- Three-layer non-stick coating: The 11.8/32.0 cm non-stick wok pan is reinforced with an abrasion-resistant coating made of a titanium ceramic diamond compound. It releases meat and can handle Asian roast dishes, cheese and breakfast cakes with ease, and after 40,000 attempts burnt syrup won’t stick. - Much easier to use than a traditional wok: Heavy flat bottom wok compatible with most American hobs including induction and it won’t wobble as much on a gas stove. Do not use metal utensils; it is recommended to use silicone or wooden spatulas. - Stay cool steel handle: A test with children confirms the handle stays cool on natural gas, ceramic or glass stoves, something many stainless steel handles cannot guarantee. - Induction-ready, evenly heated base: The non-porous stainless steel base is calcined under ultra-high temperatures to conduct heat evenly and quickly. This helps cooked foods brown more evenly and with the right oil (high heat, high smoke point like sunflower) makes cooking fast and easy. - Use scenarios: stir-frying vegetables and thinly sliced meat for a quick weeknight meal on induction or gas; searing and browning meat and finishing sauces in one pan; making breakfast items or melted cheese dishes such as eggs, omelets or breakfast cakes.