Our 30cm dual-handled flat bottom wok is not only a high performance wok, but is also great for steaming, pan-frying, deep-frying, poaching, boiling, braising, smoking, roasting and baking. Made from 2.5mm clean Australian iron for fast heating. 

Made in Australia from clean Australian iron, our AUS-ION™ pans provide excellent heat retention and thermal mass for consistent, even cooking. Seasoned with our new Quenched™ finish and ready to use. Learn why Quenched™ is a game-changer in iron cookware! Suitable for all heat sources from stovetop (including induction) to oven to campfire. 

As demonstrated here with our 35cm AUS-ION™ Bigga Skillet: Natural oil-based seasoning is the only low/non-stick cooking surface that can forever be restored and need never be disposed of. Every other non-stick cooking surface is an applied coating that is either toxic and/or short-lived in nature, and ultimately destined to end up as landfill.

BEFORE USE: Please read our Seasoning and Care guide.

(Q130wRET)

  • Made in Australia from clean Australian iron.
  • Patented seamless, one-piece design. NO rivets, welds or toxic and/or short-lived coatings and no wobbly handles ever!
  • Seasoned for you with 100% non GMO Rice Bran Oil. Learn more HERE Traditional oil based seasoning is healthy, toxin-free, and forever renewable.
  • Suitable for Induction, stove tops, BBQ’s, campfires + all (non-microwave) ovens, even charcoal and pizza ovens!
  • Fast, even heating + ideal thermal mass for wok-style cooking.
  • Total Length: 44.5cm
  • Diameter: 30cm (measured from inner top rim)
  • Stove contact surface: 19cm
  • Height of bowl: 7.8cm
  • Height at handle: 8cm
  • Weight: 1.3kg
  • Capacity: 4L

Stovetop Seasoning Guide HERE

Cleaning and Care Guide HERE

All of our pans are designed to fit in a standard 600mm domestic oven, though we recommend checking measurements prior to purchase as internal dimensions of ovens do vary.

Please also note: All of our pans have a carefully engineered concave deliberately built in to the base. This is normal practice for all heavy based iron and steel pans, to allow for movement (expansion) when the metal is heated. To learn more about our concave and why it’s important, click HERE.

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