Stainless Steel Tri-Ply Pro Wok / Karahi

Kitchen King’s Pro Wok/Karahi brings the real cooking power of the shape South Asian, Americans, Latins kitchens have always used — wide, deep, sloped sides — to genuine 18/10 stainless steel, the same construction serious cookware is built from.

The wide wok shape gives you real cooking surface to work with, and the deep, sloping sides do two jobs at once: they hold heat in for a proper braise or curry, and they give you room to toss and stir — whether that’s a stir-fry the way a traditional wok is built for, or meat dish the way it’s meant to be cooked, without spilling over the sides.

Tri-ply construction is at the heart of it — an aluminum core bonded between two layers of stainless steel. That means heat travels across the entire pan, including up the sides, not just the base — so nothing burns at the bottom while the edges stay cold. Every piece of meat in the pot cooks at the same temperature, which is what actually produces the evenly browned, deeply flavorful result a great curry or stir-fry depends on. And because it’s stainless steel through and through, there’s no coating involved at all — no PTFE, no PFOA, no PFAS, ever.

Available in two sizes:

• 11″ / 28cm (3.7 liters) — a family of 3-4, everyday karahi cooking, quick stir-fries
• 12″ / 30cm (4.7 liters) — a family of 5-6, larger cuts of meat, cooking for guests

Pro Wok handles the high heat that authentic karahi and stir-fry cooking actually needs, without any concern. It works on a gas burner, an electric glass stovetop, and an induction cooktop — the same pan, whatever your kitchen setup. The tempered, shatter-resistant glass lid helps retain moisture for braising, and the riveted stainless steel long handle gives you a secure, confident grip for tossing and serving straight from the pan.

The non-reactive surface is completely safe for tomato-heavy, tamarind, and yogurt-based gravies — no metallic taste, no discoloration, whatever gravy or marinade the dish calls for.