Kuhn Rikon 3344 7.4-Quart Stainless-Steel Pressure Cooker
by Kuhn Rikon
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Category: Kitchen
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Product Summary
Manufacturer: Kuhn RikonBrand: Kuhn Rikon
Model: 3344
Product features:
- 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
- Pyrex Prepware 7-Piece Mix & Measure Set with 6-Piece bonus
- Hamilton Beach 72610 Fresh Chop 3-Cup Food Chopper
- Pedrini ErgoSoft Prep Tool Set
- Pyrex Prepware 3-Piece Measuring Cup Set
- Pedrini Roasting Tool Set
Kitchen and Housewares Reviews of Kuhn Rikon 3344 7.4-Quart Stainless-Steel Pressure Cooker
Customer Review: WOW! NOW you're cooking with steam! This POT Rocks!
Summary: 5 Stars
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!
Description of Kuhn Rikon 3344 7.4-Quart Stainless-Steel Pressure Cooker
Want to speed up your cooking time and reduce your energy bill at the same time? With Kuhn Rikon's Stainless Steel Pressure Cooker, you can do both. By using their pressure cooker to prepare everything from risotto to roasts to cheesecakes, you'll reduce your cooking time by one-third and your energy use by 70 percent! The Swiss-made, 7-liter pressure cooker is equipped with a special spring-loaded valve that eliminates every bit of the guesswork. The integral lid-locking system comes with 5 safety steam-release systems that pretty much eliminate mishaps once associated with pressure cookers. The 18/10 stainless steel cooker won't react to foods being cooked, and the solid thermal aluminum bottom promotes even browning and rapid heat absorption. The bottom pan is dishwasher safe..Beginning in the 1930s, two successive generations of busy cooks used pressure cookers to prepare family meals. The next generation, with memories of valves dancing and hissing on stovetops, snubbed pressure cookers. Now pressure cookers have come back, those old valves replaced by modern versions that ensure safety while delivering the speed, ease, and nutritional benefits of pressure cooking. Pressure cooking also saves 70 percent of the energy normally consumed while cooking.
This heavyweight, stainless-steel beauty is a fine example of contemporary 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. (A booklet containing dozens of recipes is included.) 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, the 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. A vent releases steam if pressure builds too high, as does a valve that also locks the lid when any pressure whatsoever is inside the cooker. Cleanup is a bit involved: hand wash the pot, gasket, and lid with a mild detergent, then lightly oil the gasket. Normally the valve is self-cleaning, but if food passes through it, disassembly is required. Minor cleaning inconvenience, though, should not overshadow the major convenience of pressure cooking. --Fred Brack
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