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In a roaster, you sear ingredients and then braise them further with the addition of liquid in the oven at approx. 360°F. The large size and the curved lid with Fissler Condensate Plus function allow moisture to circulate optimally in the pot. The condensation dripping down from the lid makes meat particularly tender extremely juicy. Roasters with high-capacity lids offer space for a Sunday roast, smaller poultry, or delicious vegetables.
A roasting pot is also suitable for the preparation of stews and for steaming. Compared to a tall stock pot, less condensation is deposited on the flatter stew pot wall. With the aid of 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 roasting pan offers sufficient volume to add liquid after browning.
The optimum pot size depends on the portion size and the number of people. Fissler offers suitable roasters and roasting pots for every application:
If you choose a roaster or casserole pot, you have various preparation methods at your disposal. Roasters and casserole pots are ideal for searing, braising, and stewing.
When braising, cook meat hot with a little oil. Then cook it on the stove or oven with the addition of liquid with the lid on at low temperature. Searing creates intense roasted flavors, which are bound by the liquid during braising. When braised slowly at a low temperature, meat becomes soft and tender.
When foods with a high-water content such as vegetables, fruit, white meat, and fish are cooked in a covered pot with little fat or liquid at a medium temperature (approx. 160-210°F), this is called steaming. In addition to the intrinsic flavor of the ingredients, vitamins, minerals, and colorants are largely retained.
Roasters can be made of cast iron as well as stainless steel. Fissler deliberately uses up to 90% recycled 18/10 stainless steel for roasters and casserole pots, which is particularly durable, hygienic, robust, and resistant to heat, alkalis, acids, and corrosion. In addition, stainless steel is food-safe and easy to clean.
For optimal cooking results and heat distribution, Fissler Original-Profi Collection® roasters and casserole pots feature the energy-efficient CookStar® base with a core of solid aluminum.
The Original-Profi Collection® is the most successful cookware series in the world. Made in Germany from up to 90% recycled stainless steel, it is particularly durable and sustainable. Original-Profi Collection® cookware is particularly suitable for searing meat and shellfish. You can also use the roaster and the casserole pot from the in the oven up to 450°F. In both, when used correctly, you get particularly juicy, tender, and flavorful results.
Original-Profi Collection® Roaster with High Dome Lid allows larger portions and roasts to be comfortably prepared thanks to the high-capacity lid.
The Original-Profi Collection® Roaster with High Dome Lid has a relatively low pot wall, on which less condensation is deposited compared to a high cooking pot. With the help of the Condensate Plus function in the lid, the steam circulates optimally and drips back onto the food, making it even juicier and more tender.
Original-Profi Collection® roaster and casserole pot features:
Our cookware is made with the best technology and craftsmanship. Our materials are of the highest quality, so your cookware will last for years. Thank you for the chef, the ingredients, and the people who we cook for. This is how we say thank you.
Roasters and casserole pots are suitable for preparing delicious stews on the stove and in the oven. In addition to braising, these types of pots can be used for gentle steaming and even baking.
Roasters and casserole pots from Fissler allow you to prepare food on the stove and in the oven. This saves you the hassle of decanting and you can enjoy the taste of intense flavors that develop through slow braising in its own juices or through gentle cooking.
The optimal pot size depends on the portion size and the number of people. In general, the more space there is in the pot, the more evenly the heat can circulate. Therefore, if in doubt, it is better to use a slightly larger roaster or roasting pot.
In braising, you sear meat and then cook it slowly with the addition of liquid. When raw foods with a high-water content such as vegetables, white meat or fruit are cooked in a covered vessel with little fat and/or liquid at a medium temperature (approx. 160-210°F), this is called steaming.
