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Kuhn Rikon 7-Liter Stainless-Steel Pressure Cooker

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Brand: Kuhn Rikon
Category: Kitchen

List Price: ~~$240.00~~
Buy New: $218.95
You Save: $21.05 (9%)

New (7) Used (2) from $199.00

Avg. Customer Rating: 4.5 out of 5 stars

40 reviews
Sales Rank: 6523

Autographed: No
Memorabilia: No
Shipping Weight (lbs): 7
Dimensions (in): 16.1 x 9.8 x 9.3

MPN: 3344
Model: 3344
EAN: 7610154033446
ASIN: B00004R8ZF

Availability: Usually ships in 24 hours

Customer Reviews:

Showing reviews 36-40 of 40

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Kuhn - Rikon is truly the best manufacurer June 12, 2001
61 out of 63 found this review helpful

Kuhn-Rikon has triple insulated, stainless steel construction. Aluminum PC's I caution against due to aluminum leaching into the foods with acid veggies like tomatoes, etc. Aluminum and acid cannot mix. I RATE THE 7-LITER WITH 4 STARS ONLY DUE TO IT'S SHAPE. It is awkward to use that size with one handle and, by comparison to the 8-liter, it is tall and narrow. I recommend going for the 8-liter two-handled PC. The dimensions are wider at the top by an inch or two and less deep, therefore, it allows for easy access for turning roasts and has the needed 'head room' for the best stocks you ever tasted. One consideration is the amount of liquid required by the different manufacturers of Pressure Cookers. Only Kuhn-Rikon has the ability to come to high pressure with the least amount of water required. For example, the 2.5 liter honey-comb bottomed fry pan pressure cooker only needs 2 to 3 TABLESPOONS of liquid to come to full pressure. Other manufacturers of PC's require 2 cups or more of liquid which forces everything to come out like stew or soup. Have you ever thought you can make RARE LAMB CHOPS in a pressure cooker? Well, try this fry pan. It is a recommended addition to the 8-liter 'hotel' two-handled pressure cooker so that while a roast is in the big pot, a side dish is in the small pot. Voila! A Complete Dinner within an hour, start to finish. The one thing that is finally available in this country is the Japanese Ohsawa Rice Pot which fits into the pressure cooker. It makes the best brown rice and whole grains you ever tasted without the potential problem of foaming up and clogging the steam vent. The Kuhn-Rikon also has a TW0 pressure indicator rod that makes regulating a cinch. Kuhn-Rikon has its own flame-tamer which is the widest available (I believe it is approx. 10 or 11 inches) used to prevent scorching the food in the bottom of the pot when highest heat is needed to bring it up to pressure and it also prevents flame from 'licking' up the sides of the pot. If that should happen it would ruin the shiny finish of the stainless steel. Their flame-tamer is highly recommended to purchase when you buy the pot. The newest addition to the Kuhn-Rikon line is the 5-liter Duromatic Thermal Pressure Cooker. It Pressure cooks, comes with a serving lid and a serving disc that goes directly from the stovetop to the table without scorching or damaging your table top and keeps the food 'piping hot' for a minumum of two hours. I take it to the swim club when we want to get away from the standard bar-b-q supper. It is a tremendous addition for anyone you likes healthy food prep that is so fast and transportable. Kuhn-Rikon is called the 'Mercedes Benz' of pressure cookers. I certainly endorse this statement.

5 out of 5 stars

Energy saver February 6, 2001
13 out of 15 found this review helpful

How appropriate that we should finally start using great ideas from energy-short European kitchens! My Duromatic pressure cooker uses less energy to cook better and faster, and that's a fact. There is no better pressure cooker than this Swiss-engineered, precision kitchen tool. It comes with well-tested and delicious recipes for making whole one-pot meals to cooking chicken breasts in half the time to making split pea soup in an instant. This is the best there is, don't settle for cheaper, promotional pressure cookers.

2 out of 5 stars

just like the one grandma used to use, and got rid of. September 5, 2000
157 out of 205 found this review helpful

This very well constructed cooker has 5 safety devices. It needs them all for unlike other cookers, it is not vented at intermediate pressures. The venting starts at the highest pressure which means that if you need to cook at the medium pressure, you must be very mindful and delicate with the heat. The reason my Grandmother gave up the pressure cooker for food was that it was too much work to maintain the heat correctly. "Why work so hard to make baby food?"

The pressure indicator has two thin lines that represent medium and high pressure. Kuhn-Rikon does give you the instructions that if it is too high turn the heat down or if it is too low, turn the heat up. This is exactly the same as the old gauge type cooker. The instructions also note that to really cool the unit down while cooking you should remove it from the electric heating element. These instructions are exactly the same that my grandmother used in the 30's with her antique cooker (she got it for her wedding in 1912).

Other brands such as Fagor, offer a pressure control that vents steam at the intermediate pressure, which means that your food does not come out mush and that you need not watch the pot while it boils nearly as much as you do with the Kuhn Rikon.

It is too bad that the quality construction is of a unit with an antique design. They call it the Mercedes of pressure cookers, but it must be a 1925 Mercedes.

5 out of 5 stars Great pressure cooker! May 31, 2000
79 out of 81 found this review helpful

I bought the Kuhn Rikon pressure cooker after the New York Times called it 'the Mercedes Benz among pressure cookers'. And even though I haven't tried any other cookers (so I can't compare) I am totally happy with it. I'm actually spoiled, I got two of these! I use them all the time! I usually make recipes out of the cookbooks 'Great Vegetarian Cooking Under Pressure' and 'Complete Vegetarian Kitchen'. Both books are by Lorna Sass. She is an expert on pressure cooking and gives a lot of nice helpful pressure cooking recipes, tips and charts in these books.

If you want to buy a flame tamer for your cooker (highly recommended), please get the Kuhn Rikon one! It's a bit expensive, but the two other ones I tried ended up in the trash can.

I also recommend buying an 'Ohsawa Pot'. When you make rice straight in a pressure cooker it is very sticky and can get stuck to the bottom. With this pot (which you place in the pressure cooker), you get absolutely delicious rice (especially brown and wild rice turn out great!).

5 out of 5 stars You Can't Live Without This Pressure Cooker! May 5, 2000
I know it sounds silly, but I love my pressure cooker. It's easy to use and not at all intimidating. I can have a healthy meal on the table in minutes. I'm surprised....I cook with it more often than I ever thought I would. Simply, a great product.

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