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The food will have "wok hei" when you cook with this, unlike nonstick wok. Nonstick wok will also wear off after sometime and when ate together with your food, is toxic. This wok is hard anodized with no nonstick coat yet is scratch and stick resistant.

What is wok hei?
Stir frying, the cornerstone of Cantonese cooking, is all about wok hei, that complex charred aroma that fleetingly cloaks the piping-hot stir-fries served at Cantonese restaurants and zi char joints. The hallmark of an outstanding chef, wok hei - literally translated as ‘breath of a wok’ - results from a complex interplay of factors that is part science, part art, part magic.

How do you get it?
Traditional woks are made from cast iron or crude iron, and must be seasoned with oil or pork fat before use. With regular use the wok develops a patina of hardened oil that seals off the pores in the steel, preventing food from sticking.

Wok hei can only be achieved under conditions of intense heat, at levels that are difficult to achieve without a commercial cooking range. The wok should always be heated until it just begins to smoke before adding cold oil. Never heat up the oil together with the wok or the food will stick and begin to char.

In a classic stir-fry, the food has to be tossed about non-stop. Exceptional chefs demonstrate their skill by momentarily tossing the cooking flames into their woks. Never crowd the wok with too much food or temperatures will plummet and the food will end up being steamed.

The science behind it
The basis of wok hei is the smoky flavour resulting from caramelisation of sugars, Maillard reactions, and smoking of oil — all at temperatures well in excess of traditional western cooking techniques. When individual food pieces or grains of rice are tossed about in this inferno, the searing heat blasts away excess moisture and dries out the surface of the food for maximum caramelisation. The patina of a seasoned wok is made up of polymerised fats, which impart even more charred wok hei aroma during the cooking process.

Hard anodized cookware are made of an aluminium alloy that have undergone an electrical treatment to yield a hardened, scratch-resistant and stick-resistant surface. The hard anodized surface is non-porous and therefore prevents metals from coming into contact with or leaching into food.

Features:
- NO non-stick coating, yet stick-resistant once heated at high temperatures.
- Non-toxic: Non-porous surface eliminates possibility of chemicals or metals leaching into food
- Hard, scratch-resistant surface allows for use of metal utensils and abrasive scourers, and also cooking of hard-shell foods without damaging the surface
- High heat-resistance & great heat conductivity, therefore saving time and energy. You can lower to medium fire when cooking too - Easy to wash: Can be washed immediately after cooking when hot
- Ability to withstand high temperatures and absence of coating imparts greater flavour (‘wok hei’) to food
- Anti-rust
- Durable and long-lasting
- Multi-functional: Hard anodized cookware can function as an oven for baking cakes and others

This highly durable hard anodized frying pan requires low maintenance as you can wash and scrub in anyway you wish.

Super B woks are hard-anodized cookware which went through an electrochemical process that made them sealed and non-porous for safe cooking, which prevent food sticking if the food is overcooked. They are easy to clean and are extremely durable for everyday use, and have a longer lifespan than non-stick cookware. Super B woks are also scratch-resistant and non-toxic.

Note this is the newer version with two side handles instead of one long handle. The older version takes longer to heat up.

Made in Taiwan, designed in Korea