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  • Ebonised Black 13" (33cm) Spun Iron Round Bottom Wok

Ebonised Black 13" (33cm) Spun Iron Round Bottom Wok

  • £88.25

  • Ex Tax: £73.54

Accessories

Ebonised Black 13" (33cm) Spun Iron Round Bottom Wok 

Shropshire made wok with black ebonised oak handle

Perfect for gas hobs and wok burners.

    
 
Made in Britain.
Traditional Asian style deep round bottom wok.
Pre-seasoned with flax oil for a natural non-stick finish.
Durable 99.1% pure black iron body with sturdy riveted handle. 
Hand made using a two stage process. First we spin the body shape, then we fly press the dome shape into the base of the  wok. Each one is unique.
British oak handle with brass fixing.
British hand made ebonised oak handle with brass fixing. 
Brass Netherton branded rivet.
Suitable for high temperature frying & browning. 
We spin this iron wok to a thickness of only 1mm. We do this to ensure that the wok heats up quickly when placed on the hob and cools down fast when the heat is removed, an essential requirement for stir-fry cooking.
This wok is light and easy to handle. 
This wok has a round bottom. If you wish to use a wok on a flat surfaced hob we suggest you choose the Ebonised Black 13" (33cm) Spun Iron Wok
 
         

Dimensions:

Rim diameter 13’’ (33cm), height from base to rim 4' ( 10cm), total length of handle from rim 7.5'' (19cm).
Weight 1.18 kg.   
 
   

Lids for woks: 

We make an oven safe lid for this wok , however please be aware that this wok will not be 100% round as its hand formed. So, if you want a "sealed" style lid, this won't be for you.
The lid is useful if you wish to steam food or prevent splashing whilst cooking but it wont be an concentric fit to the wok.
 

Ebonised wood 

Ebonised hardwood furniture became popular in Europe in the late 1800's when it began to arrive from China. This black look was very fashionable in the Victorian age but fell out of favour in the 20th century. It has however recently been re-discovered as a durable natural finish.  Not all ebonising is quite what it seems, some is just paint or dye used to colour the surface black. At Netherton Foundry we use the traditional method of soaking our oak in black tea to increase the wood's natural tannin content. Then we stain the oak in a solution of iron and traditional vinegar (iron acetate). This turns the oak a deep black colour. The process takes about a week to complete. We then coat the finished handles in our wax oil.    

Customer review:

I've lost count of the number of woks I've gone through in the past few years. The last one I had was a posh 'green' non-stick one which was ruined within 6 months - what's the point of a wok that you are instructed not to use at high heats?! I remembered an old cast iron frying pan I has years ago which built up an amazing patina so decided to go cast iron again, although I did buy if directly from the manufacturers as they were able to answer my questions about how heavy the wok is (to pick up) and how thick the iron is.
Anyway, as the previous review details, the design is really terrific. The wok isn't too heavy and is just right for stir fries or whatever you want to make. My wok is starting to build up a lovely non stick patina and I know it will only get better and better the more I use it. I expect it will last as long as I do! So don't waste your money on non-stick or cheap steel woks, invest in this lovely British-made number and have a wok for life!  Mrs A Moy, London.

Why choose a pre- seasoned wok ? 

The edible Sussex flax oil coating is easy to wash & naturally non-stick. It is ready for immediate use.
No chemicals or PTFE are used in the coating of the wok.
Coating can be simply restored at home, time after time. 
 

Why use an Iron wok?

Iron woks are tough and can be used at very high temperatures.
This iron wok is suitable for all types of hobs and grills.
Iron is a pure, simple metal which is easy to look after & 
very recyclable.

What’s special about OUR spun black iron pans?

Serious cooks and professional chefs love the way that black iron pans heat evenly and give great cooking performance.
The more you use your pan the better it gets as the seasoned patina develops.
A couple of handy tips:
  •  If you are cooking meat or fish -  oil the food, not the pan
  •  Be patient; allow the food to cook before trying to turn it over. 
  •  Don't fry food straight from the fridge, allow it to come up to room temperature. 
The pan bodies are spun by hand, so each one is slightly different.  They will not all be as flat as a billiard table.
If you do want to keep it as flat as you can, then follow these simple guidelines.
  • Every time you use the pan, heat it SLOWLY to frying temperature, then you can use full power.
    This is especially important if you are using powerful cooking hobs such as induction.
  • Use a hob the same size as the pan base, small rings WILL warp big pans.
  •  Never drop a hot pan into cold water. This will buckle it.
If your pan has oak handles, the grain on every piece is unique and each one is branded by hand. They are like fingerprints, no two are identical.
Love your pan and follow our instructions for re-seasoning. Oven seasoning is kinder to the pan than hob top seasoning and it also give a nicer looking finish. 
We suggest that you only use hob top seasoning, if your oven is too small for your pan or you are re-seasoning your wok.
Your pan will develop with use and, if cared for,  will age beautifully and be a friend for life.
 

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Tags: Frying

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