You set the wok over the flame, pour in a thread of oil, and the champagne base heats fast enough that the first onions hit the pan with a sharp sizzle.

The gold titanium shield surface carries a fine honeycomb texture that keeps eggs, rice and noodles sliding loose instead of catching. Steam gathers under the clear glass lid, the folding steel knob stays cool enough to lift, and the wood grain handle gives you a firm grip while you toss the vegetables through the deep curved walls.

Under that cooking face sits a three layer composite body: a titanium reinforced steel surface for scratch resistance, an aluminum core that spreads heat evenly, and a 430 stainless steel base that grips an induction ring as readily as a gas burner. The flat bottom sits steady on the stovetop, and the pan comes in 32, 34 and 36 centimeter widths.

Key Benefits

• Titanium shield surface The honeycomb textured face resists scratches and lets food release without a soft chemical nonstick layer that flakes.
• Even three layer body An aluminum core between titanium steel and a 430 stainless base spreads heat across the pan so food cooks without hot spots.
• Induction and gas ready The magnetic 430 stainless base heats on induction hobs, gas rings and standard electric stovetops.
• Glass lid with vents The clear lid lets you watch the pan while steam escapes through the vents, and the folding steel knob lifts cool.
• Cool grip handle The wood grain handle stays comfortable to hold and turn while the pan is hot, with a hole at the end for hanging.
• Three family sizes Choose 32 cm for three to five people, 34 cm for five to seven, or the wider 36 cm for larger batches.

Best for: home cooks who stir fry, fry eggs and simmer daily meals and want one deep pan that works on both induction and gas.

Why It Works

The champagne surface is not a soft painted coating. It is a titanium reinforced steel face pressed over an aluminum heat core and a stainless base, so it takes daily stirring, high heat searing and frequent washing without the flaking that ruins ordinary nonstick pans. The deep wok shape keeps oil and sauce pooled at the center while the wide mouth gives you room to toss.

Quick Product Facts: Surface: titanium reinforced honeycomb nonstick; Body: titanium steel, aluminum core, 430 stainless base; Depth: about 9 cm; Weight: about 2.5 kg; Lid: clear glass with folding steel knob and steam vents; Sizes: 32, 34 and 36 cm.

How It Fits Your Routine

On a busy weeknight the pan heats in under a minute, so the rice, egg and vegetables all move through the same wok while the glass lid traps steam for the last few minutes of cooking.

For a slower weekend meal, drop the heat and let a sauce reduce under the lid, then lift the folding knob to check without losing the warmth. The deep walls keep splatter off the stovetop.

After the meal, let the pan cool, then wipe the honeycomb surface with a soft sponge and warm water. The titanium face rinses clean quickly, and the hole in the handle lets it hang on a hook instead of taking up a shelf.

FAQ

Does it work on an induction hob? Yes. The 430 stainless steel base is magnetic, so the wok heats on induction as well as gas and standard electric stovetops.

Is the surface a chemical nonstick coating? No. It is a titanium reinforced steel face with a honeycomb texture, built to release food without a soft painted layer that peels.

What size should I choose? The 32 cm suits three to five people, 34 cm suits five to seven, and 36 cm gives the most room for larger batches.

Is the glass lid included? Yes. Each pan comes with a clear glass lid that has a folding steel knob and steam vents.