Non Food WOK steel pan with round bottom 33 cm

✨ Classic steel wok with a round bottom for fast, high-heat cooking

This 33 cm steel wok with a round bottom is the classic pan used across Asia for quick, high-heat cooking. It’s ideal when you want ingredients to sear, stay crisp, and pick up that characteristic wok-style flavour from rapid tossing and contact with a hot surface.

Use it for stir-fries, fried rice, noodles, and flash-cooking vegetables, tofu, meat, or seafood. A round-bottom wok shines when you cook in small batches and keep everything moving—perfect for weeknight meals that come together in minutes.

✅ Key features

• Round-bottom shape supports traditional wok techniques like tossing and stir-frying over strong heat.
• Steel construction is well-suited to high temperatures for fast searing and browning.
• 33 cm size gives you room to move ingredients around without crowding, helping them fry rather than steam.
• Versatile for more than stir-fry: use it for shallow frying, quick sautéing, or reducing sauces while you toss ingredients.
• Practical tip: preheat the wok well and add oil just before cooking to help prevent sticking and encourage even searing.

🍽️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 many cooks treat a wok like a “one-pan” tool—stir-fry in the centre, then push food up the sides to slow cooking while the next ingredients hit the