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Round bottom wok with wooden handle(24cm)
Yamada woks are made using a method called Uchidashi. Each wok is made from a single flat iron which is hammered over a thousand times whilst the wok is turned by hand to create the pot shape.
Since each product is handmade using the hammering method, there may be small scratches, welding marks, and rubbing marks on each product.
Due to the production process, traces of production may remain on the surface of the product and may look like scratches at first. In addition, since the handle is welded with high heat, there may be a difference in color and peeling of the black scale, but there is no problem with the quality, so please use it with confidence.
Specifications:
- Depth: 70mm
- Thickness: 1.2mm
- Weight: 720g
Made in Japan
We use Australia Post for most of our deliveries.
Expected delivery times after dispatch from Melbourne.
Standard Delivery: 4-8 business days depending on destination.
Express: 1-4 business days depending on destination.
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- Wash your wok with warm, soapy water and rinse thoroughly to remove any dirt or debris.
- Dry your wok completely with a towel, then place it on the stove over high heat.
- Add a small amount of oil to the wok and swirl it around to coat the entire surface. You can use any high-smoke-point oil like vegetable oil, canola oil, or grapeseed oil.
- Use a paper towel or cloth to spread the oil around the surface of the wok, making sure to cover the entire inside and bottom.
- Heat the wok over medium-high heat until it starts to smoke again.
- Turn the heat off and let the wok cool down. Once it's cool enough to touch, use a paper towel or cloth to wipe off any excess oil.
- Repeat the process of heating the wok, adding oil, and wiping it down a few more times until the wok has a nice dark patina.
- Once your wok is seasoned, you can start using it to cook delicious stir-fries, fried rice, and other Asian dishes. Remember to keep it well-oiled to prevent rust and maintain its non-stick surface.
Seasoning is an important step to ensure that your wok becomes non-stick, prevents rusting, and provides delicious flavor to your Asian dishes. Here are the steps to follow to properly season your wok:
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- Clean your wok after every use: To clean your wok, rinse it with hot water and use a soft sponge or brush to gently scrub away any food residue. Avoid using abrasive cleaners or harsh chemicals, as these can damage the seasoning.
- Dry your wok completely: After washing, dry your wok with a towel or paper towel. Place it on the stove over low heat for a few minutes to ensure it's completely dry.
- Store your wok properly: Store your wok in a cool, dry place. Avoid stacking it with other pots and pans, as this can cause scratches and damage the seasoning.
- Re-season your wok as needed: Over time, the seasoning on your wok may wear off or become damaged. When this happens, you'll need to re-season it to restore its non-stick surface.
- Keep your wok oiled: To prevent rust and maintain the non-stick surface, keep your wok well-oiled. After cleaning, add a thin layer of oil to the surface and use a paper towel or cloth to spread it around.
Maintaining your wok is crucial to keeping it in top shape for years to come. Proper maintenance will not only help your wok retain its non-stick surface, but also prevent rusting and damage. Here are the maintenance steps to follow: