- Sales Rank: #47298 in Kitchen & Housewares
- Size: 12 quarts
- Color: Silver
- Brand: Kuhn Rikon
- Model: 30333
- Released on: 2008-05-22
- Dimensions: 9.00" h x
11.00" w x
11.00" l,
14.00 pounds
Features
- 12-quart stockpot-style pressure cooker with side handles made of 18/10 stainless steel; holds up to 7 pint or 5 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; includes stainless-steel steaming plate; 10-year warranty
If you cook for a crowd try the Kuhn Rikon Duromatic 12-Quart Hotel Pressure Stockpot, large enough to deliciously cook a 17-20 pound turkey. Serves 10-20. Everything about it is thicker and heavier to stand up to daily use year after year. The pan has a unique 11-inch diameter so there is lots of cooking surface for browning and sauteing. The aluminum heat-conducting base is especially thick. The short, stay-cool handles save space on the stovetop and for storing. This pressure cooker features an automated lid-locking system and safety release back-up system to give you ultimate peace of mind. Its spring-loaded valve eliminates guesswork. You see the exact pressure and know exactly when to start and stop cooking. So, there is no danger of overcooking and no noisy steam escapes. It's blissfully quiet. Cook healthy delicious meals in minutes, not hours. Easy to use with its interior fill lines, automatic locking system, and precision spring-loaded pressure release valve. Cooking with a Duromatic Pressure Cooker not only saves an incredible amount of time, it produces exquisitely delicious food. Vitamins are sealed in, instead of boiled away, vegetables keep their bright colors and flavors are so intense less seasoning is needed. While you are saving time you are also saving money and natural resources. Using a Duromatic Pressure Cooker also conserves energy. Included is Quick Cuisine Cookbook, a $14.00 value - free.
Customer Reviews
Most helpful customer reviews
41 of 45 people found the following review helpful.
Superior Performance
By Mattie
I have been using pressure cookers since I got married back in 1970, have had basically every brand and model out there with the exception of Kuhn Rikon until now. I even have several of the newer digital models and have been pleased with all the performances of all these cookers over the years. With that being said, since I recieved this cooker I am blown away by its superior performance and now understand that there is a vast difference in these cookers. This pressure cooker is milled to such tight specs that you don't even hear it when it is up to pressure and doing its job! And it does its job even better than any of the others I currently own. I am so sorry I never invested in a Kuhn Rikon before. I love chicken and dumplings and so chose that as my test to do in my new cooker. I used a 7 pound hen and put it in the pot with a few seasonings and some water, closed the top and brought it up to low pressure. I couldn't hear it when it indicated it was up to pressure so I made hubby mute the sound on the TV, I still couldn't hear anything and yet the indicator said it was at pressure so I made hubby come out to the kitchen and see if he heard anything, he said he could only hear a faint hiss if he strained to hear it. I thought the pot was defective, but 45 minutes later I shut off the stove and let the pressure reduce naturally and then opened the cooker, low and behold a falling apart old hen with bright yellow broth, I removed the hen to cool and then added choped carrots, celery, onions and a few other seasonings and closed the lid again, brought it back up to pressure for 5 minutes then did a quick release, the veggies were done perfectly. I added the chicken meat back to the pot and brought it back up to a simmer and then added the dumplings, I covered the pot but did not bring it back up to pressure for the dumplings to steam and in an hour from starting the dish it was ready, with very tender chicken meat and perfectly done veggies. I have tried this dish with the same brand hen in every pressure cooker I own and always get tough meat no matter how short or long a time I let it cook, this time the meat was wonderfully tender, was it a result of this brand cooker? I think it is, I think this cooker is the absolute best you can get on the market. This cooker will be passed on to one of my children in the will.........just one more thing for them to fight over.Here it is almost a month later and I am even more happy with this pressure cookers performance if that is even possible. I have made amazing short ribs for a crowd, thirty stuffed cabbage rolls in one go instead of the usual three pots it takes me to make that many, some really amazing turkey stock with our Thanksgiving turkey carcass, ten pounds of potatoes for mashing on Thanksgiving day. I can only imagine what else I will be making in this cooker in the future and I will definitely be investing in some of their other sized cookers for when I don't need big amounts.UPDATE: Here it is almost one year later and I am still amazed and blown away by how well this cooker performs. It holds up to about 30 stuffed cabbage rolls, large pieces of roast and enough soup to feed an army. Does a few pounds of dried beans at once and I can't tell you how many gallons of stocks I have made in the past year. All in all it has helped me make our food a bit healthier during the past year and hubby has lost over 100 pounds in the process, I think because I am cooking more "real" food instead of using many processed products, with this cooker it takes no time to cook beans and such from scratch.
