---
product_id: 4574514
title: "Duromatic Stockpot 8.75-Inch 6.3-Qt"
brand: "kuhn rikon"
price: "$U33811"
currency: UYU
in_stock: true
reviews_count: 7
url: https://www.desertcart.uy/products/4574514-duromatic-stockpot-8-75-inch-6-3-qt
store_origin: UY
region: Uruguay
---

# 70% energy savings Nutrient & flavor lock-in 70% faster cooking Duromatic Stockpot 8.75-Inch 6.3-Qt

**Brand:** kuhn rikon
**Price:** $U33811
**Availability:** ✅ In Stock

## Summary

> ⏳ Cook smarter, not longer — the pressure cooker your kitchen deserves!

## Quick Answers

- **What is this?** Duromatic Stockpot 8.75-Inch 6.3-Qt by kuhn rikon
- **How much does it cost?** $U33811 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.uy](https://www.desertcart.uy/products/4574514-duromatic-stockpot-8-75-inch-6-3-qt)

## Best For

- kuhn rikon enthusiasts

## Why This Product

- Trusted kuhn rikon brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Eco-Smart Energy Saver:** Cut energy use by up to 70%, cooking sustainably without compromising performance.
- • **Cook 70% Faster, Live More:** Slash meal prep time and reclaim your evenings with rapid pressure cooking.
- • **Precision Pressure Control:** Innovative steam-release knob and bright pressure indicators give you total cooking mastery.
- • **Flavor & Nutrients Sealed In:** Lock in vitamins and intensify flavors for meals that nourish and impress.
- • **Swiss-Engineered Safety & Durability:** Triple safety protections, automatic lid lock, and a 10-year warranty ensure peace of mind.

## Overview

The Kuhn Rikon DUROMATIC® 6.3 qt pressure cooker combines Swiss precision engineering with eco-friendly design to reduce cooking time and energy use by up to 70%. Featuring a super thermic sandwich base for even heat, an intuitive pressure control knob, and triple safety mechanisms, it locks in nutrients and flavors while delivering fast, efficient meals. Perfect for busy professionals seeking healthier, sustainable cooking without sacrificing quality or safety.

## Description

Great for pulled pork, rice, chili or other traditionally slow-cooked recipes, This pressure cooker helps retain nutrients and moisture while reducing both cooking time and energy usage by up to 70%. an innovative pressure control knob allows you to release steam quickly and easily without the need to hold down a valve, while handy, easy-to-read measurements make it simple to see when the cooker's contents have reached the correct pressure. An included steaming trivet converts the pressure cooker into a steamer that's ideal for seafood, vegetables and more. Manufacturer: Kuhn Rikon. Material: stainless steel, aluminum. Care: hand wash only. Use: read all instructions prior to use. Capacity: 6 qt. , 8 qt. . Dimensions: 6 qt. : 13¼" x 10" X 9½"; 8 qt. : 11½"x 13" X 10". : 10-year on all non-replaceable parts, material and workmanship. Made in Switzerland. Features spring-loaded pressure-relief valve is marked with bright red pressure measurements that make it easy to determine when the correct pressure has been reached. Steam-release knob allows you to release steam quickly or slowly. Included steaming trivet is perfect for seafood, steamed veggies and more. Triple overpressure protections and an automatic lid lock help ensure safety while cooking. Super thermic sandwich base provides even heat distribution without hot spots.

