Wok Pan with Wooden Handle

A deep, round-sided wok pan with a long wooden handle. The shape is the point: a small hot base for searing and high sloping walls to push food up onto while the next batch hits the heat. It's what makes a stir-fry fry instead of stew.

The same depth makes it the most versatile pan in the kitchen. It deep-fries with less oil than a flat pan, steams with a basket set inside, and tosses a family portion of noodles without sending half of it over the hob. The wooden handle stays cool for the tossing.

Why you'll love it

• Deep sloping sides — room to toss, sear and stir.
• Wooden handle — cool to hold over high heat.
• More than stir-fries — deep-fry, steam, braise, toss noodles.
• Two sizes — 34 or 36 cm for family cooking.

Details

• Material: metal pan with wooden handle
• Sizes: 34 cm, 36 cm diameter
• Hob: best on gas
• Ideal for: stir-fries, fried rice, noodles, deep-frying, steaming

Heat the pan before the oil and the oil before the food. Dry it on the hob after washing and wipe it with a little oil before putting it away.