Suggest a good pressure cooker. Available in EU or from EU manufacturer
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I did not get that...Why you dont need to adjust the cooking time with the Kuhn?
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.
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 years
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.
Unless their concern is about the plastic handles, instead...
F*c* the handles
Bobby2shots
Senior Member
I went with the 8.5 qt. Fissler. A-1 quality through and through.
CA_cook
Well-Known Member
Very happy with my Fissler. Prior to it I had a Tramontina (made in China).
Hello guys!
Got today our Kuhn Rikon 8l pressure cooker!
I am impressed with its simplicity and sturdiness.
The instructions say that the base is dishwasher safe. I assume that sorts the issue about the aluminum plate.
The first recipe I cooked was chicken soup. Chicken halves boiled for about 15 min at 2nd cooking level (8 min as per the manual).
I will update with more details along the cooking adventure.
Once again - thanks to all who posted and commented this thread.
Got today our Kuhn Rikon 8l pressure cooker!
I am impressed with its simplicity and sturdiness.
The instructions say that the base is dishwasher safe. I assume that sorts the issue about the aluminum plate.
The first recipe I cooked was chicken soup. Chicken halves boiled for about 15 min at 2nd cooking level (8 min as per the manual).
I will update with more details along the cooking adventure.
Once again - thanks to all who posted and commented this thread.
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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….
Michi
I dislike attempts to rewrite history
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.
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...
Knives and tools has really awesome prices, and it's all with VAT so it's even better for people outside EU and UK
https://www.knivesandtools.com/en/p...-04-000-0-pressure-cooker-22-cm-45-litres.htm
FWIW 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.
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.
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 constantly
I agree with the pot, tho for pressure skillet it matters bit more for me
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/
https://kuhnrikon.com/us/
Got the same one used from an indian friend who used it extensively for many years.
The handle with the valves had to be exchanged but that is to be expected after that much usage.
The rest looks almost as new.
Interestingly Pressure frying pan only shows up in US and UK site, are they being discontinued?
Just got my KR pressure pan, good heavy construction, tho the base definitely is not as thick nor cover the entire bottom like Fissler, but it is fully encapsulated now, no exposed aluminum
boomchakabowwow
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we should all cook something now!! wonderful.
A nice induction oven is definitely a worthwhile investment, with timer it basically turns to a instant pot with more versatility
