Yamada Hammered Iron Round Bottom Wok (1.6Mm Thickness) 42cm - Unseasoned

The Yamada Hammered Iron Round Bottom Wok (1.6mm Thickness) 42cm is a premium kitchen essential crafted for the home cook who values traditional quality and performance. This wok features a unique hammered surface created by skilled artisans, providing both durability and a distinctive appearance that sets it apart from standard pressed woks. Its round bottom design offers excellent heat distribution, making it ideal for stir-frying, deep-frying, and other cooking techniques requiring even heat.

Made by Yamada Kogyosho, a family-owned craft factory established in 1957 in Yokohama, Japan, this wok represents decades of expertise in Japanese cookware. Available unseasoned, it comes with an anti-rust protective coating that requires initial seasoning to prepare the surface for cooking. Whether you are a professional chef or a passionate home cook, the Yamada Hammered Iron Wok delivers exceptional cooking performance and longevity.

• Product Material: Iron

• Manufacturer: Yamada Kogyosho

• Made in: Japan

• Unique hand-hammered surface for enhanced durability and heat distribution
• 1.6mm thick iron construction ensures excellent heat retention
• Round bottom design ideal for traditional stir-frying techniques
• Unseasoned with anti-rust protective coating, ready for custom seasoning
• Crafted by a family-owned Japanese manufacturer with over 60 years of experience

Before first use, heat the wok to burn off the anti-rust coating and wash thoroughly with detergent. To prepare the surface for cooking, stir-fry vegetable scraps to season the wok. Use the wok over a suitable heat source and avoid sudden temperature changes to maintain its integrity.

After each use, wash the wok with warm water and a soft sponge without harsh detergents. Dry thoroughly to prevent rust. Avoid soaking the wok for extended periods and store it in a dry place. Regular seasoning with oil after cleaning will maintain the non-stick surface and protect against corrosion.