SKK ecological wok, 32 cm in diameter, Diamant 3000 series, superior quality, with non-stick reinforced with titanium. It's perfect for quick stir -fries, but can also be fried and baked. SKK non-stick wok, of the highest quality and totally free of toxins. Wok with a diameter of 32 cm and a height of 11 cm. Cast aluminum body, which favors heat conduction and lightens the weight. Lower energy consumption and good efficiency in maintaining heat. The aluminum in the body of the wok never comes into contact with the food, as it is completely sealed and insulated by the 4-layer non-stick coating. Smooth non-stick from the ILAG ® professional series : made of PTFE reinforced with titanium free of PFOA, heavy metals, solvents and nanotechnology. The surface of the non-stick is smooth and soft, it consists of 3 layers (4 layers if you count the base), the outside of which is the PTFE layer, projected on the layer containing the titanium. If the PTFE deteriorates, the layer below is totally non-toxic. Series 11 - Skk Diamant 3000 - SKK's highest quality range and the highest on the market. Suitable for gas, electric or ceramic hobs. It is not suitable for induction. Perfect anti- adherence, great resistance and duration. The wok handles are temperature resistant up to 260º, so they can be placed in the oven. Easy cleaning. Includes glass lid. The wok is a typical instrument in Asian cuisine, being a very versatile utensil that can be used as a pot or as a frying pan. It's perfect for quick stir -fries, but can also be fried and baked. For the sautés, little oil is used, which is distributed along its walls and heated, preventing it from smoking. Add the ingredients (cut into homogeneous pieces), starting with the hardest. We do not stop moving with a wooden or silicone spatula and do not remove the wok from the heat, which is kept between medium heat and high heat. Food cooked in this way barely absorbs oil and is slightly cooked on the inside and slightly browned on the outside. In addition, they are made very quickly and the result is really appetizing. Always cook with liquid or fat between the food and the surface of the wok to avoid the formation of tar resin. If it does form, it is recommended to add a few drops of soap and boil it with water for a few minutes to remove it. Heat over medium heat, never with the heat at maximum, until the wok reaches temperature and then vary the temperature according to the desired cooking. Cleaning by hand is recommended after each use with a scourer and a mild soap that is capable of removing the accumulated fat on the surface of the wok. Its presence prevents non-sticking by burning the fat in subsequent uses. Avoid washing the wok in the dishwasher, since dishwasher salt deteriorates the non-stick. Use silicone utensils both for cooking and for stacking the utensils and avoid damaging the non-stick. Do not store any food in the wok (for example rice) or any type of acid food to prevent the acid from damaging the non-stick (cooked with tomato, with vinegar, etc.).