GOOD TO KNOW
How do I look after my cookware?
Quick start guide
How do I heat oils & fats correctly?
What happens in my pan at what temperature?
How do I look after my cookware?
Aluminium cookware
Oils & fats
Cast products from WOLL heat up particularly quickly. Fats and oils have different smoke points. To protect your product from burnt-on fat, you should add your oil to the cold pan and only then turn up the temperature. If the oil starts to sizzle when you add your food, it is at the ideal temperature (the dry handle of a wooden spoon can also be used to test the oil).
Cleaning and care
After each use, your cookware should either be cleaned by hand with washing-up liquid and a kitchen sponge or in the dishwasher to remove any grease residue. This protects the coating from burnt-on grease. If possible, wash your cookware by hand more often - as this method is particularly gentle on the material, you will enjoy your cookware for a particularly long time.
When cleaning in the dishwasher, please note: the dishwasher salts can cause discolouration on the base of non-inductive products. However, this does not affect the frying properties in any way.
Tip for induction products
All induction hobs have a so-called booster function, which enables an enormous increase in the power of the hob over a short period of time. However, special care must be taken when using this function, especially to heat up the cookware quickly: to prevent damage to the sealing, the hob should be switched off again after using the booster function for one minute at the latest.
Cut marks in the non-stick coating
Thanks to the unique cut and abrasion-resistant WOLL hard base coating, all kitchen utensils can be used without any problems - whether made of wood, plastic, silicone or stainless steel. Small scratches do not affect the performance or longevity of the cookware.
High quality and innovative Kitchen helpers from WOLL
Cast iron cookware
Please note the following for your cast iron cookware: in general, you should not place hot cookware under cold water - it is better to let it cool down completely before cleaning. After cleaning, your cast iron product must always be allowed to dry thoroughly. The best way to do this is to heat the empty product on the hob for a short time under supervision until it is completely dry. You should then rub the top edge and the edge of the lid with a little cooking oil.
From oven to table.
Stainless Steel Cookware
Information for allergy sufferers
All our stainless steel cookware is made of 18/10 stainless steel. This material contains around 10% nickel, which makes the material rustproof and food-safe. Stainless steel cookware is therefore unsuitable for people with an allergy to nickel - but it is safe to use if you are intolerant to cobalt.
Rainbow discolouration
If stainless steel is heated to high temperatures, rainbow-coloured stains can form in the material. These do not affect the performance and longevity of the cookware in any way - but if you still want to remove them, this household remedy can help:
- Fill your cookware with diluted vinegar essence
- Massage the vinegar into the discolouration with a soft sponge
- Rinse your cookware thoroughly and then dry it
Salt stains
Salt stains on your stainless steel cookware are caused by "hard" tap water, so they are actually calcium or other mineral deposits that are neither harmful to your health nor affect the performance of your cookware. A simple household remedy can help to remove these blemishes: Vinegar essence.
- Fill the affected cookware with diluted vinegar essence so that the stains are covered
- Bring the water to the boil on the hob - as soon as it boils, switch the hob off again and watch the deposits dissolve in the liquid. Careful stirring with a kitchen utensil can help.
- Once the deposits have completely dissolved, you can rinse the cooled cookware by hand as usual and then dry it off
To avoid salt stains from the outset, you should always clean your stainless steel cookware promptly after cooking and then dry it immediately. Washing by hand is even gentler on your cookware.
Quick start guide for your cast aluminium product
How to use and care for your cast aluminium cookware optimally
Before using for the first time
Rinse your cookware in hot water with a little washing-up liquid before using it for the first time.
Tip for induction products
All induction hobs have a so-called booster function, which enables an enormous increase in the power of the hob over a short period of time. However, special care must be taken when using this function, especially to heat up the cookware quickly: to prevent damage to the sealing, the hob should be switched off again after using the booster function for two minutes at the latest.
Oils & greases
WOLL cast iron products heat up particularly quickly. Fats and oils have different smoke points. To protect your product from burnt-on fat, you should add your oil to the cold pan and only then turn up the temperature. If the oil starts to sizzle when you add your food, it is at the ideal temperature (the dry handle of a wooden spoon can also be used to test the oil).
