In brief
- A wok pan is versatile: besides stir-frying, you can also steam, fry, stew, and blanch in it.
- The high, sloping sides retain heat and provide space for quick movement.
- Cook on high heat and in batches to fry your food instead of steaming it.
- A flat bottom ensures good contact on induction and electric cooktops.
Most people only use their wok pan for stir-fry dishes, which is a shame. Its shape is suitable for many more techniques. We’ll show you everything you can do with it.
What can you use a wok pan for?
A wok pan is one of the most versatile pans in your kitchen. Besides stir-frying, it’s great for steaming (with a basket), shallow frying in oil, stewing, blanching, and even making soup. The deep shape allows for large quantities without spilling over the edge.
Why is the shape of a wok pan so practical?
The high, sloping sides make it easy to toss ingredients without spilling, and heat distributes over a large surface area. You need little oil and can move quickly, exactly what stir-frying requires. This shape ensures everything cooks quickly and evenly.
How do you get the best out of your wok pan?
Preheat the pan well, cook on high heat, and work in batches so the temperature doesn’t drop. Pat ingredients dry and add sauce only at the end. You can read more about this in our guide on sautéing, and specifically for induction in wok cooking without a wok burner.
The CuliStack wok pan
The CuliStack wok pan (28 cm, 3.8 L) features a flat, full stainless steel bottom, ensuring good contact on gas, electric, ceramic, and induction cooktops. The ClickGrip handle clicks off for compact storage. Which pan is best for what purpose is explained in our pan guide.
