COMPARISON OF WOK MATERIALS
Characteristics Hard Anodized Cast Iron Stainless Steel Non-stick
Presence of Coating No coating No coating No coating Non-stick coating (Teflon, ceramic, enamel, marble, stone etc.)
Non-stick Ability Pan becomes stick-resistant when sufficiently heated before cooking; Non-stick ability improves with prolonged use Pan becomes stick-resistant when sufficiently heated before cooking; Non-stick ability improves with prolonged use Pan becomes stick-resistant when sufficiently heated before cooking Pan is non-stick, but non-stick ability reduces with prolonged use due to high heat
Amount of Oil Required Requires oil to cook; However, as surface is non-porous, it requires less oil than cast iron and stainles steel As surface is porous, it generally requires more oil to cook than hard anodized cookware Generally requires more oil to cook than hard anodized cookware Generally requires less oil to cook
Using Metal Utensils Scratch-resistant surface allows use of metal utensils, but refrain from knocking cookware with the utensils Scratch-resistant surface allows use of metal utensils, but refrain from knocking cookware with the utensils Scratch-resistant surface allows use of metal utensils, but refrain from knocking cookware with the utensils Using metal utensils is not recommend as it can cause coating to get scratched and peel off
Washing Use of scouring pad is recommended; Can be washed when hot Use of scouring pad is recommended; Can be washed when hot, but avoid using soap Use of scouring pad is possible but may leave visible scratch marks; Can be washed when hot Use of sponge is recommended; Avoid washing pan when hot
Maintenance Does not require special maintenance as it does not rust As cast iron cookware is prone to rusting, pan should be heated till dry and coated with oil after each use to prevent rusting Does not require special maintenance as it does not rust Avoid cooking food items that are overly sharp (e.g. crabs) as these can cause coating to get scratched
Heat Resistance & Heat Conductivity Lack of coating allows pan to withstand high heat; Heats quickly and evenly Lack of coating allows pan to withstand high heat; Requires a longer time to heat up compared to hard anodized cookware Lack of coating allows pan to withstand high heat, but pan can burn easily if heat is too high; Requires a longer time to heat up compared to hard anodized cookware Presence of coating means pan should not be heated over high heat
Effect on Food Imparts wok aroma ('wok hei') to food; Browns food well Imparts wok aroma ('wok hei') to food; Browns food well Browns food well Does not brown food as well as non-coated cookware
Durability Depending on use, average lifespan is 4-5 times longer than non-stick cookware Depending on use, average lifespan is 4-5 times longer than non-stick cookware Depending on use, average lifespan is 4-5 times longer than non-stick cookware Depending on use, average lifespan is 1-2 years

• FAQ •
Q: Is hard anodized cookware safe?
A: Yes, hard anodized cookware is safe for cooking. Generally, cookware without an additional non-stick layer are far safer than non-stick cookware as they do not leach any chemicals into your food.
Q: Is hard anodized cookware non-stick?
A: Hard anodized cookware do not have a non-stick coating, but can give non-stick results if used correctly. Generally, the pan has to be sufficiently heated before adding food in so as to yield non-stick results. For more info, please watch our YouTube videos.
Q: Can I fry fish in hard anodized cookware?
A: Yes, definitely. Once again, if the pan is sufficiently heated before you add the fish in, it can give you non-stick results.
Q: Can I wash the pan when hot?
A: Yes, hard anodized cookware do not have any coating so it is safe to wash the pan when hot.
Q: What kind of sponge/scouring pad should I use for washing?
A: We highly recommend using the rough scouring pad (3M green heavy duty scotchbrite) for washing as that removes any residual dirt and grease most effectively. Try not to use the green scouring pad that's attached to a yellow sponge as the green part loses its effectiveness fairly quickly.
Q: Can I use the pan/wok for steaming?
A: Yes, you can use the pan/wok for steaming, but we recommend that you apply the wok with a layer of oil after steaming so that the wok can re-absorb oil. After steaming, wash the wok and heat till dry, then apply a thin layer of oil. Leave it for 1 hour or so, then wash off the oil. Generally, the more hard anodized cookware comes into contact with oil, the more non-stick it becomes.
Q: Can I use metal utensils on the pan?
A: Yes, hard anodized cookware can be used with metal utensils. However, please refrain from knocking the pan with the sharp edge of the metal utensils as this may still cause slight dents to appear on the pan. These dents, if any, won't affect the use and performance of the pan. 
Q: Do the pans come with lids?
A: All our products come with glass lids.
Q: What is the difference between a frypan, a wokpan and a wok?
A: Generally, a frypan has a wide, flat base and is shallow. Frypans are suitable for cooking western food like searing steaks and cooking pasta. A wokpan has a smaller base and is deeper. Wokpans are more suitable for stir-frying, cooking soups and stews, as well as deep-frying. A wok is similar to a wokpan, except it comes with two short side handles instead of one long handle.
Q: Are your pans induction-friendly?
A: Most of our cookware are induction-friendly, but do look at the product specifications to confirm that they are. 
Q: Are hard anodized cookware dishwasher-safe?
A: No, they are not. Please refrain from putting the pans in the dishwasher so as to prolong the lifespan of the pans.
Q: Do I have to season the pans before using?
A: Seasoning refers to applying a layer of oil onto the pan before its first usage. This step helps to clean the pan and remove any residual dirt on the pan. It is recommended, but not absolutely necessary, to season the pan before using. Scrub the pan with soap water, then heat till dry over medium heat. Once dry, turn off the heat and add some oil into the pan. Use a paper towel to apply oil to the inside and outside of the pan. Leave overnight then wash the oil off. If you find this too time-consuming, you can request for us to help you season the pans upon purchase.