hi all, my house will be ready somewhere in july. i'm looking for cookware and come across with this 2 brands. both of them are from germany.

i would like to know which one is better. anyone using this brand?

For me is WMF, because is dirt cheap when is sale in Singapore. My set is only SGD 150 for 6 pots or was it 6+1.

The SS is 18/10 . My Cutlery also from WMF

This post has been edited by weikee: Jun 15 2015, 01:43 PM

i am using both..... my knifes and accessories are from zwillings..... my pots, pans and cutleries are from wmf....
both are good brands....
also its not the brand but the quality....

But for Chinese cooking, i don't use that. I use cast iron wok, is much more nicer to cook when you have a strong fire power stove.

i bought Zwilling just because it seems always on sale. WMF also got sale but its just that I didn't come across when I wanted to buy.

mine still in the box....lol so i can't tell you if they are good or not

yesterday I changed my Treats point for these -

I managed to convert all my points plus top up cash Rm66 for these -
The 30 piece flatware set were especially worth buying at 80% off. Plus the 250 points for Rm1 offer, it's almost a steal.
30 pieces flatware - RM288
2 piece knife set -


This post has been edited by idoblu: Mar 28 2018, 08:15 AM

btw i don't think my Zwilling pots and pan are made in Germany. I think China made la, cannot be so cheap

I'm using WMF too. But I think WMF sets sold in singapore are not entirely made in Germany from what I've googled on reviews.

But my WMF set is from Singapore like Weikee's set and definitely worth the buy because considered very solid and also stainless steel. Both WMF and Zwilling brands have quality which is why they are worth buying, so there is no such issue on which brand is better.

If you compare their quality with other stainless steel pots/pans in the market then you know whether you are paying well for it or not.

This post has been edited by S'aimer: Jun 15 2015, 03:06 PM

i can agree with weikee, boths these brands are so much cheaper in sg than my....

The same set selling in KL is > 1k even after so call discount. Which I doubt is made in Germany. As long they come with QC and real 18/10 is good. I think the Zebra also can't fight with the Sales price in SG.

This post has been edited by weikee: Jun 15 2015, 04:28 PM

for all these products, shopping is SG is heaven

My set original price was above S$500 before it got discounted for christmas promotion. The original price tag was on it but I think the WMF ones with teflon coating and color series are likely to be made in Germany. 1 individual pot with the coating is in the range of S$350-400 when I last looked 2 years ago. My eyes went flat out looking at the prices.

WMF Stainless steel cookware is more affordable definitely. A good pan / pot should feel solid to me at least. Those with flimsy make is not going to make the cut for frequent cooking either.

Yeah, and we have to pray the sgd rate don't shoot up till 3.5

Yes , and you should check out the same item here in parkson.

Their pressure cooker are cheaper in sg too, but not like the pots and pans crazy discount, think it still 20-30% cheaper.

Parkson in JB is like so small. Only 1 place there and they don't have WMF. Not much to shout though.

Only consolation is that JB is nearer to SG, can cross over and take a look. However, the toll charges both ways is a turn off seriously.

About pressure cooker, that reminds me, I have to go check them out.

Any stainless steel kitchen ware are good. And getting non stick cookware would be better.
Brand are not important, more important is how you maintain them.
Like knife, no matter how sharp it is, you still need to sharpen it after few years of usage.

Maintaining them is one thing, but the material quality, finishing, also plays a roll

both brands are good, however bear in mind both WMF and Zwilling have different levels of quality. 5star zwilling is way better than the twin series for example. It all depends on what quality level you want. But: even the lowest end ones from either brand are good. I use WMF pots and cuttlery and a mix of WMF and Zwilling knifes, sheers and utensils. They last forever and retain their quality. So whatever you get you can assume its for the long run .

and yes: do listen to the others - buy it in sing. i also bought almost everything there. way cheaper than in malaysia for the same product.

Flame profile of the hob is one factor to consider also. Strong flame above 5kW can discolor a 5 ply stainless steel cookware like Zwiling. I use to have a 5.5kW inner flame tornado hob and the heat focus must have cause uneven expansion of the 30cm flat wok that there's a permanent discoloration.

Hence for those best to use those cast iron tai chow wok.

Best for these two brands is to use induction or those circular thermal heating (halogen?) or any flame that are non inner flame focus type.

