Frequently asked questions

FAQ Products

Frying Pans

  • Which frying pan should I use for which foods?

    For foods which easily stick to the base of a frying pan – fried eggs, dough-based foods and rice, for example – it’s best to use a non-stick frying pan (PTFE). You can use less cooking fat or oil, but you will also need to make sure the frying temperature is not too high.

    For foods which need to be fried at a very high temperature, we recommend a frying pan with a non-coated frying pan.

  • Why do I have to season my Black Star?

    The Black Star is a steel frying pan.
    To ensure it does not corrode, it is treated with a black antirust coating.
    Before you use the pan for the first time, you need to “season” it in order to clean this coating.
    How to do it:

    Please note, the pan needs to be seasoned, not burned!
    1. Rinse the pan well with water.
    2. Put potato peelings or sliced potatoes, 100-200ml sunflower oil or peanut oil and some salt into the pan and fry for approx. 30 minutes on medium heat (maximum: 3/4 heat) until the potatoes are dark, but not black. Discard the potatoes and the oil.

    This procedure serves to remove any residue from the antirust coating, and also covers the pan with a layer of oil – which then helps to prevent starchy and protein-rich foods from sticking to the pan.

  • Why has my Black Star pan gone rusty?

    The Black Star is a steel frying pan.
    Frequent use can result in scratches which expose the steel.
    To prevent rust from developing, you must make sure the pan is always dried thoroughly after coming into contact with water. Use a paper towel and rub a little cooking oil over the pan to prevent it from rusting.

  • How should I look after my Black Star?

    The Black Star is a steel frying pan.
    Frequent use can result in scratches which expose the steel.
    To prevent rust from developing, you must make sure the pan is always dried thoroughly after coming into contact with water. Use a paper towel and rub a little cooking oil over the pan to prevent it from rusting.
     

    Non-stick effect
    To create a non-stick effect, heat the pan on medium heat and add a cup full of dry salt. As soon as the pan is hot, rub it with an old cotton cloth. The salt will remove any frying residues and make the pan shine again. Allow the salt to cool in the pan and then discard it or store and reuse for the same purpose. Use a paper towel and rub a little cooking oil over the pan.

  • How should I clean my frying pan?

    The method of cleaning depends on whether your frying pan has a non-stick coating or not.

    In general, frying pans should never be cleaned in the dishwasher if you want them to last for a long time.

    If the frying pan is only lightly soiled, simply wipe it clean with a soft cloth or a piece of kitchen paper.


    If it is heavily soiled, or food residues are stuck to the bottom, proceed as follows:


    If your frying pan has a PTFE or Teflon coating, clean it with dishwashing liquid and a soft cloth.

    If it has a ceramic coating, clean with dishwashing liquid, a soft brush or a soft cloth.

    Uncoated stainless steel frying pans can be cleaned with dishwashing liquid and a hard brush or steel wool.

    Do not use dishwashing liquid on steel frying pans; clean them with water and a hard brush only. Then dry the pan thoroughly, take a sheet of kitchen paper and rub a little cooking oil over the pan.

  • Can I use my frying pan in the oven?

    If your frying pan has a plastic handle, it is only ovenproof up to 150°C/300°F.
    Frying pans with steel handles are ovenproof up to 250°C/480°F.
    The Black Star frying pan is ovenproof up to 280°C/530°F.

  • Why do I need a grill pan?

    Grill pans enable you to grill food quickly and with less oil. They’re also quick and easy to clean and put away. Perfect for indoor barbecues when it rains or snows.
    The sear marks also look really great – whether on meat, fish or vegetables.

     

  • Can I use my frying pan on an outdoor barbecue?

    If your frying pan has a plastic handle, it is only ovenproof up to 150°C/300°F.
    Frying pans with steel handles are ovenproof up to 250°C/480°F.
    The Black Star frying pan is ovenproof up to 280°C/530°F.

  • Can I use my pan in the microwave?

    Read the operating instructions for your microwave to see whether you are allowed to put metal objects inside.
    If you are unsure, contact the manufacturer and ask.

