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Kuhn Rikon Duromatic Stainless-Steel Saucepan Pressure Cooker - 7.4-Qt
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- 7-3/8-quart saucepan-style pressure cooker made of 18/10 stainless steel; holds up to 4 pint or 3 quart jars for canning
- Solid thermal aluminum sandwich in bottom for even browning and rapid heat absorption
- Five over-pressure safety systems; automatic locking system; spring-loaded precision valve
- Saves time and 70 percent of energy normally consumed while cooking
- Made in Switzerland; hand washing recommended; 10-year warranty
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From the manufacturer
About KUHN RIKON
KUHN RIKON has been enthusing the world of cooking since 1926 with innovative products for all that is involved in the preparation, serving and enjoyment of food. The Swiss family firm with its headquarters in Rikon has subsidiaries in Great Britain, Spain and the USA.
An unmistakable Swissness also distinguishes the outstanding design of KUHN RIKON products. The company has been running its own in-house design department since 2004.
Kuhn Rikon Duromatic Saucepan Pressure Cooker, 7.4-Quart
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.
Cooking with a Duromatic Pressure Cooker not only saves an incredible amount of time, it produces exquisitely delicious food. Vitamins are sealed in, instead of boiled away, vegetables keep their bright colors and flavors are so intense less seasoning is needed.
KUHN RIKON Duromatic Pressure Cooker features an automated lid-locking system and safety release back-up system to give you ultimate peace of mind.
The spring-loaded pressure release valve is a large knob marked with easily visible red lines so cooks can see at a glance whether the correct pressure has been reached. When it's time to release pressure, just turn the knob to indicators for slow or quick release of steam.
You see the exact pressure and know exactly when to start and stop cooking. So, there is no danger of overcooking and no noisy steam escapes. It's blissfully quiet. Cook healthy delicious meals in minutes, not hours.
|Duromatic Stockpot 8.75-Inch 6.3-qt||Duromatic Stockpot 8.75-Inch 8.4-qt||Duromatic Saucepan 8-Inch 3.7-qt||Duromatic Saucepan 8.75-Inch 5.3-qt||Duromatic Saucepan 8-Inch 7.4-qt|
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Item Dimensions||16.13 x 9.75 x 9.25 in||19 x 9.9 x 9.8 in||17.4 x 11 x 10.5 in||18.1 x 11.5 x 10.5 in||14.37 x 9.06 x 18.31 in||11.75 x 11.75 x 10.75 in|
|Item Weight||7 lbs||2.9 lbs||8.85 lbs||9.24 lbs||12.57 lbs||9.6 lbs|
|Material Type||Stainless Steel||Stainless Steel, stainless-steel||stainless_steel||Stainless Steel||Stainless Steel||Stainless Steel|
|Size||7.4 qt||6 qt||8 qt.||6-Quart||8.5 Quart||6 Quart|
Create meals in minutes with the Kuhn Rikon Duromatic pressure cookware saucepan. Made of stainless steel, this saucepan style cooker feeds eight to ten people. With up to 70% reduction in cooking time and 70% energy savings, this saucepan is both fast and environmentally friendly. This pressure cooker locks in vitamins, nutrients and flavor that are lost with conventional cookware -- making it easy for you to create healthy, delicious meals for yourself and your family, using a lot less energy and time. This saucepan includes a trivet for steaming and is backed by a 10 year manufacturer's warranty.
8-3/4" diameter, with a 7 quart capacity
Beginning in the 1930s, two successive generations of busy cooks used pressure cookers to prepare family meals. The next generation, with memories of valves dancing and hissing on stovetops, 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. Pressure cooking also saves 70 percent of the energy normally consumed while cooking.
This heavyweight, stainless-steel beauty is a fine example of contemporary engineering and style. Its mirror finish gleams, and its black handles--including a loop handle for two-handed lifting--stay cool. Pressure-cooking traps steam to heat foods at temperatures higher than boiling. An aluminum disk in the base, sandwiched by stainless steel, speeds the process even more through fast heat conductivity. It's safe on electric, gas, ceramic, and induction stovetops. Little water is required, so nutrients, flavor, and color are not boiled away. Vegetables emerge vibrantly colored from the steamer insert. Stews, soups, beans--even meat loaf, pork chops, and desserts such as bread pudding--come out tasty and nutritious. (A booklet containing dozens of recipes is included.) You can brown meats in the pot before the lid is locked on, or use the pot without the lid. The stem of the operating valve shows high and low pressure so you can adjust heat for different foods. After cooking, the pressure can be reduced slowly (just let the cooker sit for a while), normally (press the pressure indicator), or quickly (run tepid water on the lid's rim).
