Re: Pressure cookers: an update

I just ordered the Kuhn Rikon 7-Qt after reading about pressure cookers.
I've never used one before so I hope I can get used to it. I like the idea
of getting meals done faster as I work long hours. Thanks for the info.
Steve


"Jeff" <spam.me.senseless@xxxxxxxxxxxxxxxx> wrote in message
news:Hfx4Cx3lQToH092yn@xxxxxxxxxxxxxx
> [followups set to rec.food.equipment]
>
> I've outgrown my 6-Qt. Fagor Digital Multirapid, and am ready for
> something larger (I think an 8-Qt. will do). Also, the pressure
> regulator (one of the new generation spring mechanism valves) has
> always leaked more steam than I would like. Most of the local cookware
> specialty shops carry Kuhn Rikon and proclaim it to be the best. High
> quality pressure cookers are expensive (in case no one has noticed ;)
> ), so I decided to do my homework this time before buying one. Little
> did I imagine what a project this would turn out to be. :) Since some
> of my research came from archived posts in these groups, I thought I'd
> return the favor and post my results (not to mention that my thoughts
> were made much clearer in the writing of this).
>
> This has become a lengthy article. For those who may want me to "cut to
> the chase, already!", I finally bought the Kuhn Rikon 8-liter stockpot
> shown on
> <http://www.kuhnrikon.com/products/pressure_cookers/pressure.php3?id=21>
> at a Sur La Table (<http://www.surlatable.com/>, Item #107987) retail
> location for (with tax) just under $200. My reasons, simply stated: low
> moisture loss; minimum number of "consumable" (rubber) parts; parts are
> widely available, available separately (not necessary to order an
> entire [expensive] assembly just to replace one failed part), and
> likely to remain available for a long time (Kuhn Rikon promises 15
> years); simple and effective design means easy maintenance; customer
> service available from manufacturer/distributor. Magefesa and Fagor are
> less expensive on the initial purchase, but I think the Kuhn Rikon will
> turn out to be the better value over the long term. For the details,
> read on! :)
>
>
> Cook's Illustrated Magazine has been described as the "Consumer
> Reports" of cooking because they take no advertising, and publish
> reviews of equipment and cookware (I wish I had known about it before I
> bought my Fagor). A synopsis of their often cited 1996 article on
> pressure cookers, which ranks the Magefesa Super Rapida/Rapid II as
> better than a Kuhn Rikon Duromatic, has been posted to Usenet. It can
> be read here:
>
http://groups-beta.google.com/group/rec.food.equipment/msg/816ab643840fdece?hl=en
> The article (and other pressure cooker tips) is discussed at
> <http://missvickie.com/library/review.html>. Not surprisingly, Miss
> Vickie likes Kuhn Rikon. :)
>
> As she also points out, this article is woefully out of date. Much has
> changed in the way of manufacturers' offerings since it was published.
> Cook's Illustrated produced an updated review in Jan 2005, which they
> published to their website only (subscription fee required to access).
> A synopsis of this article follows below. The Cook's Illustrated/Cook's
> Country/America's Test Kitchen website is at
> <http://www.cooksillustrated.com/>. Enter "pressure cookers" in the
> search box and select "Equipment Corner" from the drop-down menu to see
> the link. Click the "Cook's Illustrated Index" link to see what
> articles were published in various issues of the (printed on paper)
> magazine.
>
> MAGEFESA
>
> The Magefesa Rapid II is no longer made (or, at least, no longer
> imported to the US). The Super Rapida line now has 13 models. To see
> them, visit CMD Magefesa, Spain, at
> <http://www.magefesa.com/menaje/ingles.htm>, select "catalogue," then
> "Super fast pressure cookers." Unfortunately, they provide almost no
> information about features. Reliance Pacific, their distributor in
> Australia, carries several of their models. They offer descriptions,
> comparison charts, etc. See them at
> <http://www.rpb2.com.au/catalogue/products.cfm?catname=megafesa>.
>
> The US distributors of Magefesa, North American Promotions, Ltd., can
> be visited at <http//www.magefesausa.com/>. They list a line of
> pressure cookers they call the "Classic". This model looks similar to
> (but not identical with) the "Arian" pictured on the CMD Magefesa,
> Spain website.
