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A hammered titanium wok, supplied with a lid and a turner. A wok has to do one thing well: get very hot, stay hot when cold food hits it, and let you keep the food moving. A pan that drops thirty degrees the moment you add the vegetables steams them instead of searing them, which is the difference between a stir-fry and a sad warm salad.
The hammered finish is not decoration. The dimpled surface spreads heat across the sloping sides rather than concentrating it in the base, so food parked up the side of the wok stays hot while the next batch sears at the bottom.
Key details
- Pure titanium with no applied non-stick coating
- Hammered surface for even heat across the base and sides
- Lid and turner included
- Works on induction, gas and ceramic hobs
- Three sizes: 28 cm, 32 cm and 34 cm
How to cook on it
Heat the wok until a drop of water skitters, then add the oil, then the food. Cook in batches — crowding the pan drops the temperature and everything steams.
Care
Dishwasher safe, though a rinse and a wipe while it is still warm is quicker.
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