WANGYUANJI Cast Iron Wok

Yes, because this wok is uncoated, you will need to season it before your first cook to create a natural non-stick surface. We recommend washing it thoroughly, heating it to dry, and applying a thin layer of oil to build that initial protective patina.

Absolutely. The flat bottom is specifically designed to sit flush against induction and glass-top surfaces, ensuring efficient heat transfer and preventing the wok from wobbling while you stir-fry.

The traditional turtle shell texture helps reduce the surface area where food makes direct contact with the metal. This design feature helps minimize sticking and promotes better oil distribution across the pan.

Yes, you can. Since the wok is uncoated and made of durable cast iron, it is robust enough to handle metal spatulas and ladles without the risk of scratching off a non-stick coating.

After cooking, wash the wok with hot water and a soft brush—avoid harsh detergents. Immediately dry it completely over low heat on your stove, then wipe a very light coating of oil over the surface before storing it in a dry place.