Non Food WOK steel pan with round bottom 30 cm

✨ Classic 30 cm steel wok with a round bottom for high-heat cooking

This classic steel wok is a go-to pan across Asia for fast, high-heat cooking. The round bottom helps concentrate heat in the center, making it ideal for quick stir-fries where vegetables stay crisp and meat sears nicely.

Use it for stir-frying, flash-frying aromatics like garlic and ginger, or tossing noodles and rice with sauces. For best results, preheat the wok well, add oil, then cook in small batches to keep the heat high and avoid steaming.

✅ Key features

• Round-bottom shape focuses heat where you need it for quick searing and efficient tossing
• 30 cm size offers a practical cooking surface for everyday stir-fries without feeling bulky
• Steel is well-suited to high temperatures, helping you build color and flavor in minutes
• Great for cooking in batches—an easy way to keep ingredients crisp rather than watery
• A classic wok profile that supports both spatula stirring and “wok-tossing” techniques

🍽️Recommended procedure before first use!

First wash the new wok thoroughly with warm water, detergent, and a coarse sponge, both inside and out. Place the completely dry wok on a gas stove to heat up. The surface of the wok will gradually begin to change color. Rotate the wok so that the color changes across the entire surface. Then pour about two tablespoons of oil into the wok and carefully spread it over the entire wok. The hot oil will begin to burn. Then pour in more oil and add a large amount of chopped vegetables (such as lettuce, ginger, or spring onions) to the wok. Fry until black and spread the oil over the entire wok by stirring the vegetables. Discard the fried vegetables, let the wok cool down, and wipe it with a paper towel.

Many instructional videos can be found on youtube.com (how to season a wok):

https://www.youtube.com/watch?v=QCJWJz2Kw2I

https://www.youtube.com/watch?v=a783vEF2yYA

✨ Final touch

Did you know a round-bottom wok is designed to sit in a wok ring on many stovetops so the heat can concentrate in the center for true high-heat stir-frying?