>
> Based on the comparison chart at Reliance Pacific
> (<http://www.rpb2.com/web-content/Pages/Compare_SF.html>), I thought
> that the Magefesa Supernova (top of the line :) ) looked appealing, so
> I called North Am. Promos (they generously provide a toll-free number,
> 888-705-8700) to ask if they could order one for me. My conversation
> with their rep was most interesting. They carry that one line (the
> "Classic") only, she said, because they have to pay for whichever
> models they want to import to be tested and certified at Underwriters
> Labs ("UL approved"), which is expensive. They chose that particular
> model because it is the one favored by the retailers that they supply.
>
> The most significant fact about the Classic, as the rep described it to
> me, is that it uses what some call a "modified" or "developed" weight,
> rather than a spring pressure regulator valve. She claimed that the
> Classic's valve is easier to clean than a spring valve and, if I recall
> correctly, less prone to malfunction if food gets lodged up in it. I
> don't know about that-- I've always found the valve in my Fagor
> Multirapid to be simple enough to dis- and re-assemble (but then I'm
> mechanically inclined) and easy to clean. I regularly overfill the pot
> (which is why I want an 8-Qt. cooker), but have never had the valve get
> stuck from food getting into it.
>
> ADVANTAGES OF SPRING VALVES
>
> I searched for an article on the web or in the newsgroups archives that
> compares developed weight and spring valves, but found nothing. The
> developed weight valve works like the old "jiggle-top" valve, except
> that it slides up and down inside a guide so that it doesn't jiggle.
> From all I've read, though, it sounds like the spring valve has three
> advantages:
>
> 1) It's easy to design one to double as a pressure indicator. As the
> valve rises, it pushes up a marked stem that indicates when the cooker
> is up to pressure. The heat can then be adjusted so that the valve does
> not open to release steam. (My Fagor works that way. So do the Kuhn
> Rikon and WMF models, and some Magefesa models.) A weight valve cooker
> would need a separate pressure indicator (picture an old-style canner
> with a dial gage) to have the same functionality. Otherwise, the only
> way to know when a weight valve cooker is up to pressure is when the
> valve is releasing steam. A separate indicator would be an added
> expense, so a manufacturer might be reluctant to include one.
>
> 2) With a cooker that doesn't constantly vent (or leak) steam while it
> is cooking, less water is required. Flavor and nutrients are kept
> inside the cooker, and particularly inside the food (less leaches out
> into the water). Also, less heat energy is required to maintain
> pressure.
>
> 3) A spring valve can be designed for several pressure settings, where
> the valve opens to release steam if the setting is exceeded. A
> developed weight cooker would probably require a set of weights to
> accomplish the same thing. (I once saw a "jiggle valve" canner where
> the weight was a disk with three holes around the rim, with the
> corresponding pressures stamped on the disk [seat the appropriate hole
> on the vent pipe to set the cooker to that pressure]). My Fagor Digital
> Multirapid has three settings. Current Fagor and Magefesa spring valve
> models have two. Kuhn Rikon and WMF models have no settings, just low
> pressure marks on their indicators (requiring the cook to monitor more
> closely to maintain the desired pressure).
>
>
> Here, as promised, is a synopsis (with notes and discussion-- "My own
> observations") of the article:
>
> COOK'S ILLUSTRATED: PRESSURE COOKERS: JANUARY, 2005
>
> The reviewers write that, since modern pressure cookers are safe
> (unlikely to explode), "...we rated the cookers we tested by price,
> performance, and convenience." In deciding which cookers to test,
> "...we eliminated electronic pressure cookers, which don't allow the
> cook to modify or change a recipe procedure once the pot is sealed; we
> wanted more control." Aluminum pots heat unevenly which can lead to
> scorching (particularly when browning or sautÚing), and aluminum reacts
> with acidic foods, so they preferred stainless steel. They wanted
> cookers with the capacity to prepare 8 servings (six quarts), so they
> decided to test 8-Qt. models. "Finally, we wanted widely available
> models."
>
> Based on this criteria, they decided to test "...the Innova Stainless 8
> Quart ($89.99), the Stainless Presto 8 Quart ($68.43), the WMF Perfect
> Plus 8.5 Quart ($197.99), the Magefesa Classic 8 Quart ($85.00), the
> Fagor Duo 8 Quart ($109.99), and the Kuhn Rikon Duromatic 7.35 quart
> ($169.00)." The Magefesa is available at <http//www.magefesausa.com/>,
> the others at <http://www.amazon.com/>.
