Fachwissen2022 EN

C OO K I NG | P O T S

A POT IS NOT JUST A POT

W H A T M A K E S A G O O D WM F P O T ?

Saucepan The small pot with long handle is particularly practical and versatile. Ideal for tossing and stirring food on the hob. The handle is useful for emptying the contents and pouring off liquid.

If you enjoy cooking regularly, you need different pots in different sizes. The choice and assortment is determined by the size of the household and personal preferences. WMF cookware series have the advantage that the individual pots complement each other and match in terms of material and design. There are often interesting set combinations.

CROMARGAN® QUALITY FEATURES

A few basic models are essential pieces of equipment:

The more extensive a series, the more versatile it is:

The material WMF cookware items are made of Cromargan®: stainless steel 18/10, the material with the best usage and care properties. This high-quality stainless steel has a neutral taste and odour and is resistant to food acids. Cromargan® is scratch and impact resistant and remains durable even with intensive use. Pots made of Cromargan®: stainless steel 18/10 can be easily cleaned in the dishwasher. The base The most important thing for a good pot is its heat performance. WMF pots have a TransTherm® universal base. This consists of a strong aluminium core which is encapsulated in chrome steel. Aluminium absorbs heat quickly and distributes it evenly. The chrome steel capsule protects the aluminium core against aggressive detergents and no food residue can stick to the outside of the pot. This makes it easy to clean. The TransTherm® universal base is suitable for all modern energy sources – even for induction hobs because the chrome steel used to encapsulate the aluminium core is magnetic. The diameters of the pot and hob should be largely consistent to ensure the optimum use of energy. Pots with TransTherm® universal bases use less energy The base is cambered during the production process, which means it is curved slightly inwards to prevent it from deforming with high temperature differences. This ensures the pot remains firmly on the hob and no energy is lost. How much heat is absorbed and retained depends on the strength of the pot’s base. The TransTherm® universal base is the ideal strength for the perfect balance between heat absorption and heat conduction. The stored residual heat keeps food warm longer.

Low casserole A shallow pot, ideal for braising. After browning, liquid is added to the meat, which then cooks slowly in the closed pan at a low temper- ature, either on the hob or in the oven.

Steaming insert The perforated insert fits in the high casserole with the same diame- ter. Liquid is brought to a boil in the pot. Vegetables, fish or poultry cook gently in the rising steam in the insert.

High casserole A medium-high pot for larger quantities with lots of liquid. Particu- larly suitable for blanching large vegetables such as cauliflower or broccoli. Also suitable for meat or vegetable stews.

Sauté pan A small pan with a long handle and high edge at an oblique angle. The name comes from the French word “sauter”, which means to sear briefly, and this describes the function of the pan. Strips of meat or vegetables, or even apple slices, are briefly tossed in butter in the sauté pan. The shape of the pan is also well suited to caramelising and reducing liquids.

Stock pot A tall pot for large quantities. Ideal for preparing meat, poultry and vegetable stock as well as soups, stews, spaghetti and dumplings.

Aroma steamer Perfect for vitamin and nutrient-friendly steaming, including for larger foods such as fish or asparagus.

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