Review: 5 Reasons to buy this pot - Summary of reasons to like this pot: 1. Regardless of its being a pressure cooker, the pot itself is high quality; 2. It is easy to clean; 3. It is easy to use; 4. It can make cooking go faster; and 5. It forces flavor into meats and beans better. 1. I was surprised by the quality of the actual pot itself. I cook real food almost every day and have a nice pot set. The aluminum sandwich bottom for this pot is better than any I've tried before. When you're browning meats to enhance flavor and taking them off to brown onions and garlic, it is not uncommon to have scorched spots in the bottom of your pan because of where the flame hits it. The heating on this pan is so even, that the browning effect (where so much flavor is!) is even as well. 2. Because the browning is even, it's easier to clean, plus there are not too many parts to remove and clean. 3. Although it works a little differently than some pressure cookers, bringing items up to temperature first and then putting the lid on is easy. Wait for the first or second red line to appear (as directed in the accompanying cook book), and turn down the flame to very low. You'll get the hang of it quickly. 4. Cooking real food takes time. Chopping onions, vegetables, meat, etc. is a chore and there's way around this fact. Browning in the pan adds flavor, but also prep. time. Where a good pressure cooker can help you is to reduce the time needed to simmer and enhance flavors. Because so little steam escapes from this unit, all the flavors are forced together and intensified. Example: I have a bean recipe I got from a friend I've made regularly since 1998. It's simple, flavorful, has few ingredients, and everyone loves it. I make extra so that I can render the fat out of chorizo to make refried beans, which my kids love even more. If you did not soak the beans the night before, you have to boil them hard for 1 hour, pour the water out, rinse the beans, put them back in, add the other ingredients, and wait 1-1/2 to 2 hours. If you want beans tonight, you need to know in advance and start early. BUT, with this pan you can "pre-soak" in 10 minutes time and have the beans ready, from start to finish, in under 1/2 an hour. Stews, soups, broths all go ridiculously quickly and easily. Even when preparing ingredients to add to a casserole, using this pot makes the entire process shorter. 5. I'll admit, I really don't understand why, but somehow using this pot intensifies flavors. The first time I made the bean recipe I referenced above, both of my kids (14 & 16) like them better--and so did I. Same ingredients, same amount of water (I could have used a lot less), better result. That's been the case for just about every trusted recipe I've cooked in this thing. But in less time. Yep. This item's a little spendy. It's worth it.
Review: Pressure cookers have come a long way since Denis Papin invented them in 1681. - This is the best pressure cooker I've ever had. The thick, heavy bottom makes it difficult to burn anything. the visual and auditory feedback it gives at the different pressure levels is indispensable. The fact it uses a fraction of the energy to cook things versus a normal pot is just icing on the cake. When the pressure is first building up, and you close the cover, the spring loaded indicator rod in the middle is down all the way. As pressure builds up, you can hear an increasingly loud sound as steam starts to get past it, until you hear a quiet "flump," which is when the pressure has become strong enough to cause the indicator valve to close and this rod to start to protrude from the cover. There is almost no noise at all until you get to the first red ring on the indicator (1/2 atmosphere extra pressure), and at that point there is a subtle change and you can hear an extremely quiet hissing sound. When it reaches the 2nd ring (one atmosphere extra pressure), this hissing increases ever so slightly. If you are going over the pressure level that is indicated by the 2nd ring, the hissing increases in intensity and urgency. as the pressure continues to increase, if you haven't attended to it, the hissing becomes more and more loud as one safety feature after another of the many that this pot has, starts to engage. All this feedback makes it very easy both visually and by sound to know exactly what's going on. That being said, when the pot is in normal operation, it is very quiet, and there is almost no smell of the cooking food at all. There are only tiny occasional very subtle wisps of steam. The vast majority of the steam stays in the pot. One other nice feature of the indicator knob is that you could pull it up before it would have closed by itself, thus closing it and capturing enough steam to allow it to engage immediately. If you press it down, while under pressure, steam rapidly escapes, but immediately stops if you let it go... this is a great feature, because it allows you to smell the food inside, using a puff of steam, that gives you an instant indication on how cooked the food is. This essential feedback saves a lot of time that would have to be spent taking down all the pressure, opening the pot, and seeing what's going on. So when I'm caramelizing bananas, carrots, or apples, a whiff of that puff of steam gives me an instant reading on how much longer I have to go for. Did I mention how fast things cook in the duramatic? many times faster than normal. I have even used this pot to make pasta in about 1-2 minutes, which is really cool. When it's time to depressurize the pot, you can either turn off the heat and let it slowly cool, or you can bring it to the sink and run cold water around the sides, which rapidly relieves the pressure. Again, the terrific indicator is with you all the way, as you can see it going down, and there is a loud sigh of steam that comes out of it when the pressure has become low enough for you to be able to open the pot. By the way, I suggest getting the pot under the turned-on vent hood for opening, because a bunch of steam will come out as you remove the cover. I had taken all of these features for granted, sort of like the way a BMW owner gets to commune with the road in ways a chevy owner could never comprehend, so I bought a supposedly high quality competing brand, just to see how that went. On the competing brand, there was an indication of pressure, but their indicator was not designed to be pulled up and so that really nice feature about allowing it to engage earlier than normal was missing. I had taken that for granted and didn't realize how much I used it... These other pots also consistently burned stuff I had... I cannot say why that is, but I guess the engineers who designed the other one just weren't as good as the ones at Kuhn Rikon.

