Stainless steel wok with non-stick coating on the inside. Stir-frying allows for low-fat or even fat-free cooking.
The wok pan is made up of four layers: stainless steel (INOX), aluminium, stainless steel (INOX) and the stone coating. This lets the pan heat up quickly and creates a perfect heat distribution.
A wok is a versatile round-bottomed cooking vessel, originating from China. The use of the wok is very prevalent in South China. It is one of the most common cooking utensils in China and also found in parts of East, South and Southeast Asia, as well as becoming a popular cookware in all the world.
Woks are used in a range of different Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. Wok cooking is done with a long handle called chahn (spatula) or hoak (ladle). The long handles of these utensils allow cooks to work with the food without burning their hands.