Living and Home 36CM Round Cast Iron Wok - Black

Yes, it is crucial to properly season the wok before its first use to build a non-stick surface and protect it from rust.

Yes, cast iron is durable and can withstand metal utensils. However, using wooden or silicone utensils can help preserve the seasoning over time.

Ensure the wok is completely dry and lightly oiled. Store it in a dry place. Placing a paper towel inside can help absorb any residual moisture.

The wooden handles are designed for stovetop use and heat insulation. It is not recommended to put the wok with wooden handles in the oven.

While it offers excellent performance for experienced cooks, beginners may need to familiarize themselves with cast iron care and high-heat cooking techniques. The even heat distribution is forgiving once seasoned correctly.

High smoke point oils like vegetable oil, canola oil, grapeseed oil, or flaxseed oil are recommended for seasoning.

Ensure the wok is completely dry after each wash. Apply a thin layer of cooking oil after drying and store in a dry environment. Light rust can be scrubbed off with steel wool, followed by re-seasoning the affected area.

Ensure the wok is properly seasoned and has reached the correct cooking temperature before adding food. Use an adequate amount of cooking oil. If sticking persists, the seasoning may need to be reinforced.

Avoid using soap unless absolutely necessary, as it can strip the seasoning. Use hot water and a non-abrasive scrubber or spatula. For burnt-on food, simmer water in the wok for a few minutes to loosen it before cleaning.

Ensure the wok is properly seated on the stovetop and that the heat source is centered. Cast iron inherently distributes heat well, so unevenness may indicate an issue with the stovetop itself or insufficient preheating.