Wok with glass lid, 30 cm

The pan that does two jobs

Sometimes a quick stir-fry is not enough. The beef is still tough, the curry still looks thin, the rice wants another five minutes of steam. That is exactly why this 30 cm wok comes with its own glass lid: after the open, high-flame stage you cover it and carry on in the same pan.

Why thirty centimetres

At thirty centimetres dinner for a larger table gets made with room left over for stirring. In a smaller wok the ingredients pile on top of each other and steam rather than fry; here you can spread them out.

The wok has two side handles and a knob in the middle of the lid. You lift it with two hands, which is a surer grip on a filled thirty centimetre wok, and nothing sticks out sideways over the hob.

A lid made for it

The lid is tempered glass, with a soft close, heat resistant silicone system running around it. That rim catches the lid as you set it down and makes the movement quiet. In the middle there is a steam hole so the vapour does not lift the lid while the heat is on under the wok.

Through the glass you can see how far the cooking has got. With a covered dish that is no small thing: every lift lets heat and steam out, and rice turns hard precisely because you keep looking in.

The handles and the mark sunk into them

The body is forged aluminium and the inside is protected by the brand's hard-wearing titanPro non-stick coating. On the top face of each side handle the word fashion runs inside a rose gold frame, sunk into the material rather than printed on it. The outside is matt and undecorated; this one detail is all that breaks it.

The handles and the lid knob stay cool, sit ergonomically in the hand and are soft to the touch. At thirty centimetres, on a pan lifted with two hands, that is the detail you really notice in the second week.

Soft close silicone system

The heat resistant silicone running around the rim of the lid. It rests on the rim of the wok, which is what seats the lid and what stops it knocking as you set it down.

On every hob

The base is a turbo induction build and suits every hob type. In a wok that matters because high-heat frying only works if the base takes its heat back quickly after cold ingredients land in it. On a base that reacts slowly the meat releases its juices and the whole dish ends up stewed rather than seared.

The coating works while it braises too

The titanPro coating does most of its work when you cannot see it. Sauces thickening under the lid press against the bottom, and on this surface they do not set: the underside of the curry stays the same colour as the top. In an uncoated pan this is where you start stirring because you can feel it catching; here you can leave it to work under the lid.

Two pieces, a minute each

The wok is easy to clean. You wash the lid separately and the wok with a soft sponge, and because the sides run high, one pass round the inside is enough. It is worth drying the silicone rim afterwards, since moisture lingers there longest, and the root of each handle too, because that is where fat runs down from the rim.

Materials and safety

The wok's lid is tempered glass.

Sunday, for four

The beef browns, the onion and paprika follow, then you add liquid and put the lid on. From there the wok works: the meat softens under the lid while you lay the table. When it is ready nothing has to be transferred, because the pan can go to the table by its two handles.

On a weekday the same wok works uncovered: vegetables, meat and noodles over a high flame with the sauce at the end. At thirty centimetres the ingredients fit in a single layer, and that is what makes them fry rather than steam.

Care

• Stir with wooden or silicone utensils; metal scratches the coating.
• Do not put the hot lid straight into cold water.
• A moderate setting is enough; continuous high heat wears the non-stick surface.
• Wipe the silicone rim dry after washing.
• A soft sponge and washing-up liquid are enough; no scouring powder is needed.
• Wipe around the roots of both handles, where grease gathers most easily.

If you cook for a crowd

Frequently asked questions

Technical data