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YAMADA Hammered flat bottomed carbon steel wok (thickness 1.6mm)
KAMA-ASA is an authorized dealer of YAMADA KOGYOSHO.
This forged Chinese wok is a product directly sourced by KAMA-ASA as an authorized dealer of YAMADA KOGYOSHO. We take full responsibility from procurement to sales, so you can purchase with confidence. We also offer repair services to ensure you can enjoy your wok for a long time after purchase.
Overview
Iron Chinese wok perfect for stir-frying
A must-have tool for Chinese restaurants, the Chinese wok has a deep design that allows for cooking a large amount of ingredients at once. The iron wok has excellent heat retention and can maintain high temperatures, making it ideal for stir-frying. Its depth also makes it suitable for frying and boiling compared to regular frying pans. This type features a flat bottom, allowing it to be used on Induction cooktops, and provides stability during cooking.
YAMADA KOGYOSHO
This forged Chinese wok is extremely durable as it has been hammered thousands of times through the forging process. Additionally, the surface texture created by the forging allows oil to adhere well. It can be used in various kitchens, both commercial and home, for everything from stir-frying to grilling. By using a thick 2.3mm iron plate, it transmits heat gently and thoroughly, bringing out the deliciousness of the ingredients.
Three key features of the forged Chinese wok
Forging process
It is made using the forging process, where the iron plate is shaped by hammering. The wok, created by being hammered thousands of times, becomes more durable as the metal particles tighten. The surface of the wok has fine irregularities unique to the forging process, which allows oil to adhere better with use. The areas where the hammer strikes are finely adjusted by skilled artisans, resulting in a unique finish from YAMADA KOGYOSHO.
No pre-seasoning required, non-lacquered model
As a unique specification of KAMA-ASA, this model is non-lacquered and does not require pre-seasoning. Generally, products from YAMADA KOGYOSHO are coated with a rust-preventive lacquer, which requires a pre-seasoning process to burn off the lacquer before first use. This product does not require that pre-seasoning, so you can use it immediately after oiling.
High heat retention
With a thickness of 1.6mm, it is thicker than typical Chinese woks. The increased thickness not only makes it more durable but also enhances its heat retention. The iron wok maintains high temperatures, making it less likely for ingredients to stick, thus performing well even on home stoves with lower heat output.
How to choose a Chinese wok
Start by choosing the size
The first thing to decide is the size, not the thickness. If the wok is too small for the amount you want to cook, ingredients will spill out, and if it's too large, it will be heavy to handle. For preparing main dishes for 2-3 people, a 30cm wok is recommended; for 1-2 people, a 24-27cm wok is ideal. Also, check if you can comfortably lift it with one hand. Once you decide on the size, you can choose the thickness.
Choose 1.6mm thickness for heat retention
The thicker the wok, the more heat it retains, making it less likely for the temperature to drop when ingredients are added. Many instances of food sticking to iron tools are due to temperature drops. A thickness of 1.6mm provides high heat retention, allowing for quick stir-frying while maintaining high temperatures, making it effective even on home stoves with limited heat. For those who want to enjoy stir-frying thoroughly, we recommend the 1.6mm thickness.
If weight is a concern, choose 1.2mm thickness
Iron Chinese woks are prone to rusting if stored without use. If the weight becomes a burden and reduces usage frequency, the 1.2mm thickness is recommended. Even at 30cm, the 1.2mm thickness weighs about 940g compared to approximately 1,300g for the 1.6mm thickness, allowing you to handle a larger size with a similar weight to the 1.6mm 27cm (about 1,000g). Since it becomes heavier with ingredients, it is also recommended for those who cook large amounts or are concerned about the action of tossing the wok.
MOVIE
Fried rice with YAMADA KOGYOSHO's Chinese wok
Pasta edition
Details
Specifications
- Size
- 24cm (for 1-2 servings): Diameter 24cm, Total length 37.5cm, Height 7cm
27cm (for 2 servings): Diameter 27cm, Total length 42cm, Height 9cm
30cm (for 2-3 servings): Diameter 30cm, Total length 45cm, Height 9cm
33cm (for 3 or more servings): Diameter 33cm, Total length 48cm, Height 11cm
Weight: 24cm: about 0.8kg
27cm: about 1kg
30cm: about 1.3kg
33cm: about 1.5kg
*Weight may vary slightly between individual products.
Heat source: Usable with both Gas and Induction
Material: Black iron
Origin: Kanagawa, Japan
Precautions
- The handle will become hot, so please use mitts or towels when handling. There may be scratches or stains from the manufacturing process, but these do not affect usability. Please understand that the hammering patterns may vary, and we appreciate your understanding of the product characteristics. Due to manufacturing reasons, there may be individual differences in size, so please note that we cannot accommodate specific size requests. Iron products may rust. This product is not coated with Teflon, so it may stick. Ingredients may turn black during initial use, which is due to iron carbides. It is safe to use as is, but if concerned, please re-season. Please be sure to read the instruction manual before use.
Regarding product quality
- Due to the manufacturing process, there may be color variations and minor scratches. The surface irregularities are due to the unique forging method of YAMADA KOGYOSHO and are not considered defects, so please understand this in advance. The pot and handle are secured by welding, and some products may have visible weld marks.
Before first use
- The products from YAMADA KOGYOSHO that we handle do not have rust-preventive lacquer, so no pre-seasoning is required. Please wash thoroughly with neutral detergent only during the first use. After washing, heat it to evaporate all moisture. Before use, please be sure to 'season' it. <Seasoning method> Pour a generous amount of oil into the wok and use vegetable scraps (like green onion tops or celery leaves) to evenly coat the surface with oil over low heat for about 5-10 minutes. *After the seasoning process, there may be black residues on the wok. This is carbon from the black iron and is not harmful. If concerned, please repeat the seasoning process.
How to care
- After use, it is recommended to wash with only water or hot water and a brush, without using detergent. (Using detergent will remove the oil film that has adhered to the iron.) If there are residues left, it can cause corrosion, so please wash off any dirt (burnt food, sauce, salt, etc.) thoroughly. *Please avoid using metal brushes as they can scratch the surface. Iron tools are very prone to rust, so after washing, be sure to wipe off any moisture and perform a 'pre-seasoning' by heating it to evaporate all moisture. *Do not heat for too long; just enough to dry it. If you only wipe it dry, moisture may remain, leading to rust. Allow the wok to cool sufficiently and store it in a place with minimal moisture.
FAQ
Yes, you can order items not listed online. Please feel free to contact us using the inquiry form.
Yes, we offer a fee-based gift wrapping at JPY660 per set (tax included). To request a gift wrapping, please contact us using the inquiry form.
Yes, but for online orders, we offer a free engraving service for knives only. Please select the desired engraving option, enter text and add the knife to cart. Engraving for products other than knives is only available at our physical store at Kappabashi, Tokyo.
Please feel free to contact us using the inquiry form. We are happy to make a quotation for your order. It would be helpful if you could first tell us the delivery address and the desired due date so that we can proceed smoothly.
