432 replies to this topic

[RogerC]

Thanks for the post. I understand that after going past the second valve, there should be significant venting as this prevents overpressure. However, there is some venting/hissing throughout the whole time, from before the cooker pressurizes (I understand this also), but also while it is going from one red line to two red lines (this is the part I am unsure about). You can hear the hissing in the video and also see some moisture get pushed out by the steam at 1:22. I was under the impression that from one red line to two red lines there should be no venting at all with the KR pressure cooker, but perhaps people just meant less venting than normal pressure cookers. I am just trying to figure out from other owners if this is the case or if I should be expecting silent operation from one red line to two red lines.

[Paul Kierstead]

What you showed was pretty much exactly as mine operates. I think you are taking "non-venting" too literally.

[RogerC]

Thanks, that's all that I was wondering.

[ermintrude]

I just got around to testing my replacement cooker today. It seems better than the first and I'm probably being over vigilante, but at pressure there is a very subtle hiss and occasionally vapor is visible on the steam guard. According to Kuhn, this is normal operation.

Below are two pictures, showing the pressure settings I used when testing for any hiss - it was present in both. Also linked is an out of focus video, but you can hear the hiss in it and see the wisp of vapor I am talking about (around 4-5 seconds on). I am under the impression that the first photo is the proper setting for pressure, but I tried both.







So am I being crazy or is this normal?

It looks normal to me, just a quiet hiss

[ScottyBoy]

Looking to buy one, is the general consensus for a kuhn rikon?

Modernist books call for one like every other recipe!

[Heartsurgeon]

"Looking to buy one, is the general consensus for a kuhn rikon?"

i have no experience with any other pressure cooker.
i am pleased with the 8 1/2 quart duromatic. it's extremely simple in design, everything appears quite substantial.
it's very quiet. it will work on gas, electric or induction hobs. i suspect it will last forever.

there certainly are cheaper pressure cookers.
i'm not sure what size i would get if i did it all over...your only suppose to fill the pot 2/3 full max, to prevent foam/boil over from fouling the pressure/vent mechanisms.

[ScottyBoy]

I'm 90% on the Kuhn, just checking without going through this whole thread if there were any revelations with any other brands.

[mgaretz]

I have the electric Cuisinart. I would not normally have bought it but I had a Williams-Sonoma credit I needed to use *that day* and I couldn't find anything else. That said I have been very happy with it and have used it quite a bit.

[birchbark]

Pressure cookers are like popcorn, you'l won't be happy with just one. I use a 21 quart pressure canner for both pressure canning and as a hot water bath container that resides in the garage. And yes, I have the seal checked annually by the Extension Service. Right now I use an countertop cuisinart pressure cooker nearly daily. I also have several pressure Kuhn Rikon cookers that were put back when I tried a combination induction, radiant smooth top. With a smooth top you heat the pressure cooker on one burner then once pressure is achieved you move to a burner heated on low. I don't like the extra attention and it's difficult to keep the heat low. Which is fine now that Viking discontinued and no longer provides parts for the stovetop. So I'm now thinking about my choices: propane, induction or radiant. If I didn't have stainless lined copper pots that I loved then the decision would be easy but propane would be easier with pressure canning.

[haresfur]

With a smooth top you heat the pressure cooker on one burner then once pressure is achieved you move to a burner heated on low. I don't like the extra attention and it's difficult to keep the heat low. Which is fine now that Viking discontinued and no longer provides parts for the stovetop. So I'm now thinking about my choices: propane, induction or radiant. If I didn't have stainless lined copper pots that I loved then the decision would be easy but propane would be easier with pressure canning.

I have trouble adjusting the gas heat for my Fagor pressure cooker. It goes along merrily for a while (more than 15 minutes) then the pressure releases. Very annoying when doing stock. I think it would be a lot easier with induction where the heat-by-number is more reproducible and you should be able to adjust to very low heat.

Then again I have a lot of trouble with this particular pressure cooker in getting it to seal properly and come up to pressure. I have to wait for it to boil and fiddle with the latch and the lid and sometimes press down on the top. Higher heat seems to make everything click into place better and once it seals it seems ok and I can lower the heat after a bit. I sent it back but they returned it saying it worked fine.

[mgaretz]

What I love about the electric is you can set it up and basically wait for the beep to tell you it's done. I don't have to stress over the temp and pressure. Has both low and high pressure settings and you can also sauté and brown in the same pot.

