JD Jingzao 32cm Round Bottom Cast Iron Non-Stick Stir-Fry Pan Healthy Coating-Free Compatible with Gas Stove and Induction Cooker

Round bottom with an outer round and inner flat base for even heat conduction (1.8 mm thickness at base, 1.4 mm thickness at body)

Thickened wok body by 20% for durability

11 cm deep wok for larger cooking capacity suitable for family meals

66 anti-slip spiral threads (11 circles) on the bottom for stable tossing and non-slip performance

Precision weight design at 1.2 kg for optimal handling and balance during stir-frying

No chemical coating (0 coating) ensuring healthier cooking and durability against metal spatulas

High-temperature nitriding process for rust resistance, exceeding national standards by 4 times, with 10-hour deep nitrogen infusion

Thick bottom and thin walls achieved by rotary pressing technology for fast heat transfer and reduced oil smoke

Transparent lid with real wood handle and knob, riveted construction without screws for durability and heat resistance

103 technical patents related to cookware design and manufacturing

Recognized by international design awards including A'DESIGN AWARD, Red Dot Award, &COMPETITION, MUSE DESIGN AWARDS

Certified with utility model patents and quality certificates

Designed for authentic Chinese stir-fry cooking with excellent heat retention and distribution

Suitable for various Chinese cuisines (Sichuan, Shandong, Cantonese) requiring different heat levels and cooking techniques

Anti-slip bottom ensures safety and stability during high-intensity cooking

Thickened iron body provides strong wok aroma and flavor development

Easy to season and maintain with detailed seasoning instructions included

1. Clean the wok before first use.

2. Use a piece of raw pork fat to evenly coat the wok surface while heating.

3. Let it rest, then rinse clean.

4. Apply a thin layer of cooking oil inside and outside the wok and dry.

5. Wok is ready for use.