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Celebrating 70 Years of Pressure Cooking

Ahead of its time

Safe, healthy, fast & efficient since 1953

Leading competence in pressure cooking

The success story of the Fissler pressure cooker began in 1953 with the invention of a multi-level safety valve that made pressure cookers safe for domestic use for the first time. This laid the foundation for the Fissler brand's success in becoming the leading cooking experts. Since then, Fissler has filed countless patents and inventions.

In the past 70 years every decade had its own highlights and remarkable moments. But only one appeared in every decade and changed many lives for the better:

The Fissler Pressure Cooker.

In a study commissioned by Fissler scientifically proven

Vitamin C

Pressure-cooked vegetables yielded up to 65% more vitamin C in vegetable varieties tested.

While approximately 189% of valuable vitamin C was preserved by pressure cooking in the vegetables tested, traditional cooking in water retained as little as 124%.

Nutrition

Pressure-cooked legumes yielded between 16-56% more thiamine in legume varieties tested.

Thiamine was preserved and even increased up to 105% with pressure cooking, while traditional cooking in water retained as little as 36%.

Time & Energy

Pressure cooking saved 95 overall Watthours (Wh) when compared to a conventional cooking pot (29%).

Average time savings for ingredients cooked in a pressure cooker was 24 minutes.

Fissler pressure cooker has always been ahead of its time. And nowadays it is more en vogue than ever. Sustainably crafted in Germany in the highest quality, hand-inspected with critical German eyes, our craftsmen make every Fissler Vita® pressure cooker an indispensable essential for the modern, healthy kitchen.