Roasters & Roasting Pans

A roasting pan is a pot with a large diameter and volume. In a roasting pan, you sear ingredients and...simmersThen, with the addition of liquid, continue baking in the oven at approximately 180°C. Thanks to the large volume and the domed lid with Fissler Condensate Plus function, theOptimal moisture circulation in the potThe condensation dripping from the lid makes meat especially tender and even juicier. Roasting pans with high-sided lids offer ample space for preparing a Sunday roast, smaller poultry, or delicious vegetables.

Aroasting panorMeat stewA roasting pot is a shallow pot with a larger diameter and a tightly fitting lid, shaped like a classic saucepan. You can also cook in a roasting pot.Fish dishesandvegetarian recipesprepare.

A roasting pan is also suitable for preparingbraised dishesas well as toSteamingCompared to a tall saucepan, less condensation forms on the shallower sides of a roasting pan. Thanks to the Condensate Plus function in the lid of the Original-Profi Collection®, steam circulates optimally and drips back onto the food, making it even juicier and more tender. A roasting pan offers sufficient volume for browning.pour in liquid.

The optimal pot size depends on the portion size and the number of people. Fissler offers suitable roasters and stewpots for every application with different capacities:

• Original-Profi Collection® Roaster with high dome lid: 4.8 liters
• Original-Profi Collection® Stewpot: 1.4 liters (16 cm diameter), 2.6 liters (20 cm diameter), and 4.6 liters (24 cm diameter)
• Fissler Pure Collection Stewpot: 2.4 liters (20 cm diameter) and 3.9 liters (24 cm diameter)

General rule: The more space in the pot, the more evenly the heat can circulate. Therefore, when in doubt, it's better to choose a slightly larger roaster or stewpot.

If you opt for a roasting pan or roasting pot, you have various preparation methods available to you. Especially forsharpen Sear, braiseandSteamingRoasting pans/casseroles are ideally suited.

braising

When braising, you cook meat.spicy in a little fatThen you cook it on the stove or in the oven underAddition of liquidwith the lid on at a low temperature.

Frying createsintense roasted aromas, which are bound by the liquid during braising. Slow braising at a low temperature makes meat tender and succulent.

Roasting pans and roasting pots are suitable for braising.low edge, which aboutsufficient cooking surfaceand onetightly closing ceilingl. You will achieve particularly good results with an energy-efficient and calibrated saucepan base such as the CookStar® base in the Original-Profi Collection® series, which offers optimal heat distribution.

Steaming

When foods with a high water content, such as vegetables, fruit, white meat, and fish, are in acovered potwithlittle fat or liquidCooking at a medium temperature (approx. 70–98 °C) is called steaming.
Besides the inherent flavor of the ingredients, there remainVitamins, minerals and pigments largely preserved.

The best way to steam your ingredients is in roasting pans or roasting tins withLidand flat pot wallsufficient capacity and diameter. Cooking utensils that are too small, especially those without lids, such as pans, sauté pans or woks, are less suitable for steaming.

Fissler consciously uses up to 90% recycled stainless steel 18/10 for its roasters and stew pots, which is particularly durable, hygienic, robust, and resistant to heat, alkalis, acids, and corrosion. Stainless steel is also food-safe and easy to clean.

For optimal cooking results and heat distribution, Fissler roasters and stew pots from the Original Profi Collection® feature the energy-efficient CookStar® base with a core of solid aluminum.