Cast iron wok pans

The wok pan originates from China and characterised by a hemispherical bottom. The unique shape allows for use of smaller amount of oil to cook, in particular when the wok is used for a quick fry. A suitable gas or induction burner heats a larger surface area faster than any other pot. This is perfect for browning vegetables or creaming risotto. The hemispherical shape allows you to cook both modest and large quantities of food. The internal griddle included is ideal for smoking and steaming.