ZhenSanHuan Handhammered Iron Wok

While the wok has a round bottom, it is compatible with induction, electric, and gas stoves. However, because it is not flat-bottomed, you may need a wok ring or support stand to keep it stable on flat surfaces like electric or induction cooktops.

This wok is not pre-seasoned and will require an initial seasoning process before its first use. You will need to clean off the protective layer and heat-treat the carbon steel to create the natural non-stick patina.

Avoid using soap and harsh scrubbers, which can strip the seasoning. Instead, clean the wok with hot water and a soft brush immediately after cooking, dry it thoroughly over low heat, and apply a very light coating of oil before storing to prevent rust.

No, the wooden handle is permanently attached and not designed to be removed. Because of the wood, this wok is strictly for stovetop use and should not be placed in the oven.

Unlike chemical coatings that degrade, the non-stick surface on this wok is a physical patina built up from polymerized oil. With proper care and regular use, the surface actually improves and becomes more non-stick the longer you own it.

At 1.9 kg, this wok is substantial enough to retain heat well for stir-frying but light enough to maneuver for tossing ingredients. It strikes a balance between professional-grade durability and home-kitchen usability.