Fissler Vitaquick 4.8 Quart Stainless Steel Stove Top Steam Pressure Cooker Pot for Electric, Induction, Glass, and Gas Stove for Canning and Cooking, silver

This Fissler pressure cooker is a product that lives up to the reviews it has received. I have used it now for several weeks and have made a combination of some of my old pressure cooker recipes and some new ones (from the new Cooks Illustrated Pressure Cooker cookbook). They all turned out very well and utilizing the new cooker I realized how much easier it was to use and how the advances in the technology make it a great tool for every kitchen. Pros 1. The wider pot gives plenty of room to brown foods before cooking under pressure 2. Roomy - an 8 1/2 quart capacity provides plenty of space for small and large meals 3. The construction is excellent, very high quality and good fitment 4. Usage - more below In the past I have used my Kuhn Rikon 7 liter pressure cooker and had very good results. It is more than 15 years old and still in good shape and works well but it has some drawbacks, mostly being a tall narrow device causing me to often utilize a separate pan for browning. It cooks well and I have only ever had to replace the gasket in many years of heavy use. I did not realize the advances pressure cooker technology had achieved in the past 15 years. The ability to release pressure while still on the stove and not run it under water is great. That alone is much easier. The Fissler is extremely quiet in operation and it is very easy to control the temperature and maintain the level of pressure you want. It is very easy to see and monitor the pressure level with the highly visible pressure indicator. The smooth surface of the interior allows browning and making pan sauces with minimal scorching and/or burning making it easy to clean up. Con This is an expensive device. I believe it is worth it as it will last many years and offer the ability to produce excellent meals that are also very healthy and made much more quickly than the alternative means of cooking. If you feel you can afford it I highly recommend it as you will have a utensil for life. You may have to replace the gasket as they do eventually wear out in many cases but that is no different than replacing an oil filter on a car.

30 years ago I was gifted a Hawkins aluminum wiggle-top pressure cooker. After using it for about 10 years, until it warped, and until I became worried about cooking in aluminum, I upgraded to a Kuhn Rikon Duromatic 7L cooker. The Duromatic has served us well for some 20 years, though I have always had issues with scorching at the edges, and it's a bit narrow for the amount of food that it can fit. I was given an Instant Pot for my birthday. After using the Kuhn Rikon, the Instant Pot was painfully slow to come up to pressure (30 minutes vs maybe 5 or 6 for the Kuhn Rikon), and scorched foods even more than the Kuhn Rikon. It also decided that food was being burnt and turned off, so I ended up "finishing" the food in the Kuhn Rikon. I don't understand all the fuss about Instant Pots, but on the bright side it means that there are a lot more pressure cooker recipes available (though I still rely on Lorna Sass for most methods). I returned the Instant Pot to the store, and renewed my interest in stovetop pressure cookers. After reading the reviews of the Fissler by America's Test Kitchen, I decided to give it a try. Why did I wait so long?! I did a pressure test first thing (about 2L of water brought to high pressure for 5 minutes), and it worked like a dream. Quite a bit of machine oil came off with that first trial, so I definitely recommend doing this as well as washing it before first use. It's much wider than the Kuhn Rikon (about 10 inches versus about 8), and so it's easier to saute before starting to pressure cook. The bottom is super-heavy and goes all the way to the edge. Sauteeing is dream, as the heat is constant - more like a nice dutch oven than a regular pan. It seemed to take slightly longer to reach high pressure than the Kunh Rikon (6 or 7 minutes for 2 cups of rice and 6 cups of liquid vs. maybe 5 for the Kuhn Rikon), which makes sense because it's a lot heavier. Once it reached pressure, I turned the heat very low, and the pressure remained high - much less fiddling with the heat on my gas stove to keep the pressure even than with the Kuhn Rikon. The first dish I made was a paella-flavored risotto - no scorching and it was completely perfect in exactly the time noted in Lorna Sass's recipes for risotto. My husband then made a Korean stew with tofu and beef short ribs - the meat was falling off the bone after 20 minutes at pressure and a natural release. Amazing! I like the pressure release button - no more having to waste water cooling the cooker for a quick release, and no more mess. The little "hat" that covers the well surrounding the pressure valve on the Kuhn Rikon fell off years ago, and so water collects in that well when cooling it with water, and then that water spills when taking the lid off. There is no well on the top of the Fissler, so this would not be an issue, though I don't know why one would use water when the button works so well. I wear steamproof oven mitts and put a dish towel over the pot to contain the steam when using the pressure-release button. The pressure indicator is easy to see. It's easy to clean, though it is really heavy so definitely use 2 hands to move it around. I expect that it will serve well for another 20 years. It appears that replacement parts are available, so I will replace the gasket and other rubber/plastic bits regularly. I waited too long to do this with the Kuhn Rikon, and when I finally did, it made a large difference in performance of the pot. The Fissler is a functional thing of beauty! I highly recommend this pressure cooker.

