1. I like long handle. It gives you the option of one-hand or two-hands option to move it around.

2. Get the largest capacity that you think you will need. You can PC small quantities in a large PC by placing a smaller pot or container inside.

3. Get a tall one for the same capacity if you have a small 4-burner stove. short one takes up a lot of room.

dcarch

I have the 6 qt stockpot (item 3043) and use it a lot; however I generally am cooking for only two or three--and most pc recipes are made for a 6 qt cooker. If I were to do it again I'd get the 8 qt. If you have the storage space, go for it. You can cook up a humongous amount of food in that one. Volume's important when you're making stuff like pot roasts or chili or stock. IMHO if you're getting just one PC, an 8 qt item shaped like a stockpot is useful. I prefer the two small handles; having one handle stick out to one side makes it a little less efficient to store. But that's just me.

Having said that, I really am lusting after that 5 qt braiser (item 3412). The advantage to such a model is that you can brown some big flat item(s) like a chuck roast or chops, then add liquid and attach to top and pressure cook it into submission. The flatter shape of the cooker lends itself to do that easily, but of course you can do it on one that's stockpot shaped as well although maybe a bit awkwardly. I have a friend who got that 5 qt braiser as her only PC, and she loves it.

BTW the KR pots are excellent pots in and of themselves without the pressure function. The 8 qt stockpot works well as, well, a stockpot.

What Arley said. Especially the part about pressure cooking meats into submission.

My PC is only a 4 qt. just for me....but I wish I had bought a 6 qt. So if you are cooking for you, SWMBO, and any kidlets or if you entertain often, I would suggest you get an 8 qt.

Size does matter......in this case.

Teresa

I have a 5-qt. and sometimes wish I had a larger size. When I make lentil soup, I can't quite get a full pound of lentils into it, only 3/4 lb. Now, if I had the 6-qt., I could probably do it, but then I'd want the 8 qt. If I were buying another one, I'd get the 8 qt.

I have the 8-quart with the long handle and there's only two of us.

When it comes to a pressure cooker, there's no problem cooking a smaller recipe. The cooker works just about as efficiently. But an 8-quart is none too big when it comes to something which foams or expands. Then you really need extra space and an 8-quart is just about right.

I wouldn't trade mine for a smaller model.

Carol

I definitely prefer a long handle. I agree, with your size family I would get the 8 quart.

Okay, definitely a largish one then. I'm leaning toward the long handle for the leverage, though the two short handles look cooler to me. Thank you, everyone.

I think the long handle is wise. Even after all the pressure is gone and you can remove the lid, quite a bit of hot steam is still in the pan. Remove the cover directing the steam away from your face - a safety warning printed in most manuals.

And, if you ever want to do a quick release of pressure by setting the pot in the sink and running a slow stream of water over it, the longer handle would keep your hands further away from the hot pot.

Teresa

Although I don't have the Kuhn, I have Fagor. I have a 4 qt and an 8 qt bought as a set. For 2 of us I use the 4 more often for things like beets, turnips etc but definitely use the 8 for soups & stews. I have a long handle with the helper handle.

Must say I agree with everyone here. I have an 8 quart with long handle and use it for regular cooking. I also have a squat old Mirro 16 quart for canning. It is the old Mirro with the jingle 5-10-15 pressure regulator - has short handles on the sides. I would not trade either of them.

DL

Just chiming in to say -- I'm so jealous! I've been dreaming of a Kuhn Rikon for a while, but don't have the free cash to buy one... Its good to hear that if I do end up buying some sort of pressure cooker it should be an 8 qt... And John -- let us know how you like yours when you get it!

Ordered, Sur La Table says 2 weeks to get to me.

I also have a new/old food processor for $20 that is so powerful, I'm actually a bit scared of it. A boning knife that sharpens up wickedly keen for a $6 pickup. And some hypodermic needles and syringes on the way.

I love having new kitchen things for playtime. I will certainly let you know how my latest Tonka toy is.

My Kuhn & Rikon pressure cooker is here!

I'm doing a 10 day liquid diet / fast!

Oh joy oh joy oh joy!

Well, I can still cook for the kids. Gotta pick a first pressure cooker dish that they'll like.

