Cookware sets

In addition to crockery, cutlery, and kitchen utensils, a good set of pots and pans is necessary for kitchen equipment. Pot sets from ZWILLING, BALLARINI, STAUB, and DEMEYERE are ideal for enthusiastic hobby cooks up to the professional chef. The cookware and pot sets can be used for induction, ceramic, gas, and electric hobs. Due to the attractive design, the cookware set also cuts a fine figure on the stove.

High-quality cookware sets: Technology meets design

The most important selection criterion for cookware is the base. This is because it has the task of transmitting heat quickly and evenly. For even heat distribution in the pot, both a homogeneous base thickness and good contact with the hotplate are of decisive importance.

Our stainless steel pot sets combine quality and design. The individual pots are characterized by ergonomically shaped handles for safe handling. Suitably designed pot lids take up the shape of the pot handles and thus fit together perfectly. When the components are viewed together, a harmonious overall picture is created.

How to pick the best cookware set

The number of pots and pans in a cookware set varies from three to five pieces. The basis is formed by the 3-piece pot sets, which consist of a cooking pot, a frying pot, and a style pot. Five-piece sets contain several cooking pots, such as cooking or roasting pots, with different capacities as well as one or more frying pans. If you choose an intelligently assembled set from the ZWILLING online store, your kitchen will be perfectly equipped. For a later extension, you will also find special pots, works as well as pans, and various inserts in our assortment.

How to choose a cookware set

The first question to be asked before purchasing is what type of stove you have. For an induction stove, you will need an induction-compatible cookware set. With gas, electric, or ceramic you have more options. Stainless steel cookware set from ZWILLING is suitable for all types of stoves.

Tip: A good cookware base is slightly concave when cold (convex towards the inside) and expands towards the hot plate when heated so that it lies completely flat when cooking.