Cast Iron Black
Woks emerged in the Asian countryside more than 2,000 years ago. Their main benefit lay in their bowl shape which made it possible to cook food over a small heat source. Today, Woks have become a staple in kitchens throughout the world.
The STAUB cast iron Wok excels in redistributing heat quickly and its flat bottom adds stability making it easy to use on all cook tops, including induction.
Primarily known for quick meals, the Wok’s versatility makes it perfect for a wide assortment of cooking methods:
Frying (cooking in oil), Sautéing (stir frying very rapidly in little oil), Braising (cooking large pieces of meat on low heat after browning), Stewing (slow cooking on low heat), Boiling (cooking in a boiling liquid), Steaming (cooking with steam)
Cooking over very high heat makes it possible to sear vegetables, meat and fish quickly to keep flavours and nutritive qualities intact. The tapered shape of a Wok reduces the amount of cooking oil required meeting the needs of low-calorie diets.
Since the STAUB Wok is so easy to use, your meal preparations will only be limited by your imagination!
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