>
> "We conducted four tests. We boiled water to evaluate the time it took
> each cooker to reach full pressure and then release pressure, also
> measuring moisture loss. We sprinkled flour evenly on the bottom and
> used direct heat to see it [sic] the pans had cold or hot spots or
> scorched easily. We prepared risotto, which requires quick pressure
> release, and baked beans, which require natural release. We also judged
> the pots on ease of cleaning, but all of them cleaned easily.
>
> "Three cookers cannot be recommended. The Innova comes with several
> parts (pressure regulator, weights, and cleaning wire) that are
> detached after using and are easily lost. The Presto scorched a little,
> has short handles that get hot quickly, and has a valve that directs
> steam directly upward, where it can easily burn hands. The Duromatic
> showed no advantage over its much less expensive competitors; in fact,
> it has several shortcomings. There is no indication of when the handle
> is locked in place, and the procedure for quick pressure release is
> hard to follow, requiring that you place only the rim of the pot under
> running water."
>
> Interestingly, they later list the Duromatic as "recommended with
> reservations." Here is what they say about those models they recommend
> (listed in order of preference):
>
> *Recommended*
>
> Fagor Duo 8 Quart (#85M7):
>
> What they liked: "...an excellent handle that locks solidly, easy-to-
> read markings indicating pressure and quick-release positions, a valve
> that indicates when the pot is under pressure, and a wide bottom with
> ample sautÚing space. It also comes with clear instructions and a
> well-written recipe book." "...this cooker's quick-release valve is
> larger than the Magefesa's, and the steam is more carefully directed
> away from the cook."
>
> What they didn't like: Like the Magefesa described below, the way that
> the valve indicates the cooker is up to full pressure is that it emits
> a "gentle steady stream of steam." "There is a pressure indicator, but
> it kicks in only when all pressure has been released." The cook is left
> to figure out by experience what a "gentle steady stream of steam"
> means.
>
> My own observations: The USA distributors' website is at
> <http://www.fagoramerica.com/>. Particularly worth viewing is their
> description of the Duo at
> <http://www.fagoramerica.com/presscookers/duom.htm>. This is a spring
> valve model with two pressure settings: 8.5 and 15 PSI. If what the
> reviewers say above is true, then Fagor threw away the best potential
> benefit of a spring valve by leaving off the pressure indicator,
> leaving this model to operate the way a weighted valve cooker does (by
> venting steam to regulate pressure). It appears from the photographs on
> their website that none of the Fagor spring valve models include
> pressure indicators.
>
> Accessories and replacement parts ordering are available on-line.
> Customer service is prompt in responding, but not always courteous. I
> wanted to order a replacement rubber washer for the spring valve in my
> Multirapid. What wasn't clear to me from their web pages was that I
> would have to order the _entire valve assembly_ in order to get it. I
> got a somewhat irritated response from customer service when I pressed
> the point. Their parts pages have been improved since then, though, and
> clearly show what is available for order.
>
> Fagor gaskets last me a little more than two years, even though I oil
> them (which helps to keep the rubber soft and flexible). I use my Fagor
> about once a week, and cook mostly soup in it. I don't know if this is
> an average lifespan compared to other pressure cookers. With shipping
> and handling, a new gasket ordered from the distributor is just under
> $20.
>
> *Recommended with reservations*
>
> Magefesa Classic 8 Quart (PG 04008):
>
> What they liked: "...quick steam time (time it takes to reach a steam),
> good locking handle, consistent performance under high pressure, and
> reasonable price."
>
> What they didn't like: "It has no pressure indicator, instead asking
> the cook to judge when high pressure is reached based on the emission
> of 'gentle steady flow of steam.' We also had some concern with the
> quick release mechanism. The valve, which is needed to turn for quick
> release, has a small grip which became hot. It was also difficult to
> turn, and, when opened, the spew of steam could hit your hands." They
> point out that it is advisable to wear "protective hand coverings"
> (like oven mitts) when opening the quick release valve on any pressure
> cooker.
>
> My own observations: As mentioned above, the US distributors can be
> reached at <http//www.magefesausa.com/>. Their pages offer little
> information, and the only part listed for on-line ordering is a
> replacement gasket. Fortunately, they offer a toll-free customer
> service telephone number as well as an email web form. The customer
> service rep with whom I spoke was helpful and energetic in promoting
> her product. As mentioned above, this is a developed weight model.
>
> Interestingly, Reliance Pacific, the Australian distributor that offers
> several Magefesa models and a fair amount of information on their
> website does not have any pages where spare parts are listed.
