Spring - Wokpan CANTON - 20 cm

In the hustle and bustle of the metropolis, spicy curries release their aroma, and chicken skewers sizzle on the grill. Asia’s street food stalls are popular with foodies and tourists alike.

With the CANTON wok pan, Spring combines authentic, minimalist design with modern materials to meet the highest standards. Thanks to heat treatment, the carbon steel is resistant to scratches, rust, and dirt, and over time develops a natural non-stick coating. This ensures nothing sticks when preparing Pad Thai — the classic dish with stir-fried rice noodles, tofu, prawns, eggs, and beansprouts. The wok’s thin body makes it light enough to handle with one hand, while the sturdy wooden handle remains cool during use. The wok is suitable for all types of hobs, including induction.

The Wok Pan

The term “wok” comes from Cantonese and means “cooking vessel” or “cookware”. For centuries, the wok has been the all-purpose tool of Asian cuisine. It is used for stir-frying, deep-frying, steaming, and braising.

Only suitable materials ensure authentic Asian wok cooking.

• Material: Beechwood, durable carbon steel
• Dimensions: Ø 20.0 x H 7.0 cm
• Lightweight and easy to handle (750 g)
• Suitable for all hob types (including induction)
• Colour: Black
• Hand wash recommended
• Even, intense heat distribution from base to rim

Care Tips

Before using the wok for the first time, clean the pan, lid, and accessories with warm water and a mild detergent. After use, allow the wok to cool before cleaning and soak it in soapy water. Then clean with a sponge. Do not use steel wool or any abrasive cleaning agents.

The history of the Spring brand is marked by milestones and full of innovative, creative ideas for upmarket gastronomy, high-end kitchens, and ambitious home cooks. In 1946, the Spring brothers founded the company, which from the very beginning was committed to uncompromising quality and thoughtful product development. Over the years, the Spring brand has continuously developed and launched new products that have gone down in the history of culinary and table culture as trendsetters.