Fissler-Edelstahltopf mit Glasdeckel auf dem Herd, Präzisionsarbeit aus Deutschland, köchelt Gemüse mit sichtbarem Kondenswasser.

Boiling, braising or steaming – perfect for preparing vegetables!

Vegetable pots

Vegetable pots – perfect for preparing vegetables!

Delicious, healthy and versatile: vegetables are much more than just a side dish. Vegetables are also a main ingredient in many recipes and can be prepared using a vegetable pot.

Fissler offers a range of high-quality saucepans and roasters that you can use perfectly as vegetable pots.

To the guide for vegetable pots

Die Hände heben den Deckel von einem dampfenden Fissler-Edelstahltopf auf dem Herd; im Vordergrund liegen frische Kräuter.

Pots

Eine Person in dunkler Schürze stapelt Fissler-Edelstahltöpfe mit Deckeln auf einer dunklen Holzoberfläche und zeigt zeitloses deutsches Design.

Cookware sets

Fissler Edelstahltöpfe mit Deckel und Griffen auf einer Herdplatte, die deutsche Präzision und zeitloses Küchendesign demonstrieren.

Induction cookers

Ein gebratenes Hähnchen mit Gemüse in einem Fissler-Edelstahltopf, Deckel und Schöpflöffel daneben, Kräuter und Beilagen elegant arrangiert.

Roasters & Roasting Pans

Stews

Eine Person rührt eine cremige Masse in einem Fissler-Edelstahltopf, der deutsche Präzision und zeitloses Design demonstriert. Mehl und Butter in der Nähe.

Saute pans

Fissler Edelstahltöpfe, einer mit Deckel und einer offen, auf einer eleganten schwarzen Induktionskochplatte - Präzision, Haltbarkeit, zeitloses Design.

Casseroles

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Ein Fissler-Edelstahltopf mit Glasdeckel dünstet frischen Lauch und Blattgemüse auf dem Herd und beweist deutsche Präzisionsarbeit.

Guide to vegetable pots

Preparation methods

Potted vegetables: Preparation methods

For all preparation methods you will need a vegetable pot withtightly closing lidandsufficient capacity, height and diameterFor steaming, a steamer basket is also needed. Braising works best in a roasting pan or casserole dish with low sides. A tall saucepan should be used for deep-frying vegetables.

Cook

Vegetables can be cooked in the traditional way, by boiling them in liquid. However, cooking vegetables in water can cause a loss of flavor. Vitamins, minerals, and pigments also partially leach into the cooking liquid.

Steaming

To largely preserve vitamins, minerals, and pigments, vegetables can be steamed. In this process...gentle and quick preparation methodYou cook the raw vegetables with little fat and/or liquid at a medium temperature (approx. 70–98 °C) in a closed pot.

Dampening

Steaming (also called steam cooking) is a cooking method in which vegetablesin water vaporis cooked. Vegetables can be cooked even more gently and quickly in a pressure cooker with the steam cooking setting. Under pressure, the vegetables are cooked at temperaturesup to 100 °Ccooked. This process largely preserves flavor and nutrients. Delicate vegetables are particularly well-suited for steaming.

Poach

Poaching, also called simmering or slow cooking, involves cooking vegetablesgently in hot, but not boiling, liquidat temperatures ofapprox. 75–98 °CCooking can cause the loss of flavor, vitamins, minerals, and color. Poaching vegetables in seasoned liquids intensifies their flavor.

braising

Braising meanssearing in fatand the subsequentslow cooking with the addition of liquidMeat is particularly well-suited for braising. This cooking method can also be used to prepare braised vegetables such as eggplant, cabbage, bell peppers, zucchini, and potatoes. Searing the meat creates intense roasted aromas that infuse the braising liquid. The meat and vegetables become tender and succulent, retaining their natural flavor.

Deep frying

Deep frying refers to the process of cooking food in hot fat. Deep-fried vegetables are characterized by a dry crust and aromatic roasted flavors.

Original-Profi Collection® saucepan

High-quality vegetable pots from Fissler

Fissler's cooking pots and roasters are particularly well-suited for use as vegetable pots.

Fissler Original-Profi Collection® stainless steel saucepan with metal lid and handles, "Made in Germany", on a white background.

A chef in gray lifts the lid of a Fissler Original-Profi Collection® stainless steel pot, precision-made in Germany, on an induction hob.

Original-Profi Collection® Stew Pot with Metal Lid

From €149,00

Tax included.

