Kuhn Rikon PC differences

Can anyone explain the difference between these two Kuhn Rikon pressure cooker models? Both are 7qt, and same price, but have distinctly different tops. I'm am at a loss trying to figure out the difference between them. I'm leaning toward the top model, just because it looks more solid, but can't find any difference in specs.

Kuhn Rikon Stainless-Steel Pressure Cooker, 7 qt

Kuhn Rikon Duromatic Top Model Energy Efficient Pressure Cooker

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Comments

tshewman

My understanding is the steam release differences. Instead of holding the spring pin down, the Top model one just turns the longer handle (which in theory prevents one getting burned from the steam).

Jack_Mayer_85396

Not sure of the differences but I have the upper model and have been very satisfied for years!

Johan_Edstrom_5586

I think the upper is the "classic" - the lower is a newer design / steam outlet, I have the duromatic bigger size classic and love it. But it is pretty easy to break that lid.

fitzek2000

Stay with the classic, less plastic means longer life stability. Use oil from time to Time for the pressure pin to keep it smooth an in tact. Done

Jack_Mayer_85396

Also, don't store it with the gasket in place, just drop it in the bottom of the pot. A few drops of oil from time to time should also help prolong its life. Replacement parts are available. Have fun with it!

tshewman

Brian, If I may, consider a smaller one as well (larger one if you can only get one) if it's within budgetary constraints. I use my PC much more than I thought I ever would and often wish I didn't have to pull out the larger one. FWIW

douglas_bd

Todd - So I was considering this smaller. I currently use a 12 qt pressure canner that's at least 40 years old. It works great for stocks. Smaller items I do in jars. The handle is broken off it though and I'd like to move to a non-vented model. I was hoping the 7 qt would be big enough for stocks, but still small enough that I could do veggies for pressure cooked soups directly in the pot, rather than in jars. I'd like to get away with just 1 due to space and money, but haven't really determined the best size. I'll probably keep the larger canner for when I really need high volume, but this would pull most of the use. Under those constraints, any thoughts on the best size to go for? @Todd Shewman

Jack_Mayer_85396

Hi Brian, I have the Kuhn Rikon 7L model and am very happy with it. If I was making a ton of stock I'd go for the 12L. The downside to using a larger cooker for small amounts is that it takes longer get to pressure. HTH