutes with 1/2 cup of water) and 3) natural depressurization (take it off the heat and let the pressure fall naturally) (this recipe warned against quick or even slow release) which took about 10 minutes. Still, given all this, it still was quicker than a slow cooker, range top, or regular oven (which I don't think would have worked for this recipe anyway).
Once I had the ingredients prepared, I browned the veal on the bottom with a little oil, dumped in the rest of the ingredients, added 1/2 cup of water (mandatory to build up the steam) and sealed it. Sealing is EASY, just line up the arrows, twist, and you're done. Now, I know KR makes models without the long handle and replaces it with two smaller grab handles at either side (model 3403 for example), but the long handle (it has a small grab handle on the other side) provides leverage to help in closing the top. This long handle also helps lift the cooker, as it is quite heavy (this is one solid sucker to be sure) and lifting it takes some effort, especially when full of food. It takes a little extra space to store, but believe me, it's well worth it. I've got plenty of pots with small grab handles, and they always get very hot and provide no leverage for lifting or closing.
This model (3916) has the Duromatic twist top vs. the pop-up type (model 3342 for example). I chose the 3916 because it is designed for people like me, who know nothing and want a little more flexibility in pressure release and pressure monitoring. It is super easy to see when one, then two, lines appear, even from across the kitchen. One line is 8 psi, two lines 15 psi, and if it goes over that, you can easily see that, too, and you know it's time to turn down the heat or remove it altogether until the two lines are exactly even with the top of the lid. Then, place it back. I'm sure with experience I'll learn exactly how low to turn my flame so I don't have to fuss with it. Until then, it's fun experimenting.
It is not Teflon, which is not a big deal to me because 1) Teflon always wears off and 2) it seems to flake when suffering at the higher pressure/temps a PC thrives on. So, it's probably better that it NOT be present. Read reviews of the electric PC's and you'll read a lot of "...the Teflon flakes and is worthless..." comments. Well, as stated, that's because at the temp/pressures achieved, Teflon seems not to hold up very well.
I just soaked mine overnight with soapy water and it cleaned up with a plain sponge.
The instruction manual is very good, with cooking times (general), how to use, and contact information. It has a cookbook with limited recipes, so if you're in this for the long haul, I would suggest Lorna Sass' books, or Miss Vickie's, although something about her irritates me (personal opinion obviously). But strangely, MV did recommend the KR or Fagor brands, so maybe I'll learn to love her.
In summary, this is a quality PC that is easy to use, that you can start cooking/browning/sautéing in (can't do that with an electric model, no matter which brand you get), and that is so safe NASA could take a lesson from KR.
Is it more expensive? Yes, it is. Is my health and safety worth the extra cost? Yes, they are. When you get right down to it, KR makes the best PC in the world (not me speaking, that's the NY Times, Miss Vickie, two independent websites, and even cookware stores I called to discuss different brands). If you want a quality piece of cookware, this is it. If you want to worry about buttons breaking, plugs to trip on, warming cycles when you should be in cooking mode, then spend $100 less and get the Cuisinart 600 series (lousy customer service from personal experience). The choice is yours.
Tonight it's lentil soup. Why not join me?
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