Wok

Tramontina offers a wide variety of materials for its Chinese woks. This includes carbon steel, stainless steel and aluminium. Each material has its pros and cons;

Carbon Steel – Most traditional; heats fast, lightweight, needs seasoning. Preferred for stir-frying.

Stainless Steel – Durable, no seasoning needed, but food may stick.

Non-Stick Coated Aluminium – Lightweight, fast and even heating, easy to clean, not ideal for high heat or traditional wok cooking.

Yes, woks from certain collections are compatible with induction cooktops, such as the Grano wok. For more information, always follow the product information listed on the product page. 

It’s best to avoid metal utensils with non-stick woks to protect the delicate coating. Use siliconea, wooden, or plastic utensils to prevent scratching and prolong the life of your non-stick cookware. Using the right utensils ensures your non-stick wok maintains its smooth surface and cooking efficiency.

For carbon steel woks, rinse with warm water and a soft sponge immediately after use. Avoid soap to preserve seasoning. Dry thoroughly and apply a light coat of oil before storing.

For non-stick woks, wash with mild dish soap and a non-abrasive sponge. Avoid harsh scrubbing and overheating.

For stainless steel woks, clean it with warm soapy water using a soft sponge, dry it immediately to prevent spots, avoid abrasive cleaners, and occasionally use vinegar or baking soda to remove stains or discoloration.

Tramontina’s woks are dishwasher safe, such as the Loreto wok, Paris wok, Grano wok. For more information, always follow the Care & Usage guidelines listed on the product page.