Tefal WOK : The best for "stir frying"

Why Wok?

Woks are most often used for stir frying, but can also be used in other Chinese cooking techniques, such as in steaming, deep frying, braising or stewing.

Its roundness, depth and balance make it a very versatile and practical cooking utensil.

A Stirfry or Wok comes in many sizes either with two short, ear-like handles, or with one long handle and one short one. It also comes in differing depths, from shallow to well-rounded and deep.

The wok's shape makes it the ideal pan for stir-frying. The round bottom makes sure the ingredients remains in the center where the heat is most intense. With a little oil, you can almost stir-fry anything in under 5 minutes.

Why Choose Tefal?

Tefal is the UK’s No 1 choice for Cookware, with the ultra-resistant non-stick coating that lasts. Tefal also invented Thermo-Spot™ the heat indicator that lets you know when your pan is pre heated to exactly the right temperature to seal in the flavour of your food.

The unique combination of Tefal’s Thermo-Spot™ and non-stick coatings enables complete cooking control.

  • Intensium*

    Tefal’s new Intensium Coating has an extra hard mineral base which is fused with other non-stick layers to produce a coating with extremely high scratch resistance. Compatible with metal utensils.

  • Expert Pro

    Non stick interiors and exteriors.
    The newest generation of high-performance, ultra-non-stick interior and exterior coating, designed for all heat sources and particularly for induction; can be used with metal utensils.

  • ProMetal Pro

    The performance of non-stick plus hard-wearing resistance to scratches and abrasion. Tefals up-market range. Suitable for all heat sources including induction.

  • Thermo-Spot

    Built right into the non-stick coating of the pan, Tefal's unique Thermo-Spot® heat indicator tells you when your pan has reached the optimum temperature to seal in the flavour of your food.

  • Base Induction Technology

    Induction hobs are becoming more popular as they are less expensive to run than other electric hobs and more controllable than gas. They are also very clean to use as the heat is generated by a magnetic induction coil which heats the cookware very quickly but not the cooking surface. Tefal’s top ranges of saucepans are induction compatible (with ferrous iron content that makes them magnetic) and are ideally suited for the latest induction hobs.

 

Tefal Preference, Jamie Oliver St/Steel & Hard Anodised are suitable for all heat sources including Induction.

Tefal Woks and Stir-Fry Pans

Jamie Oliver
Stainless Steel
28cm Wok

  • Pro Metal Pro Coating
  • 18/10 Polished Steel
  • Riveted Handles with Silicone Insert
  • Flared Lip
  • Thermospot
E4351942
Price: £45.00

Jamie Oliver
Hard Anodised
30cm Wok

  • Pro Metal Pro Coating
  • Hard Anodised
  • Riveted Handles with Silicone Insert
  • Flared Lip
  • Thermospot
E9058744
Price: £59.99

Wok Recipe Ideas

THAI-STYLE PRAWN CURRY

Preparation Time: 15 minutes
Cooking Time: 15 minutes

Ingredients

  • 4oz chicken breast.
  • pinch of salt.
  • 1 1/2 oz cashew nuts.
  • 2 oz ham.
  • 2 - 3 sticks celery.
  • 2 oz fresh oyster, chestnut.
  • 2 oz frozen peas (thawed).
  • 1/2 red pepper.
  • 2 - 3 spring onions.
  • 3 tbsp groundnut oil.

For the sauce

  • 175ml/6 fl oz boiling water.
  • 1 chicken stock cube.
  • 1 tsp cornflour.
  • 1 tsp oyster sauce.
  • 2 tsp sesame oil.
  • 1 tsp dry sherry.

Instructions

  • Cut the chicken into fine matchstick shreds (about 1/4") and rub with salt.
  • Cut ham, celery, and red pepper into similar sizes pieces. Thinly slice the spring onions.
  • Dissolve the stock cube in the water. Add the cornflour, oyster sauce and sesame oil.
  • Heat 1 tablespoon of oil in the Tefal Stir Fry Pan.
  • Add chicken and cashew nuts. Stir fry for 2 1/2 minutes.
  • Remove with a perforated spoon.
  • Add 2 tablespoons groundnut oil.
  • Stir fry for 1 minute. Add ham, celery, peas, and red pepper.
  • Add the stock and sping onion.
  • Sprinkle over crumbled chicken stock cube.
  • Return chicken and the cashew nuts to the pan.
  • Add stock mixture and stir until sauce boils and thickens.
  • Heat through for a few minutes.
  • Serve with boiled rice or noodles.