There are many different types of pans and woks in our collection - all of which have the supreme quality and special benefits of the COOK-PAL range. From Beijing-style woks of all sizes to Tamagoyaki pans, check out our diverse range by clicking HERE.

Our favourite premium range is the COOK-PAL Titanium Wok range, known for its incredible durability, rust-resistance, and unbelievable lightness. The 33cm diameter Titanium Wok below weighs only 890 grams!

As there is no coating on the surface of COOK-PAL pans, it is completely safe to use metal utensils when cooking with them. It is also completely normal for light scratches and some discolouration to appear on the pans when using them - this is not a sign of damage but a characteristic of the nitriding process! Click HERE to check out our COOK-PAL cooking utensils!

When used carefully and correctly, a Cook-Pal pan or wok will last you a lifetime. Here is a step-by-step guide on the proper usage and maintenance procedures necessary to achieve this, and provide a more seamless and delicious cooking experience!

Before First Use:

Taking your Cook-Pal pan or wok out of the box, the first step to take is to properly attach the included handle. Lightly lubricate the threaded part of the screw with oil, and screw it in clockwise very firmly. You can insert a strong rigid instrument such as a screwdriver into the ring at the end of the screw for more leverage if needed. A secure attachment is crucial to ensure your safety when cooking. Next is the all important seasoning procedure!

IMPORTANT NOTE: This seasoning guide is specific to cook-pal products only as they have unique properties that other pans and woks do not have. For a more generalised iron wok seasoning guide, click HERE.

1. Rinse the pan lightly and dry completely.
2. Fill up about 1/3 of the pan with a neutral cooking oil such as canola or vegetable oil.
3. Heat up the oil on a low heat for about 5 minutes.
4. Tilt the pan around to cover the interior surface of the pan with the oil.
5. Turn off the heat and empty the oil into an oil pot (such as the one picture below) or dispose appropriately - such as using oil coagulators such as this one!
6. Use paper towels to spread the remaining oil around the surface of the pan thoroughly and as evenly as possible.
7. Your pan is now ready for cooking!

Routine Maintenance:

• Although not compulsory, it is recommended by industry professionals to carry out routine oil conditioning before every time you cook with your COOK-PAL wok to minimise sticking/burning and maximise flavour. This is a simple procedure where you warm up a ladleful of oil over medium heat, coat the surface of the pan, and empty out the oil into an oil pot before cooking - much like the seasoning process!
• Like with most iron products, prolonged exposure to acidic foods may strip some the iron and impart some of the flavour into the food - this may not be ideal in terms of taste, but it is perfectly safe!
• Make sure to thoroughly dry the pan whenever you are finished with it.
• It is recommended to clean the wok straight after use while it is still hot - only with water and a cleaning brush like this one pictured below!