This post has been edited by halcyon27: Jun 16 2015, 11:42 AM

thanks all.

yup! there are a lot of sales for wmf cookware in SG and the price is much cheaper compared to MY. will head to SG to buy it maybe somewhere in aug.

ooh thanks for this info. i was about to ask why sometimes the pan can turn blue color

what is inner flame focus type? is electrolux hob inner flame focus type?

bought few zwilling impulse pots (i think previous batch) last year in parkson, still 18/10 made in germany.

currently using cast iron skillet for normal cooking, but the flat bottom can be inconvenient sometime. well-seasoned cast iron is doesn't need to worry how "strong the flame is", not like non-stick pan, while stainless steel is too sticky/fast burn. please advise where to find a good cast iron medium to small wok (can't trust the road side china made...)

the latest electrolux hob with sabaf burner seems distributing flame widely which helps for more even heat throughout the wok (big)... if using smallest pot, high flame may reach the pot side wall.


This post has been edited by Alan: Jun 16 2015, 12:37 PM

I get Zebra only
But recently worked in Qatar, so bought some cookware sets for cheap, rm150 for 4 piece

Like this -
http://renovation-greencoal.blogspot.com/2...ology_1156.html

I only know rinnai has some. Not sure other brands

Rinnai 3.6kW hob are synonymous with this type but mine was a Pacific inner flame hob aka Innergy. That one was really hot. Slightly off topic but the best hob I've used so far is Rinnai's 3 ring tornado (RB-2TS) which I got at promo price of RM700 7 years ago.

Rinnai is good. 700 for that hob is good deal.

This post has been edited by weikee: Jun 16 2015, 06:24 PM

Ya. It's almost double that today. Anyhow, here's another link of the same site featuring the Rinnai Inner flame hob used to cook chicken briyani on WMF. Perhaps the inner flame distribution is better designed vs Pacific's Innergy.

So far only 3 manufacturers - Rinnai Inner flame (since 2002), Pacific Innergy and Fujioh Spiral Inner flame

We are way oot

Talking about knives, I also crazy of getting my knives very sharp, and I have a bone chopping knive. I like the traditional Chinese knife that can easily rust. But is so darm sharp (if you know how to sharpen it). I spend nearly an hour to make a perfect sharp knife when is new.

To test how sharp a knife, try cut tomato.

If you have time to drop by Singapore, they are having Great Singapore sale currently. I saw alot of WMF/Zwilling on sale.

The Great Singapore Sale 2015 is on till 26 July 2015.

Anyway about Gas hobs, I know nothing about them since I'm using vitroceramic hobs all the while.

What makes a good quality cookware other than the finishing make and grade, i.e; stainless steel and 18/10 for WMF and Zwilling, is that it must be solid, and totally worth its weight to last a long time since you're paying good $ for it. (Please feel free to add on if you have anything in mind, yeah?)

The handles for example in WMF is welded on? The only exception is the glass lids which the handle is screwed on. Also the maintenace is another matter. These cookware can be maintained for a long time if one cleans them properly, IMHO. Ordinary metal cookware doesn't compare even in terms of quality and maintenance. Non stick cookware is easier to maintain but in the long run, the non stick coating may not last well. It's dependent on the frequency of cooking for each person.

This post has been edited by S'aimer: Jun 16 2015, 11:14 PM

You buy a new knife, get the old school man to sharpen the knife. I usally use paper to benchmark the knife's performance

No need la, I may not be the best sharper, but is sufficient to sharpen my knives.

Anybody use ceramic knife before?

Brought 1 from japan. Kyocera. My wife love it. And told me throw away the rest.

wanted to get one also. but it can get stained and also chip or break
good for cutting fruits and vege i guess

You just need grinding stone to do the job

She said cut the apple, won't get black. I not sure.

I m prepare to throw away the rest of the knife.

SOld in pasar malam also, but i never buy them. If were to buy, I'll buy that used for testing

err... for expansive knife, i think no harm to try the sharpener as well

ceramic knife cannot sharpen.... also its very brittle....

This type will sharpen, but get blunt easy (from my and my family experience) And there also different way to sharpen for left handed person.

Here one website talking bit of sharpening.

https://fivestrokeroll.wordpress.com/2013/1...ife-sharpening/

Yes, and got different number grading. The final finishing need the finer stone.

Yup.

