Kitchen Knock 16-Inch Iron Wok with Wooden Handle – Round Base Stir-Fry Pan
This 16″ Iron Wok with a wooden handle is the preferred tool for traditional Cantonese, Sichuan, and Southeast Asian cuisine. Designed with a round base and single long handle, it offers superior heat control and maneuverability for wok hei (breath of the wok) cooking techniques. Unlike traditional twin-ear wok pans, this design is easier to toss and flip, making it ideal for chefs working over open flame burners or powerful gas wok stations.
Key Features
- Material: Premium forged iron – no chemical coatings
- Shape: Round bottom for maximum heat concentration
- Handle: Single hardwood grip for comfortable, safe tossing
- Weight: 1.5kg – lightweight and fast-heating
- Dimensions: 400mm diameter × 120mm deep
Best Used For:
- Cantonese stir-fries: beef with black bean, sweet & sour pork
- Thai & Malaysian street food: pad see ew, char kway teow
- Sichuan dry-fried green beans, spicy chicken, kung pao
Why Choose a Wok with a Handle?
This style is often used in Southeast Asian and modern Chinese kitchens for single-portion stir-frying. It provides better control during high-temperature cooking and easier handling compared to twin-lug traditional woks used in large-scale kitchens.
Frequently Asked Questions
What cuisine is this single-handle wok best for?
It’s ideal for Southeast Asian and Cantonese stir-frying styles where high heat and quick movements are needed, especially for individual portions.
Can I use this wok on induction cooktops?
This round-bottom wok is best used with wok rings on gas stoves. It’s not suitable for flat induction tops without an adapter or custom ring support.
How is this wok different from a twin-ear wok?
Twin-ear woks are heavier and ideal for batch cooking over large gas stoves. The single-handle wok allows more tossing and mobility for faster stir-fry action.
