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Mini Wok JoyItem No.: 10059 -
Wok panItem No.: 10092 -
Wok pan FlavoriaItem No.: 10193 -
Wok Calido redItem No.: 11947 -
Stella Nova wokItem No.: 12229 -
Wok Calido blackItem No.: 12475 -
Wok Calido grayItem No.: 12610 -
Wok KerrosItem No.: 15157
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Wok AturaItem No.: 15174
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Wok-set Mini 5 piecesItem No.: 77747
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Wok-set Wokset AsiaItem No.: 77943
Buy wok pan online
Asian cuisine has long enjoyed great popularity among us. However, it is not only traditional Asian cuisine that is extremely tasty, but also the many new trends and innovations. Recently, you often read the term fusion cuisine. Asian cuisine does not necessarily have to be part of this, but many restaurants combine, for example, French and regional cuisine with Asian cuisine. There is also pure Asian fusion - a combination of different Asian cuisines.
Asian cuisine is not only exciting and versatile, but also light, very digestible and, thanks to lots of fresh vegetables, particularly healthy. All this explains the popularity of woks in this country. A wok pan is very close to the traditional Asian wok with a round bottom. The wok pan has a flattened bottom so that the pan can stand stably and good heat conduction and distribution is ensured.
What is the difference between a wok pan and a normal pan?
A wok pan is characterised above all by the higher side walls and the possibility of achieving very high frying temperatures. Typical and very common for cooking in wok pans is the pan stirring technique. For this cooking technique of stir-frying, the high side walls are indispensable, as the food is constantly in motion. The higher side walls ensure that nothing falls out when stirring, and the food is also often "parked" there. The food comes into contact with high heat at the bottom of the pan, while the cooler side walls ensure that nothing burns. In general, cooking in a wok is short, so that the food stays fresh and crisp. Thanks to the special shape and the high side walls, different ingredients can be prepared at the same time.
Basically, versatile dishes can be prepared in a wok pan. Whether steaming, frying, boiling, braising or deep-frying, a wok pan is wonderfully uncomplicated and with a little practice, particularly delicious and healthy dishes can be prepared. We are talking about wok pans here, as a classic wok is round at the bottom, more or less like a hemisphere.
Different materials for wok pans
Wok pans are available in different materials, as well as with and without coating. The right wok pan should therefore be chosen depending on the type of use. The materials commonly used for wok pans are often aluminium, cast iron, cast aluminium or stainless steel. kela offers wok pans made of cast aluminium or cast iron with a coating.
Cast aluminium woks
A wok made of cast aluminium absorbs heat well and distributes it optimally. Thanks to the high-quality non-stick coating, frying is particularly low-fat and gentle. The coating prevents food from sticking or burning. These wok pans are suitable for cooking at medium temperatures. A big advantage of a wok pan made of cast aluminium is its low weight. Our wok from the Kerros cookware series is super easy to use and practical to handle thanks to its light weight.
Cast iron woks
Cast iron can be heated strongly. At the same time, the material has a very good heat distribution. This means that the heat is distributed right to the edge, which is important when cooking with a wok. A rough surface promotes the development of the frying aromas in the best possible way due to the larger surface area and gives the food a particularly intense flavour. Cast iron as a material stores the heat optimally, so that the cookware is ideally suited for serving. Our wok pans are equipped with a rough enamel coating. Our Calido wok in red is a visual highlight.
Wok pans from kela - the right wok for every need
Coated woks
Our wok pans are equipped with a high-quality coating to ensure easy cooking. While the Kerros wok pan is equipped with a ceramic-reinforced non-stick coating, our cast iron wok pans have an enamel coating. What the coatings have in common is that they comply with all international food regulations. For those who appreciate the advantages - no burning, little fat, easy cleaning and high scratch resistance - wok pans with coating are exactly the right choice.
Induction woks
If you have an induction cooker in your own kitchen, you need special cookware. Which means that the wok pan must be equipped with a magnetic base to be suitable for induction. This is the case with all wok pans from kela. All our pans have a ferromagnetic base. This can be recognised on the product packaging by the Wendel symbol. This pictogram indicates that a cookware item is suitable for induction. In addition to use on an induction cooker, pans from kela can also be used on electric and gas cookers, radiant and ceramic hobs.
Wok sizes
Wok pans are among the large pans. Sizes from 28 cm in diameter are recommended for cooking at home with this special pan. Many wok pans have a diameter of 32 cm and even 36 cm because of their special shape. Small tip: for single households, kela has the Mini cast iron wok set in its range, where the pan has a smaller diameter of 24 cm.
Wok sets
For those who would like to try their hand at cooking with a wok pan, wok sets are particularly practical. A wok set is equipped with a wok pan, the matching lid, the steaming grate/ depositing grid, wooden tongs and chopsticks. With a set of this kind, you can immediately start preparing typical Asian pans and then enjoy them. The spherically shaped wok pan is suitable for typical stir-frying, and vegetables, fish or meat can also be steamed, stewed or braised in it as the mood takes you.
The wok pan included in the wok sets is made of cast iron and has an enamel coating. Our wok set Asia offers a large wok pan with a diameter of 36 cm, the wok set Mini a small pan with a diameter of 24 cm. The wok pans are also perfect for preparing food on the grill.
Wok dishes for inspiration - Cooking in the wok
Fancy an Asian evening with friends? We hope you have fun and enjoy trying out and cooking wonderfully light and tasty dishes.
Wok recipes
Since wok cooking is done with high temperatures, cooking times tend to be short. The preparation itself is relatively quick, so it is advisable to prepare all the ingredients as well as possible. Here we go ...
According to the individual cooking times, meat and hard vegetables are usually sautéed first. This is followed by vegetables, such as mushrooms, which cook quickly.
Please take a look at our blog under Genussküche. Here you will find many delicious recipes, such as
Wok vegetables
Ideas for typical vegetables that are often used in Asian cuisine: Peppers, chilly, broccoli, sugar snap peas, carrot, vegetable onions and mushrooms. Wok dishes are often refined and seasoned with soy sauce, fish sauce, ginger, chilly and lime. If you like to cook in the wok, you should also have coconut milk, peanut puree and various curry pastes in stock at home.
Tip: Sesame oil, peanut oil, soybean oil, coconut oil and clarified butter are particularly recommended for high-temperature frying.
Tips for care and use of the woks
Before using the woks for the first time, wash them thoroughly with warm rinsing water and dry them carefully. Do not heat the pans for a long time without contents. Please note that the handles can get very hot - the handles should never be over hobs. We strongly recommend cleaning by hand for our coated wok pans.
Cast aluminium wok pans
- Do not use metal kitchen utensils and do not cut on the coating.
- Wok pans with non-stick coating are very easy to clean. It is often enough to rub out the pan, otherwise clean briefly in the rinsing water with a soft sponge or cloth and dry well.
Cast iron wok pans
- Please do not cut on the enamel coating. It can cause scratches and cut marks.
- Use suitable fats and oils for cooking. Cast iron wok pans are not suitable for cooking without fat.