Fissler Kochtopf multi-star original-profi collection review

 Do you need an extra noodle pot?! Actually not… and yet it is more than useful!
Reviewed in Germany on May 22, 2017Verified Purchase
It took a long time and many thoughts were thought, whether an extra noodle pot is necessary at all and if so, whether it must necessarily be a Fissler saucepan Multi-Star Original Profi Collection for currently €182.70?! And if you are honest and fair, you can and must answer both questions with no. BUT…

► Processing & Quality ◄
Personally, we only know AMC, which are priced and qualitatively (in the mass market), still above the products of Fissler. And since we can dispense with features such as built-in thermometers or high-gloss polished toeps, Fissler is our first choice.

And as usual, the processing of this product is also excellent! Stylish and handy handles that do not get warm and at the same time are dense (keyword: WMF Premium One, which would have been our alternative), dishwasher and oven suitable (up to 220°C), excellent and homogeneous heating (Miele 6366-1 induction plate), long heat retention, tight lid and flat bottom. Full score.

► Handling & Benefits ◄
Since I have lived in Italy more than 10 years earlier, I think I can say a little bit. And the following characteristics clearly speak for me for my own noodle pot:
→ noodles have to swim and cook from all sides. Of course, you can achieve a similar result even with a normal pot, but still thanks to the delicious pasta, if thanks to the use they are permanently bubbled and moved from below. Spaghetti in particular tend to stick firmly to the floor or to be unequal. All this is passé with a pasta pot.
→ overboiling is almost impossible. Due to the fact that the water flows back permanently through the holes in the sieve, the typical steel foam does not boil high and the pasta can continue cooking with the lid closed.
→ another plus, which is often underserved: in a normal pot, you pour the noodles off at some point and put them back in the pot if in doubt with the sieve. The resulat: after a few seconds: gluing lumps of noodle (please do not add oil to the pasta water! The noodles do not stick so strongly after that, but they no longer have a surface with which they absorb the delicious sauce). With a noodle pot we leave the remaining noodles simply in the transversely set sieve in the pot. Thanks to the steam they stay warm and if someone wants supplies, then simply dip again briefly into the warm and strong noodle water. As a result, they become hot again and no longer stick.
→ you can of course not only use the pot for pasta: potatoes, knoedel, gnocchi etc. Fold the same way as asparagus or, without a sieve, as a 6l stew pot etc. And thanks to the Fissler aroma lid, where the condensation water, including important flavors, drains back into the pot and does not simply evaporate, everything tastes so more aromatic and intense.

► Conclusion ◄
We have really long thought back and forth whether we really need and use the pot. Meanwhile, it is one of our favorite pots, which is used several times a week thanks to its incredible versatility.

Whether it has to be a Fissler pot, everyone has to decide for themselves. For us, features such as a great and uncomplicated look (matt brushed) are just as important as impeccable workmanship & quality, durability and day-to-day use (cold handles, fast heating time etc.). And since we do not intend to buy new cookware every year and it is important to us that we still have spare parts or other pots/pans of the series in years, the high-quality products of the Fissler Original Profi Collection are our first choice.

A clear recommendation and enjoy cooking!