Small wok

The speckled grey interior of the small wok carries a lead-free, non-toxic ceramic coating. Food doesn't stick: you can even cook without fat when you feel like it. Scrambled egg, a few mushrooms or a sauce to reduce come away with one push of the spatula. No need to prepare it before its first use, as no seasoning is required: it goes from the box to the hob.

When you cook for yourself, a large wok takes over the whole hob and the whole sink. This one measures 20cm: just enough for egg fried rice, a pan of vegetables or a quickly reduced sauce. It fits in a cupboard without crowding the rest of your pans. Its aluminium alloy heats quickly and evenly, so you spend less time waiting at the hob.

The small wok's handle is designed to be anti-burn: it doesn't heat up while you cook and sits comfortably in your palm. Two rivets fix it to the bowl; you can see them inside, just below the rim. At the end, a small ring lets you hang the wok on a hook above the worktop. You hold it in one hand to tip your food straight onto the plate, without hunting for an oven glove.

The small wok takes every hob: ceramic, gas, induction or electric. It suits a studio flat with a single hob as well as a large kitchen, where it is a handy extra next to the saucepans. After the meal, a rinse in hot water is enough: since nothing has stuck, cleaning takes thirty seconds. You put it away clean, ready for the next day's dinner.