Our Kuhn Rikon Pressure Cooker Review

Hi! This is Stephano writing and I’m the executive chef at Fibonacci. I’m going to let you in on a little kitchen secret and tell you how we prepare awesome meals at the restaurant. But first, I’d like to remind everyone that this Saturday and Sunday we’re holding a winter carnival in the parking lot behind our building. Come in and sample some great winter treats around the fireplace. Bring the kids because we have lots of fun activities planned for them. Now for the secret…are you ready? It’s simple. Most of our cooking is done using a Kuhn Rikon pressure cooker and I’m going to tell you why it makes meals more delicious.

First of all, if you’re not familiar with a pressure cooker, you should know that it is a pot with a lid that can be locked. It’s called a pressure cooker because if you put it under heat, steam cannot escape like it does in a regular cooker, creating this highly pressurized environment to cook food. As a result, food cooks much faster and since everything is locked in, so is the flavour, which means you get really tasty food.

Now, most pressure cookers look complicated to operate but they’re not. On the lid, you’ll have a pressure gauge that tells you how much pressure is inside the pot so that you can adjust the heat source to heighten or lower pressure. Sometimes there’s a pressure release valve. If your cooker doesn’t have one, you simply turn off heat and wait for pressure to drop before opening or run the pot under cold water to help it drop.

Our Kuhn Rikon Pressure Cooker Review

Now that you have an idea of how pressure cooking works, I’d like to share with you a review of a Kuhn Rikon pressure cooker that we use at Fibonacci. If you don’t already own one, it’s the pressure cooker that I recommend you to buy. Be sure to check out Cook With Pressure for reviews of pressure cookers before buying too.

Kuhn Rikon makes MANY pressure cookers. Their most popular models are the “Stockpot” and “Saucepan”. Stockpot has two short handles while Saucepan has one long handle. Besides that difference, Stockpot comes in even quart capacities (6, 8 for instance) and Saucepan comes in odd quart capacities (3, 5, 7). Most people get either a 5, 6, or 7 quart pressure cooker. But it’s not uncommon for someone to get an 8 quart pot since those are great for making soup stocks. You can fill more bones and carcasses. We own three 8-quart Stockpot pressure cookers.

What’ so great about this pressure cooker is first of all, its durability. We’ve owned them for 8 years and they’ve been working well since day one. They’re really strong pots which is great for commercial use. Unlike electric pressure cookers, stovetop pressure cookers such as the ones Kuhn Rikon manufactures are supposed to last you a lifetime because they do not have any electric components. In my opinion, I would always invest in a stovetop cooker over an electric one because they cook better and you don’t have to deal with electrical issues. Cook With Pressure also has a best stovetop pressure cooker list where they pick out some great choices so have a look at that. An average cooking pot can last years. In comparison, pressure cookers are much more sturdy so they’ll last that much longer. When cooking with pressure, it’s important to have a sturdy pot for safety and wear and tear reasons. That’s why many pressure cookers are heavy and strong.

Here are some reasons why I like the Kuhn Rikon 8-quart pressure cooker:

  • It’s large enough to make soups, stews, stock, and meals for up to 6 people. We mostly use it to build the foundation of our meals like for braising and stocks. It’s better than any kitchen tool for these purposes.
  • They’re made in Switzerland and come with a 10-year warranty. We expect ours to last for another 10 years easily.
  • There’s an automatic locking system which makes it very safe to use.
  • It’s very efficient and saves time which is a huge plus since we can do other things. If you monitor your energy bill religiously, you should know that these cookers use 70 percent less energy than conventional cooking methods.

If there’s one flaw with owning a pressure cooker, it’s that you have to handwash it every time. This keeps the pressure cooker in top quality and avoids damaging it in the dishwasher. But it’s a tradeoff I’d easily accept given the time and energy saved by using it.

So what are you waiting for? Stop reading and go pick up the Kuhn Rikon today!

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