The World famous WOK! Double Handle. Works on Induction Top. (Electric
Stove)
YAMADA’s Hammered Chinese WOK. 1.6mm thick.
Why hammering wok?
By hammering the iron sheet, the particles gets smaller,
stronger and harder. And difference of the thickness of the pan makes heat
evenly. When wok is hammered small dimples are made at the same time which
prevent foods from burn.
A sheet of iron is hammered & over 5,000 times and is
checked by skills craftsman.
By hammering the iron sheet, the iron particles become
smaller and stronger.
Excellent heat conductivity.
The hammered pattern makes easier for the oil to settle,
harder to burn and light weight to hold.
The fire strength is an important factor in preparing
Chinese dishes, so the thickness of the pan is made to fit those needs.
The bottom is thick and at the curve where the flames reach
is made thin. This makes the heat conduction even and prepares good food.
It can be used many ways, fry, stir fry, stew, boil, steam….
The best wok that proved by professionals. Researched many
years for differences between hammered and pressed.
**Some line, it looks like scratches, may seen on the
surface, It will be disappear after seasoning the wok to remove the coating. This
is not scratch marks on the metal. Sometimes it marks after coating.