Fissler-Edelstahltopf mit Glasdeckel auf dem Herd, Präzisionsarbeit aus Deutschland, köchelt Gemüse mit sichtbarem Kondenswasser.

Boiling, braising or steaming – perfect for preparing vegetables!

Vegetable pots

Vegetable Pots – perfect for preparing vegetables!

Delicious, healthy and versatile: vegetables are much more than just a side dish. Vegetables are also a main ingredient in many recipes and can be prepared using a vegetable pot.

Fissler offers a range of high-quality Cooking Pots and roasting pans that you can use perfectly as vegetable pots.

To the guide for vegetable pots

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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

Stews

Eine Person rührt eine cremige Masse in einem Fissler-Edelstahltopf, der deutsche Präzision und zeitloses Design demonstriert. Mehl und Butter in der Nähe.

Saute pans

Fissler Edelstahltöpfe, einer mit Deckel und einer offen, auf einer eleganten schwarzen Induktionskochplatte - Präzision, Haltbarkeit, zeitloses Design.

Casseroles

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Guide to vegetable pots

Preparation methods

Potted vegetables: Preparation methods

For all cooking methods, you need a vegetable pot with a well-fitting Lid and sufficient capacity, height, and diameter. For steaming, you also need a steamer insert. Braising works best in a roasting pot or Casserole Pot with a low rim. To deep-fry vegetables, a tall Cooking Pot should be used.

Boiling

Vegetables can be boiled in the classic way. They are cooked in boiling liquid. When vegetables are cooked in water, they can lose flavour. Vitamins, minerals, and pigments also partly pass into the cooking liquid.

Sweating

To preserve vitamins, minerals, and pigments as much as possible, vegetables can be sweated. With this gentle and quick cooking method you cook the raw vegetables with a little fat and/or liquid at a medium temperature (approx. 70–98 °C) in a closed pot.

Steaming

Steaming (also steam cooking) is a cooking method in which vegetables are cooked in steam . Vegetables can be cooked even more gently and quickly in a Pressure Cooker with a steam setting. Under pressure, the vegetables are cooked at temperatures of up to 100 °C . Their flavour and nutrients are largely retained. Tender vegetables are particularly well suited to steaming.

Poaching

When poaching, also called simmering or steeping, vegetables are cooked gently in hot, but not boiling, liquid at temperatures of approx. 75–98 °C . Flavour, vitamins, minerals, and pigments can be lost in the process. If you poach vegetables in seasoned liquids, this enhances the flavour.

Braising

Braising means searing in fat over high heat followed by slow cooking with the addition of liquid. Meat is particularly suitable for braising. With this cooking method, braised vegetables such as aubergines, cabbage, peppers, courgettes, and potatoes can also be prepared. Searing creates intense roasted aromas that pass into the liquid added for braising. The meat and vegetables become tender and soft. They retain their own flavour.

Deep-frying

Deep-frying means cooking food in hot fat. Deep-fried vegetables are characterised by a dry crust and aromatic roasted notes.

Original-Profi Collection® Cooking Pot

High-quality vegetable pots from Fissler

Fissler's cooking pots and roasters are particularly well-suited for use as vegetable pots.

Fissler Original-Profi Collection® Cooking Pot made of stainless steel with Metal Lid and handles, "Made in Germany", on a white background.

A chef in gray lifts the lid of a Fissler Original-Profi Collection® stainless steel pot, precision-made in Germany, on an induction hob.

Original-Profi Collection® Cooking Pot with Metal Lid 5,0

From €149,00

incl. VAT

Original-Profi Collection Cooking Pot® 28 cm

The Original-Profi Collection® Cooking Pot 28 cm:

Exclusive, energy-efficient CookStar® base for optimal heat distribution, suitable for all Stovetops, including induction
Up to 90% recycled 18/10 Stainless Steel
Extra-wide Pouring Rim for easy, precise, and drip-free pouring and transferring of liquids
Measuring scale in litres and quarts
Ergonomic Fissler Stay-Cool metal handles
Metal Lid with Fissler Condensate Plus function for more flavourful and juicier dishes
Oven-safe up to 230° C
Dishwasher-safe
15-year warranty
Made in Germany

Fissler Pure Collection Cooking Pot with Metal Lid, recycled stainless steel, two handles, Lid; made in Germany, iconic quality.

