Mammafong Pow Wok

Yes, but you will need a wok ring to stabilize it. Because the bottom is rounded, it cannot sit directly on a flat surface, so a ring is essential for safety and even heat distribution.

This wok arrives with a protective coating that must be removed before your first use. You will need to thoroughly scrub and season the carbon steel yourself to begin building the natural, non-stick patina.

No, the eucalyptus handle is not oven-safe. This wok is designed specifically for stovetop cooking, such as stir-frying, steaming, and deep-frying.

Never put this wok in the dishwasher. After cooking, wash it with hot water and a soft brush—avoid soap if possible to preserve the seasoning—then dry it immediately over low heat and apply a very thin layer of oil to prevent rust.

Yes. Unlike chemical non-stick coatings that degrade, carbon steel develops a natural patina through repeated use and proper seasoning. The more you cook with it, the better and more non-stick the surface becomes.