Yamada Round Bottom Wok with 1.6mm Thick Carbon Steel Construction

Experience the art of traditional cooking with the Yamada Round Bottom Wok featuring a sturdy 1.6mm thick carbon steel construction. This 33cm wok is designed to deliver excellent heat distribution and durability, making it an essential tool for stir-frying, sautéing, and steaming your favorite dishes. Its round bottom design is perfect for high-heat cooking, allowing for even heat flow and quick food preparation.

Handcrafted with care using a unique hammering technique, each Yamada wok is a unique piece of cookware that combines craftsmanship with performance. Pre-seasoned and compatible with induction cooktops, it is ready to use right out of the box, helping you elevate your culinary skills with ease and confidence.

• Product Material: Carbon Steel

• Manufacturer: Yamada Kogyosho

• Handcrafted using a distinctive hammering method ensuring each wok is unique.
• 1.6mm thick carbon steel construction for excellent heat retention and durability.
• Pre-seasoned for immediate use and enhanced non-stick properties.
• Compatible with induction cooktops for versatile cooking options.
• 33cm round bottom design ideal for high-heat stir-frying and even heat distribution.
• Crafted by Yamada Kogyosho, a family-owned business with expertise since 1957.

To use the Yamada Round Bottom Wok, heat it gradually on your cooktop to allow the carbon steel to warm evenly. Add oil and your ingredients to stir-fry, sauté, or steam as desired. After cooking, clean the wok by rinsing with warm water and a soft sponge; avoid using soap to maintain the seasoning. Dry thoroughly and apply a thin layer of oil to prevent rusting. Handle with care when using on induction cooktops and avoid overheating an empty wok.

After each use, clean the wok with warm water and a non-abrasive sponge without soap to preserve the seasoning. Dry immediately and thoroughly to prevent rust. Reapply a thin coat of cooking oil before storing to maintain the non-stick surface. Avoid soaking the wok or using harsh detergents. Store in a dry place to keep it in optimal condition for long-lasting performance.