Safety measures abound: the lid twists onto the pot; a rubber gasket ensures a tight seal. A vent releases steam if pressure builds too high, as does a valve that also locks the lid when any pressure whatsoever is inside the cooker. Cleanup is a bit involved: hand wash the pot, gasket, and lid with a mild detergent, then lightly oil the gasket. Normally the valve is self-cleaning, but if food passes through it, disassembly is required. Minor cleaning inconvenience, though, should not overshadow the major convenience of pressure cooking. --Fred Brack
Top customer reviews
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I grew up with food cooked in the old style pressure cooker in China, but never wanted to use it myself because it didn't look safe - steam hissing out of the valve that looked about to fly into the ceiling at any moment. But recently, a friend of mine in China (who owns both Fissler and WMF Ultra) convinced me that the newer pressure cooker is a totally different game. It makes cooking super fast and food comes out delicious. Tempted, I decided to get one also. The short version is that I got Kuhn Ricon Family Style pressure cooker 12 qt. Cooking with it is easy and fast, and food indeed come out extremely good! Below is the long version of the comparison between different makers and different sizes.
In terms of the maker, the top 3 contenders are: Fissler, WMF and Kuhn Rikon. WMF only sells their entry level model ("Perfect Plus") in the US and it is getting mixed reviews. The improved model ("Perfect Ultra") is better and more durable but not available in the US. Fissler seems to have similar issues as WMF "Perfect Plus": its plastic handle is prone to cracking. So I decided to go with Kuhn Rikon (KR) which is all steel and old style mechanics, but really durable and foolproof with 5 different safety features.
Once I decided on the maker, choosing the right size was another challenge. The measurements on KR's website are a bit confusing and incomplete. After talking to the customer service, I got the following dimensions:
stockpot 6qt: 8.75" ('), 7" (h), 8 lb.
stockpot 8qt: 8.75" ('), 9" (h), 8.5 lb.
family style 12qt: 11" ('), 6" (h), 12 lb.
Note: Add 2.5" to the height with the lid on. Actual capacity is 2/3 as you can only fill the pot up to its 2/3.
After getting KR Stockpot 8qt initially and then exchanged it with a Family Style 8qt, I come to the following conclusions:
* Stockpot 6qt: ideal for small family and small serving sizes, but too small to make 6 servings or large batch of stocks.
* Stockpot 8qt: 2" taller than and same diameter as the 6qt. The shape is not practical -- very tall and narrow -- other than having an extra 2qt capacity for making stock, you can't do much more than what you can with a 6qt pot.
* Family Style 12qt: It is much heavier with a thicker rubber ring and a much larger cooking surface. I find it to be the most versatile for making different foods with different methods (steaming whole fish, whole vegi, making stocks, browning large cut of meat, etc.), and great for double-deck cooking (cooking something in the pot and steaming something on the rack). Downside: not ideal for making small serving sizes. A cup of water just covers the bottom. My way to get around it so far is to steam the smaller serving such as a cup of rice in a bowl instead of cooking it in the water.
If I could have two pc, I'd get a 6qt stockpot and a 12qt family style pot. But if I can only have one pc, I prefer the family style pot for its flexibility.
The pressure cooker is very easy to use:
* bring the content to boil, the valve on the lid starts to rise, pressure starts to build up in the pc.
* To adjust the pressure: the valve has 2 red rings, ring I - lower pressure, ring II - higher pressure. Once the pressure reaches the desired level, turn the heat down to maintain the pressure level (about 2-3 on my induction cook top). When the valve rises to 2.5 rings level, the valve will automatically let the steam out with a hissing sound.
* To close the lid: unlike other pc, KR has short handles which are great for storage. Initially, I was concerned about whether it could be opened and closed easily. Once I used it, my worries went away. There is an arrow on the lid. Position the lid so that the arrow points to the handle, twist, it closes.