Raise the pan
When sliding the pan on the hob, dirt particles that get between the base of the cookware and the hob can scratch the hob. You should therefore always lift your product when moving it.
Cut marks
Thanks to the unique cut and abrasion-resistant WOLL hard base coating, all kitchen utensils can be used without any problems - whether made of wood, plastic, silicone or stainless steel. Small scratches do not affect the performance or longevity of the cookware.
Cleaning and care
After each use, the product should either be cleaned by hand with washing-up liquid and a kitchen sponge or cleaned in the dishwasher to remove grease residues. This protects the coating from burnt-on grease. The dishwasher salts can cause discolouration on the base of non-inductive products. However, this does not affect the frying properties in any way.
Do you want to enjoy your WOLL products for longer?
How do I heat oils & fats correctly?
What happens in my pan at what temperature?
How to season Carbon Steel
PFAS – what does it mean?
Cooking with induction
Pan size
How to season Carbon Steel
- Our Carbon Steel pans are transported with a wax corrosion protection layer. Remove the coating by washing the pan in hot water. After removing the protective coating, dry the pan immediately and thoroughly to prevent the pan from rusting.
- Lightly grease a paper towel with a neutral oil with a high smoke point, such as grapeseed or canola oil. Rub the oil into the pan, inside and out, and buff away any excess oil until the pan looks dry.
- Heat the oiled pan on a high setting. The areas where the oil has set into a solid coating will turn a faint shade of brown. That's the seasoning!
- If any beads of oil start to appear during heating simply buff them away.
- The pan will smoke heavily during this process, so you may want to open a window, but this smoking will eventually stop. When it stops the coating of oil has completed its transformation and first layer of a naturally non-stick surface.
- Continue applying micro-thin layers of oil and heating them until they darken, over and over, until the pan is a dark shade of brown. Repeating the seasoning process 3-4 times should be enough to start cooking.
- The pan is now naturally non-stick and ready to use.
- The non-stick properties just get better and better the more you use the pan, buildimg up more seasoning. Eventually the pan will turn black.
Traditonal Recipe. New Fusion.
PFAS – what does it mean?
No PFAS. No compromises.
PFAS. This subject is currently occupying the public - but it has occupied us for much longer. PFAS belong to a group of chemicals that have upsides and downsides. The upsides? They provide an unprecedented non-stick effect, and they're harmless in use. That's very helpful when used in medical products and clothing. And, of course, in cookware, too, as it prevents food from sticking to pans or pots. The downsides? PFAS are almost impossible to degrade, which is why they're also called Forever Chemicals. And in high concentrations, they can make you ill. For us, this is reason enough to develop an alternative that combines all the advantages of PFAS - but has none of the disadvantages. QXR. The revolution with three letters. Our competitors use simple ceramic coatings for their PFAS-free cookware - with a rather average performance. However, average and Woll don't fit together. So, we developed something entirely groundbreaking. And we call it QXR.
QXR. EIN MEILENSTEIN VON WOLL
Extremely tough. Extremely rough. Extremely Woll. QXR is an exceptionally hard finish made from natural quartzite. It is in no way inferior to the non-stick effect of cookware with PFAS. Combined with Woll's typical embedded diamond crystals, the new QXR series additionally achieve unparalleled ruggedness. And the ultra-rough surface, which is exclusive to Woll, creates roasting aromas that make dishes so special. After all, taste must not be neglected.
All Woll. And yet all new.
We've been working on our Eco Lite and Eco Logic series with Diamond QXR sealing for a long time. Because we always take our time to build products of the highest quality.
QXR is just the beginning.
At Woll, we always think one step ahead. Doing it differently. Doing it better. - that's our philosophy. And the unconditional will to optimize is an ongoing process. Now that you can hold our latest series in your hands, we're already back at work - developing the next innovation. You can look forward to it!
Discover our new subbrands without PFAS.
Cooking with induction - advantages & what do I need to consider?
