Save Big On Open-Box & Used Products: Buy "Kuhn Rikon Stainless-Steel Pressure Cooker, 6 qt” from Amazon Open-Box & Used and save 48% off the $230.00 list price. Product is eligible for Amazon's 30-day returns policy and Prime or FREE Shipping. See all offers from Amazon Open-Box & Used.
Other Sellers on Amazon
+ Free Shipping
+ Free Shipping
Kuhn Rikon Stainless-Steel Pressure Cooker, 6 qt
|Price:||$195.00 & FREE Shipping. Details|
- Enter your model number to make sure this fits.
- Stainless steel
- Fast: up to 70% reduction in cooking time
- Healthy: retains vitamins and minerals
- Environmental: up to 70% energy saving
- Hand wash
Frequently bought together
Customers who bought this item also bought
Special offers and product promotions
Compare to similar items
This item Kuhn Rikon Stainless-Steel Pressure Cooker, 6 qt
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Item Dimensions||11.2 x 11.4 x 10.3 in||9 x 14 x 8 in||—||11 x 11 x 6.5 in||14 x 12 x 14 in||11.75 x 11.75 x 10.75 in|
|Item Weight||—||6.61 lbs||15 lbs||10.54 lbs||4 lbs||9.6 lbs|
|Material Type||Stainless Steel||Stainless Steel||aluminum, stainless-steel||aluminum||Stainless Steel||Stainless Steel|
|Size||6 qt||7 qt||6 Piece Set||8-qt||8 Quart||6 Quart|
Shaped like a classic stockpot, this pressure cooker has side grips and comes with a steaming trivet. Kuhn Rikon has revolutionized pressure cooking by inventing the automatic lid-locking system and the spring-loaded stationary safety valve. The only thing that hasn't changed is the principle by sealing ingredients and liquids in, foods cook in a very short time retaining flavor and vitamins and conserving energy. The generous size allows the cook to make enough for a small army. Cook a whole chicken, a 4-pound roast, even cheesecake! The pot's versatility will inspire you.
Top Customer Reviews
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
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!
Most Recent Customer Reviews
Set up an Amazon Giveaway
Customers who viewed this item also viewed
See the Top Rated cookware in our Cookware Reviews.