Traditionele wokpan / wadjan met een ronde bodem.
Diameter van deze pan is 15 inch ofwel 38 cm.
Handvat met hout en ijzer is 21,5 cm. Houten Handvat is 13,5 cm.
This wok pan must first be burned in before you can use it.
A traditional wok has a round bottom so that the heat is optimally distributed during cooking. If you want to use a wok with a round bottom, you need a wok ring or a wok burner on your stove. We also sell wok rings.
Most kitchens do not have a wok burner as standard, but there are also wok pans with a flat bottom.
Usually these wok pans require more maintenance, but you can use this wok for up to 10 years or longer if you maintain it properly. It is also cheap to buy wok and quite light in weight compared to other woks. Sheet steel woks do not have a fixed non-stick coating and will give your food a metallic taste without treatment. Furthermore, rust will develop if it is not properly pre-treated and maintained. That is why it is wise to burn in by frying a little bit of oil; this gives you a natural non-stick coating in the wok. The wok also gets blacker the more you use it, which means that is a good sign for the maintenance and non-stick coating. After cleaning the wok, grease the wok with a little oil so that it is well maintained.
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