Carbon Steel Wok Pan 30 cm Round Bottom Wooden Handle

Carbon steel wok with wooden handle Traditional round-bottom wok designed for high-temperature frying. Diameter 30 cm - practical size for everyday cooking and preparing Asian-style dishes. 1.0 mm carbon steel - material that develops a seasoning layer over time, improving frying properties. Wooden handle - comfortable for daily use and matched to the classic wok design. For gas stoves with adapter - the round bottom works best on classic wok burners or with a suitable stand. Requires seasoning before first use - proper curing helps protect the steel from rust and prepares the wok for frying. Traditional round-bottom wok This carbon steel wok features a classic round bottom intended for traditional high-heat frying. This shape works best on classic wok burners and gas stoves with the appropriate adapter or stand. The wok is not designed for direct use on flat cooktops without additional support. A wok adapter is required for standard gas stoves to stabilize the pan and ensure proper positioning during cooking. It is a good choice for those seeking a classic round-bottom wok and who understand that this type of cookware requires proper placement on the stove. Carbon steel and seasoning before first use The wok is made of 1.0 mm thick carbon steel. This material requires proper preparation before first use but improves frying performance over time. Before first cooking, the wok should be seasoned by heating for about 5-20 minutes. This process helps create a protective layer that prevents rust and enhances frying comfort. Over time, the wok surface develops a patina. This natural layer improves non-stick properties and makes the wok increasingly convenient to use. Care to protect the wok from rust The carbon steel wok requires regular maintenance. After use, wash only with hot water, without detergents, then dry thoroughly. After washing, it is advisable to heat the wok to remove remaining moisture and then protect the surface with a thin layer of vegetable oil. This care helps protect the steel from rust and supports patina formation. At the beginning of use, it is recommended to use bamboo or plastic utensils to avoid damaging the freshly forming protective layer. Also, avoid improper placement of the wok on the stove to reduce the risk of tipping and deformation.