5-Ply Polished Stainless Steel Wok 15" (38 Cm)

Verified claims

Steel composition

Polished stainless steel: 18/0 outer, 18/8 or 18/10 inner.

Edge sealing

Sealed edges keep moisture out from between layers, preventing corrosion and delamination.

Heat distribution

Magnetic 18/0 base and conductive core provide a larger effective cooking area than the flat contact patch suggests.

Handling

6 pounds provides thermal mass; stable but not suitable for tossing.

Induction fit

Flat base width (3.41) ensures stable contact on all induction surfaces.

Heat retention

6-pound mass prevents temperature drop when cold food is added.

Sealed edges

Sealed edges prevent corrosion between layers, preserving heat performance.

Stir-fry technique

Use a push-and-lift spatula; hand-tossing is impractical due to weight.

Durability

Sealed edges prevent moisture ingress, preserving heat transfer performance long-term.

Flat bottom

15-inch diameter with a 3.41-inch flat base for stability on glass/induction.

Heat zone

Creates a hot center searing zone and cooler sides, enabling spatula-driven stir-fry without tossing.

Oven capability

Oven-safe to 500°F, suitable for large-format oven dishes.

Heat performance

The ~6 lb 5-ply wok provides even heat and thermal mass for searing but responds slower to temperature changes than carbon steel.

Versatility

Flat base is induction-ready and oven-safe to 500°F, and the design encourages push-and-lift stir-fry for home stoves.

Product record

Title

5-Ply Polished Stainless Steel Wok 15" (38 Cm)

Brand

KitchenAid

Price

148 CAD

Availability

In stock

Cooking with a 15-inch wok in a home kitchen

• At nearly 6 pounds, this wok's weight provides enough thermal mass to resist the temperature plunge that occurs when cold ingredients hit the pan — the sear stays aggressive rather than fading into a simmer.
• With nearly 4.5 inches of depth, the wok's high walls catch the flying ingredients that aggressive stir-frying and tossing inevitably produce, keeping the cooktop clean during enthusiastic sessions.
• The 3.41-inch flat base keeps the wok steady on induction and glass cooktops, so the 15-inch size won't wobble or spin when you're flipping fried rice with a spatula.
• Moving from a 14-inch to a 15-inch wok adds roughly 15% more cooking area, which translates to the difference between steaming a crowded pan of vegetables and achieving a proper high-heat sear on a full pound of greens.
• Oven-safe up to 500°F with metal handles, the wok handles large-format oven finishes — think whole roasted fish or a tray's worth of charred broccoli — that would overflow a smaller pan.
• The five-layer construction channels heat from the flat base into the sloping walls more efficiently than single-ply woks, so the full 15-inch surface becomes usable cooking space even on a standard home burner.

Flat-bottom wok design and its tradeoffs

• The flat-bottom shape encourages a spatula-driven push-and-lift technique, where ingredients climb the cooler sides to rest, rather than the flipping motion that demands a round-bottom wok cradled in a high-output gas burner — aligning the wok’s handling with the reality of the standard home stovetop.
• On electric or induction ranges, the flat contact patch concentrates high heat at the center of the wok, creating a searing sweet spot while the sloped walls stay cooler, a gradient that mimics the wok-hei temperature variation of a round-bottom wok over gas but without requiring a specialized burner.