[pazzaglia]

I have trouble adjusting the gas heat for my Fagor pressure cooker. It goes along merrily for a while (more than 15 minutes) then the pressure releases. Very annoying when doing stock. I think it would be a lot easier with induction where the heat-by-number is more reproducible and you should be able to adjust to very low heat.

Haresfur, the problems you describe may be because your Fagor has not reached full pressure before you turned down the heat - this is a common frustration because their "pressure signal" actually signals the BEGINNING of pressure instead of full pressure.

Fagor recommends waiting until it releases lots of steam (goes into over-pressure) before turning down the heat. I recommend an easier way: Just touch the pressure signal (the little dot that pops up). If it falls back down it has not reached pressure. If it's a little springy to the touch it is reaching pressure but not there yet. If it is hard and solid to the touch, it has reached full pressure and you can turn down the heat. The whole procedure could take anywhere from 3-5 minutes.

This should make it easier to adjust the heat and expect it to stay there for an hour or more!

Ciao,

L

[haresfur]

I have trouble adjusting the gas heat for my Fagor pressure cooker. It goes along merrily for a while (more than 15 minutes) then the pressure releases. Very annoying when doing stock. I think it would be a lot easier with induction where the heat-by-number is more reproducible and you should be able to adjust to very low heat.

Haresfur, the problems you describe may be because your Fagor has not reached full pressure before you turned down the heat - this is a common frustration because their "pressure signal" actually signals the BEGINNING of pressure instead of full pressure.

Fagor recommends waiting until it releases lots of steam (goes into over-pressure) before turning down the heat. I recommend an easier way: Just touch the pressure signal (the little dot that pops up). If it falls back down it has not reached pressure. If it's a little springy to the touch it is reaching pressure but not there yet. If it is hard and solid to the touch, it has reached full pressure and you can turn down the heat. The whole procedure could take anywhere from 3-5 minutes.

This should make it easier to adjust the heat and expect it to stay there for an hour or more!

Ciao,

L

Thanks for the advice! I think that will help with some of the problems but there is clearly something strange about the lid. Once the pressure is up it is fine but often the button won't even pop up until I fiddle with it. I think I'll have to experiment with my flame diffuser to see if I can adjust the temperature better.

[BrooksNYC]

This is a re-post of an earlier post, removed because it contained commercial photographs that weren't mine.

- - - - - - - - - - - - - - - - - - - - - -

I'd be most grateful for input on two 8-liter Kuhn Rikon pressure cookers, rendered here in mindblowing Photoshop silhouette:



The Family Style Stockpot, on the left, is 11 inches in diameter, and 5 inches tall without the lid.

The plain Stockpot, on the right, is 8¾ inches in diameter, and 8¾ inches tall without the lid.

According to the printed specs, the two cookers do not differ in quality or construction. Where they differ is in shape, and — more to the point — cost. The wider, shorter Family Style Stockpot is $160 more expensive than the narrower, taller model.

I can see where the shorter, wider Family Style Stockpot might better accomodate bundt molds, springforms, or ramekins. That aside, what other advantages would justify spending an additional $160?

Would appreciate your thoughts, and thanks!

Edited by BrooksNYC, 06 June 2012 - 02:16 PM.

[Emily_R]

I can't possibly see how that size differential would warrant the price differential... And if anything, I think the family style shape might be a disadvantage when I want to submerge items for stock in liquid -- for chicken carcasses or large beef bones, submerging them would be much harder in something only 5 inches tall (especially given that you can't actually have liquid all the way up that five inches -- my guess is that 4 inches would be the max liquid height... Similarly, even getting a particularly large roast might be tricky given the low height of the family style pot. And while some people certainly do molds / puddings / etc in their pressure cooker, my guess is that for the vast majority of home users, that is not the main function they serve...

[BrooksNYC]

Thanks, Emily. At only five inches deep (minus the lid), the Family Style Stockpot is awfully shallow, isn't it?

As a vegetarian, I'm primarily a soup/stew/vegetable man, but any non-vegetarian trying to choose between these two cookers should take your points to heart. That's a $379.00 pressure cooker! As a buyer, I'd be pretty cross to discover that it wouldn't accommodate a roast.

I won't be cooking any roasts, but you've swayed me towards the taller, skinnier, cheaper model. The narrower footprint might actually be a better fit for my lilliputian gas burners (my apartment has a 1940s stove).

Again, thanks for chiming in.

[pazzaglia]

I can't possibly see how that size differential would warrant the price differential...

