Mastercook Longlife 26cm Triply Stainless Steel Wok with Glass Lid Induction Gas

Mastercook Longlife 26cm Triply Stainless Steel Wok – With Glass Lid | Induction & Gas Compatible | 3-Ply Construction

Stir fry, sauté, and cook with professional results using the Mastercook Longlife 26cm Triply Stainless Steel Wok — a premium 3-ply stainless steel wok with a fitted glass lid, a long stainless steel handle, and a helper handle for two-handed carrying. The triply (3-ply) construction bonds three layers of metal together — stainless steel, aluminium core, and stainless steel — combining the durability and food safety of stainless steel with the superior heat conductivity of an aluminium core. Fully induction and gas compatible. From the premium Mastercook Longlife Cookware range.

Key Features

• ✅ 26cm Diameter – Versatile family-size wok for stir fries, curries, and everyday cooking
• ✅ Triply (3-Ply) Construction – Three bonded layers: stainless steel / aluminium core / stainless steel – for even heat distribution and durability
• ✅ Stainless Steel Interior – Non-reactive, food-safe stainless steel cooking surface – no coating to wear off
• ✅ Glass Lid Included – Fitted tempered glass lid for covered cooking – monitor food without lifting the lid
• ✅ Induction Compatible – Suitable for induction hobs as well as gas, electric, and ceramic
• ✅ Long Handle & Helper Handle – Long stainless steel handle plus a helper handle for safe two-handed carrying
• ✅ Mirror Polished Finish – Premium polished stainless steel exterior for a professional kitchen look
• ✅ Dishwasher Safe – Stainless steel construction is dishwasher safe for easy cleaning
• ✅ Oven Safe – Stainless steel and glass lid are oven safe (check maximum temperature for lid)
• ✅ Mastercook Longlife Brand – Premium long life cookware for professional-quality results at home
• ✅ Great Value – Premium triply stainless steel wok with glass lid at an everyday affordable price

Perfect For

• Stir frying – vegetables, noodles, rice, and meat
• Cooking curries – chicken curry, lamb curry, and vegetable curry
• Sautéing onions, garlic, and spices
• Cooking karahi-style dishes with the lid on
• Shallow frying fish, chicken, and meat
• One-pot cooking – rice dishes, pasta, and noodle dishes
• Simmering sauces, gravies, and dals
• Everyday family cooking for 3–4 people

What is Triply (3-Ply) Stainless Steel?

Triply cookware is made from three bonded layers of metal pressed together: an outer layer of stainless steel, a core of aluminium, and an inner cooking surface of stainless steel. This construction combines the best properties of both metals. The stainless steel provides durability, corrosion resistance, and a non-reactive, food-safe cooking surface. The aluminium core provides excellent heat conductivity — spreading heat quickly and evenly across the entire base and up the sides of the pan, eliminating hot spots. The result is cookware that heats evenly, is easy to clean, lasts for years, and is safe for all types of food including acidic dishes like tomato-based curries and tamarind sauces — which can react with bare aluminium.

Triply Stainless Steel vs Non-Stick – Which to Choose?

Triply stainless steel (this wok) is the better long-term investment for most cooking tasks. There is no coating to wear off, scratch, or replace — a well-maintained stainless steel wok will last for decades. It is safe for metal utensils, dishwasher safe, and oven safe. It is the preferred choice for high-heat cooking, searing, and browning. Non-stick is easier for beginners and better for delicate foods like eggs and fish that stick easily. For curries, stir fries, and general family cooking, triply stainless steel is the more durable and versatile choice.

Hob Compatibility

• ✅ Induction hob
• ✅ Gas hob
• ✅ Electric hob
• ✅ Ceramic hob

Care Instructions

• Dishwasher safe – though hand washing preserves the polished finish for longer
• For best results, preheat the pan before adding oil – this reduces sticking on stainless steel
• To remove stubborn food residue, soak in warm soapy water then scrub with a non-scratch pad
• For water marks and discolouration, use a stainless steel cleaner or a paste of bicarbonate of soda and water
• Avoid leaving salty water sitting in the pan for extended periods