A 32cm cast iron wok built for real heat

Thin pressed woks buckle and lose temperature the moment food hits them. This one is cast iron, so it holds heat hard — you get a proper sear on beef and vegetables instead of a pan full of steam.

The 32cm bowl gives you room to toss without spilling, and the depth suits more than stir-fries: deep-frying, steaming over a rack, braises, and one-pan noodle dishes all work in it.

No coating, no peeling

There's no non-stick layer to scratch off. Instead, the surface builds its own seasoning over time - a natural, slick patina that improves the more you cook on it. Metal utensils are fine. High heat is fine. Nothing flakes into your food.

Works on any hob

Gas, induction, ceramic, electric and open flame. The flat contact area sits properly on an induction ring, so you're not stuck with a wobbling round-bottom pan or a separate wok ring.

Seasoning and care

1. Wash and dry thoroughly before first use.
2. Heat gently, wipe a thin film of oil across the whole inner surface, and heat until it just smokes. Let it cool.
3. Repeat two or three times to build the base layer.
4. After cooking, rinse with hot water and a brush, dry on the hob, and wipe with a little oil.

Avoid dishwashers and long soaking — cast iron will rust if left wet.

Specification

• Diameter: 32cm
• Material: cast iron, uncoated
• Hob compatibility: gas, induction, ceramic, electric, open flame
• Lid: not included
• Certification: CE / EU