Magefesa Practika Plus Stainless Steel 3.3 Quart Super Fast Pressure Cooker
- Pressure control system with 2 cooking levels: fast cooking -8 psi-, super fast cooking -15 psi
- Made of 18/10 stainless steel
- Designed in Spain
- Dishwasher safe pot
使用 Magefesa 010PPRAPL46 Practika Plus 不锈钢三件套高压锅套装，享受快速烹调的乐趣。这款三件套包含一口 4 夸脱的锅、一口 6 夸脱的锅和一把高压锅盖（与两口锅均可搭配使用），会在您的日常生活中派上大用场。采用 18/10 不锈钢材质，搭配符合人体工程学的手柄，这款高压锅是您忙碌生活的最佳伴侣，可为您节省多达 70% 的时间。它还十分环保，因为高压烹饪能耗更低，二氧化碳的排放量更少。四项安全功能可较大限度地确保安全，还内置工作和过压阀以及安全触板盖开口。简易锁定功能可以避免在压力释放前高压锅突然打开。高压锅的热扩散密封底座可确保均匀加热，适合所有炉灶面。不锈钢工艺部件提供终生保修，其他部件提供一年保修期。尺寸：11 长 x 13 宽 x 16 高（英寸）。关于 Magefesa USA。Magefesa 是一家大型西班牙厨房用品制造商，专门生产高压锅、家用和专业炊具以及煎锅和圆底平锅。Magefesa 已经在全球 46 个国家/地区开办业务。它在许多国家/地区家喻户晓，比如西班牙、美国、加拿大、韩国、日本、澳大利亚和新西兰。Magefesa 的产品主要在西班牙制造，公司最重要的三家工厂均位于西班牙北部。Magefesa 在这些工厂制造搪瓷不锈钢炊具、不粘锅产品、刀具、不锈钢炊具套装和高压锅。凭借超过一百万平方英尺的厂房和库房，以及一支经验丰富的团队，Magefesa 为客户和分销商带来了卓越的服务和高质量的产品。尺寸：11 长 x 13 宽 x 16 高（英寸）。保留食物中重要的维生素和矿物质。采用 18/10 不锈钢材质。包括 4 夸脱和 6 夸脱锅各一个和一个高压锅盖。
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Kuhn Rikon and Magefesa Comparison:
1. Kuhn Rikon's lid closes effortlessly when the triangles on its lid and handle are aligned. The Magefesa requires more effort-especially if the cook is unaware that the circular pressure relief port on the lid needs to align with the molded circle in the lower portion of the handle. Align the circles, and the Magefesa closes easily. Be aware, you may render the gasket useless by closing the Magefesa without aligning the two circles. I *might* have done this myself ;-)
2. Kuhn Rikon is proud of its heat retention. However, the Magefesa holds heat better. We use a portable induction burner for all of our cooking, and the Kuhn Rikon requires constant temperature adjustments to maintain pressure whereas the Magefesa holds heat better and requires fewer "babysitting" interventions. Neither of these devices holds heat as well as our Le Creuset, but they cook almost everything in a fraction of the time.
3. Kuhn Rikon included a steaming plate which accommodates canning jars. Magefesa included no steaming plate, but our collapsible, stainless, steaming basket fits perfectly into the Magefesa. Additionally, we use the collapsible basket in the Kuhn Rikon for smaller vegetable that would otherwise roll off the steaming plate when removed from the pressure cooker.
4. Kuhn Rikon is proud of its non-stick titanium coating. We can tell no difference in the "stickiness" between the Magefesa and the Kuhn Rikon. Both of these brands clean easily. Frankly, we prefer stainless steel to a coating of titanium...especially if it may flake into our daughter's food.
5. Kuhn Rikon's titanium coating requires the use of non-steel cooking utensils because they may damage the coating. Magefesa accepts all cooking utensils.
6. Kuhn Rikon is 2.5-4x more expensive than Magefesa.
7. Kuhn Rikon gaskets are 2x more expensive than Magefesa gaskets.
8. Kuhn Rikon is significantly louder at full pressure than Magefesa.
9. I’m ready to trade my Kuhn Rikon for a Magefesa. Seriously.
EDIT: Purchased an Instapot. The Instapot worked 3x before refusing to turn on. I gave a friend the warranty replacement Instapot. Magefesa still does all the pressure cooking in our house despite the availability of electronic alternatives.
We are so thrilled with the Magefesa that they are the first brand we recommend to others, the only brand we purchase as gifts, and the brand we use the most in our home. Many thanks to the designers, engineers, and production team at Magefesa!!
The instruction booklet is a little wonkey on the topic of steam coming out of the pot... so here is what works for me. The red ball hole is the first thing to make steam. It will steam and fissle for about 15-30 seconds, then it will all suddenly stop when the red ball comes up and blocks the hole. Keep it on high heat for a few more minutes until puffs of steam start coming out of the high or low setting nozzle(whichever you put it on when you started- I use high for stocks). THEN put it on the lowest flame setting and start timing. Occasionally small wisps of steam come out of the nossle...that's what is supposed to happen. The instructions say if steams starts coming out of the vent ON THE SIDE OF THE COVER...shut it off immediately...the pressure went too high. If you are a soup/stock lover, you will never forgive yourself if you don't make pressure cooker stocks...I don't know why or how, but they are SOOOOOO much better than regular stockpot versions!