A woman smiles in a modern kitchen and cooks with the Fissler Pure Collection Cooking Pot with Metal Lid, known for quality Made in Germany.

Fissler Pure Collection Cooking Pot with Metal Lid 5,0

From €84,99

incl. VAT

Fissler Pure Collection® Cooking Pot 24 cm

The Fissler Pure Collection® Cooking Pot 24 cm:

For all aspiring home cooks and families who love cooking and don’t want to compromise on long-lasting Fissler quality
Premium quality - Made in Germany with a 10-year warranty
Durable and sustainably made from up to 90% recycled 18/10 Stainless Steel
Energy-efficient Fissler Superthermic Base for even heat distribution
Suitable for all Stovetops, including induction
Suitable for oven use up to 180° C

Fissler Phi Collection® 5-piece Cookware Set in stainless steel with glass lids, modern rectangular handles, Made in Germany, on a white background.

Discover Fissler precision: lifting the Phi Collection® stock pot lid, steam rises; fresh herbs and peppercorns nearby.

Phi Collection Stew Pot with glass lid 4,0

From €149,00

incl. VAT

Phi Collection Cooking Pot 20 cm

The Phi Collection Cooking Pot:

Durable, sustainable premium quality Made in Germany
Made from durable, 100% recyclable 18/10 Stainless Steel
Developed together with the most renowned experts in product design: Phoenix Design
Convenient features such as the downdraft function, pouring function, lid hanging function, and stackability are perfectly integrated into the collection while still maintaining a minimalist look.
The distinctive design combined with convenient features brings even more joy to your kitchen
Suitable for use in the oven and dishwasher

Experience German engineering: the Fissler Original-Profi Collection® Round Roaster 28cm, two handles, high-domed lid, top view.

Original-Profi Collection® round roasting pan with high-sided lid 28cm

€269,00

incl. VAT

Original-Profi Collection® Round Roaster with High Dome Lid

The Original-Profi Collection® Round Roaster with high dome lid:

The iconic Original-Profi Collection® round roaster with high dome lid allows heat to circulate perfectly: when searing on the stovetop and when braising in the oven
Made in Germany - Profi quality - 15-year guarantee
Suitable for all Stovetops, including induction
Suitable for oven use up to 230 °C & dishwasher-safe
Exclusive, energy-efficient Fissler CookStar® base ensures optimal heat distribution

Potted vegetables: Preparation methods

For all cooking methods, you need a vegetable pot with a well-fitting Lid and sufficient capacity, height, and diameter. For steaming, you also need a steamer insert. Braising works best in a roasting pot or Casserole Pot with a low rim. To deep-fry vegetables, a tall Cooking Pot should be used.

Boiling

Vegetables can be boiled in the classic way. They are cooked in boiling liquid. When vegetables are cooked in water, they can lose flavour. Vitamins, minerals, and pigments also partly pass into the cooking liquid.

Sweating

To preserve vitamins, minerals, and pigments as much as possible, vegetables can be sweated. With this gentle and quick cooking method you cook the raw vegetables with a little fat and/or liquid at a medium temperature (approx. 70–98 °C) in a closed pot.

Steaming

Steaming (also steam cooking) is a cooking method in which vegetables are cooked in steam . Vegetables can be cooked even more gently and quickly in a Pressure Cooker with a steam setting. Under pressure, the vegetables are cooked at temperatures of up to 100 °C . Their flavour and nutrients are largely retained. Tender vegetables are particularly well suited to steaming.

Poaching

When poaching, also called simmering or steeping, vegetables are cooked gently in hot, but not boiling, liquid at temperatures of approx. 75–98 °C . Flavour, vitamins, minerals, and pigments can be lost in the process. If you poach vegetables in seasoned liquids, this enhances the flavour.

Braising

Braising means searing in fat over high heat followed by slow cooking with the addition of liquid. Meat is particularly suitable for braising. With this cooking method, braised vegetables such as aubergines, cabbage, peppers, courgettes, and potatoes can also be prepared. Searing creates intense roasted aromas that pass into the liquid added for braising. The meat and vegetables become tender and soft. They retain their own flavour.