SKK ecological wok, 32 cm in diameter, Titanium 2000 series, superior quality, with titanium-reinforced non-stick. 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 32cm and a height of 11cm. 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 7 - Skk Titanium 2000 - SKK's highest quality range and the highest on the market. Suitable for induction cookers, also valid for electric, gas or glass-ceramic cookers. 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. Cooking with the wok is simple and fast, its best-known use being that of quick sautés. However, it is also used as a frying pan or as a pot. Sauteed : add a couple of tablespoons of oil, distribute it along the walls and heat the wok over medium heat, preventing the oil from smoking. Put the ingredients, starting with the hardest. Do not stop moving with a wooden spatula. Vegetables are usually cooked until they are slightly cooked on the inside and golden on the outside. In this way they have barely absorbed oil and have not been overcooked, obtaining a vivid color and a special texture. 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.).