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.
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 tri-ply clad 12 in model offers an uncoated surface for traditional searing. It is built for those who prefer professional-grade stainless steel.
The hard-anodized version provides a deep nonstick surface for easy food release. This model is ideal for everyday sautéing and quick cleanup.
Both models are oven safe and compatible with all cooktops. The flat bottom ensures they sit securely on electric, gas, or induction burners.
Each wok comes with a lid to expand your cooking techniques. Use them for stir-frying, braising, or as an everyday chef skillet.
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.