30 DAYS OPEN PURCHASEA steel wok works differently from a cast iron wok and differently from a non-stick wok. Cast iron heats unevenly and slowly but retains heat for a long time. The non-stick wok limits the maximum temperature and cannot withstand the vigorous handling that wok cooking entails. A steel wok in the right design gives fast heating, high maximum temperature and the ability to run with high heat and forceful movements without worrying about the surface. The NanoBond wok at 36 cm combines the lower friction and non-reactive character of the titanium surface with the fast and even heat conductivity of the aluminium core.
Hestan's NanoBond process bonds thousands of titanium-based nano-layers to the surface of 18/10 steel at a molecular level via a vacuum chamber process in an oxygen-free environment at extremely high temperature. Titanium and chromium-based alloys are permanently fused with the steel structure and create a surface that is four times harder than the underlying 18/10 steel, non-porous and non-reactive. Titanium does not react with soy, fish sauce, citrus or wine acid. The titanium surface is free from synthetic coating agents and can withstand the high temperatures that wok cooking requires without the surface wearing. Metal utensils, wok spatulas and metal tools do not damage the surface.
The lower friction of the titanium surface compared to ordinary steel means that correctly cooked ingredients release more easily, but the titanium surface is not non-stick like a coated pan. Correct technique applies: a well-heated wok, sufficient oil and appropriate batch size (too large batches give steamed rather than wok-fried ingredients). The construction is three-layer steel with a ProCore core of pure aluminium. Hestan states that the ProCore core provides 35 percent better heat conductivity compared to other cookware of the same type. Withstands up to 565 degrees Celsius. Works on all heat sources including induction. Dishwasher safe. Comes with a lid. Diameter: 36 cm. Made by Hestan.
