American chef highlights the qualities of Magefesa pressure cookers.

Since we first introduced our pressure cookers to the in the mid-1980s they have become a favorite among many expert cooks and food enthusiasts.
Sassy Knutson, a Personal Chef and founder of the website has tested our Super Rapid III pressure cooker with a tasty vegetarian lentil soup recipe.
Here is a bit more about Sassy, and what she has to say about our cooker.

“Back in 2003, I was a Personal Chef looking for ways to decrease the time I spent in the homes of my clients preparing beans, soup, and stews.  A friend suggested I try pressure cooking.  
Well, my previous experience with pressure cookers was SCARY, to say the least (remember the old jiggle-top cookers?  Ack!).  But she explained pressure cooking had come a LONG way, and recommended I check out Magefesa’s Super Rapid II.  I fell in love instantly, and was whipping up beans in no time at all.  The Super Rapid II will always hold a special place in my heart.  
So I was VERY excited when I heard Magefesa came out with an updated model, the Super Rapid III.  I’ve been playing around with this new cooker, and WOW I am so impressed.   
The first thing I noticed is the Super Rapid III is not as heavy as the Super Rapid II.   So it’s easier to handle and carry, which is important when dealing with hot foods.
The Super Rapid II is also very, very quiet, from the time you lock on the lid until your cooking is complete.  In fact, I’d be willing to bet it just might be the quietest cooker on the market today.  
In addition, it’s extremely responsive, and quite easy to regulate the temperature.  (Even on my electric stovetop!)  Once high pressure is reached, the cooker retains the pressure well.  So you can actually shut the heat off or remove the cooker from the burner and the cooker will stay at high pressure for quite a while, which conserves energy.
What I love so much about the Super Rapid line of cookers are the short handles on both sides of the cooker, which stay cool enough to handle.  This is especially important when you want to carry your cooker over to the sink to “quick release” the pressure.
Anyone familiar with the Super Rapid II will know that pressure cooking was made simple because of the small red button in the lid (Pressure Indicator) that signifies low or high pressure.   Well, I’m happy to say that the Super Rapid III carries on this tradition.  Simply allow the small red button to rise to the first line to reach low pressure, and the second line to reach high pressure.  How easy is that?  
All in all, I am overjoyed that Magefesa chose to update their Super Rapid II into this fantastic new edition, the Super Rapid III.   
Here’s a yummy recipe I made in the Super Rapid III – hope you enjoy!”

Patty “Sassy” Knutson
Chief Cook and Bottle Washer

Vegetarian Lentil Soup
Serves 8

  • 1-2 Tsp extra-virgin olive oil.
  • ¾ Cup chopped onion.
  • 2 Medium carrots, cut in half lengthwise and sliced into very thin half moons. (about 1 ½ cups)
  • 2 Stalks celery, cut in half lengthwise and sliced into 1/2” wide pieces.
  • ½ Large green bell pepper, chopped (about ¾ cup).
  • 2-3 Tbsp chopped jalapeno.
  • 2 Garlic cloves, chopped.


  • 2 Cups green lentils, or your favorite lentil (unlike beans, lentils do NOT need pre-soaking)
  • 1″ Kombu (optional)
  • 4 Cups coarsely chopped collard greens
  • ¼ – ½ Cup coarsely chopped walnuts (or cashews)
  • 8 Cups water


  • 1 Large tomato, coarsely chopped (with seeds).
  • 1 Tbsp nutritional yeast (or non-dairy parmesan).
  • 1 Tbsp maple syrup, or your favorite natural sweetener.
  • 1 Tbsp balsamic vinegar, or more to taste.
  • 1 ½ Tsp sea salt, or more to taste.
  • 1 Tsp cumin.
  • ½ Tsp Liquid Smoke flavoring.
  • Freshly ground black pepper, to taste.

Place pressure cooker over medium-high heat.  Add olive oil, then onion, carrots, celery, green pepper, and jalapeno.  Stir occasionally until onions turn translucent.  Next, add garlic.  Stir.
Turn the heat to high.  To the cooker add lentils, kombu, collard greens, walnuts, and water.  Place lid on cooker, and lock into place.
When cooker has reached high pressure, lower heat to very low and cook under high pressure for 5 minutes.  Remove from the heat and let sit for 10 minutes to bring pressure down naturally.
(If the pressure has not come down all the way after 10 minutes, carefully place in sink and run cold water over the lid to release the pressure inside. Return to stovetop.)
Unlock and carefully remove lid.  Remove kombu.  Stir in remaining ingredients.  Serve.

