Mercedes of Pressure Cookers
There's a good reason why the New York times reviewed this product and tagged it "The Mercedes of Pressure Cookers". This efficient piece of cookware is precision engineered and made in a modern Swiss factory where the best cookers have been made since the safe Durotherm was first developed here. On a visit to the factory we saw a clean, efficient facility which employs re-settled Tibetan refugees and uses robotics to shape these precision pots. The Duromatic factory adheres to high standards of European green manufacturing methods while producing a product as precision made as a Swiss watch.
The proof is in the cooking. We love our Duromatics, and have several in our home. For one thing it is quiet compared to older versions of pressure cookers, and safer due to several safety-release valves. When we cook things like split pea soup and roasted chicken we get perfect results with much less energy, heat, and cooking time than any other method of cookery. Once you cook artichokes...
Changed our culinary life!!
WOW! have been using our Kuhn Rikon for about 5 years & can't imagine life without being able to make bean dishes anytime I want after work. Goodbye soaking, goodbye planning ahead. Hello spontaneous & speedy black-eyed peas, split pea soup & hummous from scratch.
Had been scared of pressure cookers. Lived in France in high school & remember ours exploding every couple of months - spewing soup everywhere. Heard they'd "modernized" the cookers & then researched the heck out of all the ones on the market. Took the leap w/ this one because of the redundant safety features. Was terrified to try it the first time, but have never ever ever had it explode - even when I've forgotten to turn it down after it got up to pressure (thanks to the automatic safety pressure-release).
And when you first taste how deeply spices penetrate curry dishes, soups and beans -- you'll be hooked. Not one ounce of regret for spending the extra $$ for this ultra-safe "BMW-quality"...
Excellent pressure cooker
So, I've never used a pressure cooker (PC) and was a bit afraid. I read about the electric PC's and decided the stovetop model was better because 1) gas is cheaper than electricity 2) no circuit board to break one week out of warranty and 3) I can brown meats in this monster before sealing the top. This is the Rolls Royce of pressure cookers from everything I read so I splurged and spent the money. Over 10+ years, what does $80 mean in all honesty?
Regarding the electric PC's. I read all the reviews and continually found people complaining about sealing problems, faulty buttons, the machine switching from pressure to warming mode, etc. Kuhn Ricon (KR) models have consistently received the most positive reviews, which sealed my decision. I've got enough electric appliances anyway.
As for safety, there is no way this thing is going to blow up unless you are clueless and don't follow simple instructions. If the pressure builds up too much, it automatically releases...
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