Non Food WOK pan made of steel with a flat bottom 33 cm

✨ Classic steel wok with a flat bottom (33 cm) for everyday stir-fry

A classic steel wok is a go-to pan across Asia for fast, high-heat cooking. Its wide shape gives you room to toss ingredients quickly, helping vegetables stay crisp while meat, tofu, or seafood sears nicely.

With a flat bottom, this 33 cm wok sits steadily on many stovetops, making it a practical choice for home kitchens. Use it for quick stir-fries, fried rice, pan-fried noodles, or even steaming and shallow-frying when you need a versatile pan.

✅ Key features

• Steel wok for high-heat cooking that suits quick stir-frying and searing
• Flat bottom helps the wok sit more securely on the hob than round-bottom styles
• Generous 33 cm size gives more surface area for cooking in batches and tossing ingredients
• Great for one-pan meals: cook aromatics first, then protein, then vegetables, and finish with sauce
• Tip: preheat the wok well before adding oil for better stir-fry results and less sticking

🍽️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 traditional wok cooking relies on very high heat and constant tossing to cook ingredients quickly while keeping them crisp and flavorful?