Skeppshult’s traditional cast iron wok is great for stir-fried vegetables, noodles, and scrambled eggs. It comes pre-seasoned with rapeseed oil (so you can get cooking straight away) and its natural non-stick surface gets better with time.
A 5mm-thick bottom ensures even heat conduction, while the heat-isolating walnut wood handle lets you carry it safely, without the need for a protective glove.
Skeppshult’s wok sits neatly on a stovetop thanks to its precision milled concave bottom, and can be used across all types of heat (including induction and gas).
This wok measures 30cm in diameter and has a height of 8cm.
Swedish company Skeppshult (pronounced ‘hep-salt’) has been making cast iron products by hand since 1906. The process starts with raw iron, which is heated to a searing 1,500°C in a furnace. Then the molten metal is cast into special moulds made from sand, which can withstand the extreme temperatures.
Sand moulds can only be used once, and therefore each product is unique – no two items are the same. Each sand mould is recycled and used for another product. Skeppshult seasons its cast iron with rapeseed oil (also called canola oil) from Österlen to protect it from damage. This also gives the cast iron its natural non-stick properties.
Skeppshult’s cast iron is an environmentally friendly alternative to plastic-coated aluminium pans.
Read our guide to cleaning and seasoning cast iron here.
Skeppshult pans are all carefully oiled and seasoned by hand before they leave the factory. You may notice some oil marks around the base of the handle, as a result of this. Any small markings will lift off easily by re-oiling the pan and allowing it to dry.
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