But I have a set of knife metal blade which cannot be sharpen also. The sharp edge side have some curve pattern. Not an ordinary knife.

thanks for sharing the experience, usually how long will it last...?
hvn't tried that sharpener yet, as the knife still sharp enough to use

Yup, but I usually just pay rm10 for people to do the dirty job.
And now I bought a Dremel rotary tools, it will do the job also

you hv got fine hand to control the angle

Don't have the measurements, but from experience one night in restaurant use need to sharpen few time, while the normal traditional way last whole day.

Well, that Dremel tool cost me rm750, so have to make full use of it

The iron in the stainless steel knife react with certain compounds causing the fruit like apple to brown. Confirmed and attested by many friends who uses these knifes.

thats why maybe get one small ceramic knife to cut fruits and vege only. SS knife for meats, etc

In my kitchen, at least got around 8-10pcs of knife. From big chop meat type till the small 1. But always see wife you 1-2 type only. Some are just keep like that without use at all. Ai, just throw it away la.

Actually prepare a meal require how many type of knife?

Same with my boss. Used one or two only. And she wants those not so sharp knives cause sked cut herself.
That zwillings knife I "bought" recently also took years of convincing. Luckily exchange with points then ok only. If use cash sure no approve

This post has been edited by idoblu: Jun 18 2015, 09:28 AM

The blunt/dull knife more dangerous, because the things you want to cut have more resistance due to the dull knife you need more strength once the resistance break it cut deeper and may injured the user.

Ceramic knife i don't find it very sharp after few round of usage, and because it can't be sharpen i don't like it.

Also don't forget is very brittle, when it drop is better it break into pieces, if it just have small crack, image you use it again to get meat or fruits the ceramic particle may drop into the food.

Like this, than just keep 2pcs enough la.

The ceramic knife quite sharp. See her cut thing macam easy only. Becarefull. See can get another big ceramic knife from japan. Here quite expensive.

i'm sure your boss will be pleased by how effortless to just "glide through" the tomato

as i know... stainless steel is widely used in food industry or surgery equipment, iron inside apple/banana turn brown after oxidized or exposed to air.... probably only mild acid and very high heat will react with stainless steel

Wah see this test -
http://www.myceramicknives.com/my-30-day-t...ep-apples-fresh

ceramic knife is good to cut fruit and vege only. not for meat.

Maybe this will help the ceramic knife user

https://www.youtube.com/watch?v=jVPiACZUPoI

And for the Kyocera user

https://www.youtube.com/watch?v=Oqn7vcByIgo

Any problem using ceramic knife cut meat?

This is my another ceramic pen knife. Just use few time and it already break more than half. Don't open whole blade. The strength is not strong.

Belly maybe is OK, but meat with bone is not good.
If hit bone it may crack, and frozen meat is also not good may crack if you twist and turn the knife.

Ceramic is strong, but not flexible. Blade like this usually we will twist and turn a bit left and right.

It wobble and break. The strength not as good as metal blade. Better use metal blade.

Cheaper too

Surprise that this ceramic pen knife is not expensive. Forget the price. But about same price as metal blade.

LOL - we are way way way oot

Ok, bring it back to topic. Those who are interested in any not just the two above, go for the SG sale esp at Tangs or Takashimaya. If you're Tang Malaysia card member you'd enjoy 5% extra discount. I once bought a 28cm WMF frying pan at the warehouse sale in USJ. 60% discount cost almost RM300. Went down to SG in 2008, walked around Takashimaya in Ngee Ann City, the same frying pan costs SGD 79 before 20% discount. Buy it with 5 other pots SGD 199 before 20% discount. Just 4 pot set alone one set that time I saw also SGD 99 before 20% discount.
Me and my wife's reaction in Cantonese we say:"sor jor"

They may not be as cheap as those days but the fact that our country has protectionist for our steel industry, any stainless steel product gets slapped with 40% customs duty. This was explained to me by a retailer when I asked why the products here costs so much vs SG.

This post has been edited by halcyon27: Jun 19 2015, 12:34 PM

i generally find alot of household things in sg are cheaper than my....

who is going Singapore, I want to tumpang beli AV receiver

Unless you get the RM 10K over unit, my servery last time is not that cheap in Singapore not worth the hassle.

Oh, if you all using 18" or 19", the tires really cheap there. The branded type, not Chap palang.

if u use to cut fillet then should be no problem, but if use to cut meat with bone, it will crack.

It's much better if you just buy a good knife

This post has been edited by cookingmethod: Mar 28 2018, 07:57 AM