20 of 22 people found the following review helpful.The best pressure cooker you can buy
By voon
I just received my 12 quart Kuhn Rikon pressure cooker a week ago and I've used it three times already. I was replacing my 30 year old 6 quart Presto cooker mainly because I wanted a larger utensil. I wasn't dissatisfied with my Presto, but until I tried this Kuhn Rikon, I didn't realize that such a gap existed in terms of quality.I am so glad I chose this Kuhn Rikon 12 quart model. It is a very well built, heavy gauge stainless steel cooker with a nice heavy bottom to help heat it evenly. The handles are sturdy don't get hot while cooking on my gas range. The lid attaches and twists into place very easily with no awkwardness or sticking. The lid gasket is thick and heavy duty. There is no jiggler weight to get lost.The unit is very quiet. It is so quiet that I almost didn't notice when it had come up to pressure the first time I used it. You have to visually monitor it until you reach your cooking pressure and adjust your heat source to maintain it. There is no escaping rush of steam or hissing jiggler to alert you. But this is in no way a drawback. The cooker comes up to pressure quickly, and thanks to the red lines on the pop up pressure indicator, it is easy to adjust your heat to maintain the desired pressure. The faintest wisp of steam escapes from under the top steam deflector during cooking.If you want to release pressure quickly, you can push down on the central pressure valve with your bare finger without getting burned. It gets a little warm, but does not get hot. All of the steam is deflected by the round deflector on top. You can also push the pressure stem down with a spoon if you prefer.There are no negatives with this cooker from a usability perspective. I believe it is the best pressure cooker on the market. The only thing stopping this cooker from completely cornering the market is the hefty price. If it were priced 50% lower, it would easily take over market share from other contenders.
10 of 10 people found the following review helpful.
Impressions After a Decade-Plus of Use (see UPDATES)
By S. WIlliams
I'm an avid cook who is a sucker for a high-end gadget. Years ago, when I read rave reviews of the Kuhn-Rikon pressure cookers, I had to try them and, after owning a small unit for several, years, eventually got this giant "hotel" model as a gift. (I found the small cooker interesting, but not very useful, since I find the pressure cooker preferable for things usually done in large batches like stock, soup, beans or pot roast.)And, for the most part, I really liked the cooker and it still works. I replaced the rubber gasket after about 7 years of use and probably used it 4-6 times per year though, due to some limitations, I've actually used it a lot less of late, in favor of other methods like sous vide (this was my Christmas gift last year: Sous Vide SVK-00001 Supreme Water Oven and it works best for many of the same kinds of food that benefit from pressure cooking) and a plain old Le Creuset Signature Enameled Cast-Iron 9-Quart Round French Oven in a low oven.It's not that this unit doesn't work, and can't produce some great results (meltingly tender pot roast and perfectly cooked beans), it's just that, in the end, the cons, for me, have kind of out-weighed the pros.First, with both electric flat-top in our previous kitchen, and for the last six years, a "professional-style" gas range in our current one, I've found it very hard to get this larger unit up to pressure without burning the bottom layer of food in the pot. At very low temps, I could leave it on an hour or more and NEVER achieve pressure, yet even at med-low temps and careful watching, I frequently found ruined meals with burned bottoms by the time pressure was reached. I could mitigate this somewhat by using the included steaming disc as a sort of raised plate inside the cooker for all foods, but it was an imperfect stopgap fix and, frankly, I just found that my unit heated unevenly in general. This was also evident when I would try and brown ingredients before pressure cooking them.It also, even when successful, I found it took a long time to get to pressure (usually 45-minutes-plus) and the time it took to come down and be open-able, was at LEAST 30 minutes, sometimes more, unless you did the cold-water/manual valve release, which was messy and cumbersome. In short, the long prep and then wait seemed to eliminate a lot of the "time savings" element of pressure cooking, so I usually just went for the reliable results of a low, slow cook in the oven instead.Lastly, and most minor, I also found the noise of the hiss and rattle of the unit once it reaches pressure, while by no means super loud, a bit annoying in a our open great room. Not a deal breaker, by any means, but less than ideal, though I admit that without the scorching issues and slow heat rise and decrease, this wouldn't really bother me much. But, all together, it means that this very expensive product spends more time in the cabinet, than on my stove.But I recently received a Fissler Vitaquick