Yamada 39cm Round Bottom Wok with Wooden Handle - 1.2mm Thickness

The Yamada 39cm Round Bottom Wok with Wooden Handle - 1.2mm Thickness is a premium cooking tool designed for those who appreciate quality and craftsmanship in their kitchen. Handmade by Yamada Kogyosho, a family-owned craft factory in Yokohama, Japan since 1957, this wok offers exceptional durability and heat distribution thanks to its unique hammered surface. Its round bottom design makes it perfect for traditional stir-frying and sautéing techniques, allowing you to achieve restaurant-quality results at home.

This wok stands out with its wooden handle that provides a comfortable grip and stays cool during cooking. Available unseasoned, coated with an anti-rust protective layer, or pre-seasoned upon request, it offers versatility to suit your cooking preferences. Preparing it for use is simple: heat the wok, wash off the protective coating, and stir-fry vegetable scraps to season it naturally. Whether you are a professional chef or a cooking enthusiast, this wok is a valuable addition to your kitchen arsenal.

• Product Material: Carbon Steel with Wooden Handle

• Manufacturer: Yamada Kogyosho

• Handmade round bottom wok with a 39cm diameter and 1.2mm thickness for excellent heat distribution
• Unique hammered surface distinct from pressed woks, enhancing durability and cooking performance
• Wooden handle for a comfortable and heat-resistant grip
• Available unseasoned, with anti-rust coating, or pre-seasoned based on customer preference
• Ideal for traditional stir-frying, sautéing, and other high-heat cooking methods

Before first use, heat the wok to remove the protective anti-rust coating, then wash it thoroughly. Stir-fry vegetable scraps to season the wok naturally and enhance its non-stick properties. Use the wok on compatible stovetops, ensuring even heat distribution. Avoid overheating the wooden handle and always use oven mitts or pot holders when handling the wok during cooking.

After use, clean the wok with warm water and a soft sponge without using harsh detergents. Dry it immediately to prevent rust and apply a thin layer of oil to maintain the seasoning and protect the surface. Store in a dry place and avoid prolonged contact with moisture. Re-season the wok periodically by heating and applying oil to sustain its cooking performance and longevity.