ProBond and NanoBond have a similar tri-ply construction with 18/10 stainless steel as the interior/cooking surface and our exclusive aluminumProCoreTM. Where NanoBond differs is that the 18/10 stainless steel is further protected by thousands of molecular titanium nano-layers that create an incredibly durable and impermeable surface that is 400% harder than stainless steel and ultra-smooth.

Both our ProBond and Thomas Keller Insignia collections are made of tri-ply 18/10 stainless steel with our exclusive pure aluminum ProCore™ that delivers 35% greater heat conduction.

What's in Common?

• ProCore™ delivers 35% greater heat conduction
• Induction compatible
• Signature Hestan Advantages...
• Handcrafted in Italy
• Lifetime warranty

What's Different?

Construction

• ProBond is clad stainless-steel cookware, similar to All Clad, but with advanced features and benefits. The tri-ply construction is optimized by cold forging the steel so the base and rims are thicker for durability, but the sidewalls are thinner to help reduce the weight.

Ergonomic Handle

• Chef Keller's bespoke handle design, which rests comfortably in hand, minimizes heat transfer via stay-cool handle vent, and offers an improved angle for lifting and moving the cookware. Most notably, the innovative seamless handle eliminates the food-trapping crevice with beauty and incomparable craftsmanship.

Lids

• The Thomas Keller Insignia collection features two universal lids designed to fit all the vessels in the collection and reduce manufacturing waste by eliminating extraneous lids.
• ProBond includes our signature stainless steel Hestan lid that is interchangeable between our NanoBond and CopperBond collections.

Finish

• Insignia pieces have a lightly-brushed stainless steel interior and exterior for an elevated commercial look
• ProBond has a polished stainless steel rim paired with brushed stainless steel body.

Learn More

Our ProBond collection is also a recipient of the 2021 Red Dot and Good Design Awards for distinguished design. Learn more about the Red Dot Award and Good Design Award. 

To learn more about this exclusive collection with Chef Thomas Keller, visit our Insignia Story Page. 

Stainless steel woks are known for their durability and excellent heat conduction, making them ideal for high-heat cooking techniques like stir-frying. They are also non-reactive, which means they won’t alter the taste of acidic foods.

Yes, our Clad Stainless Steel Wok is specifically designed to be fully compatible with induction stoves. This Stainless Steel Wok is designed with a tri-ply body that includes a pure aluminum core, which not only ensures maximum durability and fast, even heat distribution but also makes it suitable for all cooking surfaces, including induction.

Stainless steel woks with lid should be washed with warm soapy water and a sponge or soft brush. Avoid using steel wool or abrasive cleaners that can scratch the surface. For tough residues, soaking the wok or using a mixture of vinegar and baking soda can help.