Stalgast Wok Pan Ø 400 mm with Brushed Finish

A wok pan concentrates heat at its base and spreads it up the sloping sides, allowing food to be seared quickly over high heat and then pushed to cooler areas to finish cooking. The curved shape creates a small, intense hot zone that uses less energy than a flat pan, while the tall sides contain splashes and make it easier to toss ingredients without spilling. This method keeps vegetables crisp and meats tender, locking in flavours that would soften or dry out in a shallower vessel.

The operator places the wok on an induction hob, gas ring or electric burner and brings it to full heat. Oil is added and swirled to coat the surface, then ingredients are introduced in stages, starting with aromatics and proteins, followed by vegetables and sauces. The wooden handle stays cool enough to grip without a cloth, so the pan can be tilted or shaken to redistribute food while cooking. Once the dish is ready, the pan is lifted off the heat and set on a worktop to rest before serving.

The pan is formed from a single sheet of stainless steel, brushed to reduce reflections and hide minor scratches. The base is flat and wide enough to sit securely on any standard hob, while the flared rim prevents spills when pouring. A riveted wooden grip is fitted to the handle for insulation, and the joint is reinforced to carry the weight of a full load.

Controls are limited to the heat source the pan is paired with; the pan itself has no dials or switches. The operator adjusts temperature by moving the pan on or off the burner or by changing the hob setting.

A diameter of 400 mm gives enough surface area to cook for a full service without crowding, while the 120 mm depth holds ingredients that would overflow a standard frying pan. The 185 mm handle length keeps the user's hand clear of the heat source, reducing the risk of burns during prolonged use. The brushed finish resists fingerprints and water spots, so the pan looks clean even after repeated washing.

Cleaning follows the materials: the stainless steel body is washed with hot water and detergent, then dried to prevent water marks. The wooden handle is wiped with a damp cloth and left to air-dry; it is never submerged or put through a dishwasher. Rivets are brushed to remove food debris, and the base is checked for warping if the pan is used on an uneven hob.

The pan is supplied in a single version: 400 mm diameter, brushed stainless steel, with a wooden handle. It is compatible with induction, gas and electric hobs.

This wok pan is listed in the Stalgast professional cookware catalogue under high-temperature cooking equipment.