  • The handle of my frying pan wobbles. What should I do?

    If the handle of your frying pan has come loose, check the following:


    If the pan is in regular use, has the screw perhaps loosened?
    If so, you can remedy the problem yourself by simply tightening the screw with a screwdriver.


    Is the handle wobbly even though it is not fixed on with a screw?
    Please contact our customer service.

  • Why does my frying pan jiggle on the stovetop?

    The base of the frying pan can become warped if it is subjected to a very high temperature and then cooled rapidly. However, it will return to its original shape once it is hot again. To prevent warping from occurring, allow the pan to cool down a little before rinsing it under cold water.

  • What’s the difference between a frying pan which is suitable for an induction stovetop and one which isn’t?

    Frying pans for induction stovetops have a ferromagnetic base. These pans can be used not only on induction stovetops, but also on gas, electric and ceramic stovetops.

    Pans which are not suitable for induction stovetops do not have a ferromagnetic base, which means they can be used on any type of stovetop except for induction.

  • What is PTFE or Teflon?

    Due to its low surface tension and good thermal resistance, PTFE (polytetrafluoroethylene) is used as a non-stick coating for frying pans and other pans.

    Caution must be taken when using PTFE-coated frying pans to ensure they do not overheat. Particular care should be taken if you are using such a pan on an induction stovetop – here it is wiser never to turn the heat on full power.

  • Is my frying pan free of PFOA?

    None of our frying pans contain PFOA (perfluorooctanoic acid).

  • Which oil should I use for frying?

    Use oils or fats with a high smoke point.
    In general, this is the case for oils and fats with a high proportion of monounsaturated fatty acids.

    Tip
    Ghee, coconut fat, frying oil, peanut oil.
    Use “high oleic” oils on principle.

DUROTHERM® Hotpan®

  • Can I use my pan in the microwave?

    Read the operating instructions for your microwave to see whether you are allowed to put metal objects inside.
    If you are unsure, contact the manufacturer and ask.

    It is not recommended to put the insulating bowl or trivet in the microwave.

  • Will my DUROTHERM® work on any type of stovetop?

    The DUROTHERM® is suitable for all stovetop types. However, if you are using your DUROTHERM® on an induction stovetop, we recommend that you do not turn the stovetop onto full power, as this can stain the pan blue.

  • My DUROTHERM® is stained blue on the outside. What can I do?

    Blue stains on steel indicate overheating.

    In particular, the direct and indirect heat of gas or induction stovetops can impact the outside wall of the pan.

    To minimize the effect on a gas stovetop, make sure the flames do not extend out over the base of the pan and touch the side walls of the pan for a long period of time.

    If you are using an induction stovetop, make sure the radius of the stovetop is not larger than the base of the pan. Induction stovetops are more powerful than conventional stovetops, so do not turn the heat on full.

    Tip

    You can remove the stains by polishing the pan vigorously with a cloth and Kuhn Rikon Swiss cleaner paste. 

  • Spots have appeared on my DUROTHERM® / Hotpan®. How can I get rid of them?

    These will probably be caused by limescale, so you can remove them with vinegar or Kuhn Rikon Swiss Cleaner.
    If neither of these work, please contact our customer service.

  • If I shake my DUROTHERM®, I hear a clanging noise. What is it?

    During the manufacture of the double wall, small solder balls may form in the soldering process. If these become dislodged during use, they cause a faint jingling noise.  This is no cause for concern, because it does not detract in any way from the quality or functionality of the DUROTHERM®.

  • How do I know whether my DUROTHERM® is leakproof?

    You can conduct this test by yourself.
    Leakproof test

    Contact customer service for additional assistance.

  • Was my pan manufactured before 2010? How can I tell?

    You can tell by looking at the base of the pan. If the number “01.11” is lasered on the base, for example, that means the pan was manufactured in January 2011.

DUROMATIC®

  • How do I know which size DUROMATIC® pressure cooker to buy?

