Fissler 2.6-Qt. Pressure Skillet

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Fissler 2.6-Qt. Pressure Skillet
Price: $119.99
Shipping Options: $5 Standard OR $10 Two-Day OR $20 One-Day
Shipping Estimates: Ships in 1-2 business days (Thursday, Mar 27 to Friday, Mar 28) + transit
Condition: New


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What’s wrong with an aluminum pressure cooker at only a fraction the cost of this one? My wife and I bought an 8 quart aluminum Mirro pressure cooker more than 40 years ago when we were first married. We used it very frequently, about 2 to 3 times a month on average right up until today. Today, the pressure cooker we purchased years ago looks exactly like the same model Mirro sells today. While I had to buy a new rubber seal for my cooker several years ago ($4.99 about 10 years ago), it still works as well today as it did when it came out of the box 40 years ago. So what am I missing, what justifies $120 for a one and one half qt. S.S cooker when you can buy an 8 quart aluminum cooker for slightly more than $40?

this youtube video will help anyone deciding on which pressure cooker to buy and also show that the one on woot is not worth the price.


the video will also answer your question about aluminum over stainless steel.

i found the budget one she mentioned online for $99. 10qt

Video said Fissler was the best one tested but expensive. Since this one is a big discount, even better. Only drawback is the small size but might be perfect for one person. I have a larger Fissler unit that I bought here for a very good price but this would be a good addition for a small amount of food and to use as a very heavy well built fry pan. No tomato products in aluminum.

There are many people who don’t like to cook in aluminum because of health risks real or imagined.

This is a great size for risotto, but too small for just about everything else.

Yep, this is small. A lot of people don’t realize that you can only fill the pot 1/2 (solid) to 2/3 (liquid) full because the pot needs air space to build pressure. I recommend at least 6 qts, if you have the room. You can then cook whole chickens, roasts, racoons, badgers, snakes, wombats, etc. A taller pot will also allow you to add a rack to cook two levels of food.

YOu can’t use aluminum on an induction cooktop. As per the description, this stainless steel is apparently ferromagnetic so it’s induction-capable. For the ULTIMATE in safety, speed and energy savings, use this with induction. It’s safer because you can program the cooktop to cycle off at a certain temperature so it won’t over-pressurerize. Water also boils faster, leading to faster pressurization.

There is NOTHING wrong with your old pressure cooker, as long as it seals, which it seems to. I have a cooker from India and one from Spain. Aside from a bit classier look and locking, they are about the same as the Mirro. When induction ranges are everywhere, you’ll have to switch.

This one IS too expensive. You can get a SS Presto for less and it has a simpler, more durable mechanism. I started out with an aluminum Mirro and I used it a lot to make marinara sauce and the acid in the tomatoes stained it a lot. Also, the inside bottom became pitted, perhaps from using metal utensils, perhaps from cooking acidic food, not sure why. It also seemed to have warped a bit, or perhaps the rubber gasket was just worn out (after a couple of years of heavy use) (rubber looked ok, to me, though), but I eventually had to squeeze the handle together when it started steaming, in order to get it to seal. Now, I have a 8 liter Fagor, a 6 quart Magafesa and a 4 liter Presto. They are all stainless steel. The larger ones have fancy mechanisms and locks with springs and such. The Fagor required disassembling the mechanism for cleaning, once (not too hard), and when my daughter was 2, she dragged the Magafesa out of the cupboard and the 15" fall to the floor sort of damaged the locking mechanism. I can still get it to work just fine, but it isn’t as hassle free as it once was. The Presto is freaking bomb proof. All it has is a “jiggler” on a top. No springs or moving parts to go wrong, replace, or clean. They all cook equally. The Magafesa is actually a dual pressure cooker, but I’ve always used the high pressure setting, which is what you generally use and what you find on single pressure cookers. My aluminum Mirro also used the jiggler setup (it’s a pressure regulator that just sits on a stem on the top of the lid…it’s a single, solid piece) and it was a great cooker, but the aluminum just did not stand up to cooking acidic tomatoes. My favorite of mine is the Presto and I couldn’t recommend more a stainless steel Presto or other stainless cooker that uses nothing more than a jiggler on top.

Although America’s Test Kitchen prefer manual pressure cookers, I swear by my electric model. I got it just 3 weeks ago and have been using it every other day. It’s a life changer for me. Imagine perfect rice in 3 mins. The rice is even better than that from my $250 Zojirushi cooker which takes 60+ mins. Brisket in about an hour, and veggies in minutes. Electric models are self-regulating, have timers for delay cooking and many additional functions. Mine, for example, can also be a slow cooker. One model even makes yogurt. And most electric models cost less than manual ones. My 6.5 qt oval cooker browns, steams, slow cooks and warms – and only costs $49. And it has 3 pressure settings, High (15psi), Med (10psi) and Low (2.5psi).

The description says that you can use this for frying. Most manufacturers warn against that – especially pressure frying like they do at KFC. That’s because the smoking point of oil is much higher than the boiling point of water. In other words, the internal temperature will be much higher to achieve the same amount of pressure, likely surpassing 400F depending on the oil. The problem is that the gasket and other pars may only be made to withstand about 260F, the boiling temperature of water at 15psi. So if you fry, use this like a regular pan, uncovered. Then again, this may be made specifically to withstand presure frying.

Unlike aluminum pots, Fissler SS works on induction cooktops.