Fagor Pressure Magic 8 qt marine pressure cooker VERSUS Kuhn Rikon 8qt
Would love some input on who owns either and what you think of the one you have OR if you have the knowledge to compare and report here. Noticed parts to Kuhn Rikon (plastic top), (gasket) are very, very expensive. It seems parts to Fagor Magic are not as expensive,seems less parts to break, but I wonder how easy it is to get them and just how well this type of pressure cooker holds up. Kuhn Rikon is suppose to be top quality but plastic parts sort of is not the way to go it seems when putting out this amount of money for a KR. Love to hear from anyone on either. Then again these two are not exactly the same type of pressure cooker and in some ways can be used differently. Need any advise you can give me or any experiences..
Apart from the obvious difference in locking mechanisms, here's what (little) I know: You can pressure-fry in the Fagor Pressure Magic, but not in the Kuhn Rikon. However, the Fagor only reaches 10 psi, whereas the Kuhn-Rikon has a high pressure of 15 psi, so it will cook faster. Also, 15 psi is the level assumed by most pressure-cooker recipes, so if you're cooking at 10 psi you'll always have to make adjustments. (Other Fagor models do reach 15 psi, but can't be used for pressure-frying.) Gaskets for any pressure cooker aren't cheap, but in my experience they last a long time. The one that's currently in my K-R is at least 5 years old, gets frequent use, and is still in good condition. If the plastic part you're referring to on the K-R is the clip that holds the steam diffuser in place, then yes, it can break, and it's expensive to replace. The cooker actually works just fine without it, but doesn't look as nice. Apart from that, the K-Rs are really very well made. Hope this helps!
re: Miss Priss
the Fagor futuro that I purchased at Bed Bath and Beyond both reach 15 psi.
I was about to buy the WMF and discovered on a website it is only 10.
I could not locate a local Kuhn Rikon or I would have put my money there.
But so far I am really happy with the Fagor Futuro line. Very good value.
Idas, I was commenting only on the Fagor Pressure Magic, not the Futuro. As you say, the Futuro does reach 15 lbs psi. So do all the other Fagor models except the Pressure Magic, which is designed to fry in oil under pressure--something you can't (or at least shouldn't) do in the others. This was one of my sources for the information:
I own a Fagor Classic pressure cooker. They are easy to order from Amazon France where I purchased mine. You can easily find them in the U.S.A. online at Pro-Selections, Inc., (who calls the Fagor Classic model the Pressure Magic). It is built like a tank, very heavy all stainless steel construction. It's designed with the old style crossbar-clamp secured lid. For safety, it features three forms of pressure relief, so it will never explode, (that's why this design is marketed for safe use on boats, and RVs). You can actually safely quickly remove the lid while it's under full pressure, (while I don't do it, they demonstrate it at Boat Shows and Fairs), for adding faster cooking recipe ingredients. The pot has an encapsulated base for excellent heat distribution. I use mine on both an induction cooktop and a gas burner stove.
I originally purchased mine specifically to pressure-fry chicken while in a motorhome. Unlike most other pressure cookers that operate at up to 15 psi, the Fagor Classic/Magic model only operates at 7.97 psi, (0.55 bar). It also has a thick pencil shaped solid silicone seal in the lid, unlike the thin silicone seals found on normal pressure cookers. That's what sets it apart for pressure frying. Hot oil and frying temperatures won't damage the seal.
The pressure difference would at first seem to be a big deal when following pressure cooking recipes, it's not. I noticed that the recommended cooking times for vegetables and legumes in the Fagor Classic manual were almost identical to recommended 15psi cook times. For meats, I simply add 5 minutes to any regular 15psi recipe, and it comes out fantastic. The Fagor Classic/Magic pot is extremely versatile. I have prepared cheesecake, potroast, oxtail stew, bread pudding, fabadas asturians, puerco pibil, stone cut oatmeal, Dulce de Leche, paella, boiled eggs, steamed fish, pressure-roasted beef, spaghetti, and of course pressure-fried chicken. It's even marketed at boat shows, (by the guys at Pro Selections, Inc. as an emergency distillation device).