The wok pan from STAUB can be used to make original and novel recipes with fish, meat, tofu or vegetables from Asian cuisine: Ingredients are cooked particularly quickly by coming into contact with the hot cast iron on all sides as they are continually stirred and turned. This method of preparation allows vegetables to remain particularly crisp and at the same time retain more nutrients and vitamins than with conventional cooking in a pot. In addition to cooking rice noodle or vegetable pan-fried dishes, the wok is also excellent for preparing or warming up side dishes. The cast iron wok can be used on all types of cookers and in the oven. The tried-and-tested material not only optimally conducts heat, but also retains it and is, therefore, especially energy-saving. Thanks to the majolica effect, the pan lights up in an intense blue, making it an attractive addition to both the dining table and in the kitchen.

The round wok from the STAUB Specialities series is the ideal item of cookware for lovers of Asian cuisine.

Wok-fried vegetables and smaller pieces of meat cook especially well in it, as it is made of cast iron and therefore becomes hot right to the upper edge of the rim. Ingredients therefore only need a very short cooking time, remain al dente and retain their attractive natural colours.

The STAUB wok has a diameter of 37 cm and features a glass lid, ensuring that it can even be used for simmering or cooking dishes with a large liquid content. It can also be used with the matching draining rack from the same series that you can use to steam or keep warm meat or vegetables that have already been cooked.

It holds 5.7 litres and, with handles on either side, is practical to use and easy to handle. The STAUB wok is perfect for use on all kinds of cooker, including induction hobs, and keeps food warm after it has been prepared. Thanks to the short cooking time, prepare a healthy, vitamin-rich Asian dish for your friends in this stylish wok – even top chefs make regular use of this practical item of cookware.