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Kuhn Rikon Stainless-Steel Pressure Cooker, 7 qt
|Price:||$139.66 & FREE Shipping. Details|
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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||9.75 x 16.13 x 9.25 in||9 x 14 x 8 in||11 x 17.4 x 10.5 in||8 x 13 x 5 in||8.7 x 9.4 x 9.4 in||9.06 x 14.37 x 18.31 in|
|Item Weight||7 lbs||6.61 lbs||9.3 lbs||4.56 lbs||15 lbs||12.57 lbs|
|Material Type||Stainless Steel||Stainless Steel||stainless_steel||stainless_steel||aluminum, stainless-steel||Stainless Steel|
|Size||7.4 qt||7 qt||One Size||3.5-qt||6 Piece Set||8 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
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.
This cooker is not worth this price.
Many times the needle(with red markings) does not rise. Steam leaking from under the cone shaped cap prevents the Needle from coming up.
I have cleaned it several times and problem keep on coming back.
Since past 2 days steam has been coming under cap even after several cleaning. I am have been asking why I paid 220$ for this.
I am going order for old style regular cooker with heavy-head, and use Kuhn Rikon for storage. I can not even throw this because it is made of steel.
The only thing that was a little disconcerting was that neither the manual nor the cookbook showed the specific directions for how to assemble the top piece. Thus, I was a little concerned about whether we had all of the required parts. My guess is that the assembly instruction sheet went by the wayside with the packing material. But we figured it out, and it worked perfectly when we used it. Such little inconveniences are to be expected when one buys a repackaged product.
The night it was delivered, I made a recipe from the Internet that called for leeks, mushrooms, brown rice, fennel seeds, and saffron (omitted that, didn't have it), all cooked in a broth base. Once everything was chopped and thrown into the pot, the entire dish was done in 25 minutes. Normally I don't cook brown rice because it's always hard and dry, no matter how much water or broth I use, or how long I steam it. Let me tell you, the brown rice that came out of this pressure cooker was almost creamy. This was fantastic for someone like me who can't have dairy and totally misses those creamy risottos, as well as all other things dairy. The entire dish was so delicious, and I didn't have to stand over it and stir for an hour, either. Win!
I should disclose that this was my first attempt at using a pressure cooker. I am a pretty decent cook, but I have my share of flops now and then, especially with a new recipe and a new piece of equipment. So I was really jazzed at how well this cooker worked. It did take some experimentation with our gas stove to keep the pressure in the correct zone. It got too high at one point, so I simply turned the stove off until the pressure went back down to the correct zone. I wasn't sure how that would affect the cooking time (answer: it didn't). Next, I'm looking forward to making a carnitas recipe by Bobby Flay that I found on YouTube.
Cleanup was really easy, too - warm soapy water was all it took. NOTHING was stuck to the bottom at ALL - a common complaint with cheaper pressure cookers that don't have the heavy bottom that this one has. A few swipes with a dry towel and it looked like new. Believe me, I'm going to be scouring Amazon for any other deals on great cookware like we snagged with this one!
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