Cast iron wok is molded from molten grey iron in a one-piece sand cast, giving it thick walls that store and hold heat long after the flame is off—perfect for searing, stewing, baking or braising. A factory-baked layer of vegetable oil creates a natural, chemical-free non-stick surface that improves with every use and welcomes metal utensils. Free of rivets, the rugged body shrugs off drops and lasts for decades, developing even better “wok-hei” over time. Its flat base works on gas, induction or inside the oven, doubling as a sizzling serving plate. Just wash, dry and oil to prevent rust, and this zero-coat pan will anchor your kitchen’s heartbeat for generations.