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From: BobK (
Subject: Re: Kuhn PC
Date: February 20, 2004 at 5:34 am PST

In Reply to: Re: Kuhn PC posted by J.King on February 19, 2004 at 4:47 pm:

The Kuhn Rikon and Magefesa as well as many other pressure cookers have a thick ecapsulated plate of either aluminum or copper on the bottom that effectively acts as a heat diffuser. Old stainless steel cookers such as my old Presto are single ply throughout and are in need of a heat diffuser or flame tamer when food is in contact with the base of the cooker. The Kuhn Rikon encapsulated plate appears to me to be about twice as thick as the Magefesa plate and thus would be more effective at diffusing heat uniformly than the Magefesa.
Of course the downside of the thicker plate is pressure within the cooker is somewhate less responsive to resetting temperature with the temperature control knob. It seems to me that there are three ways to moderate temperature overshoot: Move the cooker to a lower temperature burner as suggested, just turn temperature down or do as Cheryl says in the post above. With these second generation cookers you might just
watch the pressure indicator and as it nears the pressure you want, turn temperature down to medium heat or some lower temperature making sure that the pressure you want is obtained fairly quickly. You should experiment with your stove pressure cooker combination to find out. I highly recommend starting with water only in the cooker, enough so that it will not boil dry and get a feeling for your stove cooker combination.

Good luck on your decision and learning about your stove cooker combo.


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