Fissler vitaquick / Pressure Cooker, (6.4 Quart), Stainless Steel, Cookware, Compatible with Induction, Gas, Electric Stovetops, Dishwasher Safe

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.

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.

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 have several pressure cookers including two electric models, including an InstaPot. This pressure cooker is far superior to any I have used to date. I purchased this pressure cooker because it came highly recommended by America's Test Kitchen. Their recommendation was spot-on. While this pressure cooker is expensive, it's superior construction produces superior results very quickly, which is the only reason that one purchases a pressure cooker. The base is very wide and heavy which permits one to brown large cuts of meat before cooking. The 8 quart capacity is also larger than most and enables one to cook larger batches of food, which makes using the pot more flexible. I'd rather have the flexibility of using a pot that can accommodate more food, and make smaller batches if I so desire, than to be limited as to amount due to pot size. The pot reaches pressure very quickly which cuts down cooking times, and retains pressure due to the pot's heavy construction. Food also cooks very evenly and is done to perfection. The pot is very easy to clean and can be scrubbed if needed. The pressure gauge is very large and easy to see. While this pot is an investment, it is a very worthwhile investment to make. I use this pressure cooker several times a week. I know that I will have this pressure cooker for many years to come.

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.

Love this pressure cooker. Great quality and easy cleaning.

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.

I was very excited to receive this pressure cooker. It is truly a well built item that will last very long. As soon as I did the water test. I realized that the handle area was leaking steam and would not stop leaking. After doing this test 3 times and getting consistent results. I realized that the problem was caused by the Euromatic valve located inside the handle. part # 011-631-00-750 I looked up images on the Fissler website for this valve. The valve should have a round white plastic looking tip. The valve on my pressure cooker did not have this component. It just had a square metallic end. course of action: 1) Research. I went to the Williams Sonoma store in my neighborhood and looked at their Fissler pressure cookers only to discover that their valves were just like mine! (defective :-)). Yep. 2) I emailed Fissler Usa. Got no reply. I then called them. I spoke to a lady that told me that I would have to mail them the tiny valve. They would then proceed to test it in the laboratory. If in fact it was defective they would send me a new one. I told her that I had spent close to $300 and the valve is $14 retail. Just send me the valve. . . She said no. So, finally I bit the bullet and bought the valve from the fissler website. My Pressure Cooker works like a charm. I plan on using it daily. Made pulled pork using a pork shoulder and it was a great success. The cleaning was a breeze. This thing is a tank! Conclusion: Buyer beware. There must be a huge batch of these problematic valves in the US. Fissler USA needs to realize that and fix it. The actual product is fantastic though.

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.

Pratique et cuisson très rapide comparé aux autres cocottes

Van 1uur naar 6min kooktijd super

As someone else mentioned the lid doesn't seal properly unless you push down on the lid and play with the handle. German engineering? wtf?