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Handmade Hammered Cast Iron Non-Coated Wok with Lid

Handmade Hammered Cast Iron Non-Coated Wok with Lid

Regular price £59.99
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Handmade Hammered Cast Iron Non-Coated Wok with Lid
£59.99

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Description

FEATURES

HANDCRAFTED FORGED IRON WOK - Made from high-quality iron ore using traditional techniques, this wok is forged at high temperatures to remove impurities. The hand-hammered finish enhances durability, making it resistant to scratches and corrosion, while ensuring no heavy metals leach into your food.

HEALTHY NON-COATED COOKING - The smooth, polished interior of the cast iron provides a unique texture without harmful coatings. This allows for healthier cooking with minimal oil, reducing the intake of excess fat. It heats quickly and evenly, enhancing the flavor of your dishes.

DETACHABLE HANDLE - Featuring a comfortable wooden handle that is heat-resistant and secure, this wok is designed for easy installation and removal. The detachable design saves storage space, and the end ring allows for convenient hanging when not in use.

VERSATILE COOKING POT - This wok serves as both a supplementary pan and a small cooking vessel. Perfect for frying, sauteing, boiling, and simmering. Its multifunctionality makes it an essential tool for any kitchen, accommodating a variety of cooking styles.

COMPATIBLE WITH MULTIPLE STOVETOPS - The flat-bottom design ensures compatibility with various stovetops, including gas, induction, electric, ceramic, and halogen cookers.

SPEC

Diameter: 20cm, 24cm

Depth: 9.5cm

Handle length: 21cm

Material: Fine iron

Characteristics: Uncoated

Weight: 1.4kg

Applicable Stove: Universal

Package Includes: 1 * Handmade Hammered Cast Iron Non-Coated Wok

NOTE

After each use, clean the wok thoroughly and dry it promptly.

Apply a layer of cooking oil after drying to extend the life.

For rust, clean with vinegar-soaked steel wool, then reapply oil.

Initial discoloration (gray, white, yellow, black) is normal; continue use for a naturally darker finish.

Suitable for frying, stir-frying, and searing; avoid boiling noodles, dumplings, or porridge, as it can damage the oil film; minimize use of detergent and hot water.