SPOTLIGHT ON STAINLESS STEEL: 316 SERIES WOK
Welcome to our new-generation stainless-steel wok. Designed for cooks who want confident performance without compromise, it’s reassuringly free from non-stick coatings - a simple choice for healthier everyday cooking.
Crafted with a three-layer construction for rapid, even heat distribution, the 316 Series Wok with Lid, has two layers of high-grade stainless steel that fully encapsulate a responsive aluminium core that extends throughout the pan from base to rim, ensuring rapid all-round even heating.
Our designers have engineered the wok with a flat base so that it is suitable for use on an induction hob as well as all other hobs. The flat-bottomed base sits securely while still delivering the high-sided curve that makes wok cookery so versatile.
The wok is part of our new 316 Series range which also includes stackable saucepans, frying pans, a low casserole and steamer inserts. All the pieces in the range are dishwasher safe and come with a 25-year lifetime guarantee.
PURE FLAVOUR IN EVERY DISH
Suitable for all hobs, including induction, the wok is versatile and is perfect for stir frying, steaming, and braising. The durable cooking surface is made from premium-grade 316 stainless steel for enhanced corrosion resistance that won’t react with acidic or salty foods – preserving pure flavour in every dish.
The tri‑ply construction combines the best of two metals to cook faster and more evenly. An aluminium core runs through the wok, quickly absorbing heat and spreading it efficiently across the base and up the sides.
PURE FLAVOUR IN EVERY DISH
Suitable for all hobs, including induction, the wok is versatile and is perfect for stir frying, steaming, and braising. The durable cooking surface is made from premium-grade 316 stainless steel for enhanced corrosion resistance that won’t react with acidic or salty foods – preserving pure flavour in every dish.
The tri‑ply construction combines the best of two metals to cook faster and more evenly. An aluminium core runs through the wok, quickly absorbing heat and spreading it efficiently across the base and up the sides.
That rapid conduction reduces hot spots, so ingredients brown and sauté consistently without needing to chase the heat around the wok. Stainless steel layers fully encapsulate the core, adding strength, stability and a responsive cooking surface that retains heat well and stands up to high temperatures. The result is all‑round, even heating from base to rim, quicker temperature recovery when you add food, and more reliable results for stir‑fries, steaming and searing.
Available in 22cm and 28cm sizes, each wok comes with a vented lid for the safe release of steam and are oven-safe to a temperature of 240°C. The stay-cool handle and knob* is designed for safe and easy handling.
The stainless-steel rivets and rolled edges are corrosion resistant and dishwasher safe. Allow your cookware to cool prior to cleaning.
For best results, use a hot cycle (65°–75°C and 150°-170°F) with quality all-in-one tablets such as Fairy Platinum Plus (Cascade Platinum Plus in the US) or Finish Quantum Powerball.
For handwashing soak in warm, soapy water, then wash with a sponge or soft cloth. Gently use a nylon or stainless-steel scourer for more stubborn marks. Rinse with warm water and dry immediately.
DID YOU KNOW
The word wok comes from the Cantonese broadly meaning a cooking pot/pan. A big part of wok cookery - especially in Cantonese cuisine - is the prized effect called wok hei (‘breath of the wok’), a complex, slightly smoky aroma produced by very high heat and rapid tossing.
The bowl-shaped cooking pan with sloping sides (traditionally round bottomed) was developed to concentrate heat and cook efficiently and was originally well-suited to wood/charcoal stoves and often described as an implement designed to conserve scarce fuel.
Evidence and historical accounts commonly trace wok-like vessels back over 2,000 years to Han Dynasty China (206 BCE–220 CE), with early wok forms possibly used for drying grain before evolving into broader cooking use.
That rapid conduction reduces hot spots, so ingredients brown and sauté consistently without needing to chase the heat around the wok. Stainless steel layers fully encapsulate the core, adding strength, stability and a responsive cooking surface that retains heat well and stands up to high temperatures. The result is all‑round, even heating from base to rim, quicker temperature recovery when you add food, and more reliable results for stir‑fries, steaming and searing.
Available in 22cm and 28cm sizes, each wok comes with a vented lid for the safe release of steam and are oven-safe to a temperature of 240°C. The stay-cool handle and knob* is designed for safe and easy handling.
The stainless-steel rivets and rolled edges are corrosion resistant and dishwasher safe. Allow your cookware to cool prior to cleaning.
For best results, use a hot cycle (65°–75°C and 150°-170°F) with quality all-in-one tablets such as Fairy Platinum Plus (Cascade Platinum Plus in the US) or Finish Quantum Powerball.
For handwashing soak in warm, soapy water, then wash with a sponge or soft cloth. Gently use a nylon or stainless-steel scourer for more stubborn marks. Rinse with warm water and dry immediately.
TURN A HOUSE A HOME
Since 1955, we’ve crafted exquisite stainless-steel pieces for every room in the home.
From cutlery to cookware, kitchen knives to bathroom accessories, our timeless designs bring effortless style to everyday living. Meticulously designed for form and function, you can be sure whatever you choose is both beautiful and useful.
And wherever life takes them, our lifetime guarantee means your housewarming gift is made to move with them, wherever they call home.
DID YOU KNOW
The word wok comes from the Cantonese broadly meaning a cooking pot/pan. A big part of wok cookery - especially in Cantonese cuisine - is the prized effect called wok hei (‘breath of the wok’), a complex, slightly smoky aroma produced by very high heat and rapid tossing.
The bowl-shaped cooking pan with sloping sides (traditionally round bottomed) was developed to concentrate heat and cook efficiently and was originally well-suited to wood/charcoal stoves and often described as an implement designed to conserve scarce fuel.
Evidence and historical accounts commonly trace wok-like vessels back over 2,000 years to Han Dynasty China (206 BCE–220 CE), with early wok forms possibly used for drying grain before evolving into broader cooking use.
LET’S GET STARTED
Try our simple stir-fry recipe using our 316 Series Wok.
GINGER GARLIC CHICKEN AND VEG STIR-FRY
INGREDIENTS (Serves 2-3):
2 tbsp neutral oil (rapeseed/vegetable/groundnut)
2 chicken breasts or thighs, thinly sliced (or tofu/prawns)
1 red pepper, sliced
1 medium carrot, julienned or thinly sliced
1 head broccoli (small), florets only (or mangetout/green beans)
2–3 garlic cloves, finely chopped
1 thumb-sized piece ginger, finely chopped or grated
3 spring onions, sliced
Sauce
2 tbsp light soy sauce
1 tbsp oyster sauce (or hoisin for a sweeter note)
1 tbsp rice vinegar or lime juice
1 tsp sesame oil (optional)
1 tsp cornflour mixed with 2 tbsp water (optional, for glossy sauce)
METHOD
Prep everything first. Stir-frying is fast so have ingredients sliced and the sauce mixed before you start.
Heat your 316 Series wok until hot. Add 1 tbsp oil.
Sear the chicken. Add chicken in a single layer; stir-fry 2–3 minutes until lightly browned and nearly cooked. Remove to a plate.
Stir-fry vegetables. Add remaining 1 tbsp oil. Add carrot and broccoli first (1–2 minutes), then pepper (1 minute). Keep things moving.
Add aromatics. Add garlic and ginger; stir 20–30 seconds until fragrant (don’t let garlic burn).
Bring it together. Return chicken to the wok. Pour in sauce and toss for 30–60 seconds until glossy and coating everything (add the cornflour slurry now if using).
Finish. Toss through spring onions. Serve immediately with rice or noodles.
*Note: The handle and knob will become hot when placed in the oven.