Eine Köchin gießt Gemüse mit einem Fissler Topf mit Präzisionssiebdeckel in einer eleganten, modernen Küche ab. Deutsche Qualität, zeitloses Design.

Pot lids for time- and energy-efficient cooking

Pot lid

Pot lids prevent steam from escaping the pot during cooking. By keeping the heat inside, food cooks faster. This saves not only time but also energy.

Whether as a practical addition or as a spare part: Fissler pot lids made of high-quality 18/10 stainless steel or tempered glass are available in various sizes and are suitable for corresponding Fissler pans, pots and pressure cooker series.

Guide to pot lids

Eine Person hebt den Deckel von einem Fissler-Edelstahltopf auf dem Herd und gibt dampfendes, kochendes Wasser frei - Präzision Made in Germany".

Spare parts and accessories for Fissler pots

Eine Person hebt einen Dämpfkorb mit drei rohen Brötchen aus einem Fissler-Edelstahltopf, der von deutscher Präzision und Qualität zeugt.

Damping inserts

Eine Person hebt den Deckel eines dampfenden Fissler-Edelstahltopfs auf einer Herdplatte an; im Vordergrund verschwimmen frische Kräuter.

Cooking pots

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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

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Eine Person gießt in einer eleganten, modernen Küche Wasser aus einem Fissler-Edelstahltopf mit Glasdeckel in eine Pfanne ab.

Guide to pot lids

Advantages of a pot lid

Why should you use a pot lid when cooking?

Using a lid offers several advantages:

consistent cooking temperature
faster cooking process
lower energy consumption

The pot lid not only affects theCooking result, but also has a positive effect on the requiredTimeandenergyTherefore, Fissler recommends cooking with the lid closed whenever the cooking method allows.

One exception is thePreparation of broccoli, green beansetc. Here, for aappealing appearancetheCooking without a lidIt is recommended to cover green vegetables with a lid. The reason for this is that organic acids develop in the cooking water and condensation when cooking green vegetables. These acids convert the green pigment chlorophyll into pheophytin, which makes the vegetables appear grayish-brown. If you don't use a lid while cooking, a large portion of the acids can escape with the steam, delaying the graying process. A pinch of baking soda or baking powder also neutralizes the water and prevents the green chlorophyll from turning gray.

Quality features

Quality features of a high-quality pot lid

A high-quality lid is avisual highlightand brings apractical usewith themselves. Fissler pot lids therefore not only meet the highest standards in terms of material processing and fit, but primarily impress with their advantages in use.

form

Pot lids should be solid and well-shaped to provide the best protection.Resistance to rising air or foamto offer.

density

Only if the lid is tightly sealed will the heat of condensation generated during cooking remain largely inside the pot. This prevents theBoiling point reached significantly faster.

material

Pot lid made of 18/10 stainless steelare especiallyrobustandeasy to cleanThey can be used in the oven up to 230 °C.

Pot lids made of high-quality glassThey are shock-resistant and insensitive to slow thermal changes up to 180 °C. They allowConvenient visual cooking without loss of aroma or energy. In addition, they feature a high-quality stainless steel ring with an embedded silicone seal, preventing water inclusions or stresses in the glass when heated.

cleaning

Properly cleaning pot lids

Both the metal lids and the glass lids from Fissler aredishwasher safeFor a particularly long lifespan, we recommend gentle hand cleaning.

Special notesFor handling lids made of 18/10 stainless steel or lids made of high-quality glass:

In particularbefore the first deploymentStainless steel pot lids should be cleaned according to the instructions in the user manual using warm water, a little dish soap and a soft cloth or sponge.
Never rinse hot glass lids with cold water, as abrupt temperature changes create large tensions in the material that can cause the glass to burst.

Stainless steel lid

Original-Profi Collection® Metal Lid, 20 cm (up to 2021)

Original-Profi Collection® metal lid 20 cm

Solid quality, doesn't rattle
Closes perfectly
Prevents heat and moisture loss
Prerequisite for low-water cooking
Enables vitamin-preserving cooking
With Condensate Plus function for tastier and juicier food.
Oven-safe up to 230 °C
Dishwasher safe
15-year warranty
Made in Germany

The Condensate Plus function ensures optimal circulation of rising condensate within the pot. This results in succulent and more flavorful cooking results without watering down the food.

Original-Profi Collection® High Lid: Stainless Steel, Brushed, Ventilation, Central Handle - Precision Made in Germany for Serving Pans.

Fissler Original-Profi Collection® high-domed lids and stainless steel pans on a sleek stovetop - timeless German design and quality.

Original-Profi Collection® High Dome Lid

Original-Profi Collection® High-level lid 28 cm

The upward-curved metal lid ensures that condensed steam drips downwards, making the food even more aromatic and juicy.

Quality glass lid

Two Fissler Original-Profi Collection® 20 cm glass lids with stainless steel handles, precisely stacked on a white background.

Original-Profi Collection® Glass Lid, 20 cm

Original-Profi Collection® Glass Lid 20 cm

Made of high-quality glass
Enables visual cooking
Saves up to 60% energy if the lid is not lifted.
Doesn't rattle
Seals tightly
Oven safe up to 180 °C
Dishwasher safe
Made in Germany

Why should you use a pot lid when cooking?

Using a lid offers several advantages:

consistent cooking temperature
faster cooking process
lower energy consumption

The pot lid not only affects theCooking result, but also has a positive effect on the requiredTimeandenergyTherefore, Fissler recommends cooking with the lid closed whenever the cooking method allows.

One exception is thePreparation of broccoli, green beansetc. Here, for aappealing appearancetheCooking without a lidIt is recommended to cover green vegetables with a lid. The reason for this is that organic acids develop in the cooking water and condensation when cooking green vegetables. These acids convert the green pigment chlorophyll into pheophytin, which makes the vegetables appear grayish-brown. If you don't use a lid while cooking, a large portion of the acids can escape with the steam, delaying the graying process. A pinch of baking soda or baking powder also neutralizes the water and prevents the green chlorophyll from turning gray.