Average Reviews:
(More customer reviews)I owned a six quart Kuhn Rikon Duromatic for about a decade. It worked great the entire time. But I recently destroyed it by leaving it on the high setting on a electric stove top with no liquid in it. The heat was so intense it delaminated the aluminum wafer on the base. So I just bought the 8.5 quart model. I love being able to cook lots of veggies all at once, so the increased size over my previous one is much appreciated.
The model I had for ten years worked flawlessly. It did require occasional maintenance about every five years when the spring pressure mechanism on the top gets a little sticky. I disassembled the spring mechanism and cleaned the shaft with 4/0 steel wool. A mild kitchen cleanser would have accomplished the same task. It was not difficult to do.
I have no hesitation rating this current model right at the top of the pack. They have made improvements over the one I bought 10 years ago. The industrial design is prettier to look at and the lid can be put on more easily. But the mechanism for controlling pressure appears to be the same, and it is a tried and proved design.
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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
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