>
> WMF Perfect Plus 8.5 Quart (8 liters) (#0793149300):
>
> What they liked: "The WMF cooker came the closest to our ideal. It
> comes with a solidly locking handle; good high- and zero-pressure
> indication; easy quick release, with steam directed away from the cook;
> and a clear instruction manual." The lid handle is detachable and easy
> to clean. "...it has a well-marked valve that indicates low and high
> pressure..." so it apparently indicates high, low, and zero pressure.
>
> What they didn't like: A hefty price tag of just under $200 (and Amazon
> has the best price-- SRP is more like $220), which is "...almost twice
> as much as the other two acceptable models" (the Fagor and Magefesa).
> "...many of the cooks in the test kitchen so disliked the low hum the
> cooker emits at high pressure that they said they would never want it
> in their kitchen." They found these negative points sufficiently
> objectionable that they decided to rate it third, despite their writing
> that it "came the closest to our ideal."
>
> My own observations: The US distributor is <http://www.wmf-usa.com/>. I
> checked the site map and, other than the sizes available, could find no
> information about this product. I also could not find pages for
> ordering parts. An email address is provided, but no customer service
> telephone number. Two customers have posted reviews to Amazon claiming
> that they could not get warranty service for defective units. I sent an
> email full of questions to the provided address on July 20th. I will
> see if it brings an answer-- it's been a few days, and there has been
> none so far. In the mean time, I'm starting to get the feeling that
> customer service at WMF may be non-existent.
>
> The most useful information I was able to find is at Amazon, on their
> page describing the 6.5-Qt. model. The product description states that,
> "In the event that excessive pressure begins to build up, an integrated
> safety feature audibly indicates the need to reduce heat." A review
> posted on the same page describes this sound as a "hooting" noise (and
> reports that the cooker "does not make any noise" otherwise). It's hard
> to say if this is the "low hum" reported above.
>
> The price is steep, but an 8-liter Kuhn Rikon stockpot is about the
> same (SRP $200), while the same sized (professional grade) pressure
> cooker has an SRP of $330 (see
> <http://www.kuhnrikon.com/products/pressure_cookers/index.html>). For
> some reason, the staff at Cook's Illustrated decided to break their own
> criteria (8-Qt. cookers) and tested the next smaller Kuhn Rikon
> Duromatic (7 liters).
>
> I managed to find a local retailer that has a WMF (7 liter) and so was
> able to see the unit and the owner's book first hand. The pressure
> indicator that rises is only an indicator, and not a valve at all.
> There is a separate relief valve that opens (with the audible alarm)
> only when the pressure rises too high. This valve does not have
> pressure settings-- lower pressure cooking is accomplished by
> monitoring the indicator and adjusting the heat. The lid is locked with
> a sliding mechanism that will not release while there is pressure in
> the cooker-- sliding it to the open position opens the quick release
> valve. The release control is at the end of the handle, well away from
> where the steam is released. Steam is vented from under the handle and
> directed across the lid, away from the cook.
>
> The quickly detachable lid handle is made possible by integrating into
> it the pressure indicator mechanism, relief valve, and lid lock. When
> the handle is locked into place on the lid, the pressure indicator and
> relief valve seat and seal against matching holes in the lid. These
> mechanisms are covered with rubber seals to prevent food and water from
> getting up into them, which is what makes cleaning so easy.
>
> Unfortunately, it looks like the handle has no user-replaceable parts,
> including the rubber seals, which are bound to deteriorate after a few
> years (just like the rubber gasket does). In that case, it probably
> will be necessary to replace the entire handle/valve/indicator/release
> assembly, which no doubt will be expensive. I cannot determine how
> expensive because I cannot find a web site that lists parts for the WMF
> other than the gaskets (on the <http://www.morethankitchen.com/> WMF
> page is the statement "We also sell replacement parts for the Perfect
> Pressure Cooker and the Perfect Plus Pressure Cooker. Please contact us
> for more information."-- perhaps they fear that listing parts prices
> might scare away WMF customers?). Parts ordering is not available on
> the WMF website, and the owner's manual (which has a parts list) only
> suggests checking local sources.
>
> The lid also has an emergency pressure relief in the form of a rubber
> plug with a ball bearing inside. Someone posted a review to Amazon
> stating that the ball would sometimes not seal. It certainly won't when
> the rubber becomes old and hard. In that case, it will probably be
> necessary to replace the entire lid (if you can find one).
