Duromatic Saucepan 8.75-Inch 5.3-Qt

Descripción

Product Description Create meals in minutes with the Kuhn Rikon Duromatic® pressure cookware saucepan. The 3.7qt pressure cooker makes dinner for 2 to 4, the 5qt will do a 3.5 lb. chicken or a 4 lb. roast, while the 7.4qt handles large roasts, corn on the cob, dinner for 6 to 8. The long handle with a smaller assist handle gives increased leverage, making the pan easier to tip and pour. The stainless steaming trivet included with all sizes. SAFE – The integrated locking system (prevents opening under pressure) and the four safety steam release systems make the DUROMATIC® an extremely safe pressure cooker. FAST – Cooking with the DUROMATIC® takes on average, just one-third of the time of conventional cooking. HEALTHY – the DUROMATIC® will cook high-fiber, low-fat foods in record time AND preserve essential vitamins and nutrients. ECONOMICAL – The DUROMATIC® pressure cooker is so much quicker, it will save you time and use up to 70% less energy. QUALITY – DUROMATIC® Pressure Cookers are made of 18/10 stainless steel with a solid aluminum Superthermic® sandwich base for use on all heat sources, including induction stovetops. Long handle with a smaller assist handle gives increased leverage, making the pan easier to tip and pour. Capacity marks on the inside: one-half and two-thirds fill levels. Easy positioning triangles allow you to close the lid with minimum fuss. Includes a trivet, Quick Cuisine cookbook and instruction manual. .com Beginning in the 1930s, two successive generations of busy cooks used pressure cookers to prepare family meals. The next generation, with memories of valves dancing and hissing on stovetops, snubbed pressure cookers. Now pressure cookers have come back, those old valves replaced by modern versions that ensure safety while delivering the speed, ease, and nutritional benefits of pressure cooking. Pressure cooking also saves 70 percent of the energy normally consumed while cooking. This heavyweight, stainless-steel beauty is a fine example of contemporary engineering and style. Its mirror finish gleams, and its black handles--including a loop handle for two-handed lifting--stay cool. Pressure-cooking traps steam to heat foods at temperatures higher than boiling. An aluminum disk in the base, sandwiched by stainless steel, speeds the process even more through fast heat conductivity. It's safe on electric, gas, ceramic, and induction stovetops. Little water is required, so nutrients, flavor, and color are not boiled away. Vegetables emerge vibrantly colored from the steamer insert. Stews, soups, beans--even meat loaf, pork chops, and desserts such as bread pudding--come out tasty and nutritious. (A booklet containing dozens of recipes is included.) You can brown meats in the pot before the lid is locked on, or use the pot without the lid. The stem of the operating valve shows high and low pressure so you can adjust heat for different foods. After cooking, the pressure can be reduced slowly (just let the cooker sit for a while), normally (press the pressure indicator), or quickly (run tepid water on the lid's rim). Safety measures abound: the lid twists onto the pot; a rubber gasket ensures a tight seal. A vent releases steam if pressure builds too high, as does a valve that also locks the lid when any pressure whatsoever is inside the cooker. Cleanup is a bit involved: hand wash the pot, gasket, and lid with a mild detergent, then lightly oil the gasket. Normally the valve is self-cleaning, but if food passes through it, disassembly is required. Minor cleaning inconvenience, though, should not overshadow the major convenience of pressure cooking. --Fred Brack