Kanda Iron Wok, 48cm, 1.6mm Thick, Made in Japan, Tsubame-Sanjo, Two-Handed, Chinese Style, Commercial Use, Product Number: 001312

[High-Temperature Cooking] Iron has excellent thermal conductivity, allowing it to quickly transfer heat from a strong flame to ingredients. It quickly cooks ingredients on the surface, locking in flavor while preserving the crispness of vegetables and other foods. The thick iron construction prevents uneven heating and minimizes the temporary drop in cooking temperature that occurs when adding ingredients, making it a key component in cooking where heat is a key factor.

[Long-Lasting] If properly maintained, iron cookware will last significantly longer than aluminum pots and pans with non-stick coatings. With proper use and oiling, iron cookware will gradually become less sticky.

[Extremely Durable] Iron tools boast their toughness. Since they lack a surface coating like a non-stick coating, you can use metal ladles, spatulas, and turners without any problems. Size (approx.): Inner diameter 480mm x depth 135mm, plate thickness 1.6mm Weight (approx.): 3050g Material: Black iron Surface Finish: Clear Lacquer Coating Country of Origin: Japan (Tsubame-Sanjo) Heat Source: Gas