1. Threelayer nonstick coating: The 11.8/32.0 cm nonstick wok pan is reinforced with an abrasionresistant coating made of titanium ceramic diamond compound. It releases meat, makes Asian roast dishes, cheese, and breakfast cakes with ease, and after 40,000 attempts, burnt syrup won't stick. 2. Much easier to use than a traditional wok: The heavy flatbottom wok is compatible with most American stovetops, including induction, and won't wobble as much on a gas stove. Do not use metal utensils; it is recommended to use silicone or wooden spatulas. 3. Staycool steel handle – Whether on a natural gas stove, ceramic, or glass stovetop, the handle's temperature won't get hot enough to harm a child. Not all stainless steel handles stay cool on the stovetop. 4. The nonporous stainless steel base of the induction wok, calcined under ultra temperatures, ensures even and quick heat distribution. Cooked food turns golden , and with the right oil ( heat, smoke point like sunflower), cooking is quick and effortless.