Fissler 8.5 Quart Pressure Cooker Set

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 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.

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.

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.

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!

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 also reviewed the 2.6 qt skillet earlier and my complete and total satisfaction with this item cannot be conveyed in words... but I'll try. I am one that has always strived to purchase high quality items. Unfortunately, some purchases (like vehicles and other high cost items) I have made are more realistic to one with modest means. But when it comes to cookware, I save up so that I can get what I really want. Over the years, I've accumulated a nice collection of All Clad Stainless cookware. Some of which now are 18 years old, but still as effective and efficient as pieces recently bought. this Fissler pressure cooker no doubt will out-live me as it's quality is far more than superb. I still am amazed at how quickly it comes up to pressure. For years, I've made chicken broth in my All Clad 12 qt stock pot, cooking it slowly for hours. When I tried out this Vitaquick making this broth, it was done in 45 minutes. I cannot tell you how much more robust the flavor of the broth was. It is hard to believe that something that works so quickly, performs so wonderfully. I also have tried other things in this pot, and they too are done quickly and with a wonder full-bodied taste. If you are in the market for a pressure cooker, seriously making the financial investment for an item that is high quality. Also, their customer service department is of the same caliber. You get to speak with a real, live person very quickly without getting carpul tunnel by having to push dozens of buttons on your phone. Bottom line... GO FOR IT!

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.

cooks a chicken quickly

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.