Better than I could have imagined!, (What's this?) Just got this about 3 days ago, and I love it! It was the cheapest Kuhn Rikon, and I was a little nervous about it, but I love it. So easy to use. It is my first pressure cooker. I don't know how I lived without it. I have made rice pilaf, rice pudding, black bean soup, and cheesecake in it so far. It is made in India. The size is just right in my opinion. I was thrilled to get a Kuhn Rikon in this size for less than $100.
Pressure cooker purchased through Amazon., (What's this?) The unit was in the box, brand new. It came quickly and we intend to cook in it this weekend. We have a larger unit for canning but this unit is much better for the family dinner.
Cooker Quite Good; Manuals Are Poor., (What's this?) My cooker arrived with damage to the handles. Although the damage was only cosmetic it made me wonder if the plastic would durable enough for frequent use. The cooker can be difficult to bring up to pressure and a considerable amount of the liquid used is sometimes lost during the pressurisation process leading to dangerously small amounts of liquid left for cooking. The two manuals that come with the cooker not only contradict each other but one contains information that is contradictory within the one booklet! Pressure levels are inaccurate and one recipe calls for such a small amount of liquid that it is not possible to cook the recipe without burning.
This cooker is not of the quality I would expect from Kuhn Rikon. To be fair it is their economy model that is made in India. Purchase with caution.
Update:
I've learned to live with the idiosyncracies of this cooker and am now more satisfied with it. I'd still believe I should have paid the extra for a Swiss made "authentic" Kuhn Rikon. After a couple of months frequent use I'm no longer so concerned about the damaged handles which are not pretty to look at but are still functional. I've learned how to give the cooker a little shake and twist to get the gasket to seal and thus pressurise the cooker. It has actually been a useful workhorse that I use several times a week; sometimes several times a day.
It does a brilliant job with the following: beans, potatoes, brown rice, beets--these are frequent staples in our meals and to be able to cook brown rice in half an hour and beets in ten minutes is often a culinary lifesaver. I do have to add more liquid than the manuals suggest. Trying to cook in this cooker with the suggested quarter of a cup is asking for trouble. If the manual says a quarter, I use a half and things work out fine.
The manuals still need to be approached with caution, but experience and cross checking with Miss Vicky has taught me what is accurate and what is dangerously inaccurate.
I still can't whole-heartedly endorse this product but I can say it is good value for money if you are reluctant to spend the extra on a top-of-the-line model. If I were purchasing a pressure cooker again, I'd buy a Kuhn Rikon, just not this model.
Quality Control Issues, (What's this?) My Kuhn Rikon pressure cooker arrived with a gap between the top of the handle and the cover of the cooker of perhaps a 1/16 of an inch. This gap allows steam to escape and the cooker cannot come to pressure. This model is Kuhn Rikon's bargain model; it is not a bargain if manufacturing defects are not caught. Of course, I have no way of knowing what percentage of these cookers are defective.
Acoustic and optical pressure indicator.Aluminum sandwich base for optimum heat distribution, suitable for cooking on all stovetops including induction stoves.Multiple over-pressure safety devices.Semi-automatic lid-locking system prevents opening while under pressure.Swiss design. The Ecomatic from Kuhn Rikon is a fine example of contemporary Swiss engineering and style. Its mirror finish gleams, and its black handles, including a loop handle for two-handed lifting, stay cool. Pressure cooking traps steam to heat foods at temperatures higher than boiling. An aluminum disk in the base, sandwiched by stainless steel, speeds the process even more through fast heat conductivity. It's safe on electric, gas, ceramic, and induction stovetops. Little water is required, so nutrients, flavor, and color are not boiled away. Vegetables emerge vibrantly colored from the steamer insert. Stews, soups, beans--even meat loaf, pork chops, and desserts such as bread pudding--come out tasty and nutritious. You can brown meats in the pot before the lid is locked on, or use the pot without the lid. The stem of the operating valve shows high and low pressure so you can adjust heat for different foods. After cooking, pressure can be reduced slowly (just let the cooker sit for a while), normally (press the pressure indicator), or quickly (run tepid water on the lid's rim). Safety measures abound. The lid twists onto the pot; a rubber gasket ensures a tight seal. Vents release steam if pressure builds too high, as does a valve that also locks the lid when any pressure whatsoever is inside the cooker.
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