SKK ecological wok 30 cm in diameter, from the 3 series. Ultralight and manageable. With non-stick reinforced with titanium. Height of 9.5 cm. Induction wok, glass ceramic and gas, 30 cm, from Skk. The lightest range of SKK pans. High-quality healthy tableware with an extra-thin base that increases its lightness and manageability because it has been manufactured through a mechanical pressure-casting process, allowing for a lighter weight. Totally toxic free. With 9.5 cm in height. Low weight cast aluminum body, between 4 and 5 mm, which favors heat conduction and lightens the weight. Lower energy consumption and good efficiency in maintaining heat. The aluminum in the wok body never comes into contact with the food, as it is completely sealed and insulated by the 4-layer non-stick coating. Metal base suitable for induction, ceramic, gas, electric and oven cookers. Smooth non-stick from the ILAG ® professional series : made of PTFE reinforced with titanium free of PFOA, heavy metals, solvents and nanotechnology. The surface of the non-stick is smooth and soft, it consists of 3 layers (4 layers if you count the base), the outside of which is the PTFE layer, projected on the layer containing the titanium. If the PTFE deteriorates, the layer below is totally non-toxic. Series 3 - Skk's lightest range : high quality and very easy to use. Perfect anti- adherence, great resistance and duration. The wok handle is temperature resistant up to 260ºC, so it can be placed in the oven. Easy cleaning. This wok does not include a lid. The wok is a typical instrument in Asian cuisine, being a very versatile utensil that can be used as a pot or as a frying pan. It's perfect for quick stir -fries, but can also be fried and baked. For the sautés, little oil is used, which is distributed along its walls and heated, preventing it from smoking. Add the ingredients (cut into homogeneous pieces), starting with the hardest. We do not stop moving with a wooden or silicone spatula and do not remove the wok from the heat, which is kept between medium heat and high heat. Food cooked in this way barely absorbs oil and is slightly cooked on the inside and slightly browned on the outside. In addition, they are made very quickly and the result is really appetizing.