Yamada Hammered Iron Wooden Handle Round Bottom Wok (1.2Mm Thickness) 39cm - Unseasoned

The Yamada Hammered Iron Wooden Handle Round Bottom Wok offers a traditional cooking experience with exceptional quality and craftsmanship. Made with 1.2mm thick hammered iron, this wok provides excellent heat retention and even distribution, making it ideal for stir-frying, deep-frying, and steaming. Its round bottom design enhances maneuverability and cooking efficiency, perfect for professional chefs and home cooks alike.

Crafted by Yamada Kogyosho, a family-owned craft factory established in 1957 in Yokohama, Japan, this wok is uniquely handmade with a distinctive hammered surface that sets it apart from pressed woks. The wooden handle offers a comfortable grip while cooking, and the wok is supplied unseasoned with an anti-rust coating that requires preparation before first use, ensuring a long-lasting, durable kitchen tool.

• Product Material: Hammered Iron with Wooden Handle

• Manufacturer: Yamada Kogyosho

• Made in: Japan

• Handmade hammered iron construction for superior heat retention and durability
• 1.2mm thickness ideal for professional-level cooking
• Round bottom design for better heat distribution and stir-frying efficiency
• Wooden handle provides a comfortable and safe grip
• Unseasoned with protective anti-rust coating for freshness and longevity
• Produced by Yamada Kogyosho, the only hammered wok manufacturer in Japan since 1957

Before first use, remove the anti-rust coating by heating the wok thoroughly until the coating burns off. Then wash the wok with detergent and water. To season the wok, stir-fry vegetable scraps or apply a thin layer of cooking oil and heat to develop a natural non-stick surface. Use the wok for stir-frying, deep-frying, steaming, or boiling. Avoid using metal utensils that can damage the surface. After cooking, clean with warm water and a soft sponge, avoiding harsh detergents.

Wash the wok with warm water and a soft sponge after each use; avoid dishwasher and harsh detergents. Dry the wok thoroughly to prevent rust. Occasionally re-season by applying a thin layer of cooking oil and heating. Store in a dry place and avoid prolonged exposure to moisture. Do not use abrasive cleaners or metal scrubbers that can damage the surface.