>
> Lastly, a small warning about Amazon: They for some reason have two
> pages listing the 8.5-Qt. WMF. One of them, at
> <http://www.amazon.com/exec/obidos/ASIN/B0006GAIKU/> describes a
> "WMF/USA 0793149300 Perfect Plus Stainless Steel Pressure Cooker" that
> is actually provided by <http://www.cooking.com/> at the full SRP of
> $220. But Amazon also offers this cooker at the price mentioned in the
> review at <http://www.amazon.com/exec/obidos/ASIN/B000060NT0/>, where
> it is simply described as a WMF "Perfect Plus 8.5-Quart Pressure
> Cooker." Go figure.
>
> Kuhn Rikon Duromatic 7.4 Quart (7 Liter):
>
> What they liked: The valve clearly shows high and low pressure (spring
> valve with an indicator).
>
> What they didn't like: As quoted above, "There is no indication of when
> the handle is locked in place..." "...we were uncomfortable with the
> fact that the handle has no locking mechanism."
>
> They also wrote that there is no quick release valve. One must do it
> the old fashioned way, by running the lid under cold water. They say
> that the instructions indicate that only the rim should be placed under
> the running water, which is something they found very awkward to do in
> a kitchen sink with a large, hot, and heavy pot.
>
> My own observations: The US distribution site is at
> <http://www.kuhnrikon.com/>. Parts can be ordered from their partners,
> Culinary Parts Unlimited, at <http://www.culinaryparts.com/>. A
> customer service telephone number is provided, but regrettably it is not
> toll-free. Email contact is also available through a web form.
>
> There's lots of information at the website, some of which seems to
> answer the test cooks' objections. The features list at
> <http://www.kuhnrikon.com/products/pressure_cookers/pressure.php3?id=14>
> states that it has an "integrated automatic locking system." The
> reviewers' comments could easily leave the reader to think that there
> is no lid lock at all, but their statements are true if taken
> literally-- there is no lock indicator as such, and no release button/
> switch/knob/whatever. My Fagor doesn't have a lock indicator, other
> than that the release switch is itself locked. But the valve is an
> indicator, in the sense that the lid cannot be opened until it has
> dropped all the way down.
>
> The Duromatic FAQ pages reveal that there is in fact a quick release,
> which is integrated into the main regulator valve. "The valve on the
> lid of the DUROMATIC pressure cooker releases the pressure quickly by a
> light finger touch or, if you desire, you may use a long-handled spoon
> or spatula to depress the insulated, black valve cap."
> (<http://www.kuhnrikon.com/products/pressure_cookers/faq.php3?id=2>).
>
> I went to have a look at a Duromatic. The owner's manual clearly
> describes how to activate the quick release (and includes a diagram).
> I don't understand how the reviewers at Cooks Illustrated could have
> missed it, since it is right next to the "rinse the rim" instructions
> of which they complain. Perhaps their manual did not include these
> instructions.
>
> The lid lock is simple and ingenious. Two plastic spring-loaded buttons
> project inside the rim to displace the gasket, preventing it from
> sealing. These buttons are forced to retract only when the lid is fully
> closed on the pot (they can be heard to click). In other words, the
> cooker cannot build pressure if the lid is not properly closed. Locking
> is accomplished as in the pressure cookers of old-- steam expands the
> gasket and lifts the lid, which locks the lid and pot flanges against
> each other. It is possible (though difficult) to rotate the lid when a
> tiny amount of pressure remains, but then the buttons displace the
> gasket and release the pressure before the lid is fully disengaged, so
> that it is not blown off.
>
> The regulator valve/pressure indicator is a marvel of elegant
> simplicity. It remains open when all the way down, until a steady flow
> of steam (which indicates that air in the pot has all been driven out)
> pushes the little valve plunger up into its chamber and against the
> spring. (The WMF uses an ill-conceived ball bearing in a rubber plug to
> accomplish the same thing.) Increasing pressure pushes the plunger
> further up, which pushes up the indicator. Like the WMF (and unlike
> Fagor and others), the valve does not have a low pressure setting-- the
> indicator simply has a low pressure mark. If the pressure becomes too
> high, the plunger is pushed past vent holes that release steam. The
> plunger fits very closely inside the chamber, so that very little steam
> escapes past it. The valve is recessed in a splash guard that helps to
> keep food out.
>
> Rubber parts are kept to a minimum: the gasket, an emergency relief
> valve, and perhaps a seal between the main valve assembly and lid. The
> regulator valve itself has no rubber or plastic parts. The owner's
> manual claims the valve is self-cleaning, but disassembly is simple if
> cleaning is required. Valve parts replaceable by the user are available
> separately, and the rubber emergency relief valve is apparently
> (according to the owner's manual) also user-replaceable.
