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Sunday 11-5 CST | |  | All Pans | Home » » » » » Kuhn Rikon Duromatic 4-Quart 22 cm Risotto Cooker | | | | | | | Description: | | Kuhn Rikon has revolutionized pressure cooking by inventing the automatic lid-locking system and the spring-loaded stationary safety valve. The only thing that hasn't changed is the principle by sealing ingredients and liquids in, foods cook in a very short time retaining flavor and vitamins and conserving energy | | | Features: | |
• Highest quality 18/10 stainless steel keeps its lustrous shine and will not rust, corrode, or chip.
• Solid thermal aluminum sandwich base conducts heat superbly for even cooking of all foods whether you use gas, electric, ceramic or magnetic induction.
• Spring-loaded stationary quiet safety valve has a visual indicator pin telling you how much pressure is inside the cooker and letting you know the precise moment to begin timing your food while eliminating the noise of escaping steam.
• Automatic lid-locking system prevents the lid from ever opening while the cooker is under pressure and no fewer that five safety features engineered into each cooker make Duromatic the worldwide standard of safety. UL listed
| | | Product Details: | | | Product Length:
| 11.2 inches | | Product Width:
| 10.3 inches | | Product Height:
| 6.7 inches | | Product Weight:
| 9.0 pounds | | Package Length:
| 11.4 inches | | Package Width:
| 10.3 inches | | Package Height:
| 6.6 inches | | Package Weight:
| 6.7 pounds | | Average Customer Rating:
|  based on 3 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 3 customer reviews )
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Most Helpful Customer Reviews
4 of 4 found the following review helpful:
Great pressure cooker!Jan 11, 2007
By PT Cruiser
"PT Cruiser"
This is my second Kuhn Rikon pressure cooker. My other one is a 7 quart and I love that too. This one is a really nice size for most things I cook for our family of three and because it's smaller than the other, it builds up pressure more quickly. It's amazing how fast a meal can be prepared under pressure. I find myself using this one for brown rice in 20 minutes while I do chicken or vegetables in the other. I've also used this one for chicken.
When I forget to soak dry beans overnight, I find I can soak them 4 hours and then cook for 10 to 15 minutes and they come out perfect. I've even cooked beans that haven't been soaked in about 20 minutes. Pea soup from scratch? About 7 minutes.
The Kuhn Rikon is more expensive than my old Fagor model, but it is so much easier to tell when the proper amount of pressure has been reached and it cools down more quickly when I take it off the burner. It's also easy to release pressure by pressing the top valve when I'm in a hurry. When I purchased my first pressure cooker I phoned the store back several times with questions about reaching the right amount of pressure, why it wasn't building pressure, etc. This one is very easy to use and there is no question about where you are in the heating, pressure building process. And it's very quiet unless you have the heat up too high and too much pressure. Then you can hear the sound of steam escaping under the top valve thingy. When that happens I just move it off the burner for a minute until the sound stops and turn down heat on my electric range and continue. Unlike my old Fagor, it's very quiet when cooking properly. And I figure I'm saving lots of energy because once the pressure is built up I can turn the burner to a very low temp and it keeps cooking. In fact I turn it off at least 5 minutes before the cooking is done and it continues. I then move it off the burner to allow it to cool down.
I bought this second Kuhn Rikon because I'm usually in a hurry at dinnertime and it's nice to be able to cook two things at the same time. Since food cooks very quickly under pressure, a minute or two can mean a lot in cooking time. You can always add foods that cook more quickly to the pot later, but it takes several minutes to build pressure and then to let it cool down enough that it will open. So it's easier to be able to cook two things requiring different cooking times at once than to wait for the cooling off, building of pressure again. And the building/cooling time varies with how much food is in the pot and how much pressure you're using. (There is a high and a low setting.)
Did I mention it's a very pretty piece of equipment? I doubt that I will ever buy another brand.
1 of 1 found the following review helpful:
Awesome in every wayDec 19, 2007
By R. Jones
My mom has this pressure cooker, and bought it for me as a gift. Together we've put 10+ years on them, with no issues at all (still look new). This Christmas, I bought it for my mother-in-law. The 4qt risoto version is the perfect size for a house of 2-4 people (with leftovers), but will comfortably serve 8 (non-teenagers). If it was bigger, I think I'd be less likely to drag it out. Of course, I wouldn't mind a bigger one when I have a bigger crowd, but usually I'm planning ahead so the 8qt stock pot comes out.
If you only have one pressure cooker and regularly serve 2-4 people, this is your choice.
I use this almost daily for things like rice, wild rice, stew, curry, chile verde, soups, potatoes, pasta sauce etc and oh, risotto. Several times I've banged out split pea soup from scratch in under 20 mins including prep because friends came over at the last minute. Also, this size goes into the fridge and dishwasher easily. Don't mess around with others, buy this one.
0 of 1 found the following review helpful:
Excellent equipment!Feb 02, 2007
By J. Davis
"J Davis"
I have owned this Risotto Cooker for over three years now and it is safe, fast, easy, and reliable. The initial reason that I bought this item was that I lived on a sailboat. The fact that it does not have a long handle sticking out is important because of space limitations. I was able to 'nest' this item with other pots and bowls and save a lot of space. Pressure cookers are an efficient way to cook food quickly using very little energy (propane). This is important when you're out on a long cruise, or if you are cooking something in the unairconditioned galley in the summertime.
When I moved back onto land, I took the pressure cooker with me. It is excellent for cooking rice and risotto, but also cooks just about anything else. I recommend also the book 'Cooking Under Pressure' by Lorna J. Sass. Lots of good ideas in there. Its about $10 and an excellent addition.
One thing to watch out for: do not over fill! If you over fill the pressure cooker, then food will get into the pressure valve and gum thing up (making it difficult to clean). I wash the bottom in the dishwasher, but I always carefully wash the top by hand.
Regarding the spare parts complaint in the other review, check on ebay. I see replacement valves and handles listed there frequently. The sellers there may also be able to get other parts. These things are made in Europe, so I wouldn't expect the part to be widely available here. This has not been an issue for me though-- I have used it frequently (at least once a week) for the past three years without a minute's trouble.
This is expensive but very well made and worth the price IMO.
You can't go wrong with the one!
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