Wok Pan Carbon Steel Cantonese 45cm

This high-quality and authentic wok pan is made of pure carbon steel, which has a fantastic ability to conduct heat, while being extremely durable. The traditional round bottom is perfect for mastering classic stir-fry dishes, and for achieving the best possible flavor in your wok creations. However, the round bottom can make the pan a bit harder to balance on a regular gas stove - but there's a solution for that, with a wok ring!

Explore the Versatility of Authentic Cantonese Wok Cooking

The Cantonese wok pan, also known as "cantonese wok"or "double ear wok". The double handles are riveted to the wok to provide excellent reinforcement and ensure that it can easily withstand daily use and large dishes.

Discover the Timeless Tradition of Cantonese Wok Mastery

The term 'wok' originates from Cantonese (鑊) and translates to 'cooking pot'. Developed thousands of years ago in the Canton region of China, this versatile cooking vessel emerged as a fusion of a saucepan and frying pan. In an era where fuel was scarce and meals were prepared over a single fireplace, the wok became essential for efficient cooking.

Wok pans are available in many different sizes and designs, but they all share the ability to transfer heat very directly and cook the classic stir-fry dishes from the many Asian cuisines.

Usually, a wok is associated with Asian dishes, which they are, of course, fantastic for making. But a wok pan isn't just good for Asian dishes - it's also a great investment for many other purposes in the kitchen. For example, you can easily stir-fry vegetables for delicious wraps, deep-fry in oil, and many other uses.

Another advantage of the wok is that it makes it easy to get the most out of the least. The design of the wok pan means that you generally use less fat for frying. Even though it may look like a lot at the bottom of the pan, you actually often use less oil than you would on a flat pan.

Another advantage of the wok is speed - cooking in your wok is quite fast. As a rule, these are dishes with lots of vegetables, and the thinner you slice them, the faster the cooking goes. Another great advantage of the wok is that it is round and has very high edges, making it easier to toss the ingredients together without them falling out onto the stove. That's precisely why the wok is the preferred tool for stir-fry dishes.