WOK pan made of steel with a flat bottom 38 cm

✨ Steel flat-bottom wok pan for fast, high-heat cooking

This 38 cm steel wok pan with a flat bottom is made for the kind of cooking where heat and speed matter—think sizzling stir-fries, fried rice, and noodles with that just-cooked bite. The wide bowl gives you room to toss and move ingredients quickly, while the flat base helps keep the pan stable and improves contact on most hobs.

For best results, preheat the wok until hot, add oil, then cook in small batches so ingredients sear instead of steaming. It’s a great choice when you want vegetables to stay crisp, aromatics to bloom fast, and sauces to coat evenly.

✅ Key features

• Flat bottom for steadier cooking and better contact on most stovetops
• 38 cm size gives generous space for tossing, stir-frying, and reducing sauces without crowding
• Steel construction is well-suited to high heat, helping you build quick sear and wok-style texture
• Wide, sloped sides make it easy to push food up the sides while the center stays hottest
• Practical tip: cook proteins and vegetables separately, then combine at the end for better color and bite

🍽️ How to use

• Stir-fry noodles: sear aromatics first, then add noodles and sauce, finishing with a quick toss for even coating
• Fried rice: spread rice across the hot surface to dry and toast slightly before mixing in eggs and vegetables
• Quick veg side: blister green beans, peppers, or cabbage at high heat, then finish with soy sauce and a splash of vinegar
• One-pan meal: sear sliced meat, remove, stir-fry vegetables, then return the meat with sauce to glaze
• Pan-gravy base: brown ingredients well, then deglaze with stock for a savory sauce to serve over rice

👩‍🍳 Try our original recipes

• Boldly Seasoned Pork Roast with Juicy Pan Gravy (with an Optional Asian Twist)
  This pork roast is all about two reliable moves: searing the meat well, then roasting it gently with just enough liquid to build a rich, spoonable gravy.

✨ Final touch

Did you know a flat-bottom wok can make stir-frying easier on electric and induction hobs because it keeps more of the pan in direct contact with the heat?