WMF Fusiontec: Pots for everything, except pasta
17-9-2026
Translation: machine translated
Pictures: Simon Balissat
The WMF cookware set with Fusiontec coating promises durability and a 30-year warranty. However, cooking with it takes practice. I am torn.
Even though it's hard for me: In this article, you won't read any jokes about «old pans you learn to cook on» or «pots that find a matching lid». Even though both proverbs would fit.
The pot set in the color «Eucalyptus Hazel» looks stylish. Black coating on the inside, colored on the outside. Lightweight glass lids serve as a peephole. In total, there are four pots in the standard sizes:
- Cooking pot (16 cm/2 L) with lid
- Cooking pot (20 cm/3.7 L) with lid
- Cooking pot (24 cm/6.4 L) with lid
- Saucepan (16 cm/1.3 L)
In terms of price, the set is in the premium segment between 300 and 400 francs. The 30-year warranty promises that they will last a lifetime.
What I like
When I first cooked with them, I was surprised by how much heat these pots retain and how quickly they heat up on the glass-ceramic stove. I slightly burned the onions because they ended up in the pan at too high a heat. They continued to sizzle there even though I took the pot off the stove immediately. I usually only know that from enameled cast iron.
So it makes sense that the WMF pots and lids are oven-safe up to 250 degrees. Braised dishes turn out great in these pots, even if the pot shape isn't quite right. Here, I wish for a roasting pan in the style of Le Creuset. At least I can put the WMF pots in the dishwasher; they are «dishwasher-safe». Nevertheless, WMF recommends hand washing in the instructions. I prefer the machine.
Things I have questions about
The inner coating of the pan is black. This has two disadvantages: On one hand, I see every little scratch on the surface. That doesn't bother me much, but the perfectionists among you should be warned. On the other hand, I have trouble seeing how brown the bottom is, for example when searing vegetables. That can be tedious and requires experience. Anyone who works with cast iron knows this problem.
The version I tested has lids without rubber seals. They don't sit perfectly on the pots, which often clinks and rattles while cooking. It's not terrible, but it can be annoying.
The real problem
My biggest criticism is the mineral coating, which doesn't cope well with starchy foods. Pasta has stuck to the bottom of the pots several times. If I don't stir immediately and then keep the pasta moving every minute, it sticks to the bottom of the pot like climate protesters to the road.
The same thing happens with lentils or rice. I've been cooking rice the same way for decades and never had any problems: depending on the variety, add one to two parts water to the volume of rice, bring to a boil covered (with WMF, you can tell when it's time by the clinking), turn the heat to the lowest setting, and wait twenty minutes. Do not open the lid during this time. I have never had rice stick to the bottom like this before. With this pot set, the rice always sticks.
Apparently, I'm not the only one with this problem.
When asked, WMF says: «The very smooth surface can cause rice or pasta to stick more easily than with stainless steel, which has a rougher surface at a microscopic level.» They said they would address the problem and provide corresponding cooking recommendations.
A pot in which I can only cook pasta with the utmost caution seems tedious to me in everyday life. Therefore, I would not buy the set as such. Because the pots retain heat very well and are oven-safe, I recommend the roasting pot. But that is precisely the one not included in the four-piece pan set.
In a nutshell
Nice pots, but not for pasta
WMF pots have great features: they heat up quickly, retain heat well, and can easily be placed in the oven at temperatures up to 250 degrees. Thanks to the mineral coating, they are also PFAS-free. The pot set with Fusiontec coating seems to be the jack-of-all-trades.
Unfortunately, the flaws become apparent when cooking: the black surface is prone to visible scratches. And if I prepare starchy foods like pasta or rice, they stick to the bottom, no matter how hard the water is boiling. Therefore, I can only recommend this set of four pots if you never intend to cook pasta, rice, polenta, or similar dishes with them.
Pro
- retains heat for a long time
- transfers heat quickly
- Glass lids provide visibility
- PFAS-free
Contra
- Pasta and rice stick to the bottom of the pot when cooking
- susceptible to surface scratches
- black coating makes searing difficult
- The lids do not fit exactly
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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