Wok pan

A wok pan is one of the most versatile pans in the kitchen. High sloping sides, a deep bowl and properly hot in a few minutes. At Cook & Pan you will find wok pans for stir-fries, noodles, fried rice and anything that needs to be quick. All induction-ready and PFAS-free.

Which wok pan suits you?

Not every wok pan is the same. Pick the version that fits your cooking style:

• Wok pan for induction: flat, magnetic base, quick to heat, works on every hob.
• Wok pan without PFAS: cooking without PFAS, PFOA or PTFE.
• Ceramic wok pan: aluminium body with a ceramic non-stick coating, smooth surface and easy to clean.
• Stainless steel wok pan from the Honey line: sturdy, scratch-resistant stainless steel with the same smooth ceramic coating.

Which size wok pan?

Our wok pans are 30 cm. That size makes it easy to stir-fry for two to four people, with enough room to toss without half the dish ending up on the hob.

Material choice at a glance

• Aluminium with ceramic non-stick coating: light, quick to heat, smooth surface for less oil.
• Stainless steel with ceramic non-stick coating (Honey): sturdier and more scratch-resistant, with the same smooth coating.

Wok pans and induction

Every wok pan at Cook & Pan works on induction. The flat, magnetic base makes full contact with your cooking zone. Want to know how best to wok on induction? Take a look at our wok pans for induction.

PFAS-free range

No PFAS, PFOA or PTFE in our wok pans. They all have a ceramic non-stick coating made of silicon oxide, on aluminium or on stainless steel. Find the full overview at wok pan without PFAS.

Care basics

• Do not use metal spatulas on the ceramic coating.
• Let the pan cool before washing it.
• A soft sponge and mild soap are usually enough.
• Stack pans with a cloth between them to avoid scratches.

Frequently asked questions

What is the difference between a wok pan and a sauté pan?

A wok pan has higher, sloping sides and a deeper bowl, ideal for stir-frying on high heat. A sauté pan is shallower with straight sides, better for stews and dishes that simmer for longer.

Which oil is best for wokking?

An oil with a high smoke point: sunflower, grapeseed or sesame. Olive oil is less suitable for the highest settings.

How long does a wok pan last?

With good care, years. At Cook & Pan you get a 7-year warranty on manufacturing and material defects, 2 years on the ceramic coating and 60 days of try-cooking. Not happy? Just send it back.

Related collections

Build your collection with a cookware set or browse the full range of pans.