## Features

- Rapid Cooking: Achieves up to a 70% reduction in cooking time, making meal preparation faster and more efficient.
- Nutrient Preservation: Designed to retain essential vitamins and minerals, ensuring healthier and more nutritious meals.
- Energy Efficient: Offers up to a 70% savings in energy consumption compared to conventional cooking methods, promoting environmental sustainability.
- Eco-Friendly Design: Engineered with sustainability in mind, reducing your carbon footprint and supporting eco-conscious cooking practices.
- Time and Energy Saver: Combines speed and energy efficiency, revolutionizing the way you cook while being kind to the planet.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00009A9XT |
| Best Sellers Rank | #217,422 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #178 in Pressure Cookers |
| Brand | Kuhn Rikon |
| Capacity | 6 Liters |
| Color | Silver |
| Control Method | Touch |
| Customer Reviews | 4.2 4.2 out of 5 stars (794) |
| Date First Available | May 1, 2003 |
| Finish Type | ceramic |
| Global Trade Identification Number | 00787269568150, 07610154033439 |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Item Weight | 8.14 pounds |
| Item model number | 3043 |
| Manufacturer | Kuhn Rikon |
| Material | Stainless steel |
| Operation Mode | Automatic |
| Product Dimensions | 9.5"D x 13.25"W x 10"H |
| Special Feature | Manual |
| UPC | 787269568150 |
| Voltage | 230 Volts (AC) |
| Wattage | 1000 watts |

## Product Details

- **Brand:** Kuhn Rikon
- **Capacity:** 6 Liters
- **Color:** Silver
- **Control Method:** Touch
- **Finish Type:** ceramic
- **Item Weight:** 3.7 Kilograms
- **Material:** Stainless steel
- **Product Dimensions:** 9.5"D x 13.25"W x 10"H
- **Special Feature:** Manual
- **Wattage:** 1000 watts

## Images

![Duromatic Stockpot 8.75-Inch 6.3-Qt - Image 1](https://m.media-amazon.com/images/I/3177MC1JtbL.jpg)
![Duromatic Stockpot 8.75-Inch 6.3-Qt - Image 2](https://m.media-amazon.com/images/I/31K-vAxVc9L.jpg)
![Duromatic Stockpot 8.75-Inch 6.3-Qt - Image 3](https://m.media-amazon.com/images/I/31LmsaWjC4L.jpg)
![Duromatic Stockpot 8.75-Inch 6.3-Qt - Image 4](https://m.media-amazon.com/images/I/4163CnBMisL.jpg)
![Duromatic Stockpot 8.75-Inch 6.3-Qt - Image 5](https://m.media-amazon.com/images/I/41HCkDcM5LL.jpg)

## Available Options

This product comes in different **Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ 5 Reasons to buy this pot
*by N***N on September 4, 2016*

Summary of reasons to like this pot: 1. Regardless of its being a pressure cooker, the pot itself is high quality; 2. It is easy to clean; 3. It is easy to use; 4. It can make cooking go faster; and 5. It forces flavor into meats and beans better. 1. I was surprised by the quality of the actual pot itself. I cook real food almost every day and have a nice pot set. The aluminum sandwich bottom for this pot is better than any I've tried before. When you're browning meats to enhance flavor and taking them off to brown onions and garlic, it is not uncommon to have scorched spots in the bottom of your pan because of where the flame hits it. The heating on this pan is so even, that the browning effect (where so much flavor is!) is even as well. 2. Because the browning is even, it's easier to clean, plus there are not too many parts to remove and clean. 3. Although it works a little differently than some pressure cookers, bringing items up to temperature first and then putting the lid on is easy. Wait for the first or second red line to appear (as directed in the accompanying cook book), and turn down the flame to very low. You'll get the hang of it quickly. 4. Cooking real food takes time. Chopping onions, vegetables, meat, etc. is a chore and there's way around this fact. Browning in the pan adds flavor, but also prep. time. Where a good pressure cooker can help you is to reduce the time needed to simmer and enhance flavors. Because so little steam escapes from this unit, all the flavors are forced together and intensified. Example: I have a bean recipe I got from a friend I've made regularly since 1998. It's simple, flavorful, has few ingredients, and everyone loves it. I make extra so that I can render the fat out of chorizo to make refried beans, which my kids love even more. If you did not soak the beans the night before, you have to boil them hard for 1 hour, pour the water out, rinse the beans, put them back in, add the other ingredients, and wait 1-1/2 to 2 hours. If you want beans tonight, you need to know in advance and start early. BUT, with this pan you can "pre-soak" in 10 minutes time and have the beans ready, from start to finish, in under 1/2 an hour. Stews, soups, broths all go ridiculously quickly and easily. Even when preparing ingredients to add to a casserole, using this pot makes the entire process shorter. 5. I'll admit, I really don't understand why, but somehow using this pot intensifies flavors. The first time I made the bean recipe I referenced above, both of my kids (14 & 16) like them better--and so did I. Same ingredients, same amount of water (I could have used a lot less), better result. That's been the case for just about every trusted recipe I've cooked in this thing. But in less time. Yep. This item's a little spendy. It's worth it.

