The Uno Casa Cast Iron Wok is flat-bottomed and incorporates two ergonomically-designed handles. Featuring an adaptable glass lid lined with heat-resistant silicone, it can handle heat of up to 450°F so you can make any kind of delicious stir fry - from Lemon-Ginger Pork to Chicken Chow Mein - with ease and confidence.
Material: cast iron base
Capacity: 5.2 qt
Dimensions: 12.5 x 3.94 in
Item weight: 8 lbs
Includes: silicone lid and recipe e-book
Guaranteed results every time
Cast iron is a safe and durable material that is sure to last you a lifetime. It heats evenly and consistently, ensuring perfectly cooked meals with predictable cooking times, and is naturally non-stick when properly seasoned. This means that it's easy to clean and you'll need less cooking oil, too.
Not only for stir-frying
Whilst woks were designed for stir-frying and are thus ideal for this method of cooking, the Uno Casa Cast Iron Wok is so much more. Its sturdy design means that it can easily be used in the oven for braising and roasting meats and stews or even taken outside for hearty meals over an open fire.
There's actually very little that you can't cook in our Wok - the even temperature distribution, heat retention, and ergonomic design can handle anything from chunky cuts of meat to a delicate crepe. It's a true all-rounder and you'll wonder how you ever cooked without it!
Many woks come with a nonstick coating that can have negative impacts on health. The coating can contain toxic chemicals that break down at high temperatures - not good considering that your wok is best used at high temperatures.
The best-known non-stick chemical is perfluorooctanoic acid, or PFOA, which, according to the WHO's International Agency for Research on Cancer has been declared as "possibly carcinogenic to humans." Pretty scary! Luckily, PFOA has almost completely disappeared in the US, although it might still be present in older or imported nonstick cookware.
Cast iron has none of these problems - it is naturally non-stick when properly seasoned and can even add positive health benefits to your food in the shape of iron.
All our cast iron cookware is pre-seasoned, which means it’s ready for cooking! But after each wash, it's a good idea to season your wok to prolong its lifespan and ensure that it gets better with every use!
So before you store your wok after washing it down, consider following these steps:
Once your cast iron cookware is completely dry, apply a thin layer of vegetable oil all over the cookware with a paper towel. The surface of your cast iron cookware has small holes, so you need to fill them up with oil to create that nonstick layer. Don’t use too much oil as you’ll need to collect excess oil off your cookware with a clean paper towel.
Now place the utensil in the oven on the highest temperature (around 400°F) for about an hour. The reason why you need your oven so hot is to actually take the oil you’ve applied past its smoking point so that it starts “bonding” with the cast iron. If your cast iron cookware is sticky and brown, it’s probably because your oven wasn’t hot enough.
Turn off the oven and let your cookware cool in there. The result is a hard and glassy layer that helps to make cast iron naturally nonstick.
A flat bottom cast iron wok is an ideal choice for a quality wok, and is what the professionals use when making a great stir fry. Cast iron conducts heat uniformly and reliably, is just as comfortable in the oven as it is on the stovetop and will last you a lifetime. These versatile pans are perfect for more than just stir-frying - you can also use them to steam, braise, deep fry, shallow fry, roast, and more.
Set your stove to a high heat - at least 80% of maximum. The idea for wok cooking is quick, searing heat - flash cooking your food to keep it as crisp and fresh as possible.
Preheat your wok for 5 to 7 minutes. You can check if it's hot enough by adding a drop of water onto the wok - if it dissolves in less than two seconds, you're good to go.
Add a little oil (make sure you use an oil with a high smoke point) and sear your meat, adding vegetables like peppers, snap peas, carrots, and ginger.