6QT Cast Iron Dutch Oven
$105.00
Handmade Iron Wok
Handmade iron wok with wooden handle and flat induction base for even heat and natural surface development.
4.7 20 verified reviews
Size: 32 cm Glass Cover
$127.00
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- Refined iron construction builds a natural cooking surface that improves over time
- Wooden handle stays cool during high-heat stir-frying and searing
- Flat induction base distributes heat evenly across gas, electric, and induction cooktops
- 30-Day Risk-Free Returns
- Secure Checkout
- Support if you need help
Overview
Iron develops a natural cooking surface over time, but most cooks give up before the pan settles in. This handmade iron wok pairs refined iron with a wooden handle that stays cool during high-heat cooking. The flat induction base distributes heat evenly, so your stir-fries and sears cook through without cold spots. Built for cooks who want a pan that improves with use, not one that needs replacing every season.
- 157 inches (40 cm) length × 126 inches (32 cm) width × 394 inches (10 cm) depth
- Refined iron body with wooden handle
- Includes fitted lid
- Induction-compatible base
- 1 × Content ： 1x iron pan 1x Lid
- 157 inches (40 cm) length × 126 inches (32 cm) width × 394 inches (10 cm) depth
- Refined iron body with wooden handle
- Includes fitted lid
- Induction-compatible base
- 1 × Content ： 1x iron pan 1x Lid
Wudy Kitchen
Heat that holds through your stir-fry
Wudy Kitchen
A surface that gets better with use
Questions about this piece
Care, use, and what to expect — answered plainly.
Yes. The flat induction base is designed to work on induction, gas, and electric cooktops, distributing heat evenly across all heat sources.
Yes. Rinse, dry it over low heat, then apply a thin layer of oil before your first cook. Avoid soap during the first month to let the natural cooking surface develop.
No. The wooden handle is designed to stay cool even during high-heat stir-frying and searing.
The wok comes with a fitted lid. Orders ship in 1–3 business days, with US delivery typically 5–8 business days after dispatch.
Dry the wok immediately after each use, apply a light coat of oil, and avoid soap during the first month. The natural patina builds with each cook, improving release over time.
