Mammafong Round Bottom Carbon Steel Wok Pan

Yes, this wok arrives with a protective coating that must be scrubbed off, followed by a thorough seasoning process. Seasoning creates the natural non-stick patina that improves with every use.

While the wok is compatible with induction and electric heat sources, the round bottom will not sit flush against a flat surface. You will need a wok ring or support stand to keep it stable and ensure even heat distribution.

After cooking, wash the wok with hot water and a soft brush—avoid soap if possible to preserve the seasoning. Dry it thoroughly over low heat on the stove and apply a very light coating of oil before storing it in a dry place.

No, the wooden handle is not oven-safe. This wok is designed primarily for stovetop stir-frying and open-flame cooking.

Hand-hammering creates a textured surface that helps oil cling to the sides of the pan, which is essential for traditional stir-frying. It also adds structural durability and helps the carbon steel distribute heat more evenly across the cooking surface.