Congrats, John! This toy will transform the way you cook. Lots of good food made quickly, with little fuss.

To whet your appetite:

This recipe for Osso Buco is from Lorna SassâÂÂs Cooking Under Pressure. I have made it both as a slow braise (traditional), and made it in the pressure cooker: I actually prefer the pressure cooker version. Even if youâÂÂre only cooking for two and using just two veal shanks, donâÂÂt halve the remaining ingredients; the sauce is wonderful by itself. Once you get the Osso Buco started in the cooker, cook up some pasta or rice to soak up the sauce. The gremolata garnish is traditional, but I donâÂÂt care for it; some authorities, such as Marcella Hazan, donâÂÂt use it.

Osso Buco alla Milanese (Braised Veal Shanks, Milan-style) Serves 4

4 veal shanks, about 10 oz each
2 tablespoons all purpose flour
3 tablespoons olive oil, divided
1 large onion, coarsely chopped
ý cup dry red wine or dry vermouth
1/3 cup beef or chicken stock or bullion
2 medium carrots, coarsely chopped
1 stalk celery, sliced thinly
ý pound mushrooms, thinly sliced
One 14 oz can tomatoes, coarsely chopped, including juice
1 teaspoon dried basil
1 teaspoon dried oregano
ü teaspoon grated nutmeg (optional)
ý teaspoon salt, or to taste (less if using canned bullion)
Freshly ground black pepper to taste

Gremolata: (optional)

1 tablespoon finely minced garlic
2 tablespoons grated lemon zest
ý cup finely minced fresh parsley

Rinse the veal shanks, pat dry, and dredge in flour, pressing the flour into the veal with the heel of your hand. Shake off excess flour.

Heat 2 tablespoons oil in the cooker. Over medium heat, brown the veal on both sides and set aside on a platter.

Add the remaining oil and sauté the onions until soft, about 3 minutes. Add the red wine and stir, taking care to scrape up any browned bits that are stuck to the bottom of the pan. Add the stock, browned shanks, carrots, celery, mushrooms, tomatoes, basil, oregano, nutmeg and salt and pepper to taste.

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 18 minutes. Let the pressure drop naturally or use a quick-release method (venting the steam or putting the cooker in the sink and running cold water over it). Remove the lid, tilting it away from you to allow any excess steam to escape.

Prepare the gremolata, if used, by combining the garlic, lemon zest, and parsley. When the shanks are done, stir in the gremolata and simmer for a few minutes. Adjust seasonings and serve.

Note: if using smaller shanks, check for doneness after 15 minutes of high pressure.

She's heeeeeere! My pressure cooker is in the house.

I have not made much so far. Did an experimental oxtail last week, am currently cooking the life out of 2 lb of mushrooms (1 hour on high) to get mushroom stock for cream of mushroom soup. That's potato-leek in front, in the now-obsolete saucepot. For afterwards, I have a couple lb pork shoulder that's been marinating patiently.

The oxtail was interesting. I deboned the oxtail (a serious pain in the you know, but I'm trying to get the kids to eat oxtail), then roasted the bones, put them in the cooker with mirepoix plus garlic and cooked for 2 hour on high. To get stock, you see. Meanwhile the boned oxtail was marinating in red wine. I dried and floured it, browned in butter, then into the cooker with onions, carrots in big chunks, garlic, bay leaf, 2 cups red wine, 3 cups stock, rosemary, salt, and pepper. And the bones, since I figured they still had love to give. Cooked 45 min on high. Finally I removed all the solids, reduced the liquid by 2/3 in the cooker, and put everything back together. It was good.

I did have two minor issues. First, the carrots were overcooked. Normally I add them halfway through. I suppose I'll have to release pressure, open the cooker, insert the carrots, reseal and carry on? Second, the disk bottom reminded me why I don't like that construction - I got some scorched spots inside the pot, right at the edge of the disk. A clad Kuhn-Rikon would probably cost too much, though.

Down the road, I can see wanting two of these. Maybe the squatty braiser is next.

Made my pork shoulder.

