woks | wok pans
14 products
14 products
Dishes for stir fry work particularly well in pans with a high edge. Most stovetop woks have a flat bottom. Depending on the material, the high curved edge of the wok heats up differently on electric stoves, which must be taken into account when preparing and stirring: woks made of cast iron, aluminum and 3ply/5ply multi-layer material get hot up to the edge. Carbon steel and stainless steel woks only get really hot on the bottom on electric stovetops, requiring more stirring and turning as a result.
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Robust carbon steel pans with embossed bottom, pre-seasoned.
Pots and pans from Italy with integrated lid holder on the handle.
Blue pans with black stone-look ceramic coating, suitable for induction.