Handmade - Light but Durable
Why do we stick to handmade cast iron wok using Chinese traditional old casting technique? Compare our cast iron woks to the other products in the market, Our wok is THINNER, LIGHTER but MORE DURABLE.
High Temperature and pressure
After going through 1600℃, Liquid iron is filtered and poured into its earth mould.
What you can see is just a wok, but you cannot see what is behind of it.
Versatile
This wok can be used for stewing, boiling and stir frying etc.
Compatible
Ultra-durable surface makes the wok compatible with metal, wood and silicone utensils and it is suitable for all kinds of foods.
Well designed
Traditional Cantonese wok, memory from grandma.Technique, recipe, wok recall
Simple
No coating, no painting, nothing but iron. It is completely safe and healthy.
Cast Iron wok
The black and white ashes of Asian rice’ chaff as well as deep-seated earth are used to make mould. Liquid iron is physically filtered in 1600 degree Celsius, and natural pine soot is used to separate wok from its mould. This old traditional skills are far better than modern casting technique. Our iron wok weighs half the weight of the modern cast wok, but it is solid and durable. The thick bottom and thin brim design of the wok perfectly meets the modern cooking needs.