Pressure Cooker, 10.6qt (this year's Christmas gift) and, at least at first, found it superior in just about every way. The heating was MUCH more even, both for browning and general use. It got up to pressure very quickly, and came down very fast as well, and had zero issues with scorching. It was also dead silent.Until, that is, it failed after just three uses. Developing a crack in the handle that didn't allow it to get to pressure, even when it appeared to lock in cleanly and showed, via its large green indicator, that it was sealed. (It wasn't.) So the three-use life span kind of negates any benefits (sarcasm, intended) and at least the Kuhn has the advantage of being an absolute workhorse that's still working, even if not perfectly, after at least a dozen years.But what the Fissler debacle did remind me was how great pressure cooking can be (the most meltingly tender pot roast with veggies ever). Since it's possible that my Kuhn is simply slight defective and/or just showing its age, I think I'll look more seriously into sending it back to Kuhn-Rikon for repair. I've already tried replacing the gasket and adjusting the pressure valve, per Kuhn-Rikon customer service instructions, which seems to have helped a little (it's much quieter now), but may try returning it for repair and see if it comes back new and improved. Kuhn-Rikon offered that option if I return at my own expense, with no guarantee of how long it will take, but did respond VERY promptly to my email request for help, which is greatly appreciated. A company that stands behind its product, even so long after purchase, is rare and admirable.So, for now, I'm keeping the three-star rating, but I will definitely come back and update if a repair resolves my issues as I'm crossing my fingers it will.UPDATE: Well, I worked with Kuhn-Rikon and self-replaced my Kuhn Rikon 1565 UL Valve--a little tricky, and I dented the top a bit, but not impossible--and Kuhn Rikon Duromatic 1503 Replacement Gasket (again) and my 13-year-old pressure cooker is now up and working again, though still not perfectly. The issues with reaching pressure have been eliminated. The noise has been dramatically reduced, basically eliminated, as well. Therefore I'm upping my rating to reflect that.Unfortunately, I'm still having issues with scorching, even when being VERY cautious about heat, though it's not as bad as before. Using the Kuhn-Rikon in the same manner as the Fissler I no longer have, even when I am much more careful with the Kuhn's heat, the Fissler didn't have scorching and the Kuhn did. (But, hey, at least the Kuhn still works!) So, despite all the adjustments and fixes, scorching, and the need to constantly babysit the unit and adjust the heat throughout cooking time to maintain pressure at the proper level, remains the largest drawback for me.It still takes a little longer than I'd like to come down from pressure, unless you use the release/cold water method (which, by the way, is now a lot easier thanks to the repairs), but that's a small quibble, and probably attributable to this unit's massive size. My only other lasting complaint, scorching aside, is the handles, which are a little loose and can't be tightened, making me wonder if they're going to last, especially now that I'm using it more, since it's working again.I will add that Kuhn-Rikon customer service was THE BEST. They walked me through each and every issue via email, responded very quickly and went above and beyond to help. I just can't say enough good things about them.Honestly, even with the other little gripes above, if the scorching was eliminated--and it's possible it has been with newer models--I'd rate this five stars.UPDATE 2: On the advice of Kuhn-Rikon I did pay to return my unit to them and have it repaired. It came back with another new gasket, a silicone vs rubber replacement gasket (not available anywhere for sale, that I can see, but it definitely seems superior), another new UL valve and tightened handles. I probably should have just sent it back for repair right away, given the cost I incurred replacing things they just replaced again anyway. A tad annoying that, but the good news is it really does seem to be working as good as new now, and totally silent. Had no issues with scorching on my first use since return and it definitely gets up to pressure more quickly.By the way, the reason they replaced the UL valve is again is because I had attempted to put the metal "button" back on top of mine, since that was on my original. (I thought I was supposed to.) That was the metal bit I talked about "denting" in my earlier update ... Well, I dented it because it wasn't meant to come off the original, discarded valve. Apparently the silicone bit is now supposed to show, unlike the original design that blended into the lid. I didn't know.I'm pleased with Kuhn-Rikon customer service and at >$100 cost to me (replacement parts + shipping costs for returning the unit), I've essentially got a brand new unit that is still working very well.
Tags : {SPIN_10} induction cooker
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