The Pankon Wok Pan

The Pankon Wok Pan

The Pankon takes you back to the origins of Asian cooking. Made from solid carbon steel, with no non-stick coating and no PTFE, it's the centrepiece for anyone looking to master wok cooking. Stir-fried noodles, crisp vegetables, slow-simmered meats: its fast heat response keeps vegetables crunchy and meat tender, in quick stir-frying as well as slow cooking. No chemical layer to flake, no doubt about what ends up on your plate.

Carbon steel is not the same as stainless steel. A new wok is bright and silver-toned, but through cooking and seasoning it slowly darkens to almost black. That's not wear, it's intended: this dark patina protects the steel and helps food release more and more easily. Today's silver wok is the black wok of a few months' time. It's this patina — not a coating — that gives the Pankon its natural non-stick surface.

Carbon steel combines a thin wall with high thermal conductivity. The result: fast heat-up, precisely controlled through the heat source — decisive for high-temperature searing without letting the cooking drop. The ergonomic wooden handle is heat-insulating and sits securely in the hand, even during long stir-fries and even when the wok is loaded with vegetables, meat or noodles.

This wok works on gas hobs or open flame only, where the flame rises up the curved sides. Because of its traditional round bottom, it makes no flat contact with a smooth cooking surface: it is not compatible with induction, nor with ceramic or electric hobs. If you cook on induction, choose a flat-bottomed wok. So check before buying that you cook with gas.

Both sizes are available. As a guide: 32 cm suits 2–4 people, 34 cm suits 4–6 people or when you want to sear larger amounts of meat and vegetables in one go. A larger diameter means more cooking surface and less overcrowding — a genuinely relevant point, because an overcrowded wok loses surface temperature and starts to steam instead of sear.

A new carbon steel wok must be seasoned before first use. With every cook, you build that natural protective layer further. A step-by-step guide is included so you get this essential step right the first time and achieve a natural non-stick surface.

Clean the wok with warm water and a soft brush, without harsh detergent, and dry it immediately to prevent rust. Not dishwasher safe. A thin film of oil after drying keeps the patina in top condition.

• Material: carbon steel, uncoated (no coating, PTFE-free)
• Base: round (traditional)
• Suitable for: gas hobs and open flame
• Not suitable for: induction, ceramic, electric hobs
• Diameter: 32 cm and 34 cm
• Handle: wood, ergonomic and heat-insulating
• Care: seasoning required, hand wash, not dishwasher safe
• Included: wok + seasoning guide + digital recipe book (20 recipes)

Every Pankon comes with a free digital recipe book. Inside, 20 healthy and quick recipes to get started with your new wok: from traditional dishes to modern variations. A guide that's just as useful for a first attempt at wok cooking as for experienced cooks after fresh inspiration.

La cuisine au wok est saine et rapide : ce Wok cooking is healthy and quick: this wok with a wooden handle is perfect for everyday vegetable stir-fries. To compare materials, browse our stainless steel wok category — not to be confused with the carbon steel of this model.