I really appreciate that you are honest in your recommendations. I have been very happy with my Kuhn Rikon pans and would recommend them. They are fairly expensive pieces of kit but worth every penny. I have just made a pork casserole in about 20 minutes, start to finish, something that would have taken about 1 hr 45 mins in the oven.
I absolutely LOVE my Kuhn Rikon shallow PC. I use it as a regular pan too and makes a great frying pan. I cook pancakes, stir fries etc in it. Pricey but worth it! It feels like it’ll last a lifetime.
Dear Catherine, thank you for this timely post. I have a 16 year old WMF perfect pressure cooker. I use it more than ever now after I bought both of your books. I was thinking abt getting an extra pressure cooker. Did research and noticed that the newest WMF has only 2 bands on the gauge as opposed to 3 and was wondering how it performs.
Singapore stocks Fissler but not KR (argh) - though I am keen on the latter. Thinking of getting the shallow pan as my ‘oldie but still goodie’ WMF is adequate for stocks and stew
The newer WMF does cook just as well - it is just the other issues. But if I wanted a new shallow PC I’d definitely go KR - apart from anything else, the dimensions are more generous. I haven’t used a Fissler shallow cooker but unless they’ve suddenly downgraded I’m sure it will be as good as the rest.
I managed to find out that there is a KR distributor in Singapore! Just want to make sure that the shallow KR pan that you speak about (the one I am thinking about) is the Duromatic Hotel pressure cooker frying pan side grips 28cm, 5L as listed in KR uk website. Thank you once again for your explanation and help!
That "advice" from WMF is truly shocking and I hope that no-one else is told to do those clearly dangerous things. Thank goodness I'm not their lawyer!
Thank you for this Catherine. V interesting. I have a Procook PC and love it. It lives on the hob and smaller handles means it doesn’t take up too much room. BTW loving your most recent book. Some really good recipes. Thank you.
Thank you! Glad you are getting on well with the ProCook, I think it is nicely made. Do you find all the timings are OK or do you sometimes have to add a bit longer?
I find the timings are just fine. Last night we had chicken and chorizo and tonight fish on chick peas - both from your new book. Particularly like the way you say to cook the fish - ie low pressure for two mins and then stand for 3 before depressurising.
Re the Procook- I do wait until there’s a good ‘hiss’ before I lower the pressure. I can see that some may turn the heat down until it has really come to high pressure.
Oh phooey. I wish I'd seen this a couple of months ago. I have a 17 year old WMF Perfect Plus that continues to work brilliantly for me. So much so that I very recently purchased a second, saute pan sized one - and am experiencing the exact issue you've described. Wish I'd splashed out on your lovely Kuhn Rikon one. Oh well.
That is so annoying, I’m sorry. Have you looked into returning it? Also - what kind of gauge does it have - does it have the extra bit on top or is it flat? Wondering whether you’ve got the newest version.
This is disappointing as I recently bought a second perfect plus, so I now have one handle with an old and one with new style pressure gauge. I prefer the older style valve (wider grey dome) which hisses much more before going silent when pressure starts to build. So far I haven’t run into problems with the newer handle, but it does seem more plasticky. I considered a KR but was wondering if your cooking times still apply I understand it is slightly lower pressure and also read a post of yours where you were describing some quirk of the knob on KRs? If this handle goes wrong I might move to KR, and just keep the old handle to use with my two different height WMFs.
Hi Vic - all may not be lost. If you have the newest handle which has an extra little gauge in the middle of the larger blue gauge it may be OK. I have bought one of these recently and so far no issues.
Re KR - the timings do all work, it is the pressure cooker I use the most and all my recipes are tested in them (and other makes too, obviously). The little quirk on the knob is fine - it just means you have to pay attention when it is coming up to pressure which you should be doing anyway.
My first PC, a Prestige, had a small plastic ring in the handle that seemed designed to fail. Not expensive to replace but a pain all the same. Must have gone through at least 3. Its replacement, a Fissler, is much more robust, although it does taper inward towards the bottom, like the pan you mention.
I like the inward taper on the Fissler - I know it does reduce base surface area but it is still very nice to use. My one issue is forgetting to switch it to the right setting and then wondering why it isn’t coming up to pressure. Same with ProCook.
I gave up on Prestige a while ago as my cooker was so unreliable, but then they did a recall as there was a fault. Might be time to revisit.
