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Pre-Aged Cast Iron Wok The Bruntmor Contemporary rustic design makes it an ideal central part right from the stove or oven to the table.
Seasoned for a natural, easy release that improves with every use. Seasoning is a necessary step in using cast iron cookware. Oil is baked in the pores of iron in a foundry to prevent rusting and ultimately provide a natural, non-stick cooking surface.

Walk Care:
After cooking, wipe the wok with a stiff nylon brush and hot water. The use of soap is not recommended and harsh detergents should never be used. Do not put hot iron in cold water. Dry the towel immediately and apply a light oil coating to the wok while it is still warm. Store in a cool, dry place.

You can feel the difference when you hold your Bruntmor Wok! Wider handles make handling easier and more secure, while a wide, curved base provides stability during frying. Best of all, the cast-iron properties of this wok provide excellent heat retention and allow even heating throughout.

Bruntmor perfected the art of smart design in cast-iron cookware, finding the perfect balance between tradition and innovation.

Wok pan is a universal round bottom from China. Wok use is very common in southern China. This is one of the most common kitchen utensils in China, and can also be found in parts of East, South, and Southeast Asia, and is also becoming a popular niche dish in the world.