The tall, domed pan is a pot, steamer and deep fryer in one and is one of the most important cooking utensils in Asia.
With the wok, you can not only cook Asian dishes in style, you can also steam, braise and stew all kinds of vegetables, meat and fish.

The best-known cooking method is of course stir-frying, when the ingredients are stir-fried briefly and hot. The heat is evenly distributed in the deep, bulbous shape and cooking vapours escape through the metal lid with a fume extractor. Traditionally, there are two opposing handles on the side of the wok, and a handle plus handle on the wok pan.
Today, a wok no longer has to weigh a lot to quickly transfer the heat from the hob. This is done by the TransTherm all-stove base, which fits on any hob.

FEATURE

• Material: 3-layer material: Cromargan 18/10 stainless steel inside, aluminium core, chrome steel outside