* To de-pressure: 3 modes: 1) fast: less than 30 sec. by rinsing the rim of the lid with cold running water; 2) normal: about 1 min. by pressing the valve with a spoon; 3) slow: about 10 min. by letting it cool down naturally. The above time is based on steaming with very little water in the pc. If you have a lot of liquid food in the pc, it will take a bit longer.
A useful accessory for steaming or double-deck cooking: WMF trivet
The rack that is included in the KR pc only stands to 1/4" tall. WMF trivet is about 2" tall. With the KR rack on the WMF trivet, food is away from the water and double rack cooking is possible.
Update: I have been using this regularly for almost a year and I love it. The size is perfect for the two of us. It is truly versatile for both small and large portions. I find that it is unnecessary to steam the small amount of rice in a bowl. I just cooked it the pot, 1 cup of rice. No problem at all.
A tip for cleaning: I am often too lazy to clean my pot immediately after use. As a punishment, food/sauce dried up and became difficult to clean. In that case, I put some water (say 1/2 cup or 1 cup) in the pot, cook it with pressure for a few minutes. The high temperature and steam always clean up the dried up stuff without fail. Then I just need to wash/rinse the pot. No scrubbing is needed.
Pictures: the tall one is 8qt, the other 12qt
1. Regardless of its being a pressure cooker, the pot itself is high quality;
2. It is easy to clean;
3. It is easy to use;
4. It can make cooking go faster; and
5. It forces flavor into meats and beans better.
1. I was surprised by the quality of the actual pot itself. I cook real food almost every day and have a nice pot set. The aluminum sandwich bottom for this pot is better than any I've tried before. When you're browning meats to enhance flavor and taking them off to brown onions and garlic, it is not uncommon to have scorched spots in the bottom of your pan because of where the flame hits it. The heating on this pan is so even, that the browning effect (where so much flavor is!) is even as well.
2. Because the browning is even, it's easier to clean, plus there are not too many parts to remove and clean.
3. Although it works a little differently than some pressure cookers, bringing items up to temperature first and then putting the lid on is easy. Wait for the first or second red line to appear (as directed in the accompanying cook book), and turn down the flame to very low. You'll get the hang of it quickly.
4. Cooking real food takes time. Chopping onions, vegetables, meat, etc. is a chore and there's way around this fact. Browning in the pan adds flavor, but also prep. time. Where a good pressure cooker can help you is to reduce the time needed to simmer and enhance flavors. Because so little steam escapes from this unit, all the flavors are forced together and intensified. Example: I have a bean recipe I got from a friend I've made regularly since 1998. It's simple, flavorful, has few ingredients, and everyone loves it. I make extra so that I can render the fat out of chorizo to make refried beans, which my kids love even more. If you did not soak the beans the night before, you have to boil them hard for 1 hour, pour the water out, rinse the beans, put them back in, add the other ingredients, and wait 1-1/2 to 2 hours. If you want beans tonight, you need to know in advance and start early. BUT, with this pan you can "pre-soak" in 10 minutes time and have the beans ready, from start to finish, in under 1/2 an hour. Stews, soups, broths all go ridiculously quickly and easily. Even when preparing ingredients to add to a casserole, using this pot makes the entire process shorter.
5. I'll admit, I really don't understand why, but somehow using this pot intensifies flavors. The first time I made the bean recipe I referenced above, both of my kids (14 & 16) like them better--and so did I. Same ingredients, same amount of water (I could have used a lot less), better result. That's been the case for just about every trusted recipe I've cooked in this thing. But in less time.
Yep. This item's a little spendy. It's worth it.
No longer. This one is easy to use, not very scary, certainly not explosive, and it cooks like a sweet metal dream. I've made my famous chicken stock/soup about 10 times already and it cooks faster and with no loss of water...and the bone broth gels every time now! I've also steamed veggies (trust the manual; if it says broccoli in 4 minutes, don't second guess the book and leave it in for 10, and then end up with green mush, like I did the first time.). And rice. And stew.
It's easy to clean, and I use it on an electric stove. At first it took a little playing around; when the pressure got too high I had to move the pot to a cool burner for a few minutes to wait for it to calm down before putting it back on the burner. I hate my electric stove (but that's for another review, I suppose.) But if I - a lifelong pressure-cooker-fearer, can cook with a pressure cooker over and over again on an electric stove, you can too!
Seriously, this thing is well made, kind of like a sexy streamlined metal tank. I'm not afraid of it. Give it a try.
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