I did not get that...Why you dont need to adjust the cooking time with the Kuhn?it actually gets over 1 bar of pressure (~15 PSI). The Fisslers, meanwhile, only get up to about 12 PSI, so depending on the recipe you may need to adjust the cooking time.
A lot of pressure cooker recipes are designed for cooking at 1 bar of pressure. You'll need about 20-25% longer cooking times at 12 PSI vs 15 PSI.I did not get that...Why you dont need to adjust the cooking time with the Kuhn?
Yes, the older ones had exposed aluminum along the perimeter of their bases. The newer ones don't appear to, but I'm not sure when the modification took place. Lars, how old is your Kuhn Rikon?There is exposed aluminium on rhe bottom of the Kuhn cooker?![]()
Maybe 8 yearsLars, how old is your Kuhn Rikon?
OK, that makes sense. I bought my first Kuhn Rikon in 2003, and it has exposed aluminum, too. But the 12L Hotel model I bought two years ago is fully sealed with stainless steel.Maybe 6 years![]()
Ok... Let's see mine. Should be fully sealed, which would make it dishwasher safe.OK, that makes sense. I bought my first Kuhn Rikon in 2003, and it has exposed aluminum, too. But the 12L Hotel model I bought two years ago is fully sealed with stainless steel.
Unless their concern is about the plastic handles, instead...Ok... Let's see mine. Should be fully sealed, which would make it dishwasher safe.
F*c* the handlesUnless their concern is about the plastic handles, instead...
Resurrect an old post, kind got some questions, I got a good deal of Fissler Vitaquick from Knives and tools in Netherlands, the manual said it should be get to 14.5 PSI at maximum, also considering getting a pressure skillet alongside since I love pressure cooking now, Kuhn Rikon is slightly cheaper here, the only concern is their smaller disc on the bottom and interestingly American Test Kitchen seems to state the opposite where Fissler is the only one they tested that can attain constant high pressure, so I’m kind confused now….There's a pretty substantial difference between the max pressure of Fissler and Kuhn Rikon PCs. I own the 12L Kuhn Rikon Hotel PC and it's amazing, as it actually gets over 1 bar of pressure (~15 PSI). The Fisslers, meanwhile, only get up to about 12 PSI, so depending on the recipe you may need to adjust the cooking time.
Kuhn Rikon is slightly cheaper here, the only concern is their smaller disc on the bottom and interestingly American Test Kitchen seems to state the opposite where Fissler is the only one they tested that can attain constant high pressure, so I’m kind confused now….
Already using the 4.5l one alot, love how it cooks, even just bought a induction top specifically for it because even the lowest on gas is still pushing the 2 white lines...I have a Fissler Vitaquick and can confirm that it is excellent. You won’t regret buying one. I’ve never used a Kuhn Rikon, so I can’t comment on that.
Fissler sell a set that includes both a normal cooker and a shallower one. Sounds like that might be a good fit for you.
Resurrect an old post, kind got some questions, I got a good deal of Fissler Vitaquick from Knives and tools in Netherlands, the manual said it should be get to 14.5 PSI at maximum, also considering getting a pressure skillet alongside since I love pressure cooking now, Kuhn Rikon is slightly cheaper here, the only concern is their smaller disc on the bottom and interestingly American Test Kitchen seems to state the opposite where Fissler is the only one they tested that can attain constant high pressure, so I’m kind confused now….
Yeah, in my use case, this is only an issue if using the pressure cooker pan to brown meat prior to using as a pressure cooker.As for the aluminum disc diameter not covering the entire base... this is less of a concern with pressure cookers than most other cooking vessels (because of the liquid necessary to cook), and of course if you're using it on induction it's a total non-issue.
Checked again it is 80Kpa (1.2PSI) at setting 2, but it is capable of 100 Kpa at maximum, tho it will let out pressure constantlyFWIW I wouldn't trust the manual stating it gets to 14.5 PSI. All of the Fissler manuals I've read suggest they max out at about 80 kPa or ~12 PSI, which is not bad, but still significantly less than the Kuhn Rikons. Don't get me wrong – I love Fissler cookware, and own a ton of it – just not their pressure cookers, although I've heard nothing but praise for them. As for the aluminum disc diameter not covering the entire base... this is less of a concern with pressure cookers than most other cooking vessels (because of the liquid necessary to cook), and of course if you're using it on induction it's a total non-issue.
I agree with the pot, tho for pressure skillet it matters bit more for meYeah, in my use case, this is only an issue if using the pressure cooker pan to brown meat prior to using as a pressure cooker.
Got the same one used from an indian friend who used it extensively for many years.I have the WMF Perfect Plus. Very good cooker, made in Germany.
Interestingly Pressure frying pan only shows up in US and UK site, are they being discontinued?Got a Kuhn Rikon pressure skillet, they are having a 25% off on US site, hard to pass that... Reading Amazon reviews seems the most common problems are plastic part broke and loosing springs, tho their site does sell replacement, hope it will last a long time
https://kuhnrikon.com/us/
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