Wok pan from the master of Asian cuisine from the Excellence series, representing the absolute top in its class. Suitable for all heating sources. Made of lightweight aluminium with a three-layer non-stick surface that heats up faster, maintains a constant temperature and works with less oil. The pan is suitable for preparing food for 3-4 people, has an assisted pouring rim and is dishwasher safe. More
Standard price€ 80,90.
Save9% (€ 7,21)
€ 73,69
incl. VAT
Wok pan from the master of Asian cuisine from the Excellence series, representing the absolute top in its class. Suitable for all heating sources. Made of lightweight aluminium with a three-layer non-stick surface that heats up faster, maintains a constant temperature and works with less oil. The pan is suitable for preparing food for 3-4 people, has an assisted pouring rim and is dishwasher safe. More
Ken Hom Excellence non-stick aluminium wok, diameter 30 cm
Wok pan for healthy and fast cooking, suitable for all heating sources, including induction cooking.Made of aluminium with a PFOA-free , three-layer non-stick surface, specially designed for frying at high temperatures with less oil. It is not only very user-friendly, as it is easy to wash, but also highly scratch-resistant, allowing the use of metal utensils. The high-quality black outer coatingis also abrasion-resistant, ensuring long-term trouble-free use. The pan has a pleasantly long, black, heat-resistanthandle made of special plastic and also has an auxiliary pouring rim.You can comfortably prepare food for 3-4 people in it.
Ken Hom wok = world leader for authentic Chinese and Asian cuisine
The Excellence Series wok is designed to enable you to prepare your favourite Asian dishesquickly, easily and healthily.The superior non-stick coating ensures that this wok heats up faster, maintains the necessary high temperature even at a lower setting on the hob, plus you use less oil. Perfect kitchen equipment for everyday use for preparing food using the stir-fry technique also makes it:
- stability - flat base, sits firmly on all types of heating
- high durability - metal kitchen utensils can be used
- Safety - ergonomic handle with minimal thermal conductivity
- easy maintenance - dishwasher safe
- storage - eye for hanging
- versatility - suitable for all types of heating, including induction
Maintenance recommendations:
If you wash the pan in the dishwasher, remove it after the cycle is complete and wipe dry with a soft cloth. When washing by hand, do not use strongly abrasive products or a wire cloth, and leave any stuck-on food residue to soak away. From time to time, rub the inner surface of the pan with oil. To prolong the life of the non-stick surface, use wooden or silicone utensils instead.
Ken Hom - combining Swiss precision and quality with the charm of Asian cuisine
The first pan called Ken Hom Hot Wok was launched in 1986, it was the world's first wok thathad a cut bottom so that it could sit not only on an open fire, but also on an electric stove. Ken Hom Wok pans were also a first in that they began to be sold in mainstream high street stores, not just speciality shops. For example, 12 years later, 10% of UK households already had a Ken Hom product. To date, more than 8 million Ken Hom products have been sold in 59 countries around the world. Ken's collaboration to produce the pans with DKBHousehold, a subsidiary of SwissThe company, a subsidiary of the Diethelm Keller Group, has been in continuous operation for over 30 years, since the year the first pan was launched. This worldwide holding company is managed by the fourth generation of the founding family and is a world leader in the houseware market. Of course, KenHom uses the wok pans bearing his name and also personally tests each of "his" new products very carefully before they are launched. He knows very well how important it is to work with good quality cookware and accessories when stir-frying , as this will also affect the taste of the food. That is why the pans and other accessories bearing his name Ken Hom never disappoint their users.
