Flamorra Triply Wok With Lid

Rs. 1,299

Inclusive of taxes.

Works on gas, induction, electric, halogen, and oven. 15-year warranty directly from the manufacturer.

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COD AVAILABLE

Why buy the Flamorra Triply Wok With Lid?

One pan. Everything from pakoras to gravies.
The deep round base and steeply curved walls handle tossing, stir-frying, deep-frying, and slow-cooking without switching vessels. The shape concentrates heat at the base and lets it climb evenly up the curved walls. Whatever you cook, the wok is designed for it.

Full-body triply. Heat that climbs the walls.
Three layers bonded under industrial pressure run the full height of this wok, from the round base to the rim. The aluminium core pushes heat upward along the curved walls as well as across the base. When you toss food up the sides of the wok, it keeps cooking. That is what full-body triply does that base-only triply cannot.

Zero chemical coating. 18/10 SS 304.
The inner surface is 18/10 stainless steel. No PTFE. No PFOA. Deep-frying in a coated pan at high heat is where coating breakdown happens fastest. In the Flamorra Wok there is no coating to break down. The metal is the cooking surface. It does not change at high heat.

Deep enough for deep-frying. Curved enough for tossing.
The steep curve of the walls means less oil needed for deep-frying than a flat-based pan of the same diameter. The same curve gives you the angle to toss food without it flying out of the pan. Both of these are a function of the shape, not an add-on feature.

15-year warranty. From the manufacturer.
We made this wok. We honour the warranty ourselves. No third-party service centre. Message us with your order number and we handle it directly.

Product Name
Flamorra Triply Wok With Lid

Material
18/10 Stainless Steel 304, Food Grade Aluminium Core, 430 Magnetic Stainless Steel

Construction
Full-body triply clad

Finish
Mirror-polished exterior, emery finish interior

Suitable Cooktops
Gas, Induction, Electric, Halogen, Oven

Dishwasher Safe
Yes

Colour
Silver

Country of Origin
India

Manufactured by
[Legal entity name and address]

Specifications by size
18 cm: Capacity [CONFIRM L], With Lid 1076 g, Without Lid 802 g
20 cm: Capacity [CONFIRM L], With Lid 1204 g, Without Lid 900 g

Package Contents
1 Triply Wok, 1 Stainless Steel Lid, Brand Story Card, First Use Guide, Warranty Card

Orders ship within 1-2 business days. Delivery in 3-5 business days depending on location. Free shipping on all orders above [THRESHOLD — confirm with client]. Tracked shipment. You receive a tracking link once the order ships.

15-Year Warranty Against Manufacturing Defects.

This wok is warranted to be free from defects in material and manufacturing under normal household use for 15 years from the date of purchase.

The warranty does not cover damage from misuse, commercial use, overheating on empty flame, dropping, or use outside the care instructions provided.

To claim: message us at [CONTACT METHOD] with your order number. We do not ask for photographs or return shipments for manufacturing defects. Replacement ships within 48 hours of confirmation.

Have a question about this product? Message us at [CONTACT METHOD] or write to [EMAIL]. We are the manufacturer. The person who answers knows exactly how this wok was made.

Deep base. Curved walls. Built for everything a flat pan cannot do.

A flat pan keeps food on a single plane. A wok changes the geometry of cooking. The deep, round base concentrates heat at the centre where it is most intense. The steeply curved walls spread that heat upward as food moves from the base to the sides. When you toss food up the curve of a wok, it does not leave the heat. It moves through it. This is why stir-fries cook faster in a wok than a flat pan. It is also why deep-frying takes less oil. The curved base holds oil at a depth that a flat pan cannot achieve without filling the entire surface. The Flamorra Triply Wok is built around this shape and does not compromise it for the sake of looking like a standard pan.

Full-body triply. The heat goes where the food goes.

In a base-only triply wok, the three-layer construction stops at the bottom. The curved walls are single-ply stainless steel. When you push food up the sides during a toss, it moves from the hot triply base onto a single-ply wall that has not received the same heat. The cooking stops. In the Flamorra Triply Wok, the aluminium core runs the full height of the curved walls. Heat climbs with the food. Every part of the inner surface is the same temperature. A prawn pushed up the side of this wok keeps cooking at the same rate as one sitting at the base. That is what full-body triply makes possible and what base-only triply cannot deliver.

Pakoras, gravies, stir-fries. One vessel for all three.

The Flamorra Triply Wok handles high-heat deep-frying, medium-heat stir-frying, and low-heat slow cooking without switching vessels. For deep-frying, the curved base means less oil for the same depth compared to a flat pan. For stir-frying, the curved walls give food room to move without falling out of the pan. For gravies, the rounded base means the liquid sits at the centre, reducing evenly from the middle outward. These three cooking styles would normally require three different pans. The wok does all three because the shape is right for all three, not because of a coating or a special surface treatment.

High heat. Zero coating. That is the combination that matters.

High-heat cooking is where non-stick coatings fail fastest. At sustained high temperatures, PTFE begins to degrade. The coating that was intact at medium heat starts to break down at the temperatures needed for a proper stir-fry or deep-fry. This is not a fringe concern. It is why serious cooks do not deep-fry in a non-stick pan. The Flamorra Triply Wok has no coating. The cooking surface is 18/10 stainless steel. It does not degrade at high heat. It does not release anything into your oil or your food at frying temperatures. Cook at whatever heat the recipe needs. The surface does not change.

Flamorra Triply Wok With Lid

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