Chinese Wok 32cm Traditional Cast Iron Uncoated Non-Stick Flat Bottom

Chinese Wok 32cm Traditional Cast Iron Uncoated Non-Stick Flat Bottom Induction and Gas Compatible

Experience authentic Asian cooking with this premium Chinese Wok 32cm Traditional Cast Iron, crafted for both traditional flavour and modern versatility. Built from high-quality, non-coated iron, it’s designed to deliver superior heat retention, even heat distribution and long-lasting durability — perfect for everyday use on gas and induction cookers.

The uncoated surface naturally develops a seasoned layer over time, enhancing non-stick properties and infusing dishes with rich, authentic wok flavour. Unlike coated pans, it’s fully metal-utensil safe, resistant to scratching, and easy to maintain with simple cleaning and seasoning.

Complete with a sturdy wooden handle for a comfortable grip, this wok combines practicality with classic design. Its deep, sloped sides make it ideal for a wide variety of cooking techniques — from high-heat stir-frying and searing to boiling, stewing, grilling and steaming.

✅ Key Features

• Premium Cast Iron – Uncoated, scratch-resistant, naturally non-stick over time.
• 32 cm Diameter – Perfect for family-sized meals and authentic stir-fries.
• Compatible with Gas and Induction – Versatile for any kitchen setup.
• Wooden Handle – Comfortable grip and traditional aesthetic.
• Even Heat Distribution – Heats quickly and retains heat for consistent cooking.
• Multi-Use Design – Ideal for frying, boiling, grilling, steaming and stewing.
• Hand-Crafted Quality – Durable, rust-resistant and easy to clean.

Package Includes:

• 1 × Chinese Wok 32cm Traditional Cast Iron Uncoated Non-Stick

Frequently Asked Questions

Can I use this wok on an induction hob?
Yes. The 32cm Chinese wok has a flat bottom, making it fully compatible with induction, gas, ceramic, and electric hobs. Round-bottom woks won't work on induction — this one is designed for UK kitchens.

Do I need to season this wok before first use?
Yes. It arrives as raw uncoated cast iron. Wash with warm water, dry thoroughly, then apply a thin layer of high-smoke-point oil (flaxseed, grapeseed, or rapeseed) and heat on high until it smokes. Repeat 2-3 times to build the seasoning. See our full seasoning guide for step-by-step instructions.

Is this wok dishwasher safe?
No. Never put a cast iron wok in the dishwasher — the detergent will strip the seasoning. Hot water and a stiff brush is all you need. Dry immediately with a towel to prevent rust.

What's the difference between cast iron and carbon steel woks?
Cast iron is thicker, heavier, and holds heat longer — ideal for steady stir-frying and searing. Carbon steel heats and cools faster, and is lighter to lift. Cast iron wins for beginners and for anyone who values a darker char on meat and vegetables.

How long does it take to build up a good seasoning?
The initial 3-round seasoning takes about 45 minutes. A deep, glossy black patina develops over 20-30 meals of regular use. Your wok will be at its non-stick best after a month of consistent cooking.

Does it come with a lid?
Check the variant selection — the 32cm version includes a wooden-handle lid.

Can I cook acidic foods like tomato sauce in this wok?
Not until the seasoning is well-established (20+ uses). Acidic ingredients can strip a young seasoning layer. Stick to oil-based cooking and stir-fry during the first month.