About six weeks ago I purchased a first generation aluminum "jiggler" model pressure cooker. It was cheap and similar to what my mother used 40 years ago. However, the build quality was much worse. My mom's was made in the USA and the new model was made in China. I loved pressure cooking but disliked the Presto. After doing some research and getting my feet wet with pressure cooking, I decided to purchase a second generation model. I looked at and ruled out the Fagor models as they are really an 1 1/2 generation model. The Fagors uses a spring instead of a weight. However they have a pop up indicator similar to the Presto. That indicator only shows pressure and not full 15# pressure. On the Presto you judge full pressure when the weight jiggles. On the Fagor you judge full pressure when the steam escapes. You regulate the temperature to a level where the steam escapes very slowly. Thus the Fagor is only generation 1.5. I wanted a true generation two cooker. In this case you have an indicator that rises under pressure. The first line is 7.5# and the second line is 15#. Using this criteria I narrowed it to Kuhn Rikon and this model Fissler. Basically, I tossed a coin and bought the Fissler. The Fissler Vitaquick works great. I have cooked a pot roast with vegetables and the next night I cooked Rotini pasta. It work as expected and the build quality is great. CAUTION Make sure that you check that the handle is secure to the lid before using the first time. As others have stated, it is common for it to loosen in storage and transport. Always make sure it is tight or it may not come to pressure. HELPFUL TIP Follow the instructions and NOT the Fissler promotion videos. The videos show the indicator going to line two and then turning the heat lower. If you do this it will overheat and discharge steam. Then it will be hard to regulate. Follow the instructions. When the indicator gets to the first line, significantly turn down the heat. Then when the second line appears turn the heart to low. When you do this you will not have any steam escaping. When I used the Presto, I could smell the food cooking. Following the proper instructions you do not smell the food cooking with the Fissler. When I cooked the Rotini pasta I smelled nothing until I released the pressure when in was done. Then the aroma made me very hungry. I highly recommend the Fissler Vitaquick!

Just like several other reviewers, I bought this to replace an old-fashioned Presto "Jiggler" pressure cooker. Now, I love my old Presto. Because it's aluminum, it's fairly light (for a pressure cooker!). In spite of the Presto's great age (40 years!), new gaskets and over-pressure relief plugs are still easily available, and return the Presto to "like new" operation. The good thing about the jiggler pressure regulator (actually a small weight that sits loosely on the vent pipe) is that it's powered by gravity, a pretty reliable force! If the lid gasket is in good shape, and as long as the Presto steam vent is kept clean, it's 100% reliable. If it's clogged, the worst that can happen is that the over-pressure plug pops out. The primary advantage to the Fissler is that it's a much better pot! Its heavy bottom and multi-layer Stainless construction are better suited for browning meat and vegs. The stainless interior does not react to acidic foods and is much easier to keep clean. It will maintain either of two pressure levels for gentle or quick cooking. Pressure cooking is a great way to make beef or chicken stock quickly. Minus the pressure lid, it's a great for deep frying, making soup (with the stock you just made), or a big pot of chili. Not for use in the oven. You can see the Fissler pressure indicator across the room, while in a noisy kitchen with fans and appliances running, the Presto "jiggler" action may not be audible. And the Presto jiggler will still jiggle a little even if a worn gasket keeps it from getting completely to pressure. Not so with the Fissler; when one or two white lines show on the indicator (depending on the pressure you want), you're there. Adjust the burner to keep it in the desired zone. There's a double protection against over-pressure. If it goes over in normal use, it vents steam safely. If the vent should clog, a safety plug will pop out. The handle and the vent remove without tools for washing; be sure they are securely re-attached afterward. You can wash the metal pot in the dishwasher but it takes up so much space that I prefer to wash it by hand. You have to be sure the pressure valve is kept clean and clear of debris. It's not as intuitively obvious as the Presto; keep the directions handy until you've washed it a few times. Steamer basket is beautifully made. I'm sure I'll use it some day! The silicone gaskets are heavy-duty and inspire confidence. They should outlast rubber gaskets by a significant margin. I would keep a spare on hand. Unlike rubber, silicone does not deteriorate on the shelf. Bottom line: a great cooker for long and hard use. If you need a pressure cooker (and not everyone does) this is the one to get.

