WMF ProfiResist

Stainless yet non-stick

Protective grid

The non-stick surface of PermaDur coating is protected by a raised honeycomb-shaped stainless steel structure. This not only protects against scratches but also allows ideal fat distribution for even browning and crispy frying.

PermaDur non-stick surface

Extremely durable, and free of harmful substances. Suitable for flash frying as well as for gentle cooking with a small amount of fat (e.g. for fish, eggs or pancakes).

Fast and even heating

The pans are made of three layers of material - aluminium core, inner 18/10 stainless steel and outer extremely durable chrome steel. This material distributes heat evenly over the entire surface of a pan.

Universal

For the oven and for induction

The pans are heat resistant up to 260°C and suitable for all types of hobs, including induction hobs.

Reduced-heat handle

The handle has a hollow construction, which makes it less hot and allows the pan to be held comfortably in hand.*Does not apply when using the pan in the oven

Easy pouring

The wide rim of the pan allows for easier pouring without dripping

Pros and cons of non-stick pans

Non-stick pans are a common choice for culinary beginners. Eggs or pancakes won't stick to them and their maintenance is very easy. However, it is difficult to sear a steak on them - they can't be heated to a high temperature and the crust and drippings that are crucial to the flavour of the meat won't form on the non-stick surface.

If the non-stick surface is scratched, it loses its non-stick properties. Also, be careful when buying cheaper pans. Poor quality non-stick surfaces may contain PFOA and other harmful substances that are released into the food when scratched.

Lightweight pans may seem great for cooking, but after a year you often find that they start to warp. The pan doesn't heat evenly and the pancakes will be burnt on the edges and underdone in the middle.

WMF PROFI RESIST
Combining the benefits of both worlds

Pros and cons of stainless steel or steel pans

Steel pans are ideal for cooking meat. They can be heated to a high temperature for quick browning and searing of meat. The more you use them, the better they get and they become naturally non-stick. They are particularly durable and last basically a lifetime.

However, to use them you need some skills and experience. Steel pans need to be seasoned before the first use. And many people simply find them unsuitable, especially for preparing delicate foods such as fish or eggs.