Yamada Hammered Iron Round Bottom Wok (1.2Mm Thickness) 45cm - Unseasoned

The Yamada Hammered Iron Round Bottom Wok (1.2mm Thickness) 45cm is a premium kitchen tool crafted by Yamada Kogyosho, a family-run craft factory in Yokohama, Japan, with three generations of expertise. This wok is renowned for its unique hammered surface, which not only adds a traditional aesthetic but also enhances cooking performance by promoting even heat distribution. Its 45cm size makes it ideal for preparing a variety of dishes, from stir-fries to deep-fried delicacies, catering to both home cooks and professional chefs alike.

This wok comes unseasoned with an anti-rust protective coating and requires initial seasoning before use, allowing you to customize the seasoning process to your preference. It is highly valued for its durability and versatility and represents the only hammered wok manufacturing tradition in Japan. Owning this wok adds a piece of authentic Japanese craftsmanship to your kitchen, making it a valuable addition for anyone passionate about cooking.

• Product Material: Hammered Iron

• Manufacturer: Yamada Kogyosho

• Made in: Japan

• Crafted by Yamada Kogyosho, a family-run Japanese manufacturer with three generations of experience
• Unique hammered iron surface enhances heat distribution and cooking performance
• 45cm round bottom design ideal for stir-frying, deep-frying, and versatile cooking
• 1.2mm thick iron provides durability and excellent heat retention
• Comes unseasoned with an anti-rust protective coating for custom seasoning
• Highly regarded by professional chefs for quality and craftsmanship

Before first use, heat the wok to burn off the anti-rust protective coating. Once cooled, wash it thoroughly with detergent. To prepare the wok for cooking, stir-fry vegetable scraps to build a natural seasoning layer. After each use, clean with warm water and a soft sponge, avoiding harsh detergents. Regularly oil the wok to maintain the seasoning and prevent rust. Avoid sudden temperature changes to preserve the wok's integrity.

Clean the wok with warm water and a soft sponge after each use; avoid using abrasive cleaners or harsh chemicals. Dry the wok thoroughly to prevent rusting, and apply a thin layer of cooking oil before storing. Store in a dry place away from moisture. Do not soak the wok for prolonged periods and avoid putting it in a dishwasher. Periodically re-season the wok by stir-frying vegetable scraps or applying oil to maintain its non-stick surface and durability.