I love mine. Extremely high quality. No problems with the valves, and it's just a great pot, even if it weren't a pressure cooker. High-quality stainless with a thick laminate bottom that distributes the heat really well. Braising is a breeze. Fissler makes two models (this one and the VitaVit) and four sizes. I have this VitaQuick, but in retrospect I should have gotten a VitaVit. The difference is the way you determine pressure. On this model, you turn on heat until a little button pops up. If it pops up a small amount, it's on "low" pressure and you turn down the temperature on the stove to keep it there (to almost nothing---it maintains pressure with a very low "simmer.") If the button pops up about 1/6" more, it's at high pressure. In practice, it's finicky, and difficult to get this right, but I pretty much always want it on high so I put up with it. The VitaVit, on the other hand, has a dial that you set the pressure with, and the pot just comes to that pressure. It's easier to deal with all around. Also, the VitaVit valve is easier to remove for cleaning. Regarding the sizes, most of the recipe books expect an 8L pot, and I cook a lot of stock, where an 8L pot is ideal. You may be able to make a smaller amount of stock in the 6q, but my guess is that you'll be cramming the chicken in there and putting too much liquid in the pot as well. The 6q is considerably smaller in diameter, but is the same height as the 8L. On the down side, the 8L is a monster and wrestling it around in the sink to clean it is annoying. I also have a 4L Vitavit, which is the perfect size for cooking a pound of beans or rice or a couple artichokes. I actually use that one more than this 8q model. To me, the 6qt is the odd duck. It's too small for stock (at least in the quantity I usually make) and too large for beans. It's the same diameter as the 4L, but is a couple inches taller. I don't have a clue what you'd do with the smallest 2L "pan" model. Seems pretty worthless. Regarding lids, It turns out that a couple lids I have for other pots fit these just fine. You can buy official Fissler lids, but they're pretty pricey.

I almost didn't buy this pressure cooker based on the reviews. But after hours of research I took a risk and purchased the pressure cooker one it was German manufactured which for me meant quality, it was stainless steel, the size was perfect and the price was right. In addition, I purchased the white colored valve and an extra gasket. The pressure cooker arrived before the white valve, I was impatient to used the pressure cooker so I proceeded to use with other reviewers coined "the defective valse". Initially hot steam escaped from the top but after a few minutes that problem stopped. I opened the lid after I had slowly let out the steam by gently pressing on the steam lock. The chicken was tender in about 30 minutes. On the second use I switched out the valves to the white colored one. There was no leakage but there was also no steam build up. I was grateful I had not disposed of my trash as I quickly retrieved the black valve from the trash and immediately replaced it on the pressure cooker. I tightened the handle and was back in business. There is no leakage and the pressure cooker is doing what it is supposed to do, pressurize my food. I have since placed the white valve in storage.

After using an Instant Pot for several years, and having this for a week, I'm much happier with the Fissler. After learning how to open and close it, the tactile interface is so much more satisfying than bending over and fiddling with buttons. The hardware is very sturdy and instills confidence, and allays any fear of exploding pots. My technique so far is putting my stove on maximum heat, close the lid, and then when it pressurizes, turn the heat down to low-medium and set a kitchen timer. When the timer is up, I turn off the stove and leave it on the same burner, for maximum energy efficiency. Cooking has been very even, and it's quick to come to pressure. It sounds a little weird but I feel more absorbed in the cooking process with a stovetop model while an electronic interface gets in the way and feels distracting. I also had an Instant Pot break on me and had to replace the bottom housing. I don't like having to throw things out and generating so much waste, and Instant Pots probably don't typically last longer than 5-10 years. I don't make yogurt and making rice in the IP was very hit or miss; browning was slow and inconsistent. The IP takes up a lot of space while a stovetop model can replace a regular pot and can sit on your stove. The IP is better insulated which sounds like a good thing but it means when you have lots of liquid, like a bone broth, it takes a while to depressurize. The IP does have a lighter inner pot which makes washing a little less strenuous. Regarding the defective Euromatic valve: I have it in mine, and on my first try, it was not pressurizing at all. I moved the pot to another burner, and suddenly it pressurizes! I found that squeezing the handles together triggers the pressurization though it can take a few tries.

