Wok pan ORION 30 cm cast iron

ORION cast iron wok pan 30 cm is a heavy-duty cookware item designed for high-heat cooking and even heat distribution across its curved surface. The 30 cm diameter and deep, sloped sides allow fast searing, efficient stir-frying and shallow frying while the cast iron construction offers strong heat retention and uniform browning. The pan is suitable for use on gas and electric stovetops and can transfer from stovetop to oven for finishing dishes. It requires initial seasoning and periodic maintenance to preserve its cooking surface and prevent corrosion.

Advantages

The cast iron body provides excellent heat retention and steady temperature for consistent cooking results. The wok shape with sloped sides improves tossing and stirring while maximizing contact with the heat source. Durable construction ensures long service life when properly maintained, and the ability to use on various stovetops and in the oven increases versatility. When seasoned correctly, the surface develops improved natural non-stick properties and contributes to enhanced browning and flavor development.

Suitable for

• Stir-frying vegetables, meats and noodles at high heat
• Searing meat and fish to form a browned crust
• Shallow or deep frying of small batches
• Sautéing and reducing sauces
• Oven finishing and braising after initial stovetop sear

Key specifications

• Material: cast iron for high thermal mass and durability
• Diameter: 30 cm cooking surface suitable for medium to large portions
• Design: deep, sloped sides typical of a wok for tossing and even heat distribution
• Compatibility: suitable for gas and electric stovetops; oven-safe
• Surface finish: untreated cast iron that requires seasoning and maintenance

How to use

Before first use, wash the pan in warm water without soap, dry thoroughly and apply a thin layer of cooking oil, then heat to bond the oil to the surface (seasoning). Preheat the wok gradually over medium to high heat before adding oil and ingredients to ensure even cooking. Avoid using acidic foods for prolonged periods on a newly seasoned surface. After cooking, clean with hot water and a brush or non-abrasive scrubber; dry fully and apply a light coat of oil to protect the surface from moisture. For heavy residues, use coarse salt and a towel to scrub, then re-oil and heat briefly.

Usage recommendations

Maintain seasoning by regular light oiling after cleaning, avoid dishwasher use and acidic long-simmered dishes until the surface is well-seasoned. Store in a dry place and if rust appears, remove it with fine steel wool, re-season the pan and restore the cooking surface.