Sales Rank: 454


Features:

8-3/4 inches in diameter at base; 8 inches high

Quickly and healthfully cooks foods under steam pressure with little liquid

Instructions, steamer insert, and booklet with dozens of recipes included

Two pressure-release valves and pressure indicator ensure safety

Made of high-quality 18/10 stainless steel with mirror finish

Average Rating:
Rating: - Mom under pressure
As a mom of two active boys I need my Duromatic pressure cooker almost every day. Especially after swimming they are starving and want real food fast! A standard dish is my 7 mintues risotto.I just throw in whatever I can find in the fridge or follow the great recipe provided in the cookbook "Quick Cuisine" that comes with the cooker. For all of you out there who are afraid of pressure cookers I have this to say: This unit is a high tech and safe as your computer! It's so easy to use even my husband can do it. Some of my favorit dishes: Beef stew, BBQ pot roast, beets, corn on the cob (no boiling 10 gallons of water) potatos for mashed or salad, whole chicken in 20 minutes! Well you just have to try it out. This cooker is the best--my kids will tell you so.

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Rating: - The best pressure cooker I have used so far
I've gone through 4 or 5 pressure cookers in the last 10 years, and I think I've finally found one I like. I work full time (40-60 hours a week), and I like to cook, so the time saved by pressure cooking is important to me. I use the pressure cooker mostly for meat, potatoes, beans and lentils. Typically, meat cooks in about 1/3 the time it would take in a regular pot. Pressure cooked meat is very tender and flavorful, but you need some experience in matching the cooking time to the type of meat. You have to be careful not to overcook.

The construction and finish of this cooker are excellent. It is made of stainless steel, with a thick aluminum plate at the bottom to spread the heat. This is a useful feature. Typically, pressure cooking requires high heat initially to quickly build up steam pressure before you turn the heat down. That is when food can burn and stick to the bottom of the cooker. This cooker spreads heat very well. So long as you use the prescribed amount of water or other cooking liquid, this cooker will not burn food at the bottom.

There is a two-level steam pressure indicator on the lid. The cooker comes with two booklets containing recipes, and a very comprehensive list of recommended cooking times for all sorts of meats, poultry, vegetables, beans, etc. If you follow directions, the cooker does not whistle or otherwise make any objectionable sounds. I can barely hear it from 10 feet away. Of course, if you forget to turn down the heat after the cooker is up to full cooking pressure, it will release a loud burst of steam. This is a safety feature.

The cooker has a shield on top of the lid to direct any escaping steam downwards, so there is no danger of burning your hands.

Kuhn-Rikon recommends using nylon spatulas to maintain the mirror-like finish, but you'll find them sadly inadequate when, for example, browning meat. I use a heavy gauge steel Calphalon spatula and steel tongs. After several months, I can see minor scratch marks inside the cooker, but the outside is still bright and shiny! Anyway, cookware should be designed to take this kind of handling -- it is meant to be useful rather than decorative. Stainless steel is the best material to withstand normal levels of use and abuse, and this cooker handles it well.

Keep in mind that a pressure cooker can't be filled to the top when cooking. It should never be more than half or two-thirds full, so the 5 liter capacity translates to about 2.5-3.0 liters of usable capacity. If you cook large quantities, you might want to get a bigger model.

This is a relatively expensive cooker, but it is well worth the money.

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Rating: - A "Must Have" in the Modern Kitchen
Remember Grandmom's pressure cooker with the rattling pressure control weight and all the associated hassle of using the thing? Well, all that's history. This cooker is a gem -- about as good as it gets in pressure valve technology, beautifully constructed, easy to use, and best of all, it turns out great meals in minutes.

We use ours to cook all kinds of stews, soups, casseroles -- you name it-- and they turn out just as good as the versions cooked for hours. Moroccan lamb stew, chicken cacciatore, braised lamb shanks, and many more recipes have all been delicious. And they all cook in 30 minutes or less -- yes, that's right -- half an hour. The prep time usually takes a preliminary half hour, so a great meal in 60 minutes with no fuss.