All pots are made of high-quality Cromargan and have the TransTherm all-stove base. The plug lid made of heat-resistant quality glass makes it possible to observe the cooking process.
The profile handles made of Cromargan look chic and high-quality, are indestructible and dishwasher and oven safe. They are spot-welded and therefore inseparably connected to the pot. No screws are used that could loosen. Due to the high-quality construction no water can penetrate between pot and handle. Stainless steel has the property of conducting heat. Basically, the heat transfer depends on the heat supply, the cooking time and the filling quantity of the pot. Depending on the material design and construction, the heat conduction from the pot to the handles can also be reduced. So hollow handles are hollow inside and do not become hot on the stove under normal conditions of use. Handles with Cool+ Technology - recognisable by the signal red dots - do not get hot even after a long cooking time. With this innovative connection technology, the heat transfer from the pot to the handles is effectively reduced and the requirements of the relevant DIN standard 12983-1 are clearly exceeded. When used in the oven, however, it is recommended that pot holders are always used, regardless of the type of handle.
The most important quality feature of pots is the bottom. You need a material that absorbs the heat well and distributes it evenly. Aluminium has these properties: it absorbs heat very quickly and passes it on evenly to the pot and the food to be cooked. The TransTherm all-stove base from WMF consists of a strong aluminium core which is enclosed in a chrome steel capsule all around. This means that the aluminium cannot be attacked by aggressive detergents. The TransTherm all-stove base is suitable for all types of stoves, including induction stoves, because the chrome steel used for the capsule is magnetic. In order to cook as energy-efficiently as possible, the hob should always be selected according to the bottom diameter of the pot. The base of all WMF cookware is cambered, i.e. it has a slight inward curvature. When the pot is heated, the bottom expands and the pot is evenly placed on the hob. This ensures a firm stand and optimum heat conduction. The latter is particularly important for electrically heated cookers.
Cromargan has been a registered trademark of WMF since 1927 for stainless steel 18/10. The alloy consists of 18% chrome, 10% nickel and 72% steel. Chrome makes the material rustproof, nickel makes it acid-proof and gives it shine. The composition results in a material with high utility properties. Cromargan has the advantages that it is above all dimensionally stable, indestructible, tasteless and resistant to all food acids, easy to clean and dishwasher safe.
WMF pots are suitable for all types of cookers - also for induction. TransTherm all-stove base: Patented base construction with even heat distribution and long heat storage for energy-saving cooking. Material: Cromargan stainless steel 18/10 - dishwasher safe, easy to clean, oven safe, neutral in taste and acid resistant.
Contents: 1x pot Ø 20 cm (approx. 3l), 3x pot with lid Ø 16 cm (approx. 2l), 20 cm (approx. 3,7l), 24 cm (approx. 6,5l).…more