    This depends on how many you are cooking for, is it 2, 4 or more? Here is an approximate guide to the number of main course servings from the different pressure cookers:

    • 2.6qt pressure cooker - 1 to 2 servings
    • 4.2qt pressure cooker - up to 4 servings
    • 5.3qt pressure cooker - up to 5 servings
    • 6.3qt pressure cooker - up to 6 servings
    • 8..4qt pressure cooker - up to 8 servings
  • Must I have my DUROMATIC® serviced by Kuhn Rikon?

    If it works normally, it doesn’t need servicing at all.

  • How should I clean my DUROMATIC®?

    You should wash the lid, cover and pan by hand, and do not put any of these parts in the dishwasher.

    Never use any aggressive cleaning agents or knives, steel wool or copper pads to remove stains or residues. If food has burned on the pan, soak in hot water for an extended period of time and use a soft brush, sponge or cloth with a little dishwashing liquid.

    For stubborn limescale stains, use a few drops of vinegar, lemon juice or SWISS CLEANER.

  • Can I put my DUROMATIC® in the dishwasher?

    The lid and cover should not be put in the dishwasher.

    Although the pan itself is dishwasher suitable, we recommend you wash it by hand.

  • My DUROMATIC® isn’t working properly. What should I do?

    Does the pressure cooker have a leak?

    • Check to be sure that the center valve screw is tight. This is done by holding down the center valve cap with one hand, and with the other hand tighten the red or silver screw that is located on the underside of the lid.
    • Remove the valve housing (this is covering that slips over the valve stem and acts as a steam diffuser). By doing this, you can see while running this test whether there is steam escaping from any area of the lid.
    • Once you have tightened the screw and removed the valve housing, place about one cup of water in the pan, bring it to a boil and then place the lid on it and seal it. It should come to pressure within 3-5 minutes at high heat. As you run this test, you want to watch to see if there might be steam escaping from around the small UL Valve (this is located on the top of the lid a little bit to the side -- this has a small blue seal). Sometimes this seal can become brittle and if it is not sealing properly, it will not maintain the pressure. Also, check to see if there is any steam escaping from around the lid where the gasket is located. If this is not sealing properly, the pressure will not build.
    • If you noticed that either the UL Valve or the gasket was not sealing properly, either of these parts can be purchased online or call 1-855-840-3724. If you need help determining the correct part for your cooker, call our customer service at 1-800-662-5882. Please have the model number of your pressure on hand (this is found on the bottom of your pressure cooker pan).

     

    Of course, if none of these troubleshooting ideas help, you can send your pressure cooker into us to test further and see if we might find what the problem might be that you encounter when using it. Contact us so we can better assist you.

    Phone: 1 800 662 58 82

    E-Mail: info@kuhnrikon.com

  • What do I need to know when using the pressure cooker?

    You’ll find everything you need to know in the instruction manual for your pressure cooker.
    • Never fill your pressure cooker more than 2/3 full. If the food you are cooking is likely to froth up, only fill it half full!  Never use force to open the lid. First allow all the steam to evaporate, then shake the pan gently and open.

    • Replace the seals regularly. Only use original DUROMATIC® parts with the pan.

  • How long does the DUROMATIC® product guarantee last?

    The Kuhn Rikon Group offers a 10-yr guarantee (date on receipt) for cookware, for material & workmanship. This guarantee does not cover stains, scratches, discolouring, normal wear and tear to components and seals or damage caused by overheating.

  • What is the difference between the black ring and the blue ring on the DUROMATIC®?

    The difference between the blue and black sealing rings is that the black ring is made of rubber while the new blue ring is made of silicone. There is no difference in functionality.

    We no longer manufacture the rubber (black) seal.

  • How do I change the safety valve on the DUROMATIC®?

    An instruction leaflet is enclosed with the new safety valve. It is very easy to insert the new valve if you lubricate it with a little oil first.

    The instructions for replacing UL Valve:

    1. First, remove the valve housing (this is covering that slips over the valve stem and acts as a steam diffuser).
    2. Remove the old UL valve by pushing it down through the lid (may need to use both thumbs and push down), which will leave a hole in the top of the lid.
    3. From underneath the lid, put in the new UL valve by pressing it UP through the hole. 
    4. Check that the blue rubber seal fits tightly on the top side of the lid.
    5. From the underside of the lid, you should be able to see the small spring.
  • How do I know which size gasket to buy for my DUROMATIC®?

