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From the brand
Wangyuanji artisan handcrafted cast iron wok, hails from Jiangsu Province in China, are famous for its classic turtle patterned wok, it also has over 400 years of heritage. Each wok requires 63 steps to make, these woks are flawlessly crafted. Wangyuanji has inherited the pan making skills and knowledge over hundreds of years, ancient craftsmanship that can withstand any modern competition till this day.
Cast Iron
Before Cooking – Nourishing Oil
In order to form an oil film, please perform an oil nourishing program every time during the initial use, and it will work better after the oil film is formed.
About Vegetable Oil Protective Film
The surface of the iron pan is protected by two protective layers of vegetable oil protective
film and black oxide protective film during transportation.
What is “Pre-Season”？
Use cooking oil to conserve the surface
of the iron wok, so that the oil gradually
penetrates into the inside of the iron wok.
Carbon Steel
Kitchen Tools
Versatile Cooking Tool: Cast iron skillets are incredibly versatile and can be used for various cooking methods, including frying, baking, sautéing, searing, and more.
Excellent Heat Retention: Cast iron’s dense material retains heat exceptionally well, allowing for even cooking and great searing capabilities. Cast iron distributes heat evenly across its surface, reducing hot spots and ensuring consistent cooking results.
Durable and Long-Lasting: Cast iron frying pan are known for their durability and longevity. When properly cared for, they can last for generations.
Natural Non-Stick Properties: Over time and with proper seasoning, cast iron develops a natural non-stick surface that improves with each use, making it easier to cook with and clean.
Care and Maintenance: Proper care includes seasoning, hand washing, and drying thoroughly to prevent rusting.
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lawlaw –
Non stick without PTFE
We all know the non stick cookware were with PTFE coating and already proofed can damage our health. This one can resolve that issue.
Urloved4ever –
Don’t recommend
Always had to use oil to keep food from sticking and ended up rusting after a meal
YYC123 –
Great pan
This pan fits my electric stove perfectly. The flat bottom allows for quick cooking, and the size of the base is just right. The metal is thick enough to dissipate heat to the sides, ensuring even cooking. With proper seasoning, this wok cleans up easily. I use it every day and maintain it with cooking oil. Now, it has become non-stick and works very well. I think it would be perfect for a gas stove as well.
Christine&Ritz –
Good pan
The pan is solid, and looks way better than my Lodge. However, a star off because it will be a little bit ‘pop up’ and not be sitting there firmly like Lodge after heating. If the temperature of the pan and oil are right, it’s nonstick.
Jay S –
No as good as expected
It looks good at firts sight, I seasoning it by following the instruction, but it starts getting sticky after few time of use, also you start to see the black powder when you wipe it with paper towel after cleanning, I have sent message to seller asking this concern and no respond, won’t recommand it
Mike –
Didn’t except so small
Waiting a long time to receive it then I found it is too small . Other than that everything ok
Amazon Customer –
Quality is cheap
The quality of the material seems not worth. I had used couple of times so far and started seeing colour burn and also food sticking. Very unhappy with the product.
J. –
Exceptional quality, solid flat bottom pan, I use it to replace my high quality non stick pan. It works very well already only after a few uses. I fried Salmon (no skin), eggs, chicken thighs, all did not stick!!!! I have this brands’ carbon steel wok too, works great , naturally non stick and I have it for almost two years now and still looks like new! Important tip is to follow the instructions to season the pan/wok at the beginning and it will become naturally non stick to almost everyone!
davis –
It is actually a pan with flat bottom, but not a dealbreaker for me. I followed the instruction to season it, tried fried egg the next day, and it worked perfectly.
Ted Chen –
After a week of use I was cleaning the cookware and noticed how the house was cleaned that there was always a layer of black stuff on the surface of the pan and if you rubbed your fingers on the surface of the pan your fingers would get stained black.After I have cooked my family noticed small black particles on the food, I don’t know what it is but it makes me feel uncomfortable.
🌈Lynn🍭 –
There is nothing wrong with this iron pot. The only problem is the glass lid. One day when I was cooking, the glass lid suddenly broke, and the glass fragments fell on the countertop and the floor. The sudden sound scared me and I never dared to use a glass lid again.
Jianping Zhao –
I have used the wok for a couple of months. Recently, I found some obvious black coating started coming off into the dishes but the ads said no coating in the wok.I dare not use it anymore for the health concern and ask for what exactly the black coating is.