Buy Kuhn Rikon 3344 7.4-Quart Stainless-Steel Pressure CookerKuhn Rikon 3344 7.4-Quart Stainless-Steel Pressure Cooker Product Description:
- 7-3/8-quart saucepan-style pressure cooker made of 18/10 stainless steel; holds up to 4 pint or 3 quart jars for canning
- Solid thermal aluminum sandwich in bottom for even browning and rapid heat absorption
- Five over-pressure safety systems; automatic locking system; spring-loaded precision valve
- Saves time and 70 percent of energy normally consumed while cooking
- Made in Switzerland; hand washing recommended; 10-year warranty
Product Description
Cook almost anything in this long-handled Duromatic pressure cooker. The pressure cooker can be used for meats, soups, stews, risotto, vegetarian dishes, and even desserts, and is large enough to accommodate large roasts, although it doesn't need to be filled to capacity. The pressure cooker's spring-loaded valve takes the guesswork out of pressure cooking, giving you a perfect result from the first use. The valve is like a thermometer, letting you know the precise moment at which to begin timing your dish; a visual indicator pin tells you how much pressure is inside the cooker, while eliminating the noise of escaping steam. The automatic lid-locking system prevents the lid from ever opening while the cooker is under pressure. The stainless steel pot will not interact with food, and the aluminum sandwich base conducts heat superbly, resulting in perfectly even browning and rapid heat absorption. An 86-page pressure cooker cookbook is included.
7-1/3 quart/7 litre capacity (serves 8 - 10).
18/10 stainless steel with a solid thermal aluminum sandwich base. Dishwasher safe. Made in Switzerland. 10 year warranty.
Customer Reviews
Most helpful customer reviews
229 of 231 people found the following review helpful.
Easy to Use
By Patrick M. Mitchell
My grandmother and my mother both used pressure cookers frequently. When I was younger, one of the first kitchen items I purchased was a pressure cooker of my very own (a Hawkins Futura jiggle-type, which still works perfectly).Recently, I decided to purchase the 7 liter Kuhn Rikon, primarily because it is larger than my Futura. Some other reviewers have noted that the Kuhn Rikon requires more monitoring than jiggle-type pressure cookers. This is only somewhat true. Jiggle-type pressure cookers release steam throughout the cooking process. This provides confirmation that the cooker is operating through sound. It IS convenient if this is what you are used to. However, these cookers require more liquid to achieve pressure and as a result, certain items can come out more watery than I prefer. You can boil away the excess liquid after releasing pressure, but then you lose some of the time saved.The Kuhn Rikon uses an advanced enclosed system. As a result, the "sound of pressure", or hiss is missing. A small valve with two red lines provides confirmation that moderate and full pressure have been achieved. At this point in the cooking process, you must turn down the heat to maintain pressure only; if you leave the heat on high, pressure will continue to rise. Without sound to guide you, one must rely on visual clues. The Kuhn Rikon makes it easy. But, it IS different than listening for the hiss.The first few times you use the cooker, you will need to determine how far to lower your cooktop temperature to maintain the pressure in the cooker. This does require monitoring and a little guess work. However, once you determine how your cooktop and pressure cooker interact, it is the same every time. From that point on, you simply wait for the red line to appear and turn your cooktop down to your pre-determined setting. Set the timer and you're almost done. Easy. In addition:1. The enclosed system is virtually silent;2. The enclosed system allows fast, high temperature cooking without heating up your kitchen;3. The benefits of a lower liquid requirement to achieve high pressure can not be overstated.The Kuhn Rikon system is different but produces superior results. For those who possess even a modicum of patience, I highly recommend this pressure cooker.***UPDATE JUNE 18, 2012***8 years later and the Kuhn Rikon still performs exactly the same as the day I purchased it - perfectly! I'm proud to say that with a minimum of care, it still looks practically brand new. At our house, Friday means roasted chicken. That also means that after dinner I take the bones, crack them and toss them into the Kuhn Rikon with the vegetable peelings I've saved over the week (I store them in the freezer), add water and with just 40 minutes @ high pressure, I've got about 12 cups of high quality, no-sodium-added, super-gelatinous chicken stock to use throughout the coming week.For those who are discovering the joy of induction burners, the Kuhn Rikon is induction-friendly! I can bring a full pot to full pressure in about 7 minutes on my portable induction burner. 7 minutes!If you haven't made risotto in your Kuhn Rikon (I use my 3.7 Liter Anniversary Edition Duromatic for this task), why not try it with your homemade chicken stock? Otherwise, you're missing out on about 4 portions of a $20 restaurant dish that you can make quickly and easily at home for about $3. If you're a Modernist Cuisine fan, I would also like to suggest the caramelized butternut squash - it's eye opening. They recommend the Kuhn Rikon as the best pressure cooker available - but those of us who own one already know that. Worth every penny - because I know my Kuhn Rikon will last longer than I do!
