Professional-grade Stir-fry Wok 28/30/32cm with Lid

Product Overview

Product Overview of Professional-grade Stir-fry Wok with Lid: This professional-grade stir-fry wok seamlessly blends the fiery aesthetics of Chinese cuisine with modern kitchen technology. It features a three-layer composite steel-aluminum-iron base material paired with a physical tortoise-shell non-stick coating, combined with a 60° golden arc pot body and splash-proof extended rim. It prevents oil splatter when stir-frying over high heat and ensures no sticking when stir-frying or thickening sauces. Now even small kitchens can recreate restaurant-quality dry-fried beef noodles, spicy chicken with wok-heated soul.

Features

Triple-layer Composite Pot Body: 1.2mm thick cast iron inner wall + high-conductivity aluminum core + 430 stainless steel outer base, enhancing heat conduction by 50% and reducing smoke by 40% during stir-frying; the cast iron base undergoes nitriding treatment, naturally forming an oil film over time for a healthier, physical non-stick surface.

Energy-saving Wide Base with Deep Arc: 28cm wide base compatible with household stovetops, 5.5cm deepened pot rim to contain flying ingredients, preventing oil splashes when frying peanuts or stir-frying shrimp, saving oil, effort, and ensuring safety.

Beech Wood Anti-slip Main Handle: The 20cm extended beech wood handle (heat-resistant up to 220°C) features beech wood grain patterns that enhance grip friction, preventing burns on the palm during stir-frying and allowing precise control of the pan’s angle.

Usage Scenarios

Stir-frying: Stir-fry pork kidney and fried intestines over high heat with hot oil, locking in moisture in 10 seconds for tender, crispy meat without any gamey odor.

Stir-frying with Sauce: Stir-fry shrimp and Kung Pao chicken at low temperature, coating with a thin sauce that naturally clings to the ingredients, with shiny oil and sauce without sticking to the pan.

Oil-saving Frying Technique: The deep curved pot body requires only half the oil to fry crispy meat or eggplant pockets, with even heat distribution across the wide base for crispier results while saving oil.

Outdoor High-Heat Cooking: Compatible with portable stoves for stir-frying cured meat rice or camping noodles, with a splash-proof design that withstands strong winds in outdoor cooking environments.