    Measure the diameter of the inside rim of the pan.
    Once you know the diameter, you can then order a replacement ring in our online shop.

  • Where will I find cooking times for the DUROMATIC®?

    If you look at the instruction manual for your DUROMATIC® pressure cooker, you’ll also find a list of cooking times. Also download pdf here.

    If you’d like to download the recipes to your mobile phone or tablet, you can do so via Google Playstore or the Apple App Store.
    Enjoy!

  • Spots have appeared on my DUROMATIC®. How can I get rid of them?

    Rinse out the pan with hot water, then take a soft cloth and vigorously rub Swiss cleaner into the affected areas. Finally, rinse again with water and rub dry. Repeat the process if necessary.

  • Do I have to use the trivet insert all the time?

    The trivet insert is primarily intended for pressure steam cooking vegetables and potatoes.
    Pour 1/2 - 3/4 cup of water into the DUROMATIC®, then add the sieve insert.
    Place the food you wish to cook directly onto the trivet. If you’re using the steamer basket, place the food inside this and then lay it on top of the trivet. Close the lid and cook on heat setting 1 or 2 as desired.
    The food will not burn on the bottom of the pan if you follow this method.

  • What am I doing wrong if food burns on the bottom of my DUROMATIC®?

    If you’re cooking with the trivet or the steamer basket, make sure you’ve added at least a half a cup of water to the DUROMATIC®.

    If you’re making soup, a sauce, a starchy dish or risotto, please note the following:

    Soups and sauces which contain starch or natural sugars tend to burn easily. For this reason, you should stir until it boils – and make sure the spoon has contact with the bottom of the pan as you stir. You can rest the lid on top of the pan, but not close it. When the soup or sauce starts to boil, you can close the lid and begin cooking under pressure.

    Wait until after the soup or sauce has been pressure cooked before adding corn starch or similar.

     

  • What accessories are available for the DUROMATIC®?

    We offer various steamer basket, flame protector, Swiss cleaner and glass lids for the DUROMATIC®.
    Visit our online shop.

  • At what point do I start counting the cooking time in the DUROMATIC®?

    Start counting the cooking time as soon as the respective valve setting has been reached.
    Depending on what food you are cooking, this is either heat setting 1 (first ring) or 2 (second ring).
    You’ll find the respective information in the instruction manual.
    You’re also welcome to download the free Duromatic app, which is available for both iPhones and Android phones.

miscellaneous
 

  • Why does my cheese always burn on the bottom of the pan?

    As the flame hits a certain spot on the base of the caquelon, this particular area gets hotter than the rest. To avoid this, use an aluminum distributor plate. This distributes the heat evenly over the base of the caquelon and prevents the cheese from getting burnt.

  • Can I take fondue fuel paste on an airplane?

    We strongly advise you not to do so.

  • Can I sharpen the colored knives?

    Like all knives, ours do need to be sharpened over time and use. These knives can be sharpened with a regular knife sharpener; if you'll notice on the sharp edge of your knife there actually is no coating.  A knife sharpener should sharpen on this edge and shouldn't harm your coating as it sharpens. With the dual knife sharpener, you can even sharpen serrated blades.

  • How and where should I store my knives?

    There are two important considerations to bear in mind when storing kitchen knives.

    First, you need to store your knives where they can be accessed quickly, but safely so that nobody gets injured.

    Secondly, the most important part of a knife is the blade, so you need to make sure this is protected.

    Depending on how much space you have, you can dedicate a special drawer and store your knives in sheaths, or store them in a knife block.
    Never just put knives in any old drawer without placing the blades in a sheath – the risk of injury is very high, and the blades will go blunt very quickly.

  • Can I put my knives in the dishwasher?

    Our knives are dishwasher suitable. However, they will stay sharper longer if you wash them by hand.

