Roasters & Roasting Pans

A roasting pot is a pot with a large diameter and volume. In a roasting pot, you sear ingredients at high heat and then braise them further in the oven at approx. 180 °C with the addition of liquid. Thanks to the large volume and the domed Lid with the Fissler Condensate Plus function, the moisture can circulate optimally inside the pot. The condensation dripping from the Lid makes meat especially tender and even juicier. Roasting pots with a high-domed Lid offer space for preparing a Sunday roast, smaller poultry, or delicious vegetables.

A Casserole Pot or meat pot is a shallow pot with a larger diameter and a tightly fitting Lid in the shape of a classic Cooking Pot. In a Casserole Pot, you can also prepare fish dishes and vegetarian recipes .

A Casserole Pot is also suitable for preparing braised dishes as well as for steaming. Compared to a tall Cooking Pot, less condensation collects on the shallower pot wall. With the Condensate Plus function in the Lid of the Original-Profi Collection®, the steam circulates optimally and drips back onto the food, making it even juicier and more tender. A Casserole Pot offers enough volume to add liquid after searing.

The optimal pot size depends on the portion size and the number of people. At Fissler, you’ll find suitable roasters and Casserole Pots for every use, with different capacities:

• Original-Profi Collection® roaster with high-domed lid: 4.8 litres
• Original-Profi Collection® Casserole Pot: 1.4 litres (16 cm diameter), 2.6 litres (20 cm diameter) and 4.6 litres (24 cm diameter)
• Fissler Pure Collection Casserole Pot: 2.4 litres (20 cm diameter) and 3.9 litres (24 cm diameter)

As a general rule: The more space there is in the pot, the more evenly the heat can circulate. So if in doubt, choose a slightly larger roaster or roasting/meat pot.

If you choose a roaster or Casserole Pot, you have various cooking methods available to you. Roasters/Casserole Pots are especially ideal for searing braising and steaming.

Braising

When braising, you first sear meat well in a little fat. You then cook it on the hob or in the oven with the addition of liquid at a low temperature with the Lid on.

Searing creates intense roasted flavours, which are absorbed by the liquid during braising. Slow braising at a low temperature makes meat tender and succulent.

Roasters and Casserole Pots with a low rim, ample frying surface and a tightly fitting Lid are ideal for braising. You achieve especially good results with an energy-efficient, calibrated pot base like the CookStar® base in the Original-Profi Collection® series, which provides optimal heat distribution.

Steaming

When foods with a high water content such as vegetables, fruit, light meat and fish are cooked in a covered pot with a little fat or liquid at a medium temperature (approx. 70–98 °C), this is called steaming.
Alongside the ingredients' natural flavour, vitamins, minerals and pigments are largely retained.

It is best to steam your ingredients in Casserole Pots or roasters with a Lid and shallow sides, sufficient capacity and diameter . Cookware that is too small, especially without a Lid, such as frying pans, sauté pans or woks, is less suitable for steaming.

For its roasters and stew pots, Fissler deliberately uses up to 90% recycled 18/10 Stainless Steel, which is especially durable, hygienic, sturdy, and resistant to heat, alkalis, acids, and corrosion. In addition, stainless steel is food-safe and easy to clean.

For optimal cooking results and even heat distribution, Fissler roasters and stew pots from the Original-Profi Collection® feature the energy-efficient CookStar® base with a solid aluminum core.