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The first layer: Stainless iron 430 can transfer heat all around the wok quickly.
The second layer: Aluminum 1050 can form a buffer zone which transfer the heat all around the wok symmetrically, to make sure the constant temperature of wok and avoid such problems as food are charred, viscid, sticky. Meanwhile, for the perfect heat accumulation, we can cook 1-2 dishes using the heat leaving on the wok, which can save energy and time.
The third layer: Stainless steel 304 can save oil and bear acid and alkali. Both the colour and lustre of food are burnt to a turn. And it keeps the primary flavour.
Handle: Stainless Steel handle being inlaid with Cilica Gel is more confortable being held
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