Long-Handle Stainless Wok

KOVA Verified independent store

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The coating is burning off. The handle wobbles. The KOVA Long-Handle Stainless Wok is what happens when you replace it with something that refuses to fail — stainless steel, single riveted handle, zero compromise. Why you'll love it Single long handle for full control — toss, flip, and stir-fry with one hand. The riveted long handle stays secure and gives you leverage over a hot flame. Deep rounded wok bowl — classic shape with high flared sides. Ingredients stay in the pan at high heat; heat travels up the sides for true wok hei. Stainless steel — zero coating — nothing to flake, nothing to degrade. The cooking surface is the steel itself. Lasts decades, not months. Works on all hobs including induction — gas, ceramic, electric, induction. One wok, any kitchen. 9 sizes from 26 to 43 cm — from solo stir-fries to family feasts and professional kitchens. Oven-safe to 260°C — start on the flame, finish under the grill. No handle to remove. Lifetime guarantee — manufacturing defects covered forever. No small print. Technical specifications Material: stainless steel Handle: single long riveted stainless steel handle Shape: classic rounded wok bowl with flared sides Compatibility: all hobs including induction, oven-safe to 260°C, dishwasher-safe Available sizes: 26 cm · 28 cm · 30 cm · 32 cm · 34 cm · 36 cm · 38 cm · 40 cm · 43 cm FAQ — Frequently asked questions Will food stick in a stainless wok? Only if you rush the preheat. Heat the wok on high for 2–3 minutes until a drop of water beads and rolls (Leidenfrost effect), add oil and swirl to coat the sides, then add your ingredients. This is how professional woks are used — once mastered, the release is effortless. What size should I choose? 26–30 cm for 1–3 people (everyday cooking). 32–36 cm for families of 4–6. 38–43 cm for large gatherings or professional use. When in doubt, go one size up — a larger wok gives you more tossing room. What is the difference between this and the KOVA Double-Handle Wok? This wok has a single long handle — better for tossing and one-handed stir-frying. The double-handle wok is better for transferring heavy loads and oven use. Both are stainless steel with no coating. Can I use metal utensils? Yes. No coating to protect — stainless steel handles metal spatulas, wok tools, and ladles without issue. Show more