KitchenAid Wok Pan with Lid Tri-Ply Stainless Steel ø 28 cm / 3.6 Litres - without non-stick coating

Stir-fry as it should be - at high heat, with that typical wok hei-flavour that you could never quite replicate at home. Until now. The KitchenAid Tri-Ply Stainless Steel Wok Pan ø 28 cm is built to be taken seriously: triple-layer stainless steel, no coating to worry about, and enough capacity (3.6 litres) to cook for a whole gathering. This is the wok for those who truly want to stir-fry - not simmer with a lid on and hope for the best.

Why this wok is different from the rest

Most household woks are either too light or have a non-stick coating that you can't heat too high. That's the problem: stir-frying demands high heat. The KitchenAid Tri-Ply Stainless Steel solves that. No coating that gets damaged if you forget to be careful. Just a robust, PFAS-free pan that can handle whatever you throw at it.

• Triple-layer construction (Tri-Ply) - Stainless steel on the inside and outside, with an aluminium core that distributes heat quickly and evenly. No hot spots, no unevenly cooked vegetables.
• Suitable for all heat sources - Gas, electric, halogen, ceramic, and induction. Your hob is no problem.
• Metal utensils welcome - No coating means no worries about scratches. Feel free to grab your metal spatula or wok ladle.
• Oven safe up to 220 degrees C - Start on the hob, finish in the oven. Handy for dishes that need to cook through without you having to stand over them.
• Glass lid included - Curries, stews, and rice dishes can simmer away while you keep an eye on them through the lid. Up to 160 degrees C in the oven.
• Dishwasher safe and PFAS-free - Clean and safe, even for the long term.

Tri-Ply: the technology behind the flavour

The secret to a good wok lies in heat distribution. Too much difference between the centre and the edge? Then you burn your vegetables in the middle while the edges barely get warm. The triple-layer construction of this KitchenAid - stainless steel, aluminium core, stainless steel - ensures that heat spreads quickly and evenly across the entire pan. You don't have to constantly push your food to the centre to cook it properly. Just throw everything in, let the pan do the work, and enjoy the result: crisp vegetables, beautifully coloured chicken, and noodles that don't stick together.

The sealed edge also prevents corrosion at the layer joints - a detail you only appreciate after years, but it makes the difference between a pan that lasts ten years and one that shows dull spots after three years.

Smartly designed for everyday use

Cooking inevitably involves pouring, scooping, and tearing - and you don't want your sauce dripping down the outside of the pan. The curved, rounded edge of this wok ensures a drip-free pouring line. Pour your sauce or cooking liquid smoothly into a bowl or serving dish without spilling.

The cast stainless steel handles stay cool, even when the pan itself is blazing hot. That may sound like a detail, but when you're in the middle of a busy stir-fry moment - everything is fast, everyone is waiting - you don't want to be searching for oven gloves to move the pan. Just grab and serve. The built-in measuring markings on the inside also make it easy to add the right amount of stock or sauce without first grabbing a measuring cup.

And after the meal? Just pop it in the dishwasher. The seamless stainless steel interior doesn't hold onto food residues and is easy to rinse clean, even by hand.

From wok to oven: more than just stir-frying

Who says a wok is only for stir-frying? With this one, you start on high heat, sear meat or vegetables, and then slide the pan with the lid into the oven to let everything cook gently. Think of an Asian chicken dish that first gets colour in the wok and then slowly cooks in its own juices. Or a one-pan meal for the whole table that you can serve straight from the wok - from the hob to the centre of the table.

The wok is oven safe up to 220 degrees C (without lid), and with the glass lid on up to 160 degrees C. So you always have the choice: open cooking for a crispy result, or closed cooking for a juicy whole.

💡 Cookinglife Tip: Preheat the empty wok well on high heat before adding oil - this way you get that characteristic stir-fry flavour that you also taste in a good Asian restaurant. Only then add your oil (with a high smoke point, such as peanut or rice bran oil), wait until it starts to shimmer, and throw in your ingredients. Working in small batches also ensures more colour and less steaming.

Specifications

• Collection: Tri-Ply Stainless Steel
• Type: Wok Pan
• Diameter: 28 cm (280 mm)
• Capacity: 3.6 litres (3600 ml)
• Total length (including handle): 49.7 cm (497 mm)
• Height: 11.6 cm (116 mm)
• Weight: 2310 grams
• Material: Triple-layer stainless steel with aluminium core and glass lid
• Colour: Silver
• Non-stick coating: None (uncoated stainless steel)
• PFAS-free: Yes
• Heat sources: Gas, electric, halogen, ceramic, induction
• Oven safe: Yes, up to 220 degrees C (without lid) / up to 160 degrees C (with lid)
• Dishwasher safe: Yes
• Pouring edge: Yes
• Measuring markings: Yes
• Cool grip: Yes (cast stainless steel handles)
• Shape: Round

In the box

• KitchenAid Tri-Ply Stainless Steel Wok Pan ø 28 cm
• Glass lid ø 28 cm

If you're looking for a wok that makes no compromises - that can handle high heat, welcomes metal utensils, and lasts for years without needing to be careful - then the KitchenAid Tri-Ply Stainless Steel Wok Pan is the right choice. Add it to your kitchen and discover what stir-frying can really taste like.