The Kuhn Rikon Pressure cooker is known as the Rolls Royce of pressure cookers. It is known for high quality and heavy 18/10 stainless steel. These are so popular because they last for a lifetime and can be passed down to other generations.
The picture above illustrates how the base is aluminum sandwiched between stainless steel, this supplies an even distribution of heat. The lustrous shine on the exterior will not corrode, rust, or chip.
Engineered Safety Features
The lid locking system doesn’t allow the pressure cooker to be opened until pressure has been released. This is one of the safety features that lets you know when it is safe enough to open the lid.
The Kuhn Rikon pressure cooker can be used on all cook tops. Any cook top can be used–gas, induction, glass, and electric.
The safety valve indicator t tells you how much pressure is in the cooker. You always know where the cooking process is.
The whole idea of a spring valve is that it isn’t supposed to vent (as much if at all) The main valve in the center regulates the pressure by allowing steam to escape. If it somehow becomes clogged, the blue-rimmed safety valve next to it will release steam in a controlled and safe manner.
I am giving this my highest recommendation because of it’s ability to use a very low amount of energy. Once it reaches the level needed to maintain the pressure, a very low energy level on your cook top is needed.
Available in Multiple Sizes
Click here to see the details of all available models.
Ease of Use and Efficiency
You will almost be able to save the cost of the pot in natural gas or electricity over two years. But the real value in savings is in the vitamins that are retained because you cook with so little water they stay IN the food .
Notice that the inside of the pot is marked so you have a built in measuring point. Some recipes,especially soups, will recommend that the pot is filled half way with liquids. No guessing–it is clearly marked.
This pressure cooker cooks FAST. Very little fuel is needed. Hardly any water is needed for extended periods of time because there is nearly no water lost through venting . With high energy costs these really save a bundle . Once the pressure is built up, the heat on the stove can be turned down just about to simmer to finish the cooking as opposed to having it on medium or high for a much longer period of time.
Some of my favorite dishes cooked in the pressure cooker are pulled pork, pork ribs, beef stew, BBQ pot roast, beets, corn on the cob (no boiling 10 gallons of water) potatoes for mashed or salad, whole chicken in 20 minutes!
The pot without the cover is perfect for making everything from soups to pasta.
If you are using a recipe with very little water you may want to consider using a flame-tamer. This pot is so energy efficient that some of the newer electric stoves won’t go low enough to keep the pressure where it belongs.
- Made in Switzerland.
- 10 year manufacture’s warranty (not including worn out parts)
- Replacement parts available (see manual).