  • My paring knife blade is peeling

    Our paring knives do not have paint on the blade, but have a silicone-based nonstick coating which has been approved by the FDA and tested by independent labs for safety. This coating can chip or crack if the knife is used on sharp or abrasive objects or used for other than fruits, vegetables, cheese or other soft goods.

  • Are the colored knives ceramic?

    These knives are made of Japanese stainless steel. They have a silicone-based nonstick coating that ensures food will release easily from the blade.

  • What are the advantages and disadvantages of metal and plastic handles?

    Metal handles can get hot, but on the other hand they’re tough – so can be put in the oven or dishwasher.  Plastic handles don’t get so hot, but they are only ovenproof up to 150°C/300°F and will become brittle over time if you keep washing them in the dishwasher.

  • The can opener did not open my cans.

    When using our can openers, the can will NOT appear "open" as our openers are safety openers and do not leave any sharp edges.

    The last step after having gone around the can one time is to lift the lid off of the can using the "mini pliers". Place them over the rim of the lid, depressing the white button to clamp down on the lid and pulling the lid up and off of the can.

    Watch a video for Auto Attach Safety LidLifter 

    Watch a video for Slim Safety LidLifter

  • Can I use my cookware in the oven?

    Stainless steel pots and pans are oven-safe so long as they do not have any plastic parts. Most plastic handles are ovenproof up to 150°C/300°F. However, over time they can become brittle.

  • How do I order the correct replacement part for my Kuhn Rikon product?

    The most common replacement parts are available in our online shop. If you can’t find the replacement part you need, please contact our customer service

  • Where do I find the item number for my Kuhn Rikon product?

    On Kuhn Rikon pots and pans, you’ll find the item number on the bottom of the base.

  • What do I do if I still can’t find the item number?

    If you can’t find the item number, please contact our customer service.

  • For how long will replacement parts be available for my product?

    The availability of replacement parts differs according to the product group.

    Please contact our customer service.

  • My Swiss Peeler is rusting. What can I do?

    Our Swiss Peelers have a carbon steel blade - not stainless steel. It is always recommended that these particular peelers be towel dried immediately after use and washing to avoid rust build-up. 

    Cooks and chefs prefer the carbon steel blades over stainless due to the fact that they stay sharp for longer periods of time. You can clean the rust off the blade by taking a sponge that has an abrasive side to it. This will clean the rust but won't damage the blade. The blade is not defective - the care and use are just different from that of stainless steel.

  • My cookie press cookie dough isn't sticking to the pan?
    1. The cookie sheet used, must be clean, cold and not non-stick coated. Cookies will not stick to waxed paper or a greased cookie sheet. As cookies come out of the oven, wash the sheet and cool it down before reusing.
    2. Your dough must be sticky enough to stick onto the cookie sheet. Mixing the dough with your hands helps to get the right consistency. If the dough feels to dry sprinkle lightly with water.
    3. Food coloring may affect the consistency of your dough.
    4. Be sure to place the cookie press (white ring holding the disk) down onto the cookie sheet. Cookies do not fall off the press, they stick to the sheet. Pull cookie press off in a straight upward motion.
    5. Do not chill dough prior to using in the cookie press. It will dry out your dough.
  • My cookie press cookies are not consistent.
    1. The best recipes for consistently perfect cookies are the enclosed recipes. Ready-made Pillsbury Sugar Cookie dough works, but more well-defined shapes are achieved with the homemade Vanilla Cookie recipe.
    2. Using other cookie recipes that are not for a cookie press may result in disappointment or damage the press.
    3. Try to press the cookies in rapid succession; stopping and starting will result in inconsistent cookies. Each different disk may require a slightly different pace.
    4. If the shapes are coming out of the press as “blobs” you are probably clicking more than once. Remember 1 click per cookie.
    5. If cookies have an uneven surface where they are released from the dough in the barrel, simply use a knife to pat top surface before baking.
  • The dough keeps coming out while I’m changing disks on my cookie press.

    To change disks mid-barrel, be sure to press the small metal release button at the front of the trigger mechanism. This will prevent the dough from coming out while you change the disk. Simply unscrew the bottom white ring, remove the disk and replace with next disk.