Cut it two pieces, for more browning surface. Dried, floured, browned aggressively in the cooker. Aaagh, lots of scorching. Plenty of beef stock and some white wine, peppercorns, butter, and garlic. Cooked for 15 min on high. Then released pressure, opened cooker, added the carrots, onions, potatoes. Resumed cooking for 30 min on high. Removed all the solids, wow the meat was almost falling apart. Whisked some flour into the liquid, submerged the meat, slow boil to reduce and thicken, then all the parts got reunited in a serving piece with lots of gravy. Yummy and the pork comes apart with a fork. But my veg is still overcooked - mushy veg is not my ideal. I should have done 30 min-open-15 min instead of the other way. Well, I'm learning.

I'm amazed that only 45 minutes of cooking does this to meat.

there's always a learning curve, isn't there?

Elery makes beans and lentiles in my old Mirro pressure cooker, I take the tougher cuts like round and make chop suey for Ashley, but I seldom cook vegetables in it because I always manage to overcook them.

Now, I like vegetables to be completely tender, I don't want that crisp-tender half cooked thing, but I just get carried away with the pressure cooker. (grin)

Annie

A friend told me I should not put veg (carrots, potatoes, etc) in the pressure cooker when doing a stew or pot roast or similar which involves cooking meat for over 30 minutes. Or if I do, to plan on those being ''flavour veg'' that get cooked to mush and immersion blended into the sauce at the end.

His method is to prepare the ''eating veg'' separately and combine them with the pressure-cooked food at serving time.

Anyone do this? Sounds like extra work, but perhaps no worse than opening the cooker midway as I'm starting to do.

I think I've gone overboard on this pressure cooker thing.

Initially, I bought a 7 qt Kuhn Rikon. Loved it. Then I realized that having one dish done lickety-split doesn't help if the other dishes are still plodding along. So I wanted a second pressure cooker, but I couldn't see spending another $200 for another Kuhn-Rikon. Well, someone on Craigslist was advertising two as-new Kuhn-Rikons, I made her an offer for the pair, so I will be the not-really-proud-more-like-taken-aback owner of three pressure cookers. The original 7-qt, an 8-qt w/ two short handles, and the 5-qt braiser. SWMBO will birth a calf if she sees three pressure cookers in the kitchen, so I will probably give the 8-qt or the 7-qt as a Xmas present to a friend who really needs cheering up. Which will leave me with two Kuhn-Rikons for the price of - well, two Kuhn-Rikons - but with a slight karmic bonus.

Time to stop listening to all you naughty influences :-)

LOL one can never have too many pressure cookers (we have three....)

I just made Scoth broth in my Magafesa, with lamb neck and shank bones I had been saving in my freezer. Om nom nom.

" ---SWMBO will birth a calf if she sees three pressure cookers in the kitchen---"

You will need 6 pressure cookers to cook a calf. :-)

dcarch

John, let us know how you like that 5 qt brasier. I really can't justify it, but for whatever reason I really am thinking of getting it...

As far as giving one away, I'd give away the 7 qt and keep the 8 qt with the two short handles. That extra quart might come in handy when making a big batch of broth or chili or whatever.

The 5 qt brasier is a very nice piece, with an interesting feature. It is clad (aluminum sandwiched between steel) construction throughout, bottom and sides. Unlike, say, the 7 qt cooker that has a thick disc on the bottom but then a single layer of steel for the sides and the corner between the sides and the bottom. When I brown meat in the cooker, it scorches right at that corner, so the different construction of the brasier should help. So far i've only made one dish in the brasier - braised pork belly - and can see that the lower height of the brasier will also be convenient for some dishes..

Which will leave me with two Kuhn-Rikons for the price of - well, two Kuhn-Rikons - but with a slight karmic bonus.

I like that line.

There was quite a lot of discussion on Chowhound or eGullet (precisely which escapes me at the moment) on clad versus encapsulated bottom in cookware. The consensus was clad is better for gas and encapsulated better for electric. With a gas cooktop there's a tendency for flames at higher temperatures to hit the sides of the pan above the disk creating hot-spots.

Congratulations on your new purchases. I envy you that braiser.

Carol

Thanks for the info, John; sounds like I need to start saving for that braiser.