I don't have the 8L but the 5L braiser (low and wide), and 5L stockpot (tall and skinny) The braiser top and base weigh 4.04k while the stockpot weighs 2.87k. You're paying for the extra metal. I can assure you that there will be a similar difference between the two 8L models.

In a pressure cooker, the lid takes most of the pressure - so having a larger surface area (616 cm2 for the braiser vs 380 cm2 for the stockpot) necessitates a heftier lid (the gasket is also significantly thicker). The wider base also requires a wider aluminum disk. The cost difference is commiserate with the materials used.

I won't be cooking any roasts, but you've swayed me towards the taller, skinnier, cheaper model. The narrower footprint might actually be a better fit for my lilliputian gas burners (my apartment has a 1940s stove).

All that being said, I do not recommend the braiser as your FIRST or ONLY pressure cooker. The shape is not conducive to doing advanced pressure cooking techniques that involve stacking multiple foods and cooking them at the same time. The Braiser is FANTASTIC for meat, but not only that. The larger area makes it easy to quickly sautee or brown veggies, and also evaporates and reduces liquids more quickly than the stockpot. I only recommend the braiser for people who already have one cooker and want to move all of their cooking to pressure cooking.

Let me know if I can answer any more questions!

Ciao,

L

[EnriqueB]

I'd be most grateful for input on two 8-liter Kuhn Rikon pressure cookers, (...)
I can see where the shorter, wider Family Style Stockpot might better accomodate bundt molds, springforms, or ramekins. That aside, what other advantages would justify spending an additional $160?

Would appreciate your thoughts, and thanks!

I have the 5L and 12L wide Kuhn-Rikons, as well as a couple from other brand with the standard taller shape. I find the wider base really handy, in fact nowadays I use the KRs by default and turn to the others only when I need the different size or shape.

The wider base is great for browning the food, and I find it better for rices and stews where I can fit more meat pieces in just one row. It also heats faster as the wider base matches a bigger induction heating surface. And great for evaporating and reducing. The 5L is so good that I use it as my default braiser for most dishes, either pressure cooked or not.

That said, I agree with Laura that as a first/only cooker, and having small burners, the standard shape will likely serve you better.

Enrique

[BrooksNYC]

Thank you all very much for your input. It's greatly appreciated.

For the record, this would be my second pressure cooker. I also have the "standard" 5-liter Kuhn Rikon Duromatic (8.75" diameter, 6" tall, without lid), which has been fantastic.

With this second purchase, I'm looking for a cooker to do the same sort of cooking I've been doing (soups, beans, stews, vegetables), but in larger quantities — two pounds of beans, for example, instead of one.

In a pressure cooker, the lid takes most of the pressure - so having a larger surface area (616 cm2 for the braiser vs 380 cm2 for the stockpot) necessitates a heftier lid (the gasket is also significantly thicker). The wider base also requires a wider aluminum disk.

Great stuff, Laura, and grazie mille. I'm already a fan of your site, so it's a nice surprise bumping into you on eGullet.

The larger area makes it easy to quickly sautee or brown veggies, and also evaporates and reduces liquids more quickly than the stockpot.

My current pressure cooker does a good enough job with vegetable sautees and risottos that I'm still leaning towards a taller cooker with this next purchase. (And am looking forward to experimenting with your multiple food stacking techniques.)

I have the 5L and 12L wide Kuhn-Rikons

Thanks, Enrique. Since my main goal is to cook and freeze big batches of soups and stews, I'm actually dithering between the 12-liter and the 8-liter. Out of curiosity, does it require a block and tackle to lift the 12-liter?

[ChrisZ]

Just wondering what the verdict is on Scanpan? I read earlier a description of 'good, not great'. We got a lot of Scanpan stuff for our wedding and I've grown to really like it.

I've been casually looking around in Australia at 8 litre pressure cookers. A Kuhn Rikon is approaching $300 while the Fagor Duo and Scanpan models are $150. There's a Scanpan 2 pk which combines an 8 litre pressure cooker and a 3 litre one for $180, which looks like a good deal when compared to the Kuhn Rikon.

So I'm wondering what makes the Kuhn Rikon and the Fagor preferable over the Scanpan?

[pazzaglia]

I can see where the shorter, wider Family Style Stockpot might better accomodate bundt molds, springforms, or ramekins. That aside, what other advantages would justify spending an additional $160?

