You can purchase this product for $61,40 with an extra 3% discount via bank transfer.
Designed for professional kitchen needs, this wok pan provides fast and balanced heat conduction with its aluminum body structure. Its large surface with a 28 cm diameter is very suitable for vegetable sautéing, meat searing, and techniques specific to Asian cuisine that require fast cooking over high heat.
The inner surface of the product is equipped with a two-layer black non-stick coating. This feature prevents food from sticking to the surface, allows cooking with less oil, and makes the cleaning process practical. The flat base design supports a stable stance on different types of stoves.
Preferred in busy usage areas such as restaurants, cafes, and hotel kitchens, this pan offers a secure grip during long-term use thanks to its durable riveted steel handle. It speeds up the workflow in the kitchen by offering the ergonomic structure and heat performance that professional chefs need.
Regarding maintenance and cleaning, it is recommended to use non-abrasive cleaning tools to protect the non-stick surface. Its robust body structure is designed to adapt to the daily busy kitchen pace. It is a suitable piece of equipment for businesses that want to increase efficiency and standardize cooking processes in professional kitchens.
| Product Type | Wok |
|---|---|
| Body Material | Aluminum |
| Surface Coating | Non-stick |
| Base Structure | Flat Base |
| Handle Type | Single Handle |
| Handle Material | Stainless Steel |
| Diameter | 28 cm |
| Thickness | 3.5 mm |
| Volume (Lt) | 4.16 L |
| Weight | 1.3 kg |
| Color | Black |
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Dear Customer,
Your orders are carefully delivered to the relevant cargo branch or transport warehouse. For high-desi products, shipping via the local transport company of the respective city is preferred to reduce the risk of damage. For custom-made products, the supply time may vary depending on the nature of the products. Orders placed on weekends and public holidays are processed on the first business day.
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