YAMADA KOGYO HAMMERED CHINESE WOK DOUBLE HANDLE THICKNESS 1.2MM

World Famous Wok

Why hammering wok?

Hammering the iron sheet refines the particles, making them smaller, stronger, and more durable. The wok’s varying thickness ensures even heat distribution, while the hammered surface creates micro-size dimples that help prevent food from burning.

• A sheet of iron is hammered over 5,000 times and is checked by skills craftsman.
• By hammering the iron sheet, the iron particles become smaller and stronger.
• Excellent heat conductivity.
• The hammered pattern makes easier for the oil to settle, harder to burn and light weight to hold.
• The fire strength is an important factor in preparing Chinese dishes, so the thickness of the pan is made to fit those needs.
• The bottom is thick and at the curve where the flames reaches is made thin. This makes the heat conduction even and prepares good food.
• It can be used many ways, fry, stir fry, stew, boil, steam….
• The best wok that proved by professionals. Researched many years for differences between hammered and pressed.
• Made in Japan

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About this wok.

The wok is treated with a non-toxic, anti-rust sealant. 

Due to being hammered over 5,000 times, the surface may show marks resembling scratches. These will disappear after seasoning the wok to remove the coating. These are not scratches on the metal itself but occasional marks left from the coating process.