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Because of a wok’s large size, the sides do not get as hot as the bottom, so the food cooks more slowly and unevenly. We have solved the problem by pressing two stainless steel woks together, with a 2mm layer of aluminium in between them. This layer of pressurised aluminium is 25 times more heat conductive than the stainless steel. It quickly transfers the heat throughout the wok, up the sides to the rim. The sides now get just as hot as the bottom. This gives you the fastest, evenly cooked, sealed-in, fresh flavours every time.
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