Ein ganzes Brathähnchen in einer hochwertigen Fissler-Pfanne, mit Karotten und Lauch in einer reichhaltigen Sauce - ein Beispiel für deutsche Kochkunst.

For searing on the stovetop or braising in the oven

Stews

Braising pots for searing and then slow roasting and braising

Braising combines two different cooking methods. First, the ingredients are seared over high heat. They are then slowly cooked with the addition of liquid in the oven or on the stovetop. You can braise meat and vegetables.

Fissler offers high-quality braising pots made of stainless steel that are heat-resistant and therefore ideal both for searing at high temperatures on the stovetop and for braising in the oven.

To the braising pot guide

Filters

Fissler Stainless Steel Roaster Induction: high-quality German stainless steel roaster with glass lid and handles, suitable for oven and induction.
Stainless steel roaster, induction cooker
Sale price€189,00incl. VAT,
Fissler Original-Profi Collection® 28cm roaster with high dome lid, side handles, and logo, shown on a plain white background.Experience German engineering: the Fissler Original-Profi Collection® Round Roaster 28cm, two handles, high-domed lid, top view.
Original-Profi Collection® round roasting pan with high-sided lid 28cm
Sale price€269,00incl. VAT,
alt
Fissler Secural® stainless steel roaster with lid and side handles, shown in white. Induction/oven-safe. Made in Germany.The square Secural® roaster from Fissler - premium stainless steel, modern design, with logo Lid. Oven-safe and suitable for induction. Made in Germany.
Secural® stainless steel square roaster
Sale price€169,00incl. VAT,
Section ID: template--30741709521245__image_with_text_overlay_rGBUKq
Ein ganzes Brathähnchen in einer Fissler-Edelstahlpfanne mit Karotten und Lauch, präsentiert auf einer dunklen, eleganten Oberfläche.

Guide to braising pots

Pot selection

Which pots are suitable for braising?

As braising pots, suitable pots are those that have a comparatively large cooking surface (around 24 or 28 cm) and a lower pot wall than saucepans. Compared with a saucepan, less condensation can form on it and drip onto the cooking surface. This has a positive effect on the cooking result, the development of roasted aromas, and the flavour. Unlike pans, this pot still offers enough capacity to add liquid after searing.

Intense roasted aromas develop during frying, which transfer into the liquid. When braising, hardly any of the food's own flavour is lost. By adding fat and seasoned liquids, you can give the ingredients even more flavour.

For braising, Fissler recommends roasting pans or braising pots with a low rim, enough cooking surface, and a tightly fitting lid. Particularly good results are achieved with a saucepan base, such as the CookStar® base in the Original-Profi Collection® or the Supertermic® base in the Fissler Pure Collection.

CookStar® base

The Fissler CookStar® base is suitable for all hob types and optimised for induction. It is extra thick and solid, and ensures optimum heat distribution.
Cookware that is too shallow or too small, such as pans or sauté pans, as well as pots that are too tall, are less suitable for braising.

Fissler Superthermic® base

The Superthermic® base is suitable for all hob types, including induction. Thanks to its design, it enables fast absorption, distribution, and storage of heat across the entire base surface. This means you use energy particularly efficiently.

FAQ

Frequently Asked Questions

Do you have questions about our products? You can find answers to frequently asked questions here. Or contact us via our contact form .