Brooks, I forgot to comment on this... yes, you can fit more ramekins (yaay!) but just because you can fit bigger bundt molds and standard-size spring-from pans it does not mean they will pressure cook well. I have noticed that once you get to a certain width or thickness it begins to take much longer to get the center cooked - you will still have wonderfully pressure steamed food though there may not be any actual time savings from doing it in the oven (energy, yes of course!!)

For the record, this would be my second pressure cooker. I also have the "standard" 5-liter Kuhn Rikon Duromatic (8.75" diameter, 6" tall, without lid), which has been fantastic.

With this second purchase, I'm looking for a cooker to do the same sort of cooking I've been doing (soups, beans, stews, vegetables), but in larger quantities — two pounds of beans, for example, instead of one.
.
.
I'm actually dithering between the 12-liter and the 8-liter. Out of curiosity, does it require a block and tackle to lift the 12-liter?

Ah.. OK! Then I say go for it! As you already guessed a 12L cooker is probably going to weigh quite a bit, empty, but it will also take longer to reach pressure (lots of metal and more contents to heat-up) and also the minimum liquid requirement will be a little higher. I'm just preparing you for the adjustments you may have to make to your go-to recipes when making them for a crowd in the 12L vs. 5L (less pressure cooking time - to compensate for the longer time to pressure- and a little more liquid).

For cooking 2lbs of beans let's figure out the minimum size of the pressure cooker you need.

I just ran to my kitchen to weigh 1 cup of dry Borlotti which is 150g (5.3 oz) so two pounds of beans would be a tad over 6 cups in volume. To cook them from dry you would need at least 3x the water (18 cups of water) and to cook them from soaked only 2x the water (12 cups). So the volume of un-soaked beans and their water is 24 cups (6L) and the volume of soaked beans and their water is 18 cups (4.25L). Remember, beans and their liquid should be 1/2 capacity or less. So the answer is: you will need a 12L cooker to pressure cook 2lbs of DRY beans - it's a bit of a squeeze but if you keep the total water under the 1/2 capacity mark you could do 2lbs of soaked beans in an 8L.

Great stuff, Laura, and grazie mille. I'm already a fan of your site, so it's a nice surprise bumping into you on eGullet.

Thanks!! Glad to he be of help.

Just wondering what the verdict is on Scanpan? I read earlier a description of 'good, not great'. We got a lot of Scanpan stuff for our wedding and I've grown to really like it.

I'm not personally familiar with Scanpan, but if you're happy go with it! The main difference I have seen between Kuhn Rikon and other pressure cookers is that the whole pressure control mechanism is metal - unlike Fagor, Fissler or any other cooker I've seen so far. Due to use and accidental abuse (which I hope you won't do with a $150 pressure cooker) I have caught a pressure signal on fire (never pressure cook ANY amout of liquor - even a splash) and run one without water both of which have been fatal to the cookers, their valves and various bakelite and silicone parts. So, I recommend to look carefully at the pressure valve and housing of Scanpan and decide from there.

When I reviewed the Kuhn Rikon I was struck by it's minimalist elegance not just in the esthetics but the construction and use of least amount of "moving parts" to achieve the same effect. While many cookers have complicated and sophisticated handle-locking mechanisms with buttons levers and switches the Kuhn capitalizes the force of the internal pressure and uses the gasket to lock the lid closed while the contents are under pressure. That's just one example of the thought and detail that went into making their cookers - and one less thing that can break, too.

However, a cheap aluminum $30 pressure cooker and a fancy $300 will both get you the same result: pressure cooked food. The difference is only in the little details (even distribution of heat, features ect.) and durability. It's OK if your budget dictates a mid-range cooker. You will still get great results!

Ciao,

L

Edited by pazzaglia, 07 June 2012 - 09:47 PM.

[EnriqueB]

Thanks, Enrique. Since my main goal is to cook and freeze big batches of soups and stews, I'm actually dithering between the 12-liter and the 8-liter. Out of curiosity, does it require a block and tackle to lift the 12-liter?

Of course it's a bit heavy but not that much when it's empty (full of stock and carcasses it is, but then I don't move it around until I carefully take out all the contents). I expected it to be heavier when I bought it.

I am really happy with my 12-liter, as it saves me so much time. I can make bigger batches of stock and bean stews with respect to my other cookers, which is a big time-saver, then freeze what I will not use in the following days. Now I always have different stocks "on stock".

My biggest problem is the space it takes up when not in use, and cleaning it as I have a small sink.

The KR was the only model I could find of that size, that's why I bought it. It seems to have a better quality, design and durability, but the food will not be different from the food cooked with much cheaper coookers.

