Material: Constructed from cast iron, known for its excellent heat retention and distribution properties. Cast iron woks are durable and ideal for high-heat cooking methods.

Design: The wok features a traditional round bottom, which allows for even heat distribution, making it suitable for stir-frying, sautéing, deep-frying, and more. It is equipped with a wooden handle, providing a comfortable grip while cooking and minimizing heat transfer from the hot wok.

Size: The size of the wok can vary, but it is typically designed to accommodate large quantities of food for various cooking techniques.

Versatility: The cast iron wok is a versatile kitchen tool that can be used for stir-frying vegetables and meats, sautéing, deep-frying, steaming, braising, and more. Its large capacity and excellent heat retention make it suitable for cooking a wide range of dishes.

Seasoning: Cast iron cookware requires seasoning to develop a non-stick surface and prevent rusting. Seasoning involves coating the wok with oil and baking it at a high temperature to create a protective layer. With proper care and maintenance, a seasoned cast iron wok becomes increasingly non-stick and develops better flavor over time.

Maintenance: Cast iron cookware should be cleaned with hot water and a stiff brush or sponge, avoiding the use of soap or harsh detergents that can strip away the seasoning. After cleaning, the wok should be thoroughly dried and lightly coated with oil to prevent rusting.

Usage: The cast iron wok can be used on various heat sources, including gas stoves, electric stoves, induction cooktops, and even open flames. It is suitable for both home and commercial kitchens.