Tri-Ply Clad Construction
Stainless steel layers ensure even heat distribution across the pan.
Home chefs can achieve professional stir-fry results using these versatile flat bottom pans. These models support high-heat cooking on all stovetops including induction surfaces
Stainless steel layers ensure even heat distribution across the pan.
The handles remain comfortable to touch during active stovetop cooking.
Flat bottom designs work efficiently on all modern cooktop surfaces.
Collections 12-Inch Flat Bottom
These 12 in pans feature heavy-duty builds ranging from tri-ply clad stainless steel to hard-anodized aluminum. Each model includes a matching lid to support steaming and braising.




The range includes Black Woks, Nonstick Woks, Induction Compatible Woks, Flat Bottom Woks — the types these titles actually list.
Read the listed parts and finishes — Hard anodized nonstick black wok 12 in; Tri-ply clad stainless steel wok 12 in — rather than a slogan.
The range is aimed at the uses named in Black Woks, Nonstick Woks, Induction Compatible Woks, Flat Bottom Woks, not a catch-all.
Titles already name the split: Hard anodized nonstick black wok 12 in; Tri-ply clad stainless steel wok 12 in.
The 12 in stainless steel pan heats very evenly on my induction stove.
I use the hard anodized nonstick wok for deep stir-frying and it cleans up easily in the dishwasher.
The flat bottom is perfectly stable and the stay-cool handle makes tossing vegetables simple.
These models are available in a 12 in diameter.
Yes, both the stainless steel and hard anodized models are oven safe.
Yes, these flat bottom pans are compatible with all cooktops including induction.
The brand offers both uncoated stainless steel and hard-anodized nonstick options.