[BrooksNYC]

...once you get to a certain width or thickness it begins to take much longer to get the center cooked - you will still have wonderfully pressure steamed food though there may not be any actual time savings from doing it in the oven

That's a useful piece of info, Laura, and thanks. The more I think about it, the more I think I should focus on my primary reason for getting a larger cooker: to save time in the kitchen by cooking and freezing large batches of soup, stews, and beans. To that end, it sounds like the 8 or 12-liter Kuhn Rikon would be the ticket.

I just ran to my kitchen to weigh 1 cup of dry Borlotti

Borlotti....love 'em! Wish they weren't so expensive here, and hard to find. Thanks for all the weighing, measuring, and computing. I was never too swift at math!

...it's a bit of a squeeze but if you keep the total water under the 1/2 capacity mark you could do 2lbs of soaked beans in an 8L.

Good to know. If the 12-liter Kuhn Rikon is too big for my tiny kitchen sink, I'll have to settle for the 8-liter. (Note to self: measure the sink.)

My biggest problem is the space it takes up when not in use, and cleaning it as I have a small sink.

I hear ya, Enrique. My 5-liter cooker lives on the counter, my only other storage options being in the bathtub, under the bed, or on the floor.

I am really happy with my 12-liter

If my sink can accommodate it, I think that's the one I want.

You've all been very helpful. Many thanks.

[cfmiles]

I have been using an 8 qt Kuhn Rikon to experiment with. I would now like to get down to making healthy quantities OS stock. The onl "large" (30 qt) p-cookers I could find we're aluminum. Alas, my stove is induction. Does anyone know of any large pressure cookers that are either stainless steel OR have stainless steel bottom plate?
Thanks in advance,
cfmiles.

[nickrey]

You can always use an induction interface disk under the aluminium cooker. Examples on Amazon here and here.

[cfmiles]

This is great! Thank you very much.
Now, does anyone have a favorite 30L pressure cooker. (I have an 8L Kuhn Rikon and love it.)

[Robert Jueneman]

This is great! Thank you very much.
Now, does anyone have a favorite 30L pressure cooker. (I have an 8L Kuhn Rikon and love it.)

See my article on high altitude pressure cookers, at http://freshmealssol...&Itemid=100088.

I use a modified 27 L All-American Sterilizer, controlled by a Fresh Meals Solutions Sous Vide Magic and an electric griddle. Works great for both canning and stock making.

You could use your induction stove (with an induction interface disk) to do the initial heating, and then use the electric griddle, or just use the griddle and wait a bit longer.

[pazzaglia]

I think we're at the "and beyond" stage of this topic now!

I wanted to share a recoding of last week's interview on Martha Stewart radio. Lots of information and tips on pressure cooking including: safety features all modern pressure cookers MUST have, tips on pressure cooking meats, why pressure cooker pasta works - and a carnitas recipe!

https://www.youtube....0&feature=g-upl
(in case you're at work, the audio starts as soon as the page loads ; )

So what has everyone been pressure cooking, this summer?

Ciao,

L

P.S. Forgot to mention, I'm the one being interviewed!

Edited by pazzaglia, 01 October 2012 - 10:44 PM.

[naguere]

What a great thread, and I was encouraged to 'go for it' by pazzaglia.

Being here in England and cooking for one i went for this model, which
is winging it's way from Germany to England at this moment.

http://www.amazon.co...49616949&sr=8-4

'What larks Pip old chap !'

What a pity we don't have a 'Like' button.....

Just listened to your Martha Stuart link,, great.

(I am not stalking you)

Edited by naguere, 07 October 2012 - 07:07 AM.

[splice42]

I had a quick question regarding pressure cookers before buying one. It's been mentioned in this thread (at least I think so) that models from Kuhn Rikon, for example, operate with a pressure spring valve and will not let much steam through after coming to pressure. This makes for more flavourful stocks since not much escapes from the cooker while it's cooking, but a trade-off is that those models may not be appropriate for pressure canning because there is no way to ensure that all the air has escaped before the pressure valve locks.

I am not so concerned about canning for preservation, but there are a number of recipes in Modernist Cuisine at Home that involve cooking in canning jars in a pressure cooker. Will a Kuhn Rikon model be appropriate for this purpose? I'm thinking that the food safety issue is related to keeping the jars for a long time before opening them, and since I'd just be using them to cook things for near-immediate use it wouldn't be an issue. Am I right?