Ultra-Tech Wok with Cover

316Ti Stainless Steel • Ultra-Core Plus Bottom • Ultra-Temp Control • Whistle Valve
Model: CNTSWOK

We are thrilled to introduce the newest addition to our Ultra-Tech II cookware family—the Ultra-Tech Wok with Cover. Crafted from premium 316Ti surgical stainless steel with our Ultra-Core Plus encapsulated bottom, this wok provides rapid, even heat and exceptional performance for stir-frying, steaming, tempura, sautéing, noodle dishes, fried rice, and quick searing.

The Ultra-Temp™ control and whistle valve offer precise low-heat, minimum-moisture cooking for healthier meals with more flavor and better nutrient retention. Sleek styling, ergonomic handles, and a high-dome cover make this wok both functional and elegant in any kitchen.

Create fresh, flavorful meals with ease and experience the ultimate stir-frying companion with the Ultra-Tech Wok with Cover.

Health Craft customers call or text 1-813-885-5244 for your trade-in value.

Kung Pao Chicken & the Secret to Perfect Stir-Fry

To make restaurant-quality stir-fry dishes like Kung Pao Chicken, chefs use a traditional Chinese technique called velveting. This method tenderizes the meat and ensures it stays moist during the high heat of wok cooking.

What Is Velveting Meat?

Velveting is the process of coating meat with a mixture of egg white, rice wine or vinegar, cornstarch, and salt. After marinating, the meat is briefly cooked in hot water and oil, which seals in moisture and creates a silky, tender texture.

Why Velveting Makes Stir-Fry Better

Velveting locks in the natural juices of the meat, prevents drying, enhances browning, and gives the meat a smooth, succulent restaurant-style texture. It delivers a noticeable improvement in tenderness and flavor.

How to Velvet Meat for Stir-Frying

Equipment:
Mixing bowl, 5-quart stockpot

Ingredients (for 1 lb chicken, beef, or pork):
1 egg white
1 tablespoon rice wine or rice vinegar
1 tablespoon cornstarch
1 teaspoon kosher salt
3 quarts purified water
1 cup sesame oil

Instructions:
Whisk together the egg white, rice vinegar, cornstarch, and salt. Add the meat and coat evenly. Cover and marinate in the refrigerator for 30 minutes. Bring the water and oil to a boil over high heat, then reduce to medium. Strain away the marinade and add the meat to the pot. Boil until the exterior turns white but the inside is still raw, about 30–60 seconds. Strain thoroughly. Proceed with your stir-fry recipe or store the velveted meat in a sealed container until ready to use.