Stainless Steel Wok & Stir Fry Pan | 304 Steel, Glass Lid, 32cm

High Heat. Real Sear. No Coating to Worry About. The 304 Stainless Steel Wok.

Nonstick coatings and high heat don't mix well — pushed past their limits, they degrade, flake, and lose their effectiveness over time. For the kind of high-heat, fast-moving stir fry cooking that produces genuinely restaurant-quality results, uncoated stainless steel is the right material choice.

The 304 Stainless Steel Wok & Stir Fry Pan is built for exactly that — fast, fierce heat, quick ingredient movement, and the kind of sear on meat and vegetables that a coated pan operating at lower temperatures simply can't replicate. Once properly seasoned with a thin layer of oil, a stainless wok develops its own natural release properties that improve with every use.

Specifications

• Material — 304 food-grade stainless steel — rust-resistant, durable, safe for high-heat cooking
• Diameter — 32cm
• Depth — 10cm — deep curved sides for tossing ingredients without spillage
• Base — tri-layer (three-layer) bottom for even heat distribution across all hob types
• Lid — glass vertical lid — monitor cooking without lifting and releasing steam
• Style — Chinese wok profile — wide mouth, curved sides, designed for tossing and high-heat movement
• Compatible hobs — gas, electric, ceramic, and induction (tri-ply base)

Why Uncoated Stainless Steel

• High-heat capable — handles the temperatures required for genuine wok hei (the smoky, charred flavour of restaurant stir fry)
• No degradation — no coating to chip, flake, or wear; the pan improves with use rather than deteriorating
• Builds seasoning naturally — a thin oil layer before each use creates a developing natural release surface over time
• Safe at any temperature — no PTFE, no PFOA, no temperature ceiling beyond the steel's own limits

Best Used For

• Stir fries — vegetables, meat, noodles, and rice at high heat with constant movement
• Searing — meat and prawns with proper browning and caramelisation
• Deep frying — the curved sides and depth reduce oil splatter
• Steaming — use with the glass lid to steam dumplings, fish, and vegetables
• Braising — the depth and glass lid make it suitable for slow, covered cooking

How to Use

• Preheat on high heat until a drop of water evaporates immediately on contact
• Add oil just before the ingredients — swirl to coat the surface
• Work in small batches for the best sear — overcrowding drops the temperature and steams instead of fries
• Keep ingredients moving with a wooden spoon or wok spatula — constant motion prevents sticking

Care Instructions

• Hand wash with warm soapy water and a soft cloth or brush — dry immediately and completely
• For stuck-on residue, deglaze with water while the pan is still warm and wipe clean
• Rub a small amount of cooking oil onto the surface after drying to maintain the seasoning layer
• Dishwasher use is not recommended — it strips the developing seasoning and can cause water spotting

304 stainless. Tri-ply base. No coating ceiling. The wok that gets better every time you cook with it.