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A very traditional wok that has been used in the Chinese countryside for centuries.
This wok is made by forging or hand-beating with black iron sheet. You can see "wrinkle lines" on the wok as result from beating and bending. Unused new wok have sharp edge, which will smoothen over time after several usage.
When seasoned properly, this cast iron wok is Naturally Non-Stick.The wok is (nearly) indestructible and unlike any other cookware, cast iron improves with age!
Non-coated and non- toxic : Cast iron is well known as one of the safest non-coated, non-toxic cookware among all other types of cookware. Using iron pan cooking can even increase the body's iron intake.
Cat iron wok provide High Heat Efficiency and Even Heat Distribution. It heat up quickly and retain heat longer.
How to CLEAN the wok for the First time?
New wok have sticky wax to prevent from rusty. Boil water in the wok to melt all dirty residues.Discard the water and wash it with scouring ball .Then heat up the wok until dry and add in cooking oil. Add in unwanted vegetable and fry it.Discard the unwanted vegetable and wash all over again. Repeat if necessary.