Mine is a Vitavit Premium and it's a joy to use. Pretty foolproof (so far), although I did try to cook a risotto without noticing that the pressure was set to low... Expensive but worth it.
Having checked (and then bought) your first PC book because I was blown away by what you could cook in a PC, I sent for a 3l one from Lakeland. Getting enthusiastic about pressure cooking I then realised a larger size would be better for soups. Through the magic of archived webpages I worked out that the one I had was actually made by KR. I bought a 5l one from ProCook which also seemed to be a KR model. However, once I had that I soon realised that actually the Lakeland model wasn’t great as it leaked steam around the valve when at pressure and that wasn’t what should happen.
Comparing the two (the ProCook one is great) it looks like the spec on the Lakeland model is lacking - presumably to cut the price. There are no little lugs on the lid to hold the gasket properly unlike the ProCook (KR) one and it only came with a trivet and glass lid. You live and learn 🙄
Lakeland seemed to no longer stock stove top PCs so I’m hoping for a sale at KR when I’ll replace that one with one I can trust. I think from measuring as per the KR site the 3l takes a 20” gasket but there’s nothing relevant on the gasket as the ProCook one has. Wondering if a new gasket is worth trying? I should say I’m annoyed with myself as I’ll normally go for originals - must have been feeling mean at the time!!
Thanks for that. The Lakeland one was definitely a KR and as the ProCook lid is exactly the same - maybe I jumped to conclusions. I should have kept a copy of the old webpage from the KR site which referenced the Lakeland model.
Ha. You’ve got me doubting myself now 🤔. I’m sure the old webpage I found was from the KR site and referred to a Lakeland model but that was probably 3/4 years ago! Anyway I just usually add a min or two to the timing depending on what I’m cooking and use the ProCook for anything fast with little water - otherwise I’ve found it can burn as it doesn’t completely seal.
I have the ProCook model - very different design from KR but I really like it. Wondering what made you think it was a KR model as I thought all their stuff was designed in house.
I really appreciate that you are honest in your recommendations. I have been very happy with my Kuhn Rikon pans and would recommend them. They are fairly expensive pieces of kit but worth every penny. I have just made a pork casserole in about 20 minutes, start to finish, something that would have taken about 1 hr 45 mins in the oven.
I absolutely LOVE my Kuhn Rikon shallow PC. I use it as a regular pan too and makes a great frying pan. I cook pancakes, stir fries etc in it. Pricey but worth it! It feels like it’ll last a lifetime.
I have some going back 15 years and honestly think they will last a lifetime!
Dear Catherine, thank you for this timely post. I have a 16 year old WMF perfect pressure cooker. I use it more than ever now after I bought both of your books. I was thinking abt getting an extra pressure cooker. Did research and noticed that the newest WMF has only 2 bands on the gauge as opposed to 3 and was wondering how it performs.
Singapore stocks Fissler but not KR (argh) - though I am keen on the latter. Thinking of getting the shallow pan as my ‘oldie but still goodie’ WMF is adequate for stocks and stew
The newer WMF does cook just as well - it is just the other issues. But if I wanted a new shallow PC I’d definitely go KR - apart from anything else, the dimensions are more generous. I haven’t used a Fissler shallow cooker but unless they’ve suddenly downgraded I’m sure it will be as good as the rest.
I managed to find out that there is a KR distributor in Singapore! Just want to make sure that the shallow KR pan that you speak about (the one I am thinking about) is the Duromatic Hotel pressure cooker frying pan side grips 28cm, 5L as listed in KR uk website. Thank you once again for your explanation and help!
Yes, that is the one! There is a smaller size
too which I find perfect for 2
Portions.
That "advice" from WMF is truly shocking and I hope that no-one else is told to do those clearly dangerous things. Thank goodness I'm not their lawyer!
I know, right?!
Thank you for this Catherine. V interesting. I have a Procook PC and love it. It lives on the hob and smaller handles means it doesn’t take up too much room. BTW loving your most recent book. Some really good recipes. Thank you.
Thank you! Glad you are getting on well with the ProCook, I think it is nicely made. Do you find all the timings are OK or do you sometimes have to add a bit longer?
I find the timings are just fine. Last night we had chicken and chorizo and tonight fish on chick peas - both from your new book. Particularly like the way you say to cook the fish - ie low pressure for two mins and then stand for 3 before depressurising.
Re the Procook- I do wait until there’s a good ‘hiss’ before I lower the pressure. I can see that some may turn the heat down until it has really come to high pressure.
