Yamada Hammered Iron Round Bottom Wok (1.6Mm Thickness) 30cm - Unseasoned

The Yamada Hammered Iron Round Bottom Wok (1.6mm Thickness) 30cm is a versatile kitchen essential designed to elevate your cooking experience. Crafted with precision from high-quality hammered iron, this wok offers excellent heat retention and even cooking, making it perfect for stir-frying, steaming, and searing a variety of dishes. Its 30cm diameter provides ample space for cooking meals for family and friends, combining functionality with traditional Japanese craftsmanship.

Ideal for both professional chefs and home cooks, the Yamada Round Bottom Wok brings authentic Japanese cooking performance to your kitchen. The unseasoned surface allows you to season the wok to your preference, enhancing flavor and durability over time. This wok’s sturdy construction and ergonomic design make it a reliable choice for preparing delicious meals with ease.

• Product Material: Hammered Iron

• Manufacturer: Yamada

• Made in: Japan

• Constructed from 1.6mm thick hammered iron for superior heat retention
• 30cm round bottom design ideal for stir-frying, steaming, and searing
• Unseasoned surface allows personalized seasoning for enhanced flavor and longevity
• Durable and professional-grade wok suitable for home and commercial use
• Authentic Japanese craftsmanship ensures quality and performance

Before first use, season the wok by heating it and applying a thin layer of oil to create a non-stick surface. Use the wok for stir-frying, steaming, or searing by heating it over medium to high heat. Avoid cooking acidic foods until the wok is well-seasoned. After use, clean with warm water and a soft sponge without soap to preserve the seasoning. Dry thoroughly and apply a light coat of oil to prevent rust.

Clean the wok after each use with warm water and a soft sponge, avoiding harsh detergents or abrasive materials. Dry completely to prevent rusting. Store in a dry place and occasionally reapply a thin layer of oil to maintain the seasoning and protect the surface. Avoid soaking the wok in water or exposing it to extreme temperature changes to preserve its quality.