WMF Stainless Steel Cookware: Cromargan, TransTherm and Function 4 Explained

Why WMF stainless cookware lasts: Cromargan 18/10 steel, the TransTherm base and Function 4 lids. Shop genuine WMF at Michael Joyce NZ.

Oct 27, 2026 · @Michael-joyce.myshopify.com

By Matthew Joyce, Michael Joyce Ltd, official New Zealand distributor of WMF

The short answer: WMF stainless steel cookware is made from Cromargan®, WMF's name for 18/10 stainless steel (about 18% chromium and 10% nickel). It sits on a TransTherm base that spreads and holds heat on every cooktop, including induction. It has no non-stick coating at all, so there's nothing to wear off, and WMF backs its stainless ranges with long warranties, up to 20 years on some sets.

WMF has been making cookware in Germany since 1853 and introduced Cromargan at the Leipzig Trade Fair in 1927. Nearly a century later, it's still the material behind most WMF pots in New Zealand kitchens.

This guide explains what makes WMF stainless different from cheaper stainless steel, what the TransTherm base and Function 4 lid actually do, and how to choose and care for a set that will last decades.

What is Cromargan, and why does it matter?

Cromargan® is WMF's trademarked 18/10 stainless steel. WMF states its Cromargan meets EU stainless steel standards for 18/10 or equivalent under DIN EN 10088.

The 18/10 grade matters because of what each metal does:

•         18% chromium forms an invisible protective layer that stops rust and corrosion.

•         10% nickel adds shine and extra resistance to acids from foods like tomatoes, wine and citrus.

WMF describes Cromargan as long-lasting, neutral in taste and acid-resistant, so it won't react with food or change its flavour. It's also completely uncoated: no PTFE, no ceramic, nothing to scratch through or replace.

A brief history: WMF was founded in 1853 in Geislingen an der Steige, Germany. It launched Cromargan cookware at the Leipzig Trade Fair in 1927, using steel developed with Krupp, and Cromargan cutlery followed in 1932. Read the full story on our WMF History page.

The technology inside WMF stainless cookware

Three WMF features do most of the work: the TransTherm base, the Function 4 lid and Cool+ handles.

•         TransTherm® universal base. WMF designs this encapsulated base to spread heat evenly and hold it once hot. It works on every cooktop: induction, gas, ceramic and electric.

•         Function 4 lid. One lid, four positions: closed for low-water cooking, open for full pouring, a large sieve for pasta and a small sieve for rice. No colander needed. The pots also have measuring marks inside.

•         Cool+ handles (Ultimate Cool+). A thermal bridge reduces heat moving from the pot to the handle, so WMF says the handles stay cool enough to use without oven gloves on the stovetop.

•         Wide pouring rims. Drip-free pouring straight from the pot.

WMF stainless vs other cookware materials

WMF stainless pots are oven-safe to 250°C (glass lids to 180°C). The cool-touch handle effect doesn't apply in the oven, so use oven gloves there. Want a mineral surface instead? Read our Fusiontec guide.

Shop WMF stainless steel cookware in New Zealand

Michael Joyce Ltd stocks WMF stainless cookware sets with free NZ delivery. Prices are current as of 27 October 2026.

Some premium sets are pre-order with about 2-week delivery.

Browse all WMF cookware →

How to cook with and care for WMF stainless steel

•         Preheat before adding food. Heat the pan on medium, then add oil. Food releases more easily from hot stainless steel.

•         Medium heat is enough. The TransTherm base holds heat well, so you rarely need full power, and high heat can discolour the steel.

•         Salt boiling water, not cold water. Add salt once the water boils and stir it in. Undissolved salt on the base can cause small pitting marks.

•         Rainbow marks are harmless. Heat tint or a bluish sheen can appear. A little vinegar or a stainless steel cleaner removes it.

•         Dishwasher safe, but hand washing keeps the shine. WMF recommends hand washing with warm soapy water and a soft sponge.

•         Mind the lids in the oven. Pots go to 250°C, but glass lids only to 180°C.

More tips in our Cookware Buying Guide.