Wok pan

A wok pan is one of the most versatile pans in the kitchen. High sloping walls, a deep bowl and ripping hot in minutes. At Cook & Pan you'll find wok pans for stir-frying, deep-frying, steaming and anything that needs to happen fast. 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: magnetic base, quick to heat, works on every cooktop.
• Wok pan without PFAS: healthy 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: handles extreme heat, scratch-resistant and looks great for years.

Size guide for wok pans

For wokking you want a bigger size so you have room to stir:

• 28 cm: compact, for 1 or 2 people or a quick stir-fry.
• 30 cm: best-selling size, fits 3 to 4 people.
• 32 cm or larger: for big stir-fries or when guests show up often.

Better too big than too small, otherwise half the dish ends up on the cooktop.

Material choice at a glance

• 3-layer stainless steel: handles open flame, scratch-resistant, dishwasher-safe.
• Aluminium with ceramic non-stick coating: light, quick to heat, smooth surface for less oil.
• Cast iron: heavy but excellent if you love a real seared crust on high heat.

Wok pans and induction

Every wok pan at Cook & Pan works on induction. The magnetic base heats quickly without warping at high temperatures. Want to filter for induction specifically? Browse our wok pans for induction.

PFAS-free range

No PFAS, PFOA or PTFE in our wok pans. We work with pure stainless steel, cast iron and aluminium with a ceramic non-stick coating. Find the full overview at wok pan without PFAS.

Care basics

• No metal spatulas on the ceramic coating.
• Let the pan cool before washing it to prevent warping.
• A soft sponge and mild soap are usually enough.
• Stack pans with a cloth between them to avoid scratches.

Frequently asked questions

What's the difference between a wok pan and a sauté pan?

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

Which oil works best for wokking?

An oil with a high smoke point: sunflower, grapeseed or sesame. Olive oil isn't great for the hottest settings.

How long does a wok pan last?

With good care, years. At Cook & Pan you get 7 years' manufacturing warranty, 2 years on the coating and 60 days of trial cooking. Not happy? Send it back.

Related collections

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