Wok are designed for intense, high-heat cooking. Their steep sides help concentrate heat near the bottom of the pan for quick stir fry. Many are made from cast iron or carbon steel, two materials that lend themselves very well to that end. Their deep interiors make them well-suited for stove top deep frying, as well.
KaTom #: 261-P14W3
KaTom #: 080-WOK34
KaTom #: 080-WOK14W
KaTom #: 296-34702
KaTom #: 296-34704
KaTom #: 296-34718
KaTom #: 080-WOK14N
KaTom #: 080-WOK16N
KaTom #: 175-77754
KaTom #: 175-68120
KaTom #: 080-WOK16W
KaTom #: 080-WOK36
