5-quart saucepan-style pressure cooker made of 18/10 stainless steel; holds up to eight 1/2-pint or four 1-pint 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
Weight: 7 lbs
- Type: Pressure cooker
- Color: Silver
- Model: Duromatic 5-liter
- Weight: 6 lb-10 oz
- Made In: Switzerland
- Warranty: 10 years parts and workmanship
- Dimensions: 17-1/4" x 9-3/4" x 9"
- Composition: 18/10 Stainless steel, aluminum bottom core, phenolic handles and valves, silicon gasket
- Manufacturer: Kuhn Rikon
- Other versions: 7-Liter Pressure Cooker; 2 1/2-Liter Pressure Cooker; 6-Piece Pressure Cooker Set
|Apparent goal:||kids||gift/registry||home kitchens||restaurants||everywhere|
|Intended audience:||novice||advanced beginner||good home cook||gourmet||professional|
|Diet/nutrition:||does not apply||scary||empty promises||helpful||essential|
|Green?:||not green||neutral||mixed blessing||earth friendly||green!|
|Innovative:||step back||standing still||progress||trendy||genius|
|Problem solving:||no better||baby steps||solid steps||giant steps||a revelation|
|Competition:||outclassed||follower||in the pack||strong challenger||likely champ|
|Ease of use:||impossible||frustrating||OK||simple||child's play|
|Quality:||cheesy||questionable||good||years of service||impressive|
|Parts to lose:||inevitable||some/many||one-piece||self-storing||not a problem|
|Clean-up:||nightmare||wipe clean||soap & water||scouring pad||dishwasher|
|Does it work?:||not at all||adequately||well||very well||perfectly|
|Availability:||airfare required||online||kitchen store||department store||supermarket|
|Easy to open?:||impossible||maddening||tolerable||good||opens itself|
|Green?:||fills a landfill||huge waste||passable||minimal waste||impressive|
|Time saving:||time wasting||not really||modest||substantial||huge|
|Labor saving:||less efficient||marginal||a bit||noticeable||remarkable|
|Money saving:||money wasted||none||$||$$||$$$|
|Beats the old way:||worse||no change||better||infinitely||entirely new|
|Where will it live?:||garage/attic||drawer||cabinet||countertop||elsewhere|
|If it quits:||toss it||craigslist||repair||upgrade||replace|
|Fulfills ambitions:||falls short||almost there||satisfies||exceeds||home run|
|How often used:||once/twice||≥daily||≥weekly||≥monthly||≥yearly/holidays|
|Worth the space?:||no||does not apply||w/unlimited space||w/limited space||absolutely|
|Need it?:||a luxury||discretionary||basic equipment||for serious cooks||get it|
|Value:||ouch!||a little pricey||worth splurging||on the money||a deal|
|Overall rating:||skip it||fair||good||very good||excellent|
Comments: A pressure cooker is a wonderful thing. Yes, there is a learning curve, but if you put in a little effort – and especially if you use it with some regularity – it becomes intuitive. You may have to look at a chart or cookbook (included) to determine cooking time for each food, whether to use pressure setting 1 or 2, whether to use the included trivet, and whether to let the pressure dissipate slowly or release it quickly.
But you can save as much as 70% of the cooking time, and that is especially meaningful with foods that require long cooking, such as soups, roasts, stews, vegetables, potatoes, some cereals and grains, and dried foods. Also, because so little water is used and the pressure cooker is sealed, few nutrients are lost to the cooking water or dissipate into the air.
There are some rules: do not use a pressure cooker for cranberries, apple compote, rhubarb, oatmeal, barley, peas, pasta, or other foods that foam, which could block the pressure valve. Do not overfill – no more than two-thirds full normally, and no more than half full for foods that expand, such as rice and certain cereals.
The Kuhn Rikon pressure cookers are made in Switzerland to exacting standards, with multiple safety features. The pressure valve is built in, rather than a separate (old-fashioned) weight. It can be used as a regular pot, and is an excellent conductor of heat. The pan can be cleaned in the dishwasher, but not the lid.
It is hugely expensive, which is partly due to the strength of the Swiss franc and partly due to Swiss engineering. But if you can regularly save a huge amount of cooking time, fuel for your stove, and most of the foods’ nutrients, it becomes much easier to justify.