
Wok 36 cm Cast Iron
This large cast iron wok from Omberg is built for serious cooking, whether you use it on the grill or on your stovetop. With its generous 36 cm diameter, it gives you plenty of space for stir-frying, deep frying, slow cooking, or preparing larger stews for family and friends.
The wok features a flat base, making it stable on most flat surfaces. It works perfectly on grills and fits well in Kamado-style grills when used with an accessory rack. The heavy cast iron construction provides excellent heat retention and even heat distribution, giving you full control during cooking.
A practical detail is the wooden lid. Unlike metal lids, it stays cooler during use, making it easier and safer to handle while cooking. The combination of solid cast iron and natural wood creates a durable and well-balanced cooking tool that stands out in any outdoor kitchen.
To maintain performance, never clean your cast iron wok with dish soap or harsh detergents. This can damage the surface and reduce its longevity. With proper care, this is a piece of cookware designed to last for many years.
If you are looking for a versatile, heavy-duty wok that performs equally well over open fire or indoors, this is a reliable and premium choice.
Key Features
• 36 cm cast iron wok with flat base
• Suitable for grill and stovetop use
• Wooden lid for safer handling
• Excellent heat retention and durability
Choose options

Video
Need help?
Frequently Asked Questions
The world of Asado Gaucho
Over +100 satisfied customers and counting!
recipe

Kielbasa on the Grill: Poland's Favourite BBQ, Done Right
To grill smoked kielbasa properly, brush lightly with oil and cook over medium heat at 180 to 200 degrees Celsius for 12 to 15 minutes, turning every 3 to 4 minutes, until the skin caramelises and ...
Read the Kielbasa on the Grill: Pola...
Kotlety Mielone on the Parrilla: Poland's Answer to the Perfect Patty
To cook kotlety mielone on the grill, mix ground pork and beef with milk-soaked breadcrumbs, marjoram, garlic, and egg, then shape into flat oval patties 2 cm thick. Cook on a preheated Carbon Stee...
Read the Kotlety Mielone on the Parr...
Côte de Boeuf Bordelaise: France's Greatest Steak on the Open Fire
To cook côte de boeuf on the grill, dry brine overnight with coarse salt, then sear over maximum heat at 250 to 280 degrees Celsius, fat cap down first for 3 to 4 minutes, then 3 to 4 minutes each ...
Read the Côte de Boeuf Bordelaise: F...