Fissler vitaquick, Pressure Cooker, Cookware, 8.5 Quart, Stainless Steel, Compatible with Induction, Gas, Electric Stovetops, with removable dishwasher-safe parts

I love mine. Extremely high quality. No problems with the valves, and it's just a great pot, even if it weren't a pressure cooker. High-quality stainless with a thick laminate bottom that distributes the heat really well. Braising is a breeze.Fissler makes two models (this one and the VitaVit) and four sizes. I have this VitaQuick, but in retrospect I should have gotten a VitaVit. The difference is the way you determine pressure. On this model, you turn on heat until a little button pops up. If it pops up a small amount, it's on "low" pressure and you turn down the temperature on the stove to keep it there (to almost nothing---it maintains pressure with a very low "simmer.") If the button pops up about 1/6" more, it's at high pressure. In practice, it's finicky, and difficult to get this right, but I pretty much always want it on high so I put up with it. The VitaVit, on the other hand, has a dial that you set the pressure with, and the pot just comes to that pressure. It's easier to deal with all around. Also, the VitaVit valve is easier to remove for cleaning.Regarding the sizes, most of the recipe books expect an 8L pot, and I cook a lot of stock, where an 8L pot is ideal. You may be able to make a smaller amount of stock in the 6q, but my guess is that you'll be cramming the chicken in there and putting too much liquid in the pot as well. The 6q is considerably smaller in diameter, but is the same height as the 8L. On the down side, the 8L is a monster and wrestling it around in the sink to clean it is annoying.I also have a 4L Vitavit, which is the perfect size for cooking a pound of beans or rice or a couple artichokes. I actually use that one more than this 8q model. To me, the 6qt is the odd duck. It's too small for stock (at least in the quantity I usually make) and too large for beans. It's the same diameter as the 4L, but is a couple inches taller. I don't have a clue what you'd do with the smallest 2L "pan" model. Seems pretty worthless.Regarding lids, It turns out that a couple lids I have for other pots fit these just fine. You can buy official Fissler lids, but they're pretty pricey.

After using an Instant Pot for several years, and having this for a week, I'm much happier with the Fissler. After learning how to open and close it, the tactile interface is so much more satisfying than bending over and fiddling with buttons. The hardware is very sturdy and instills confidence, and allays any fear of exploding pots. My technique so far is putting my stove on maximum heat, close the lid, and then when it pressurizes, turn the heat down to low-medium and set a kitchen timer. When the timer is up, I turn off the stove and leave it on the same burner, for maximum energy efficiency. Cooking has been very even, and it's quick to come to pressure. It sounds a little weird but I feel more absorbed in the cooking process with a stovetop model while an electronic interface gets in the way and feels distracting.I also had an Instant Pot break on me and had to replace the bottom housing. I don't like having to throw things out and generating so much waste, and Instant Pots probably don't typically last longer than 5-10 years. I don't make yogurt and making rice in the IP was very hit or miss; browning was slow and inconsistent. The IP takes up a lot of space while a stovetop model can replace a regular pot and can sit on your stove. The IP is better insulated which sounds like a good thing but it means when you have lots of liquid, like a bone broth, it takes a while to depressurize. The IP does have a lighter inner pot which makes washing a little less strenuous.Regarding the defective Euromatic valve: I have it in mine, and on my first try, it was not pressurizing at all. I moved the pot to another burner, and suddenly it pressurizes! I found that squeezing the handles together triggers the pressurization though it can take a few tries.

I have several pressure cookers including two electric models, including an InstaPot. This pressure cooker is far superior to any I have used to date. I purchased this pressure cooker because it came highly recommended by America's Test Kitchen. Their recommendation was spot-on. While this pressure cooker is expensive, it's superior construction produces superior results very quickly, which is the only reason that one purchases a pressure cooker. The base is very wide and heavy which permits one to brown large cuts of meat before cooking. The 8 quart capacity is also larger than most and enables one to cook larger batches of food, which makes using the pot more flexible. I'd rather have the flexibility of using a pot that can accommodate more food, and make smaller batches if I so desire, than to be limited as to amount due to pot size. The pot reaches pressure very quickly which cuts down cooking times, and retains pressure due to the pot's heavy construction. Food also cooks very evenly and is done to perfection. The pot is very easy to clean and can be scrubbed if needed. The pressure gauge is very large and easy to see. While this pot is an investment, it is a very worthwhile investment to make. I use this pressure cooker several times a week. I know that I will have this pressure cooker for many years to come.