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The iron wok will provide a consistent cooking temperature based on the unique shape of the wok. Heat retention is a premium feature,
Iron pan is a traditional cooking tool. Nowadays, non-stick pans are popular today. Iron pan still relies on its unique advantages to occupy a considerable market. Especially in the back kitchen of restaurants, one-bite iron pan is "standard." Iron pans look rougher than non-stick pans. In fact, they are more "exquisite" to use than non-stick pans. A good iron pan can be used properly and well maintained. To the extent that the iron pans that have been used in restaurants for many years are all "babies" (Perfect Wok)for cooking.
1.8mm commercial grade - 1.8mm thick commercial quality, 100% hand-hammered by professionals in Guangdong, China, is built to last and stand up to busy commercial kitchens. your wok can be just like the one my Grandmother owned for decades.
Traditional Chinese wok pan with round bottom - not suitable for flat electric or flat induction stove. Do not forget to season it before use! the heating process blues the metal creating a beautiful piece to display in your kitchen.
Healthy non-stick - the wok will become naturally non-stick with use and therefore allow you to use less oil. Carbon steel is also safe and nontoxic, enabling you to create healthy and fat-free meals for your family.
