Non-Stick and Stainless Steel Woks

Add a new and different flavour to your menu with our range of ethnic and authentic equipment.

356(Ø)mm. Carbon Steel. Induction Compatible

Add a new and different flavour to your menu with our range of ethnic and authentic equipment.

305(Ø)mm. Non-stick

Pujadas Black Pro 280mm Non-Stick Induction Wok is built for fast stir-frying and versatile everyday cooking. The non-stick surface helps ingredients move freely and makes post-service cleaning easier.

This 280mm wok is a dependable option for induction cooking when preparing vegetables, noodles, rice dishes and other high-heat recipes.

300( Ø )mm. Aluminium Flat bottom wok with steel handle.

The Matfer Bourgeat Tradition Plus Wok is a heavy-duty stainless steel wok designed for professional kitchen use. At 35cm in diameter with a 5-litre capacity, it sits comfortably in the mid-range for commercial wok cookware — large enough for meaningful batch cooking, manageable enough for a single-portion stir-fry when needed. It is compatible with all cooking surfaces, including induction, making it a practical choice for kitchens running mixed hob configurations.

In a busy service environment, the construction holds up well under repeated daily use. Stainless steel at this gauge retains and distributes heat reliably, and the reinforced non-drip edge reduces spillage during fast, high-heat cooking. The stay-cool handle remains safe to grip throughout service without the need for a cloth, which matters when pace is high and hands are occupied. The 1.72kg weight is substantial enough to feel stable on the hob without being unwieldy during tossing or plating.

• Induction-compatible base works across all common hob types
• Reinforced non-drip edge reduces spillage during high-heat cooking
• Stay-cool handle remains safe to grip throughout service
• Robust stainless steel construction tolerates heavy daily use
• Straightforward to clean and maintain between services

From an installation and practical standpoint, there is little to consider beyond ensuring your hob output is appropriate for the cooking style. Wok cooking at high heat benefits from a powerful burner or high-output induction zone; the pan itself imposes no special requirements. Note that lids are sold separately, so factor that in if covered simmering or holding is part of the intended use.

This wok suits professional kitchens where stainless steel is preferred over carbon steel for durability and ease of maintenance — typically hotels, contract caterers, pub kitchens, and staff restaurants. It is well suited to moderate-volume Asian or fusion menus. For sites producing very high volumes of wok-cooked dishes throughout service, a larger or heavier-duty pan may be worth considering.

If you are unsure whether this size is the right fit for your menu or service volume, we are happy to talk it through before you order.

The Vogue Tri Wall Wok is a 30cm flat-base wok built for use across professional hob types, including induction. Its construction sandwiches an aluminium thermocore between two layers of stainless steel — a design that distributes heat evenly across the base and lower sides, reducing the risk of hot spots that can scorch sauces or unevenly cook stir-fry dishes.

In a busy kitchen environment, consistent heat distribution matters more than raw heat output. This construction helps maintain an even cooking surface during continuous use, which is particularly useful on induction hobs where contact with the cooking zone is critical. The flat base ensures full contact with induction rings, making it a practical choice where woks are needed on modern induction suites rather than traditional gas burners.

From a practical standpoint, the main operational advantages are:

• Even heat spread reduces the need for constant repositioning of food
• Stainless steel exterior is durable and straightforward to clean
• Flat base allows use on induction, ceramic, and electric hobs
• Manageable weight for a tri-wall construction at this size
• Well suited to sauce work, stir-frying, and general pan cooking at volume

It is worth noting that this is a flat-base wok rather than a traditional round-bottom design, so it is not intended for use over a high-output wok burner with a wok ring. For operations cooking at very high volume or requiring rapid wok station throughput, a heavier-duty carbon steel or specialist wok may be more appropriate. Lids are sold separately and are not included.

This wok is well suited to smaller commercial kitchens, pub kitchens, and catering operations that need an induction-compatible wok without committing to a specialist wok station setup. If you are unsure whether this size suits your menu or hob configuration, the team is happy to help you work through the options.

The School of Wok by Dexam 405mm carbon steel wok is a flat-based, pre-seasoned wok designed for Asian-style cooking across a range of hob types. The flat base makes it compatible with induction, gas, electric, and ceramic hobs, which extends its usefulness beyond traditional round-bottomed wok setups. At this diameter, it is sized for batches of roughly six to eight servings, making it well suited to small prep runs or live cooking demonstrations rather than continuous high-volume service.

Carbon steel is the traditional material for wok cookery for practical reasons: it heats quickly, responds well to changes in heat, and develops a natural non-stick surface over time. This model arrives pre-seasoned, so it is ready to use without the initial seasoning process that can be a barrier for less experienced kitchen staff. The bamboo handle and helper handle are a sensible choice for a light-use environment, staying cool during cooking without the need for additional insulation.

• Pre-seasoned surface means no initial preparation before first use
• Flat base provides stability on induction and other modern hob types
• Carbon steel construction offers responsive heat control during cooking
• Bamboo handles remain cool and comfortable during service
• Suitable for batch cooking of six to eight portions per cook

It is worth being realistic about where this wok fits. At under 2kg it is a light piece of kit, and the bamboo handles are best suited to lighter-duty use rather than the sustained punishment of a high-throughput professional kitchen. For operators running wok dishes through continuous service, a heavier-gauge carbon steel model with a welded steel handle is likely to be more appropriate.

This wok is well suited to cookery schools, demonstration kitchens, hospitality training environments, and smaller operations where wok dishes feature occasionally on the menu rather than as a core volume item. If you are unsure whether this size and specification matches your service requirements, our team is happy to talk it through with you.

The Matfer Bourgeat Classe Chef wok sauté pan is a 280mm flared-sided aluminium pan designed for the demands of a working professional kitchen. The thick aluminium construction supports even heat distribution across the base and sides, which is particularly useful for the high-heat, quick-toss cooking styles common in Asian-influenced dishes, stir-fries, and sautéed garnishes. The four-layer non-stick coating is PFOA-free and rated for intensive use, making it a more considered choice than entry-level non-stick cookware that degrades quickly in a busy service environment.

In practice, this pan suits operations where a reliable non-stick surface reduces the need for excess oil and simplifies service during high-output periods. The flared profile allows food to be moved and folded freely, and the aluminium body keeps the overall weight manageable — useful during extended service when chefs are handling pans repeatedly.

• Non-stick surface reduces oil usage and simplifies presentation of delicate ingredients
• Even heat distribution from thick aluminium supports consistent cooking results
• Flared sides allow confident tossing and folding without spillage
• PFOA-free coating meets current food safety expectations
• Lightweight construction reduces fatigue during repetitive use

It is worth noting that non-stick pans of this type require careful handling — metal utensils and abrasive cleaning will shorten the life of the coating considerably. This pan is better suited to operations where kitchen discipline around non-stick care is maintained. For very high-volume kitchens where pans take heavy daily abuse, a carbon steel or cast iron alternative may offer greater longevity.

This pan works well in restaurant, hotel, and contract catering kitchens where a mid-sized wok-style pan is needed for sautéing, finishing, or à la carte service. If your operation requires a larger cooking surface or you are equipping multiple sections, it is worth discussing your full requirements before ordering.

If you are unsure whether this pan fits the way your kitchen works, we are happy to talk it through.