Black Iron Wok | Helper Handle
Pre-seasoned, ready on day one
Made in Tainan, Taiwan from 99.9% pure iron, finished with Japanese nitriding. Rinse it and start cooking.
Tested safe in five countries
No toxic chemicals. Tested for food-contact safety in Germany, Japan, France, the United States, and Taiwan.
Heats fast, gets better with use
Pure iron heats quickly and builds its own non-stick seasoning over time. One pan for searing, frying, stir-frying, and braising, on every stove.
Specifications
The healthiest surface to cook on: pure iron, and nothing else
We call ours Black Iron: 99.9% pure iron from Taiwan's leading steel mill.
Most pans cook on a coating, and coatings wear out. They scratch, they peel, and in the end you throw the whole pan away.
Black Iron has no coating to wear out, so there is nothing to flake off and nothing to replace. It is the last pan you buy, and the one you hand down.
Pre-seasoned. Ready on day one.
Old iron pans made you work first: burn off the factory wax, season the pan, wait. Not this one.
We finish every pan in Tainan, Taiwan with our nitriding and carburizing treatment before it ships. Rinse it, heat it, start cooking.
A real sear, on a home stove
Most home woks steam food when they should sear it. Thin pure iron heats fast and stays hot when the food hits the pan.
You get a proper sear and real wok hei on an ordinary burner.
No coating, so nothing to scratch off
The whole pan is bare iron, tested food-safe by SGS. Use metal tools. Use a steel scrubber.
There is no coating to chip into your food and no coating to wear out, because there is no coating at all.
A grip where you need it
The helper handle takes the weight when you lift, drain, or carry to the table, while the main handle keeps stir-fries quick. It is the setup our customers choose most.
One pan, almost every dish
Sear a steak. Crisp the skin on a fish. Stir-fry greens over high heat. Braise pork until it falls apart.
At 99.9% pure iron, it is about half the weight of cast iron and quick to answer the flame, so it keeps up from morning eggs to a slow Sunday braise.
Works on every stove
Gas, induction, IH, electric, and ceramic, plus the oven on metal-handle models.
It heats so well that medium heat is usually enough, which trims a little gas and power at every meal.
It gets better every time you cook
Bare iron builds its own natural non-stick layer as you cook, the seasoning you hear cooks talk about.
There is no coating to wear out, just a pan that improves for years. The kind you keep, not the kind you replace.
A little iron in every meal
Cooking in bare iron passes a small amount of natural iron into your food, most of all in slow, acidic dishes. Just iron and the seasoning you build on it.
Tested safe in five countries
Checked against food-safety standards in Germany (LFGB), Japan (JIS), the United States (FDA), France (DGCCRF), and Taiwan (SGS).
Zero heavy metals. Zero PFOA, PFOS or PTFE. Just pure iron, safe for the people you cook for every day.
Hand measurement may vary by about 5%.
Easy to keep
Before the first cook, warm a little oil over low heat for ten minutes to lay down the first layer of seasoning.
After that: heat, add oil, cook. Rinse with warm water and a soft sponge, dry, and wipe with a drop of oil.
Backed for life by the family that made it
A Black Iron pan is built to last for decades, and we stay with it: free cooking and care help anytime, and a repair and resurfacing service if your pan ever needs it.
Unused pans can be returned within 7 days.