Modern induction hobs offer a very special cooking experience. Induction hobs have magnetic coils installed under the glass ceramic, which generate a strong magnetic field directly in the base of the induction product. This energy is very quickly converted into heat in the induction base. The heat is therefore generated exactly where it is needed - in the cookware - and not on the hob.
At WOLL, we have made it our mission to develop cookware that has been thought through down to the last detail. Our induction products are no exception: A full-surface induction base made of special ferromagnetic steel is the centrepiece of our induction pans. Specially developed by WOLL, it ensures a magnetic field of optimum strength and its best possible transfer to the pan. The approx. 9 mm thick base also lies absolutely flat, which is a prerequisite for optimum energy transfer.
Why induction?
Induction is fast
Induction hobs heat food much faster and more precisely than conventional appliances. This saves time and money.
Induction is clean
Burnt-on splashes and sauce stains are a thing of the past. With induction, the surface around the pan remains cold. Stains can therefore be removed easily.
Induction is energy-saving
The heat is generated directly and evenly by magnetism in the full-surface induction base, which heats the pan quickly and precisely. This saves energy
Tips for cooking with induction:
- when cooking with induction hobs, always make sure that the base of your cookware is larger, or exactly the same size as the induction hob. On many induction hobs, the magnetic coils are located on the outer ring of the plate so that they pass products with a diameter that is too small and the hob is not activated as a result.
- all induction hobs have a so-called booster function, which allows the power of the hob to be increased enormously over a short period of time. However, special care must be taken when using this function, especially to heat up the cookware quickly: To prevent damage to the seal on your aluminium cookware, the hob should be turned down again after using the booster function for one minute at the latest.
Cook faster and save energy with our pans.
Which pan size is right for which number of people?
The choice of pan depends on what you are cooking - and for how many people. 24 cm diameter or would you prefer 28 cm? Round or square? You can easily see from this chart which pan size suits your cooking habits:
Discover our diverse selection of pans
Round or square pans?
The perfect steak
Round or square pans?
You may have already noticed: many of our pans are available in round and square versions. Each shape has its own advantages; for example, dishes with a lot of sauce can be easily stirred with the flick of a wrist in round pans. On the other hand, our square pans of a similar size have around 30 % more capacity, perfect for larger appetites. By the way: the induction base of our pans is round on all models and therefore fits securely on your round hobs.
Discover our large selection of square pans
The perfect steak
Ingredients:
- 1 entrecote or fillet of beef (approx. 250 g per person)
- oil
- Salt and pepper
- Garlic (optional)
The meat should be at room temperature before searing and taken out of the fridge approx. 2 hours before eating.
- for your perfect steak, start by heating your pan for approx. 2.5 minutes. The drop test will tell you when the right temperature has been reached: splash a few drops of water into the hot pan. If they sizzle, the pan is already too hot. But if they dance on the surface, the temperature is perfect. You can then reduce the heat by 30% and place the meat in the pan. At first it will stick to the pan.
- as soon as it releases easily, you can turn it over and sear the other side too. And then simply wait until it has reached the desired degree of doneness. There is also a test for this - the thumb test. Press your thumb on the meat and check the resistance: if the meat gives way, it is still rare on the inside. When roasted pink, there is slight resistance. And when cooked through, it hardly gives at all.
- Then it is best to leave the meat in the oven at 90 degrees for another 5 minutes. In the meantime, you can look forward to your meat being simply perfect. After taking it out of the oven, you can season your steak with salt and pepper and drizzle with a little olive oil.
Tip: For even more flavour, the steaks can be rubbed with garlic and/or olive oil before searing. The cooking stages at a glance (for 3.5-4 cm thick steaks): Rare (approx. 2 minutes and 20 seconds on each side): Almost raw and still a little rare on the inside. Medium rare (approx. 3 minutes and 20 seconds on each side): Nice and juicy on the inside and nicely browned on the outside. Medium (approx. 4 minutes and 20 seconds from each side): Pink on the inside and dark brown crust. Well-done: Fully cooked steak.
We used:
