Yamada Hammered Iron Wooden Handle Round Bottom Wok (1.2Mm Thickness) 36cm - Unseasoned

The Yamada Hammered Iron Wooden Handle Round Bottom Wok (1.2Mm Thickness) 36cm is a premium cookware piece crafted to elevate your cooking experience. Handmade by the family-owned Yamada company in Yokohama, Japan, this wok features a unique hammered iron surface that enhances heat distribution for consistent cooking results. Its wooden handle offers a comfortable grip, making it easy to maneuver while stir-frying, sautéing, or deep-frying your favorite dishes.

Designed for durability and performance, this wok is unseasoned, allowing you to prepare it according to your cooking preferences and ensuring a natural non-stick surface over time. Ideal for various heat sources, including gas and induction cooktops, the 36cm size is perfect for preparing meals for families or gatherings. The craftsmanship behind each wok ensures a distinctive and high-quality kitchen tool that professional chefs have trusted for generations.

• Product Material: Iron and Wood

• Manufacturer: Yamada Kogyosho

• Made in: Japan

• Handmade hammered iron surface for superior heat distribution
• Wooden handle for comfortable and safe grip
• 1.2mm thickness balances heat retention and responsiveness
• 36cm round bottom ideal for family-sized meals
• Unseasoned, allowing personalized seasoning and natural non-stick development
• Suitable for gas and induction cooktops
• Crafted by Yamada Kogyosho, a family-owned manufacturer with over three generations of expertise

Before first use, wash the wok thoroughly with detergent and dry completely. Season the wok by heating oil in it and stir-frying vegetable scraps to develop a natural non-stick surface. Use the wok on compatible cooktops like gas or induction. Avoid overheating when empty to preserve the iron quality. After cooking, clean with warm water and a soft sponge, avoiding harsh detergents. Dry immediately to prevent rust, and re-season periodically to maintain the surface.

Clean the wok with warm water and a soft sponge; avoid using abrasive scrubbers or harsh cleaning agents. Dry immediately after washing to prevent rust. Store in a dry place and apply a light coat of oil after drying to maintain seasoning. Do not leave the wok soaked in water or exposed to moisture for extended periods. Re-season regularly to keep the non-stick surface effective and protect the iron.