### ⭐⭐⭐⭐⭐ Pressure cookers have come a long way since Denis Papin invented them in 1681.
*by D***N on November 13, 2013*

This is the best pressure cooker I've ever had. The thick, heavy bottom makes it difficult to burn anything. the visual and auditory feedback it gives at the different pressure levels is indispensable. The fact it uses a fraction of the energy to cook things versus a normal pot is just icing on the cake. When the pressure is first building up, and you close the cover, the spring loaded indicator rod in the middle is down all the way. As pressure builds up, you can hear an increasingly loud sound as steam starts to get past it, until you hear a quiet "flump," which is when the pressure has become strong enough to cause the indicator valve to close and this rod to start to protrude from the cover. There is almost no noise at all until you get to the first red ring on the indicator (1/2 atmosphere extra pressure), and at that point there is a subtle change and you can hear an extremely quiet hissing sound. When it reaches the 2nd ring (one atmosphere extra pressure), this hissing increases ever so slightly. If you are going over the pressure level that is indicated by the 2nd ring, the hissing increases in intensity and urgency. as the pressure continues to increase, if you haven't attended to it, the hissing becomes more and more loud as one safety feature after another of the many that this pot has, starts to engage. All this feedback makes it very easy both visually and by sound to know exactly what's going on. That being said, when the pot is in normal operation, it is very quiet, and there is almost no smell of the cooking food at all. There are only tiny occasional very subtle wisps of steam. The vast majority of the steam stays in the pot. One other nice feature of the indicator knob is that you could pull it up before it would have closed by itself, thus closing it and capturing enough steam to allow it to engage immediately. If you press it down, while under pressure, steam rapidly escapes, but immediately stops if you let it go... this is a great feature, because it allows you to smell the food inside, using a puff of steam, that gives you an instant indication on how cooked the food is. This essential feedback saves a lot of time that would have to be spent taking down all the pressure, opening the pot, and seeing what's going on. So when I'm caramelizing bananas, carrots, or apples, a whiff of that puff of steam gives me an instant reading on how much longer I have to go for. Did I mention how fast things cook in the duramatic? many times faster than normal. I have even used this pot to make pasta in about 1-2 minutes, which is really cool. When it's time to depressurize the pot, you can either turn off the heat and let it slowly cool, or you can bring it to the sink and run cold water around the sides, which rapidly relieves the pressure. Again, the terrific indicator is with you all the way, as you can see it going down, and there is a loud sigh of steam that comes out of it when the pressure has become low enough for you to be able to open the pot. By the way, I suggest getting the pot under the turned-on vent hood for opening, because a bunch of steam will come out as you remove the cover. I had taken all of these features for granted, sort of like the way a BMW owner gets to commune with the road in ways a chevy owner could never comprehend, so I bought a supposedly high quality competing brand, just to see how that went. On the competing brand, there was an indication of pressure, but their indicator was not designed to be pulled up and so that really nice feature about allowing it to engage earlier than normal was missing. I had taken that for granted and didn't realize how much I used it... These other pots also consistently burned stuff I had... I cannot say why that is, but I guess the engineers who designed the other one just weren't as good as the ones at Kuhn Rikon.

### ⭐⭐⭐⭐⭐ Review
*by A***S on September 12, 2021*

I bought this mainly for canning and pickling and it works perfectly. I'm thinking I would like vegetable baskets to make more flexible use of tge pressure cooker.

## Frequently Bought Together

- Kuhn Rikon DUROMATIC® Pressure Cooker 8.75” 6.3 qt family of 4 with side handles to save space
- Pressure Cooker Perfection: 100 Foolproof Recipes That Will Change the Way You Cook

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*Product available on Desertcart Uruguay*
*Store origin: UY*
*Last updated: 2026-03-07*