138 of 143 people found the following review helpful.WOW! NOW you're cooking with steam! This POT Rocks!
By Paul Galioni
And I thought I knew what a `good' pressure cooker was! And boy does this save energy!A friend recommend this model to me when I was looking at new pressure cookers. My old family hand-me down Presto worked, but the cap with the white lines that popped up wasn't popping up - and I detest the `rocker' pots - noisy, and to me, dangerous. So I was looking for a new PC and I was on the fence between this model and the one without the long handle. GET THIS ONE. It might seem a bit awkward at first, but if you have ever lifted a pot of pot roast or 6 Liters of Bean Soup, you know how heavy it can be! - and the long handle saves the day! And I have to say that I own several `large' pressure cookers for canning, but only had the 1940's-early 1950's pressure cooker from my grandmother for cooking.Before I go too far I also have to say that I went to school with a friend who became a beach-bum in the South Pacific - Degrees in Environmental Engineering and Enviro. Planning from UC and she's a beach bum on a sail boat in the South Pacific while I had to teach! - Well she points out that on a sail boat, energy is precious, more so than gold sometimes - and that one of the greatest presents she ever got was a Kuhn Rikon pressure cooker - given to her by a Scandinavian who was about to declare his boat open salvage for anyone who chose to come and take stuff - and she says that this pressure cooker saves them hundreds of dollars a year in gas. WOW!And I've noticed the same thing - this puppy is so tight that I can put in, literally, 2-4 tablespoons of water and cook two large artichokes in about 15 minutes! Once the water boils (about 3 minutes) I can lock the top, turn the gas down, and in 15 minutes on a bare simmer I can get perfect artichokes! Carrots take 5 minutes, Broccoli about 3. A pot FULL of close to seven liters of whole potatoes will cook perfectly with less than a quarter cup of water and about 30 minutes on low flame! You can have an entire pot-roast dinner in under an hour - and that includes browning your meat in the pressure cooker, adding the veggies and spices, and bringing it up to pressure and turning it down to simmer. And it is KILLER pot roast.YOU WILL WANT A FLAME-TAMER (or if you have hung around bio. or chem. labs, a `flame spreader') it's one of those things you put on top of a burner that has lots of holes in it and `spreads out the heat' so you keep from scorching the bottom of cheap pans, or cook cast iron with thick tomato paste low enough so it can cook all day and not burn the tomato to the bottom of the pan. Others have mentioned this and the reason has been mentioned by others, this pot is SO energy efficient that most stoves today just don't go low enough to keep the pressure where it belongs. Older stoves do, but newer stoves don't. This is particularly true if you are cooking using very little water.I took out my personal camping stove - an MSR Dragonfly - and using a home-made stand, was able to make about a gallon of bean soup in an hour! And my Dragonfly was not on `scorch' - even IT was turned down to a medium flame! I tried an old soviet gasoline stove modeled after the ever famous Seva known to back-packers and campers world wide - and I made 7 liters of chicken and dumplings in an hour and 20 minutes!! WOW!So - is this a wonder cooker or what? Here's the deal - is it worth almost TWO HUNDRED DOLLARS FOR A PRESSURE COOKER!? - well, simply put, yeah, it is!Why? Because it cooks FAST, it uses very little fuel, you can cook with nearly no water for extended periods of time because there is nearly no water lost through venting - thus the FIVE part safety valves - the friend who recommend it to me had a pressure cooker blow up on her once and was a scaredy-cat. And she loves hers and is comfortable with it. I can tell you that there are enough safety features on this pot that even if you were stupid you wouldn't be able to burn yourself or have it blow up in your face - or blow up unattended in the kitchen - it would simply blow out multiple valves and not vent stuff up onto your ceilings like older designed cookers do. (I've made the mistake of taking the top off of a pressure cooker too soon - and know how scary it can be - this cooker seems to `lock' the lid until the pressure is right enough for me to take the lid off and not have the contents blow-up in my face.So -- this pressure cooker rocks! - and if you have never used one before - THIS IS THE MICROWAVE OF THE PAST - only it actually cooks food so that it tastes like it should! I've had mine about two years now - and I can say that it is a very rare week when I don't use it for at least steaming veggies - and in the winter - well - you can have amazing home made soups in well under an hour from start to finish - using far less than a quarter of the fuel that you would normally use! - This is a Pressure Cooker for a New Age of Environmentally Friendly and Healthy cooking! I think I have probably saved the cost of the pot in natural gas over two years -- not to mention the vitamins that are retained because you cook with so little water they stay IN the food you are cooking! (not in the water you take the 'food' out of as in older types of pressure cookers) --This pot rocks!
122 of 126 people found the following review helpful.Great pressure cooker!
By A Customer
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!).
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