WMP Diadem Plus Cookware

Preamble
My dear wife recently trashed the last Zebra brand stainless steel pot in our kitchen because it was blackened badly with burnt food. The burn was so bad the pan could not be salvaged. Reluctantly we had to trash it.

Subsequently at Nov 2011's WMF promotion at Best Denki, Takashimaya we bought a 3-pot set for a bargain price S$99! The set comprises 1 x WMF Diadem Plus 24cm High Casserole, 1 x Diadem Plus 20cm High Casserole and 1 x WMF Diadem Plus 16cm High Casserole. All came with glass insertable lid.

These are the uses I put the WMF Pots to with excellent results:

• Slow-cook Briyani Rice
• Make Vegetable Soup
• Make Chicken Stock
• Make Hainanese Chicken Rice
• Deep-fry chicken wings
• Steam Tau Sau Pow

The glass see-through insertable lids and heavy-bottomed base made for extremely even heating with no hot spots, permitting very low heating for extended periods of time. These WMF are indsipensable for the above stated uses. No doubt I'll discover new uses for the WMP Pots over time.


Quality characteristics
• Cromargan 18/10 SS
• Pouring rim for accurate and measured pouring
• Transterm universal base giving excelent coking and frying results. Suitable for all cooking type, i/c induction hobs.
• Glass insertable lid for low-water cooking, see cooking visually. (excellent for chicken/lamb biryani/rice under low heat as no water is added to the 50%-cooked rice!!)

Usage
• Use highest heat only to heat up, turn down heat in good time and finish cooking at moderate heat.
• Use lowest setting when cooking with little level.
• Pans and Cromargan lids without plastic parts suitable for the oven, Glass lids are suitable for the oven up to a maximum 180°C.

Safety Precaution
• Never heat up the cookware when empty.
• Add salt only to boiling water and ensure to prevent the salt damaging the base.
• After use rinse in hot water as soon as possible.
• Soak resideu food and remove with a sponge or brush.
• Do not use steel wool or cleanser containing sand.
• Store cookware completrely dry.

Cooking with little water
• This type of cooking vegetables or meat other food is cooked in very little water in a closed pan.
• Cooking in little water is ideal for vegetables, fish, poultry or young meat. This type of cooking retains vitamins,mineral and trace elements to a greater degree and and all types of food keep their particular flavor. • There is no need to add salt.

Low fat frying.
• Heat up the oil or fat at the highest setting, put in the meat and turn the heat down.
• Fry both sides for about 10 min with thelid on. The time needed depends on the size and consistency of the meat.
• By using this method with the lid on, the meat cooks in its own juice and you can reduce the amount of fat significantly.