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Question: For you experienced pressure cooks, how would you rate these pans against the 8 qt Fagor Chef line please?
Document: That requires baby-sitting the cooker to maintain pressure by turning the heat up and down constantly. If I wanted to baby-sit a pressure cooker, I would stick with my grandmother's circa 1946 vessel, which still cooks better and more predictably than this one.3. The price is hefty. While I am willing to pay more for a heavy vessel, I find that Fissler is way overpriced as compared to its closest competition in quality, such as Fagor Chef line.
Before even considering the Fissler Vitaquick line I was convinced I wanted a Kuhn Rikon. The shape of their tops looks really nice. So I bought a KR 6 qt, and immediately knew I'd prefer a set of a larger and smaller pressure cooker- returned it unused. So then I bought the KR Duo set but they were too small at 5 and 2 qt capacities, and the handle of the large pot was loose, so back to amazon they went and I decided to give this set a try.
I was pleasantly surprised. Here is what I actually received:4 liter pan8 liter panglass topslotted steamer baskettrivet.Given the cost of individual Fissler pressure cookers, I consider getting the 8 litre pan and additional 4 litre pan for another $50 to be a very good value. The other plus is that the inserts for the Fissler and my 10 quart Fagor are interchangeable.
This is a high quality product. The stainless steel is almost mirror-like, indicative of a high quality alloy. Only the smaller pan has the textured surface to facilitate browning, and it cleans up easily. The glass domed lid fits on both pans so that you can use them as you would use a non-pressured pot. Also, the pressure lid fits on both cookers. The pressure is easily maintained with a very low flame on my gas stove.
I wanted a new pressure cooker to replace a 20+ year old, made in Canada, stainless, 8 quart, Presto pressure cooker that is perfectly good, just not compatible with my new GE induction CooktopGE PHP960DMBB Profile 36" Black Electric Induction Cooktop.Pressure cooking is an old technique that is enjoying a resurgence. Because water under pressure boils at a higher temperature, food cooks faster (about half the time of traditional methods; so, less energy, too).
The remarks about no steam  escaping are incorrect, at least as far as the cookers I have experienced. This cooker just muffles them better than  others. Any cooker will vent if you put in too much energy.There is no pressure gage! How am I suposed to modulate heat input without an accurate pressure gage? Well, the  answer is temperature, of course, but that is only an instantaneous measurement. A pressure cooker with a real  pressure gage tells me current pressure and pressure ramp rate.
The 4L pressure pan is my favorite kitchen item ever. It's practically nonstick and just beautiful! The sizes of both pans are perfect for my family of 5 who love to eat. I love how the pot and pan stack for storage, too.
Not as far apart as I had thought. Steam tables say ~245 at 14psi local gage  pressure. Temps were measured on the main pan using IR thermometer at close range and a tape patch to match emissivity.Bottom line: keeping the clunky old cooker, returning the Fisslers.
I use this all the time. Food just turns out better. Thick bottom, great heat conduction, the pressure part of the pot really makes meats tender. I would absolutely get another and if someone was getting married soon, that would be the present to give them!
In 2 uses I have not experienced the malfunctions described by other users (steam and pressure leaks). I wonder if there is a bad batch out there? 4 digit lot numbers are stamped into the bottom of every pot. Two digit week and two digit year. Mine are 2613.Maybe malfunctions are related to user-error? The gasket of a pressure cooker is the key.
Answer: i had to return my Fagor. it leaked. this is working beautifully. Very solid construction, takes a minute to learn locking process, but once you have done it, it is a breeze. Extremely pleased.