Wok | High Performance Asian

High-performance carbon steel wok: natural patina, 2 thicknesses and 2 sizes

This carbon steel wokis the choice of demanding cooks who seek the performance of professional Asian woks. Its exceptional thermal conductivityallows for ultra-fast temperature rise and even heat distribution, essential for high-heat cooking that preserves the crispness of vegetables and the flavors of meats.

Natural non-stick patina that improves with each use

The natural non-stick patinais the most sought-after property of carbon steel: cooking oils gradually penetrate the pores of the metal and create an increasingly non-stick surface, without any chemicals. It is not a non-stick coating. It is necessary to add a fat with each use. This patina improves with each use and also brings an aromatic complexitycharacteristic of "wok hei," that inimitable smoky flavor of Asian restaurants.

2 thicknesses available: 1.2 mm light and reactive, 1.5 mm more robust and stable

The 1.2 mmthickness offers maximum thermal reactivity: very fast temperature rise, ideal for quick high-heat cooking. The 1.5 mmthickness provides greater thermal mass for increased temperature stability, ideal for longer cooking times or large quantities of ingredients.

Ergonomic wooden handle and compatible with all heat sources including induction

The ergonomic wooden handleremains cool to the touch even during prolonged high-heat cooking, offering a secure grip for stir-frying. This wok is compatible with all types of heat sources: gas, electric, ceramic hob, and induction, thanks to its adapted base.

• Material: carbon steel, exceptional thermal conductivity
• Seasoning: natural non-stick, develops and improves with each use. Not a non-stick coating. Requires fat for cooking
• Thicknesses: 1.2 mm (light and responsive) or 1.5 mm (more robust and stable)
• Sizes: 30 cm or 32 cm
• Shape: traditional concave, facilitates stir-frying movement
• Handle: ergonomic wooden handle, stays cool over high heat
• Compatibility: all hobs including induction
• Usage: stir-fries, deep-fries, stews, high-performance Asian cooking

L'acier au carbone est le matériau traditionnel des woks professionnels asiatiques depuis des siècles. Sa conductivité thermique élevée lui permet de monter en température beaucoup plus rapidement que la fonte ou l'inox, et de réagir instantanément aux variations de chaleur. La patine naturelle qui se développe progressivement à chaque utilisation crée une surface antiadhésive sans produits chimiques, qui s'améliore indéfiniment avec le temps et apporte le « wok hei », cette saveur fumée caractéristique des meilleures cuisines asiatiques. Ce n'est pas un revêtement antiadhésif. Il est nécessaire d'ajouter un corps gras pour cuisiner.

L'épaisseur 1.2 mm est idéale pour les cuisiniers qui privilégient la réactivité et la légèreté pour les cuissons éclairs. L'épaisseur 1.5 mm convient mieux aux cuissons plus longues ou aux grandes quantités d'ingrédients, grâce à sa masse thermique plus importante. La taille 30 cm est idéale pour 2 à 4 personnes ; la taille 32 cm convient mieux aux repas familiaux de 4 à 6 personnes.