Copper 12'' Wok Pan Kitchen & Dining - MYI9ATOVQ

  • Model: MYI9ATOVQ
  • 780 Units in Stock

$429.80  $37.81
Save: 91% off

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  • Heats Food On bottom and Sides For 360 Degree Sizzling Cooking Surface

  • Engineered with Aluminum Non Stick Technology. PTFE & PFOA Free

  • Riveted Easy Comfort Handles. Dishwasher Safe

  • Heat Proof Up To 850 Degrees

  • Helps You Cook without Oil, Butter, or Grease

  • Cook with less oil, butter, and grease with this 12'' Wok. You can use this wok on the stove top or in the oven: electric, gas, ceramic, and induction.This Wok heats food on bottom and sides for 360 degrees sizzling cooking surface. It is engineered with aluminum non stick technology. This Wok is PTFE and PFOA free. Riveted easy comfort handles. Heat proof up to 850 degrees and dishwasher safe. With this Wok, you can roast, bake, stir fry, steam, saute, and fry. The Wok comes with a tempered glass lid.

    Check out our quick and easy Vegetable Stir Fry recipe that you can use with this 12'' Wok pan below!


    Three garlic cloves
    Knob of fresh ginger
    Half pound of vegetables
    Vegetable oil Salt Sherry or rice wine
    Soy sauce


    1. Peel the garlic and ginger, and chop finely.
    2.Chop the other vegetables into pieces roughly the same size.
    3.Heat the frying pan over high heat, coat the bottom with vegetable oil, and heat until the oil is shimmering but not smoking. Add the ginger and garlic and stir.
    4.Add the denser vegetables,for example, carrots, broccoli, cauliflower, or eggplant. Season with salt and stir.
    5.When the garlic turns golden brown, add the rest of your vegetables. Be careful not to let the garlic get too dark. Season with more salt. Do not cover the pan. Stir every couple of minutes, until the vegetables are tender but not mushy. Turn off the heat.
    6.Add a few spoonfuls each of sherry or rice wine and soy sauce. Stir.
    7.Serve over steamed white or brown rice.

    Copper 12'' Wok Pan Kitchen & Dining - MYI9ATOVQ