Hand-hammered iron wok
Shaped by hammer. Seasoned by you.
A traditional hammered iron wok with a flat base for modern stoves. No synthetic coating – just iron, oil and fire, getting better with every meal.
The story of the wok
An old way of cooking, made for your stove.
For centuries, cooks across China have relied on a single thin iron pan, shaped by hammer and blackened by years of use. It never wore out. It only got better.
Centuries ago
Iron, fire, a hammer
Metalsmiths hammered iron into a deep bowl, strike by strike. Every dimple helped food release and the thin walls heated in seconds.
Today
A flat base for modern stoves
We kept the hammered iron and wooden handle, and added a flat base so it sits steady on gas, electric and induction.
In your kitchen
Seasoned by you
No factory coating to wear off. Each meal adds a layer of natural seasoning, so your wok becomes yours.
The Hammerwok · 12.6" / 32 cm
One wok. Every stove. For years.
Hand-hammered iron with a wooden handle and a flat base. Pick the set that fits your kitchen.
Free tracked delivery to Austria
Order today, estimated arrival 9–21 business days
Duties & taxes included – nothing extra to pay on delivery.
- Free tracked shipping. Usually 7–15 business days.
- 14-day returns. Damaged or defective? We replace it, no return needed.
- Flat base for gas, electric, ceramic and induction.
- No synthetic coating. Bare iron you season yourself in 15 minutes.
Why hammered iron
The pan restaurant cooks trust, sized for home.
Real wok hei
Thin iron heats fast and takes serious heat, so food sears and chars instead of stewing.
Hammered surface
The dimpled finish helps food release and holds cooked pieces up the sides while you sear the next batch.
No synthetic coating
Nothing to scratch or flake. You build a natural nonstick layer with oil and heat.
Every stove
A flat base sits steady on gas, electric, ceramic and induction cooktops.
How it compares
Every material has trade-offs. Here's an honest look at why stir-fry cooks keep coming back to thin iron.
| Hammerwok | Nonstick wok | Cast-iron wok | |
|---|---|---|---|
| Built for very high heat | ✓ | ✕ Coatings dislike it | ✓ |
| Heats up & cools down fast | ✓ | ✓ | ✕ Slow to respond |
| Light enough to toss | ✓ | ✓ | ✕ Very heavy |
| No coating to scratch or flake | ✓ | ✕ | ✓ |
| Gets better with use | ✓ | ✕ Wears out | ✓ |
| Needs seasoning | Yes, 15 min | No | Yes |
Easier than it sounds
Ready to cook in 15 minutes.
- Wash & dry on the heatRemove the factory oil, then dry the wok over the flame.
- Heat until it changes colorTilt and turn it over high heat until it turns blue-grey or bronze.
- Oil thin, smoke, repeatWipe on a thin film of oil and heat until it stops smoking. Do it 2–3 times.
Free tracked shipping
To the UK, Canada, Australia, New Zealand, the US and selected EU countries.
14-day returns
Changed your mind? Return it unused within 14 days of delivery.
Arrives perfect
Damaged or defective on arrival? We replace or refund, no return needed.
Does it work on induction?
Yes. The wok has a flat base and the manufacturer rates it for induction, as well as gas, electric and ceramic cooktops.
Is it pre-seasoned?
It ships with a light protective oil. Seasoning takes about 15 minutes and our step-by-step guide walks you through it.
What size is it?
32 cm (12.6") across and 9.5 cm (3.7") deep, enough for a stir-fry for 2–4 people.
Will it rust?
Bare iron can rust if left wet. Dry it on the heat and wipe with a drop of oil after washing. If a spot appears, scrub it off and re-oil. It's easy to fix.
Where is it made and how long is shipping?
Our woks are made in China by a partner workshop in Zhejiang and ship free with tracking, usually in 7–15 business days.
What if I don't like it?
Changed your mind? Return it unused within 14 days of delivery (return shipping is on you). If it arrives damaged or defective, tell us within 14 days with a photo and we replace or refund it, no return needed.
The Wok Journal
Recipes, care tips and 10% off your first wok.
One email every couple of weeks. Unsubscribe anytime.