Serving idea: Serve with tortilla crisps. Spread tortillas with your favorite non-dairy buttery spread, sprinkle with nutritional yeast or non-dairy parmesan, sea salt and freshly ground black pepper. Place on under broiler until crisp. Carefully remove to a cooling rack to cool slightly. Slice into wedges and serve.


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Delicious Crêpes by Magefesa USA



  • 2 Cups flour.
  • 2 Cups milk.
  • ¼ Cup butter.
  • 3 Eggs.
  • A Pinch salt.

Mix all the ingredients together and let stand for 20 min.
Grease a 10″ Magefesa Fritata Pan with butter or olive oil and pour a spoonful of  batter onto the entire surface of the pan, let it curdle and flip over to brown the other side.
The batter of these crepes has a neutral flavor so it pairs well with both sweet and savory fillings.
It can be flavored with sugar, cinnamon, zest of citrus fruits, liquor, vanilla essence etc.

And Remember; You can win amazing prizes on our Facebook´s Homemade Recipes Contest: (Click in the following image)

Magefesa´s Homemade Recipes Contest

Homemade Recipes Contest for our Usa Facebook Fans!!

Have you got any homemade recipe your family can’t stop asking you to prepare? Upload it on Facebook!.
The three most voted recipes will be awarded with amazing prizes:

1. Cookware set (Ecotherm or Vitaltherm)
2. Pressure cooker (Practika Plus Trio)
3. Provence frypan set.

And your winning recipe will be featured in the 2012 Magefesa Cookbook!

If your recipe hasn’t been selected among the first three, don’t worry! Subsequent recipes up to number 10 in the ranking will get a 25% discount coupon to use on the purchase of a Magefesa pressure cooker, or any other product of your choice!

And remember, the more friends you invite to participate in the contest the more votes you’ll get!

Go for it on Facebook!

Magefesa revolutionizes gastronomy scene with the help of chef Pacho González De Miguel.

As well as being a kitchenware and small appliance leading brand  who offers some of the most competitive products in the market, at Magefesa we have taken our passion one step further providing  you with the most  delicious recipes to prepare with your Magefesa cookware.

We are proud to introduce our chef and culinary consultant Pacho González de Miguel, who will be in charge to teach us how to cook the yummiest and most versatile recipes.
He will cover all cooking aspects: from simple stocks to accompany your recipes to the most fancy dishes for a more formal dinner. He will also give us valuable tips so we can master some of the most basic cooking techniques as well as giving expert advice on how to maintain your Magefesa products in optimal conditions.
So if you don’t cook on a regular basis or you are not very skilled in the kitchen, don’t worry, Pacho is here to share both the joy of cooking and how to make tasty food that is simple and  easy to prepare!

We hope you are as excited as we are with the arrival of chef Pacho to our team. Through our mainly diffusion channels, we will launch our new cooking sections under the expert eye of Pacho. & websites:
On both sites, you can find a wide selection of recipes organized by categories (appetizers, desserts, etc.), general guidelines on how to clean and maintain your  products  in optimal conditions and  some of the best kept cooking secrets!
Our wordpress blog is another place where we provide you with exclusive news as well as extended articles about Magefesa products and suitable recipes to make the most of your cookware.

– Youtube Channel:
Our chef Pacho will give us  step by step instructions on how to prepare featured recipes,  with some tutorial videos on both easy and  more elaborate meals.

– Facebook:
As we always do on Facebook, we will keep you up to date with the latest cooking news and bring you  the most innovative recipes, as well as running great contest and promotions for our fans and friends.
Soon we will be launching a new section: Ask Pacho, where all of you will have the  chance to ask our  expertise chef  Pacho all the questions about  the recipes, preparation  process of the dishes, cooking tips and techniques…. so that your dishes come out perfect!

Another Magefesa communication channel for those who don´t have a facebook  account and want to be in touch with us.

So you are all invited to enjoy our new gastronomy sections! Hoping we can help you to improve your cooking skills and encourage you to get more experimental in the kitchen so you can surprise your family and friends with new, exciting textures and flavors!

See more details on our Website:

Follow us on Facebook, Twitter and Youtube Channel:!/MAGEFESA

Michelin publishes a new edition of the red guide for Spain and Portugal

The Michelin Guide Spain & Portugal 2012 has been launched. Every year, the popular guide awards one to three stars to a small percentage of restaurants and hotels of outstanding quality. One star indicates “a very good restaurant in its category,” two stars “excellent cooking, worth a detour”, and three stars “exceptional cuisine, worth a special journey.”…

Michelin Guide

Read the full article on our Website:

Follow us on Facebook & Twitter!/magefesa