Chef Inox Iron Wok - 50cm

You can't beat iron for heat diffusion and retention. This makes the metal particularly good for searing and frying.

There's also something satisfyingly old school about taking a large, simple iron wok, applying heat, throwing in your meat and veggies and giving it all a good stir.

Also, its diameter is a quarter of the height of a larger AFL player, so this is indeed a good-sized cooking vessel!

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