Oh phooey. I wish I'd seen this a couple of months ago. I have a 17 year old WMF Perfect Plus that continues to work brilliantly for me. So much so that I very recently purchased a second, saute pan sized one - and am experiencing the exact issue you've described. Wish I'd splashed out on your lovely Kuhn Rikon one. Oh well.
That is so annoying, I’m sorry. Have you looked into returning it? Also - what kind of gauge does it have - does it have the extra bit on top or is it flat? Wondering whether you’ve got the newest version.
This is disappointing as I recently bought a second perfect plus, so I now have one handle with an old and one with new style pressure gauge. I prefer the older style valve (wider grey dome) which hisses much more before going silent when pressure starts to build. So far I haven’t run into problems with the newer handle, but it does seem more plasticky. I considered a KR but was wondering if your cooking times still apply I understand it is slightly lower pressure and also read a post of yours where you were describing some quirk of the knob on KRs? If this handle goes wrong I might move to KR, and just keep the old handle to use with my two different height WMFs.
Hi Vic - all may not be lost. If you have the newest handle which has an extra little gauge in the middle of the larger blue gauge it may be OK. I have bought one of these recently and so far no issues.
Re KR - the timings do all work, it is the pressure cooker I use the most and all my recipes are tested in them (and other makes too, obviously). The little quirk on the knob is fine - it just means you have to pay attention when it is coming up to pressure which you should be doing anyway.
Thank you. Yes I’ve got the one with the little extra central gauge. Fingers crossed!
My first PC, a Prestige, had a small plastic ring in the handle that seemed designed to fail. Not expensive to replace but a pain all the same. Must have gone through at least 3. Its replacement, a Fissler, is much more robust, although it does taper inward towards the bottom, like the pan you mention.
I like the inward taper on the Fissler - I know it does reduce base surface area but it is still very nice to use. My one issue is forgetting to switch it to the right setting and then wondering why it isn’t coming up to pressure. Same with ProCook.
I gave up on Prestige a while ago as my cooker was so unreliable, but then they did a recall as there was a fault. Might be time to revisit.
Mine is a Vitavit Premium and it's a joy to use. Pretty foolproof (so far), although I did try to cook a risotto without noticing that the pressure was set to low... Expensive but worth it.
Ha, not just me then!
Having checked (and then bought) your first PC book because I was blown away by what you could cook in a PC, I sent for a 3l one from Lakeland. Getting enthusiastic about pressure cooking I then realised a larger size would be better for soups. Through the magic of archived webpages I worked out that the one I had was actually made by KR. I bought a 5l one from ProCook which also seemed to be a KR model. However, once I had that I soon realised that actually the Lakeland model wasn’t great as it leaked steam around the valve when at pressure and that wasn’t what should happen.
Comparing the two (the ProCook one is great) it looks like the spec on the Lakeland model is lacking - presumably to cut the price. There are no little lugs on the lid to hold the gasket properly unlike the ProCook (KR) one and it only came with a trivet and glass lid. You live and learn 🙄
Lakeland seemed to no longer stock stove top PCs so I’m hoping for a sale at KR when I’ll replace that one with one I can trust. I think from measuring as per the KR site the 3l takes a 20” gasket but there’s nothing relevant on the gasket as the ProCook one has. Wondering if a new gasket is worth trying? I should say I’m annoyed with myself as I’ll normally go for originals - must have been feeling mean at the time!!
Pressed send too soon - it is always worth trying for a change in gasket as it is the simplest and cheapest (I speak relatively!) of fixes.
Thanks for that. The Lakeland one was definitely a KR and as the ProCook lid is exactly the same - maybe I jumped to conclusions. I should have kept a copy of the old webpage from the KR site which referenced the Lakeland model.
Update: on checking just now the PC is back on sale from Lakeland https://www.lakeland.co.uk/18435/lakeland-3l-pressure-cooker
Oh - yes very similar locking system/lid to the ProCook, but I’ve never seen a KR one like that. Interesting.
Ha. You’ve got me doubting myself now 🤔. I’m sure the old webpage I found was from the KR site and referred to a Lakeland model but that was probably 3/4 years ago! Anyway I just usually add a min or two to the timing depending on what I’m cooking and use the ProCook for anything fast with little water - otherwise I’ve found it can burn as it doesn’t completely seal.
I have the ProCook model - very different design from KR but I really like it. Wondering what made you think it was a KR model as I thought all their stuff was designed in house.