COOKING SURFACE: This carbon steel wok measures nine and half inches in diameter, providing ample cooking space for stir-frying vegetables, meats, and noodles while fitting comfortably on most stovetops and electric ranges
DURABLE AND STYLISH: This wok pan features durable carbon steel construction with a nonstick coating in sleek black finish, combining traditional cooking performance with modern convenience for healthier meal preparation and effortless food release
OPTIMIZED COOKING: This flat bottom wok includes cool-touch Bakelite handle that stays comfortable during cooking while the flat bottom design makes this wok for electric stove compatible with various cooktop surfaces including gas and induction
FLEXIBLE COOKING COMPANION: This cooking wok is used for preparing Chinese dishes, fried rice, stir-fry vegetables, noodles, and sautéed proteins with minimal oil required thanks to the nonstick surface coating that releases food effortlessly
ADAPTABLE AND HANDY: This steel wok is ideal for home cooks and culinary enthusiasts who enjoy Asian cuisine, delivering restaurant-quality results for both quick weeknight meals and elaborate weekend cooking projects in any kitchen
This product contains Chromium Total, Chromium Compounds, Nickel & Nickel Compounds, Iron, Manganese and manganese compounds, Phosphorus, Copper, and Aluminum. For more information about the chemicals in this product visit:imusausa.com/commitment
UPC
094046520066
Color
Black
Shape
cylinder
Capacity
2.5 pounds
Material
Carbon Steel Construction
Metal Type
Carbon Steel
Model Name
Wok
Unit Count
1 Count
Manufacturer
Imusa USA
Model Number
IMU-52006
Material Type
Carbon Steel Construction
Item Type Name
Wok
Handle Material
Carbon Steel
Special Feature
Non Stick
Compatible Devices
Gas
Additional Features
Non Stick
Coating Description
non-stick
Included Components
Wok
Maximum Temperature
350 °F
Manufacturer Part Number
IMU-52006
Product Care Instructions
Hand Wash Only
Specific Uses For Product
Stir-frying, steaming, pan-frying, deep frying, poaching, boiling, braising, searing, stewing, and general Asian cooking