Fissler vitaquick Pressure Coocker Stainless Steel Induction, 6.4 Quart, silver

It’s excellent product 100% satisfied, just need to change the euromatic valve, as it is already written from other customers. Be careful to by the original one with the white cover on the top

Pentola a pressione di ottima fattura , funziona con tutti gli strumenti di cottura . Io la uso con piano ad induzione Bosch e si integrano perfettamente , nessun problema nella gestione dell'elettronica e cotture rapide e precise , se si rispettano i dosaggi dei liquidi consigliati si po' replicare una cottura dopo l'altra della stessa pietanza ottenendo sempre lo stesso risultato. Sembra una banalità ma non lo è affatto , è segno che pressioni e sfiati agiscono sempre in maniera precisa e rigorosa . Materiali di qualità e sistema di chiusura affidabile . Il sensore con evidenziazione dei colori a seconda della temperatura e pressione raggiunti all'interno permette anche di andare sul sicuro con i tempi e lo sfiato automatico permette anche di distrarsi un attimo.... In effetti concordo con chi fa notare che per il prezzo di vendita un cestello in più per la cottura a vapore ( 13 euro in vendita su Amazon .. ) ci stava nella confezione . Faccio notare comunque che in un noto negozio della mia zona la stessa pentola viene venduta a 55 euro in più ...

very good

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.

Pratique et cuisson très rapide comparé aux autres cocottes

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