Cast Iron Wok de buyer 831320 — 20 cm diameter, stovetop cooking

The de buyer cast iron wok with a 20 cm diameter cooking surface is a compact, heavy-duty pan designed for stovetop searing, stir-frying and braising. Constructed from solid cast iron, the pan delivers uniform heat distribution and strong heat retention to support high-temperature cooking and even browning on small to medium portions. The flat-bottom profile is suitable for gas, electric and ceramic hobs and fits easily on most kitchen burners. This wok is intended for everyday frying, sauce preparation and single-serve or couple-size meals where a durable, heat-stable pan is required.

Advantages

The cast iron construction ensures long-lasting durability and consistent thermal performance, allowing you to obtain reliable browning and sear. Its 20 cm diameter makes it space-efficient while still offering sufficient cooking area for vegetables, small cuts of meat and sauces. The flat base improves contact with stovetop surfaces for steady heating, and the heavy weight helps maintain temperature when ingredients are added. The simple design is compatible with multiple hob types and ages well with proper seasoning and care.

Suitable for

• Stir-frying small portions of vegetables, meat or seafood
• Searing single portions or couple-size steaks and fillets
• Braising and reducing sauces or gravies
• Everyday frying and reheating on gas, electric or ceramic hobs

When it may not be suitable

The compact 20 cm diameter limits the cooking surface for larger family-sized meals or when tossing large volumes of food. The wok’s weight and cast iron material require care when handling and may be less convenient for rapid temperature changes compared with thinner, lighter pans. It also needs regular seasoning and proper drying after washing to prevent rust.

Key specifications

• Material: cast iron
• Cooking surface diameter: 20 cm
• Base type: flat bottom designed for stovetop use
• Compatible hob types: gas, electric, ceramic
• Primary uses: searing, stir-frying, braising, sauce preparation

How to use

Before first use, season the pan according to standard cast iron care instructions to build a protective cooking layer. Preheat the wok gradually on the stovetop to reach the desired cooking temperature, then add oil and ingredients. Use appropriate utensils to avoid damaging the seasoned surface. After cooking, allow the pan to cool slightly, rinse with warm water and use a brush or non-abrasive scrubber to remove residues. Dry thoroughly and apply a light layer of oil to preserve the seasoning and prevent oxidation.

What to consider before purchase

• Intended portion size — 20 cm diameter is best for single or couple servings
• Weight and handling — cast iron is heavy and requires careful handling
• Maintenance — requires seasoning and thorough drying to avoid rust
• Hob compatibility — suitable for gas, electric and ceramic hobs; check fit on your burner

Usage recommendations

For consistent results, preheat the wok gradually and use medium-high heat for searing or stir-frying. Maintain the seasoning by regularly applying a thin coat of oil after cleaning. Avoid abrupt temperature changes to preserve the pan’s surface and extend service life.