Original-Profi Collection Cooking Pot® 28 cm

TheOriginal-Profi Collection® saucepan 28 cm:

Exclusive, energy-efficient CookStar® base for optimal heat distribution, suitable for all types of cooktops including induction.
Up to 90% recycled 18/10 stainless steel
Extra-wide pouring rim for easy, precise and drip-free pouring and transferring of liquids
Measuring scale in liters and quarts
Ergonomic Fissler Stay-Cool metal handles
Metal lid with Fissler Condensate Plus function for tastier and juicier food.
Oven-safe up to 230°C
Dishwasher safe
15-year warranty
Made in Germany

A woman smiles in a modern kitchen, cooking with the Fissler Pure Collection saucepan with metal lid, known for quality Made in Germany.

Fissler Pure Collection Stock Pot with Metal Lid

From €84,99

Tax included.

Fissler Pure Collection® Saucepan 24 cm

The Fissler Pure Collection® 24 cm saucepan:

For all aspiring hobby cooks and families who enjoy cooking and don't want to compromise on durable Fissler quality.
Premium quality - Made in Germany with a 10-year guarantee
Durable and sustainably produced from up to 90% recycled 18/10 stainless steel
Energy-efficient Fissler Superthermic floor for even heat distribution
Suitable for all types of cooktops, including induction.
Suitable for use in ovens up to 180°C

Fissler Phi Collection® 5-piece stainless steel pot set with glass lids, modern rectangular handles, Made in Germany, on white background.

A chef lifts the lid of a steaming Fissler Phi Collection® pot set, showcasing German quality amidst herbs and spices.

Phi Collection Stew Pot with glass lid

From €149,00

Tax included.

Phi Collection saucepan 20 cm

ThePhi Collection saucepan:

Durable and sustainable premium quality Made in Germany
Made of durable, 100% recyclable 18/10 stainless steel
Developed in collaboration with the most renowned product design experts: Phoenix Design
Convenient features such as downdraft function, pouring function, lid hook-in function or stackability are perfectly integrated into the collection and yet appear minimalist.
The unique design, combined with convenient features, brings even more joy to the kitchen.
Suitable for use in the oven and dishwasher.

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

€269,00

Tax included.

Original-Profi Collection® Round roasting pan with high-sided lid

TheOriginal-Profi Collection® Round Roasterwith high-level lid:

The iconic Original Profi Collection® round roasting pan with high-sided lid allows for optimal heat circulation: when searing on the hob and when braising in the oven.
Made in Germany - Professional quality - 15-year guarantee
Suitable for all types of cooktops, including induction.
Suitable for use in ovens up to 230 °C and dishwasher safe.
The exclusive, energy-efficient Fissler CookStar® base ensures optimal heat distribution.

Potted vegetables: Preparation methods

For all preparation methods you will need a vegetable pot withtightly closing lidandsufficient capacity, height and diameterFor steaming, a steamer basket is also needed. Braising works best in a roasting pan or casserole dish with low sides. A tall saucepan should be used for deep-frying vegetables.

Cook

Vegetables can be cooked in the traditional way, by boiling them in liquid. However, cooking vegetables in water can cause a loss of flavor. Vitamins, minerals, and pigments also partially leach into the cooking liquid.

Steaming

To largely preserve vitamins, minerals, and pigments, vegetables can be steamed. In this process...gentle and quick preparation methodYou cook the raw vegetables with little fat and/or liquid at a medium temperature (approx. 70–98 °C) in a closed pot.

Dampening

Steaming (also called steam cooking) is a cooking method in which vegetablesin water vaporis cooked. Vegetables can be cooked even more gently and quickly in a pressure cooker with the steam cooking setting. Under pressure, the vegetables are cooked at temperaturesup to 100 °Ccooked. This process largely preserves flavor and nutrients. Delicate vegetables are particularly well-suited for steaming.

Poach

Poaching, also called simmering or slow cooking, involves cooking vegetablesgently in hot, but not boiling, liquidat temperatures ofapprox. 75–98 °CCooking can cause the loss of flavor, vitamins, minerals, and color. Poaching vegetables in seasoned liquids intensifies their flavor.

braising

Braising meanssearing in fatand the subsequentslow cooking with the addition of liquidMeat is particularly well-suited for braising. This cooking method can also be used to prepare braised vegetables such as eggplant, cabbage, bell peppers, zucchini, and potatoes. Searing the meat creates intense roasted aromas that infuse the braising liquid. The meat and vegetables become tender and succulent, retaining their natural flavor.