So Fissler have redesigned their Original Profi cookware line a couple of years ago. New flat handles but what about the construction of the pans ? Did it stay the same ?
I own two of the older versions with the round handle design.
The disc bottom is the thickest of any cookware line out there closing in on 8.5-9.0 mm in thickness.
The two Fissler Original Profi pieces I own are the 28 cm Roasting pan/Rondeau 4.6 liter and the 28 cm Stew pot 7.2 liter. They are great for the same things you would make in ECI Le Creuset and Staub pots - stews, chillies, soups and stock.
The extreme thick bottom of my two Fissler Original Profi makes them ideal for these types of low and slow simmering dishes.
I just emailed Fissler and they told me the new Original Profi line now has a bottom thickness of 6.5-7.0 mm, so Fissler unfortunately have downgraded their top line of cookware by reducing the bottom thickness.
It might actually be an advantage for some, because it takes a very long time for the older Original Profi pots to heat up and down. But for me, the extreme thickness made these pans ideal for simmering dishes and they cooked very evenly once heated up.
I’ll probably have these two Fissler pots for the rest of my life.
They seem to be almost indestructible.