>
> On the down side, the reviewers' complaint about having to rinse the
> rim is valid. The regulator valve is located in a deep recess in the
> middle of the lid. This recess is not visible in photographs because it
> is hidden by the steam deflector, which is shaped to match the shape of
> the lid. If water gets into this recess, it will indeed be sucked into
> the cooker when it depressurizes and the valve opens, just as the
> owner's manual states. This would be my main objection to the Kuhn
> Rikon. If I did not have a hose and sprayer on my kitchen sink, I'd
> probably have to use a pot to pour water over this cooker (especially
> because the 8-liter stockpot is very tall).
>
> The 8 and 12-liter professional grade cookers (see
> <http://www.kuhnrikon.com/products/pressure_cookers/pressure.php3?id=15>,
> <http://www.kuhnrikon.com/products/pressure_cookers/pressure.php3?id=16>,
> and <http://pleasanthillgrain.com/kuhn_rikon.asp>) perhaps may not have
> this recess (at least, judging from the pictures). A Kuhn Rikon
> customer service rep told me that these cookers are more expensive
> (compare the 8-liter one to the 8-liter stockpot) because they are made
> of a heavier gage steel, and are designed to be in constant use. For
> the home user, the added expense may not be justified just to make the
> rinse-with-water quick release method easier to use.
>
> The steam deflector is the weakest part of the cooker because it is
> held in place with three thin bakelite (which is brittle) "fingers"
> which can easily be broken while washing, or if the lid is dropped.
> Also beware of the valve stem/indicator knob, which is highly exposed
> in its location at the peak of the lid. It could easily be bent (or
> perhaps even broken off) if the lid is dropped or mishandled.
> Protection of the valve stem would be another reason (besides
> preserving the gasket) for storing the cooker with the lid inverted.
>
> END OF ARTICLE SYNOPSIS
>
> Product review articles like this seem unable to tell us what happens
> after the product is taken home. Unanswered questions include: How long
> does it last? How long do the "consumable" parts (eg. rubber parts)
> last? Are the consumable parts available separately, or does one have
> to buy entire (expensive) assemblies to replace them? Are parts widely
> available? Does the manufacturer discontinue models frequently, and for
> how long after a model is discontinued will parts still be available?
> Does the manufacturer or distributor provide customer service? What are
> the terms of the warranty and, if warranty service is needed, will the
> customer be given the benefit of the doubt in questionable cases?
>
> Minimal water loss is an important feature to me, so that means that I
> want a spring valve model with indicator, and one that is well made so
> as to minimize leakage. The Magefesa Supernova has all the features I
> want (of course, I have no idea how much it leaks). Reliance Pacific,
> Magefesa's Australian distributor, offers it for about US$140 (at
> current exchange rates), which sounds like a bargain. But there are
> shipping fees to consider (assuming they will even ship to the US), and
> terms of payment (more expense if they want it wired to them). And then
> customer service and parts ordering would be in Australia, too.
>
> Fagor and Magefesa seem to discontinue models frequently. I bought my
> Fagor only 6 years ago, and my model is not even shown on the parts
> page ("If you do not see your pressure cooker shown above...",
> customers are to call or email). Current models use the same gasket,
> but anything else (like that valve assembly-- the rubber washer is now
> deteriorated past use) may be in doubt. The Magefesa Rapid II is no
> longer made, either. Are parts (besides the gasket) available for that
> cooker? I first went shopping for another cooker a couple of years ago,
> when my last Fagor gasket started failing. As I recall, the Kuhn Rikon
> models pictured then looked identical to current ones. Apart from their
> 15 year promise, parts should be available for at least as long as they
> keep making the same models.
>
> Fagor and WMF make their valve assemblies with consumable parts such
> that entire assemblies must be replaced in order to replace the
> consumables. I have not seen a Magefesa and haven't been able to get a
> look at a parts list for one of their cookers, so I don't know if they
> do the same. The WMF and Magefesa websites I have found provide little
> or no useful information in this regard. Kuhn Rikon parts are available
> from Culinary parts at
>
<http://www.culinaryparts.com/btc/selectmodels.aspx?Brand=Kuhn%20Rikon&Type=
Duromatic%20Pressure%20Cooker&Parts=Y>,
> where they are listed, shown, and priced clearly. It is for all these
> reasons, and despite the objectionable "rinse the rim only" issue, that
> I went with Kuhn Rikon.


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