Yamada Iron Hammered Chinese Wok 27cm (10.6 in)

8,400 Yen
In stock


— This item is schedule to restock in April 2018.

Size : Rim ø 27.0 cm / H 8.0 cm / Thickness 1.2 mm / Handle 18.5cm
(Rim ø 10.6 in / H 3.1 in / Handle 7.3 in)
Weight : 0.9 kg (31.7 oz.) 
Material : Hammered Iron
Gas stove : OK / Induction Cook Top : No (for its round bottom)
Producer : Yamada Industry
Made in Yokohama, Kanagawa Pref., Japan

(all sizes, weights and capacities are approximate)

/// Before first use ///
We have already burned out the rust preventive paints on the top surface of the wok which was coated when the factory shipment,
and then we covered the surface with edible oil so that you can start using it easily after washing it.
To wash off the oil on the wok, clean it with a mild detergent and a sponge (use the detergent this time only).
Then place the wok over low to medium heat and add about one table spoon of edible oil.
Add vegetable scraps and stir fly for a few minutes.
When the wok is seasoned, take the vegetable scraps away.
This frying process is not essential, but we recommend it as it creates the protective coating (seasoning) on the surface and it prevent rust.

/// Daily care ///
The hard, black layer that gives iron pan its shiny finish is called "seasoning" that is formed by the oxidization of fats.
The metal is super porous, so the fats fill in the pores and seal the surface, it means the seasoning prevents the wok from rusting and makes it nonstick. In short, the importance lies in how to maintain the seasoning to achieve the best result. Iron is incredibly durable, but the seasoning is much more delicate than the metal itself. In order to protect it, please keep these two things in your mind.

1. Do not overheat till the seasoning is burned out - heating till the smoke rise up is way too hot and unnecessary because iron has excellent thermal conductivity. It might most likely happen when you heat it to remove the remaining water after using. So please don't leave it unattained.

2. Do not wash too vigorously till you wash out the seasoning. It look a bit greasy even after washing it with water and a brush of natural material. But it's the right status! Avoid using steel wool or other abrasive cleaners (unless you plan on re-seasoning).

Iron should never be soaked in water, and should always be dried thoroughly before storing to prevent rusting. Please heat it to remove the remaining water after using. You might as well wipe with a paper towel dipped in oil to make sure the top surface does not contact with the air.

/// When it rust ///
Scrub off the rust with a steel wool scourer or sandpaper and season it with edible oil again. It can be restored.

/// When it burned ///
Fill the wok with water and leave it for a while, then wash it.

・There might be some part which look slightly different in color and some tiny scratches that are made in the producing process. It has no problem in practical use.
・Though we do our best to accurately depict the items in our shop, please keep in mind that these items are made by hand and by nature and there might be variation in form and color.
・Please keep in mind that every computer monitor displays color a bit differently, so what you see on your computer screen could slightly vary from the items you receive.