What to Cook in a Meyer 36cm Covered Wok
By Meyer Australia | Published: 2026-10-27
Category: How-to Guides
Discover the best dishes for your Meyer 36cm covered wok, from stir-fries to braises, with step-by-step cooking tips and common mistakes to avoid.
Quick Answer
Use your Meyer 36cm covered wok for stir-fries, braises, steaming, and deep-frying. Its tri-ply base delivers even heat, and the lid locks in moisture for tender results.
Why the Covered Wok Shines for Braising and Steaming
The 36cm covered wok is not just for stir-frying. The lid traps steam and heat, making it excellent for braising tougher cuts of meat or steaming vegetables and dumplings. The large capacity (7.3L) means you can cook for a crowd without crowding the pan.
Because the wok has an aluminium core and impact-bonded tri-ply base, heat spreads quickly and evenly. This reduces hot spots, so you can sear meat and then simmer a sauce without scorching.
Trade-Off: Stir-Frying on a Domestic Stove
A traditional wok stir-fry requires very high heat and constant tossing. On a home stove, you may not get the same intense flame as a restaurant wok burner. To compensate, cook in smaller batches and preheat the wok thoroughly before adding oil.
The covered wok's lid is handy for steaming or braising, but when stir-frying, keep it off to avoid steaming the ingredients. Use the lid only when you want to trap heat for quick-cooking vegetables or to finish a dish.
Step-by-Step: Master Your Covered Wok
- Preheat the wok properly: Place the empty wok over medium-high heat for 2-3 minutes. Add a drop of water; if it sizzles and evaporates quickly, the wok is ready. Then add oil and swirl to coat. A properly preheated wok prevents sticking—don't rush this step.
- Cook in small batches: Add ingredients in small amounts, especially for stir-frying. Overcrowding lowers the pan temperature and causes steaming instead of searing. If the pan looks crowded, cook in two batches for better texture.
- Use the lid for braising and steaming: After searing meat, add liquid (broth, sauce, or water) and cover with the lid. Reduce heat to a gentle simmer and cook until tender. For steaming, place a rack or basket inside, add water, and cover. Check liquid levels occasionally—don't let the wok boil dry.
- Finish with high heat: Once braising or steaming is done, remove the lid and increase heat to reduce the sauce or crisp up the surface. This adds flavor and improves texture. Don't skip this step—it concentrates flavors and improves the dish.
- Clean and dry immediately: After cooking, let the wok cool slightly, then wash with warm soapy water and a soft sponge. Dry thoroughly to prevent water spots and maintain the stainless steel finish. Drying right away keeps your wok looking new.
Product Facts
- Meyer Centennial Stainless Steel 36cm Covered Wok: The Meyer Centennial Stainless Steel Induction Covered Wok 36cm/7.3L has an aluminium core and impact-bonded tri-ply base for fast, even heating. This means you can sear, braise, and steam with confidence, knowing the heat is distributed evenly across the cooking surface.
Meyer Centennial Stainless Steel 36cm Covered Wok
