Carbon Steel Wok with Round Bottom 35 cm Wooden Handle

Carbon steel wok 35 cm with round bottom Traditional round-bottom wok - classic wok shape requiring an adapter for use on a standard stove. Diameter 35 cm - practical size for frying, stirring, and preparing Asian-style dishes. 1.2 mm carbon steel - material that develops a patina over time and naturally creates a non-stick surface. Wooden and steel handle - combination of materials matched to the traditional wok design. First seasoning instructions included - helps properly prepare the wok before first use. Suitable for steel utensils - after the protective layer forms, steel tools can be used; initially, plastic or bamboo utensils are recommended. Traditional round-bottom wok Carbon steel wok with a 35 cm diameter and round bottom. This shape is characteristic of traditional Chinese woks and works well for quick stirring and intense frying. Important: this is a round-bottom wok, so an adapter is needed for use on a standard stove. When choosing a wok, pay attention to the type of bottom - any option works for gas stoves, while flat-bottom woks are intended for electric, ceramic, and induction cooktops. This model is suitable for those seeking a classic wok design and consciously choosing a round bottom. Carbon steel that develops a patina over time The wok is made of 1.2 mm thick carbon steel. This material requires proper preparation before first use but rewards with improved performance over time. Before first cooking, the wok should be seasoned by heating it for 5 to 20 minutes. This process creates a protective layer that helps prevent rust and gradually develops a natural non-stick surface. Over time, the wok forms a patina that helps reduce sticking and enhances the flavor of cooked dishes. Preparation before first use The wok comes with first seasoning instructions. This is an important step because carbon steel requires proper preparation before contact with food and regular cooking. The initial seasoning creates a protective layer that helps prevent rust and supports the later development of the patina. After this process, the wok becomes easier to use with each subsequent cooking session. At the beginning, it is better to use plastic or bamboo utensils to avoid damaging the newly forming protective layer. Using steel utensils is possible but recommended only after a stable patina has formed. Care to keep the wok in good condition Carbon steel woks require special care to maintain good condition and avoid rust. After use, wash with hot water without detergents, then dry thoroughly. To better remove moisture, heat the wok on the stove and then apply a thin layer of vegetable oil. This care helps protect the steel and supports patina formation. This is a traditional Chinese wok that requires regular maintenance but becomes a better cooking tool over time. This model has a round bottom. An adapter is needed for use on a standard stove. When using an induction cooktop, always heat the wok on low or medium settings to avoid deformation. The 35 cm carbon steel wok with round bottom is a unique cooking tool that requires proper preparation and care. Over time, it develops a patina, becomes naturally more non-stick, and helps bring out the flavors of prepared dishes.