FREE SHIPPING: Japanese Made Iron Wok

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Choose From:
13" Wok
14.25" Wok

Many chefs will tell you that there is no substitute for an iron wok. This wok is constructed out to be a single piece of metal for strength and durability.

This wok has a contoured bottom which allows for quick and even heating. The wok will gradually seasoned, developing a natural non-stick surface.  Safe for both gas and electric stoves. Note: electric stove users, please allow extra time to bring to proper cooking temperature.

  • Handle is 6" x 1.35"
  • Made in Japan
  • 13" weighs 3.5 lbs 14.25" weighs 4 lbs

Seasoning Instructions
To season a new or to re-season an old rusty wok, thoroughly scrub it inside and out with soap and a steel wool scouring pad to remove the manufacturer’s protective coating on a new wok, or the rust on an old one. Rinse thoroughly with hot water. Some manufacturers apply a coating that is hard to remove, so set the wok on the stove, fill it with water and boil it for several minutes until the coating dissolves. Pour out the water and scrub the surface clean with steel wool and soap.

Set the clean wok over high heat. Heat until a few drops of water sprinkled into the wok immediately turn into dancing beads. While the pan is heating, it will change from shiny steel grey to blue, purple, red and, finally, black.

Dip several sheets of wadded-up paper towel into peanut or corn oil and wipe the oil on the entire inside surface of the wok (you may want to use long-handled tongs to hold the towels). Reduce heat to low and let the wok sit over the heat for 15 minutes to absorb the oil – the color changes will continue and, hopefully, the bottom of the wok will darken. In time and with frequent use the entire wok will turn black. If the surface looks dry, wipe with another thin film of oil. Remove wok from the burner and let it cool.

Reheat the wok and repeat the oiling and heating process once more before using it for stir-frying.


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Return policy

We accept returns for up to 14 days from the date the order was delivered.

You’re only as good as the tools you have. That’s why I like to keep this wok within arms distance in my kitchen. It’s made in Japan and constructed from a single piece of metal. That’s important for strength and durability.

A wok is a great tool to have nearby to make a quick stir-fry because it has a large surface area that helps sear meats and veggies in minutes. It’s the perfect tool for health-conscious eaters because you can pile on the veggies, add some seasoning, and turn up the heat to create a quick dinner. Or use it to steam food by adding a little water and a bamboo steamer on top.

But one thing to know about the heat - since this wok is made from a single piece of metal, it conducts heat all the way through the handle. So be careful! At Blue Ginger, my chefs have hand towels by their sides at all times so they can grab the hot iron handle with that.  You may not work with a towel like they do, so this may be the time to consider a pan handle cover. 

While I swear by woks, its very possible cooking on one might be completely new to you. And you don’t want to splurge on something that you’ll only use once or twice before letting it collect dust. But that’s why I love the price tag on this one - it's great quality at a reasonable price.  

Peace and good eating,


Hi Ming, Just have to say I love to cook for my family and I love Japanese style foods. Last few weeks I've been debating to go to the store and get myself another Wok (last one my sister took when she come over). Anyways, Just stumbled across your wok and I'm placing an order right now :-) Best, Jason Hope you have a Happy New Year!

Rory Kramer, you wok my world. double flip!

dh love this wok, dinner was awesome using this.

Is it preseasoned?