Stainless Steel Wok vs Ceratal Ceramic Wok: Which to Buy?
By Fissler US | Published: 2026-11-01
Category: Comparisons
Compare the Original-Profi stainless steel wok and Ceratal ceramic nonstick wok on heat, release, and care. Find which long-handle wok fits your cooking style.
Quick answer
Choose the Original-Profi Collection stainless steel wok if you want a covered, high-heat pan for simmering and braising; choose the Ceratal Wok Orbit Black if effortless release and easy stirring matter more than browning.
Heat and browning: stainless steel rewards technique
The Original-Profi's deep sloping walls concentrate heat, so ingredients cook faster than in a frying pan. Its flat base also maximizes the amount of food you can prepare at once. Stainless steel does not release food as easily as a nonstick coating, so preheat the pan and use enough oil to prevent sticking. The Ceratal's ceramic coating offers excellent non-stick properties, which makes stir-frying and cleanup simpler but can limit the high-heat searing that stainless steel handles well.
Covered cooking vs open stirring
The Original-Profi includes a tightly fitting stainless steel lid, so you can simmer or cover recipes without switching pans. The Ceratal Wok Orbit Black has high sloping side walls designed for spill-free stirring, but no lid is listed in the supplied facts. If your wok cooking includes braising, steaming, or covered simmering, the stainless steel model is the more complete piece of equipment.
Care and surface durability
The Ceratal wok's ceramic coating is made without PFAS and is designed for easy release, but nonstick coatings require gentler utensils and careful cleaning to preserve the surface. Stainless steel is more forgiving of metal tools and scrubbing, though it may show heat tint and needs thorough drying. The supplied facts do not specify oven-safe temperatures for either wok, so check the product instructions before using either in the oven.
Trade-offs to weigh before buying
- Release vs browning: The Ceratal's nonstick coating makes stirring and cleanup effortless, but stainless steel gives you more control for browning and deglazing. If you often sear meat or build pan sauces, the stainless steel wok is the better tool.
- Lid included vs open pan: The Original-Profi comes with a fitting lid for covered simmering; the Ceratal wok does not list a lid. Choose the stainless steel wok if covered cooking is part of your routine.
- Utensil and cleaning care: Stainless steel tolerates metal utensils and scrubbing; ceramic nonstick needs gentler tools and careful washing to protect the coating. Pick based on how you actually cook and clean.
Product facts
- Original-Profi Collection® Stainless Steel Wok, 11.8": Includes a tightly fitting stainless steel lid and a stay-cool long handle with helper handle. You can simmer or cover recipes in the same pan, and the long handle stays cooler for lifting.
Original-Profi Collection® Stainless Steel Wok, 11.8" - Ceratal® Wok Orbit Black: Ceramic coating offers excellent non-stick properties and is made without PFAS; the CookStar base is designed for optimal heat distribution. Food releases easily for stir-frying, and the base helps spread heat evenly across the cooking surface.
Ceratal® Wok Orbit Black
Which wok fits your kitchen?
Best for
- Cooks who want a covered wok for simmering, braising, and high-heat browning
- Households that prefer metal utensils and scrubbers
Not for
- Cooks who prioritize effortless food release and easy cleanup over browning
- Anyone who wants a lightweight pan for frequent tossing