A note on the eurovalve: My pot had a eurovalve with a black end (glass ball) which did not work properly. It made noise and it let more steam escape than it should. Some times it would not engage at all and as a result pressure would not build. I contacted Fissler and they sent me a new valve which has a white end. It works really well and there is no visible steam escaping and no noise after the pot achieves pressure. There is steam in the beginning but then the valve engages (no more noise) and the indicator rises. It works as it should. I own a Fagor for more than 20 years now and I am very happy with it when it comes to most recipes. Yes, it lasts that long and I never had to change a valve, handle or anything expect for the gasket. My mom (in Europe) owns a Fissler, also forever, with similar experience. The Fissler is heavier, more sturdy, and shiny but I have to tell you my Fagor cooks the same and lasts as long. HOWEVER there is a big difference that made me buy my own Fissler. The difference is the base of the cooker. The Fissler 8L has a base that is larger than any other cooker. The only cooker that has a larger base is the Kuhn family style (not the normal Kuhn) and which costs just TOO much. The Fissler base is slightly more than 9inches (inside measurement) AND most importantly the outside base is the same diameter. If you notice the other cookers have a smaller base (the aluminum sandwich thingy) than the pot which creates a “burned” ring in the periphery of the pot when you try to sauté or braise food. This is a bigger problem in a gas range where the flame can go around the pot. Yes, obviously, I try to regulate the flame to only touch the bottom but I am not that perfect. This feature is important when you regularly use the cooker to braise meat and also in recipes that there is not a lot of liquid like some vegetable stews. It makes absolutely NO difference in soups, bean dishes, canning and such. There is a lot of talk of how much steam escapes and “psi” and such but personally I don’t think those make any big difference between the various cookers out there. Most cookers (the stainless steel ones with the double bottom) are just fine and will do the job especially when you use them to make stock or beans. I have to add that the Fissler also has the small metal guards on the handles to prevent the flames from touching the plastic and thus you don’t have to smell the burning plastic as sometimes I do with my Fagor (especially now that the new gas ranges have the giant burners. By the way the new price of about 180$ is more appropriate and closer to what those cookers cost in Europe.

Pentola a pressione di ottima fattura , funziona con tutti gli strumenti di cottura . Io la uso con piano ad induzione Bosch e si integrano perfettamente , nessun problema nella gestione dell'elettronica e cotture rapide e precise , se si rispettano i dosaggi dei liquidi consigliati si po' replicare una cottura dopo l'altra della stessa pietanza ottenendo sempre lo stesso risultato. Sembra una banalità ma non lo è affatto , è segno che pressioni e sfiati agiscono sempre in maniera precisa e rigorosa . Materiali di qualità e sistema di chiusura affidabile . Il sensore con evidenziazione dei colori a seconda della temperatura e pressione raggiunti all'interno permette anche di andare sul sicuro con i tempi e lo sfiato automatico permette anche di distrarsi un attimo.... In effetti concordo con chi fa notare che per il prezzo di vendita un cestello in più per la cottura a vapore ( 13 euro in vendita su Amazon .. ) ci stava nella confezione . Faccio notare comunque che in un noto negozio della mia zona la stessa pentola viene venduta a 55 euro in più ...

Me gusta la capacidad que tiene, adecuada para cocinar grandes cantidades o guisos voluminosos. Es fácil de usar y limpiar. Una buena olla.

My family has used Fissler pressure cookers ever since I was a kid. We cooked primarily rice in it and it was always better than the electronic rice pressure cookers. Decided to eat more veggies when I turned 40 and bought a new Fissler to cut down on cooking time. I use it at least twice a week to veggie stews and soups. Makes beans and lentils edible very quickly. Why cook lentils on a stovetop for 45 mins when the pressure cooker can do it in 10 mins. Suggest you use hot water from a kettle instead of cold water to speed things up even faster. The only downside is that it's big. So it's a bit heavy even when empty. Also if you fill it up to the max level, you'll be eating the same veggie stew for at least 5 days. It gets a bit boring.

Pratique et cuisson très rapide comparé aux autres cocottes

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