Woks
Fancy beef in black bean sauce? Or tofu and vegetables with ginger? A wok from our range doesn't cost much but it opens up a lot of cooking opportunities. With non-stick coatings and two handles to make lifting easier, our choice will soon have you serving up plenty of tasty dinners.
Woks: Essential for a Stir-Fry Dinner
Rely on the smart design of woks to swiftly manoeuvre ingredients while imparting great flavour to meats and vegetables through searing at high heat. Use a wooden spoon or the deft movements of the wok to keep vegetables and cuts of beef or chicken moving up the sides before settling long enough to caramelise at the bottom of the pan. The secure grip of long handles and a bowl-shaped design helps you continuously toss ingredients so they cook perfectly while the wok ensures quick and even heat distribution. A second handle makes moving the already lightweight pan even easier.
A wok is versatile beyond stir frying. A wok with a lid is ideal for poaching fish. The deep bowl shape of woks is excellent for both shallow and deep frying.
Durable, Long-Lasting Aluminium and Stainless Steel Woks
Enjoy wok cooking pans made durable and easy to clean by an exterior layer of stainless steel that also helps the pan absorb and retain heat. An interior layer of aluminium provides even and energy-efficient heat, reducing the risk of food burning and sticking. While the hottest surface is the flat area at the bottom of the pan, woks are designed with curved, bowl-shaped sides for easy tossing of ingredients with an ergonomic handle. This movement is key to ensuring ingredients are browned at high heat without burning. Woks with a durable non-stick coating allow for cooking with little fat and less worry, making cleaning up easier.
Choose woks in black or with a glossy metal exterior to match other kitchen appliances and cookware. Find woks with lids to make poaching fish or vegetables even easier.
Frequently Asked Questions About Woks
What is the Point of a Wok?
A flat bottom that transfers heat quickly and evenly is combined with a bowl-shaped design to keep ingredients constantly moving while stir frying. This movement is crucial to deliver the beautiful browning and sautéing that a wok provides while cooking at high heat without burning your ingredients.
What is the Difference Between a Wok and a Frying Pan?
While both can brown and sear ingredients at high heat, a wok with its distinctive bowl shape and ergonomic handle is designed for tossing many ingredients at high heat with quick pan movements. While a frying pan can perfectly sear a steak, a wok is ideal for browning and tossing diced or julienned vegetables with cubed steak and rice, or any mixture of ingredients you'd like to caramelise and cook in a sauce.
How Do You Use a Wok?
With a relaxed wrist on the handle, get comfortable moving the wok back and forth in an elliptical motion, causing ingredients such as rice, chicken, vegetables, and herbs to slide up one side of the wok’s curved, bowl-shaped wall before crashing back down to the hot, flat surface of the pan's bottom. Given the high intensity of heat at the pan’s bottom, keep moving the wok away and back towards you to keep the ingredients rotating for even browning without overcooking.