Non Food WOK pan steel two-handed 45 cm

✨ Steel wok pan with two handles (45 cm) for high-heat Asian cooking

This classic steel wok with two side handles is made for fast, high-heat cooking—the kind used across Asia for stir-fries, fried rice, noodles, and quick sautéed vegetables. The wide 45 cm shape gives you plenty of room to toss ingredients so they sear instead of steaming.

Use it on a strong burner and keep everything moving: prep your ingredients first, heat the wok until hot, then cook in batches for the best texture. The two handles make it easier to lift, shake, and carry from hob to table when serving family-style.

✅ Key features

• Large 45 cm cooking surface helps you cook bigger portions and keep ingredients in motion for better browning
• Two side handles offer a secure grip for lifting and tossing—handy when the wok is full
• Steel wok style is ideal for high-heat techniques like stir-frying and flash-searing
• Best results come from cooking in small batches: it keeps the wok hot and prevents sogginess
• Great for one-pan meals—cook aromatics, protein, and vegetables in stages, then bring everything together at the end

🍽️Recommended procedure before first use!

First wash the new wok thoroughly with warm water, detergent, and a coarse sponge, both inside and out. Place the completely dry wok on a gas stove to heat up. The surface of the wok will gradually begin to change color. Rotate the wok so that the color changes across the entire surface. Then pour about two tablespoons of oil into the wok and carefully spread it over the entire wok. The hot oil will begin to burn. Then pour in more oil and add a large amount of chopped vegetables (such as lettuce, ginger, or spring onions) to the wok. Fry until black and spread the oil over the entire wok by stirring the vegetables. Discard the fried vegetables, let the wok cool down, and wipe it with a paper towel.

Many instructional videos can be found on youtube.com (how to season a wok):

https://www.youtube.com/watch?v=QCJWJz2Kw2I

https://www.youtube.com/watch?v=a783vEF2yYA

✨ Final touch

Did you know a wok works best when it’s hot enough that ingredients sizzle immediately, helping them sear instead of releasing water and steaming?