12.5inch Hand Hammered Uncoated Carbon Steel Pow Wok Stir fry pan - round bottom

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  • 100% non-coated asain style cooking pan.Uncoated & Non-stick--- It adopts premium quality iron to make, which has few impurities and a smooth surface without coating, it realizes a physical non-sticky to give you a relaxing and healthy cooking experience.Healthy cooking utensils--- The small amount of beneficial iron elements dissolved in wok cooking can provide the iron elements needed by human body and it is absorbed easily, which is beneficial to your health.
  • Material : 1.8mm thickness high quatily food grade Uncoated Carbon Steel Wok
  • Hand Hammered Traditional Chinese pan Iron Wok with stainless steel helper handle. A Beautiful pieace of art.
  • The deepth from bottom to top is about 3.2inch (9cm), Please note this is not a very deep style wok.
  • Round bottom, good for most gas stove . However it may not be suitable for a glass top stove. It has a wooden handle and a ring at the end of handle for hanging up

Product description

Product description
Why choice our cast iron wok?
Fry wok is made from hand hammered iron craft inherited from the Qing Dynasty of China. It has a history of 100 years and the craftsmanship is mature and superb. The advantages of our products���������������������������
--- Traditional hand hammered wok--- the safest cooking utensils. Experts strongly recommend using a hand-wrought iron pan as a daily cooking utensil. It has a physical non-sticky and the surface does not contain any chemical coating. It is very safe and healthy
--- Our products are made of high quality wrought iron. The wok body is dense and durable. The time it is used longer, the effect is better. High quality wooden handle
--- Heat evenly, retains nutrition and delicious food --- The more you use the wok, the better the time --- Proper weight, Sufficient capacity. Easy cooking, delicious food for the whole family
The main purpose of wok - "stir-fry": fast frying with frequent stirring on a hot skillet. But other than that, Wok pan can be used as container for deep hot oil frying and for preparation of various soups, and as a steamer, This steel wok is suitable for open fire and you can even take it with you to outside and surprise friends with unbelievable Chinese dishes. Do not forget to season a carbon steel wok
How to maintain
Rule 1: Never use abrasives (like a steel scrub) on the surface.
Rule 2: Never use a detergent to clean the wok except for the first time use detergent to clean the unseasoned wok. Only use hot water to clean the wok.

Thank you for choosing Mecete Traditional Hand Hammered Carbon Steel Pow Wok!

Healthy wok pan

For human health consideration, our Mecete Traditional Hand Hammered Carbon Steel Wok has absolutely NO chemical coating, offering you a healthy cooking. Cooking with oil, cleaning with hot water, free away from chemical none-stick coating, you will enjoy the cooking in a healthy and relieved way.


Mecete Traditional Hand Hammered Carbon Steel Wok are made of high quality iron. After thousands times of hammering, Mecete woks have become thinner and their density are enhanced. With the round shape and thin structure, when cooking the heat will transfer to food so that reserve the food���������������������������s nutrition and original taste.


As black iron oxide would form on a steel surface when heated to HIGH temperatures, which is less reactive, more stable and adheres well with oils. When well-oiled, the oil incorporates in the black iron oxide surface on the steel; this provides a non-reactive coating that protects the steel. That's what we called 'season the wok'. What you need is a successful 'seasoning' and a correct cooking and maintain habit.

���������������������������Season��������������������������� the steel wok' STEP 1: Clean the steel wok and get the NAKED steel.

1. You MUST strip all this oil off, to expose the bare steel surface.

2. Now use a scouring pad and go at it with detergent.

3. Scrub, and rinse. Take a clean paper towel and rub the surface dry.

4. If paper towel still gets black, then scrub more. You want NAKED steel, with no oil on it.

STEP 2: Heating to HIGH temperature and get the blue steel.Move the wok very slowly until get entire wok get blue.

5. Put the wok on high heat. This requires a very hot gas flame like modern stoves.

6. First you will see orange yellow steel, then suddenly it will start to look "blue."

7. Carefully turn the wok over the hottest portion of the flame

8. When you are done, the ENTIRE surface of the wok should be beautiful blue steel.

STEP 3: Cool the wok and oil it.

9. You have to wait until the wok get cool, put it back on medium flame.

10. Now oil it. Use a lard or a high-temperature tolerant cooking oil

11. This part may cause some smoke. If the smoke is too much, turn the heat down.

12. The black iron oxide surface you have created on your "blued" carbon steel wok loves oil.

How to maintain

Rule 1: Never use abrasives (like a steel scrub) on the surface.

Rule 2: Never use a detergent to clean the wok except for the first time use detergent to clean the unseasoned wok. Only use hot water to clean the wok.

Learn more about the 'Maintain and clean' the wok, you may find it in our instruction along with the product.

Weight (lbs.):0.31
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Continental United States
This product usually ships in 4 business days and should be delivered in 10 business days.
Shop worry free! If you’re not 100% happy with your purchase, you can exchange or return this item within 14 days of receiving it.


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