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Hi there, I'm Jarvis! I see you're looking at the Commercial Flat Bottom Wok | Chinese Cooking Wok | 330mm | London GJ494. How can I help you with the technical specs or suitability for your business today?

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London Wok In Stock

Commercial Flat Bottom Wok | Chinese Cooking Wok | 330mm | London GJ494

SKU: GJ494
£25.06 / exc vat
£30.07/ inc vat
  • Flat Bottom Design
  • Mild Steel Construction
  • 330mm Diameter
  • Long Wooden Handle

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Stepping up your stir-fry service? This commercial flat bottom wok from London Wok is the proper tool for the job. Crafted from durable mild steel that heats up in a flash, it’s designed to bring that authentic ‘wok hei’ sizzle to your dishes. Its clever flat base makes it a versatile performer, sitting perfectly stable on standard electric and  gas hobs, so you don't need any specialist burners to get cracking.

It's an absolute must-have for any professional kitchen, from bustling Chinese takeaways and  pan-Asian restaurants to pub kitchens looking to add some exciting new dishes to the menu. The generous 330mm diameter gives you plenty of room to work with, while the traditional long wooden handle stays cool to the touch, giving you the confidence to toss and  stir-fry like a seasoned pro, even during the most hectic service.

Forget wobbly, inefficient cooking. This professional flat base wok pan delivers incredible heat distribution and  the robust build quality needed to withstand the rigours of a commercial environment. Simple, effective, and  built to last, it’s the workhorse your kitchen has been waiting for. Just give it a good season before you start, and  it'll serve you faithfully for years to come.

Key Features and  Benefits

  • Flat Bottom Design: Offers brilliant stability and  heat contact on electric hobs.
  • Mild Steel Construction: Heats up incredibly fast for that authentic stir-fry flavour.
  • 330mm Diameter: A great size for cooking generous, professional-sized portions quickly.
  • Long Wooden Handle: Stays cool for a safe, comfortable grip during cooking.
  • Lightweight Build (1.04kg): Makes tossing and  turning ingredients feel effortless and  controlled.
  • 160mm Flat Base: Ensures maximum contact with the heat source for efficiency.
  • Protective Coating: Arrives with an anti-rust oil; ready for seasoning.
  • Incredibly Versatile: Perfect for stir-frying, deep-frying, steaming, and  braising dishes.

Technical Specifications

  • Brand: London Wok
  • SKU: GJ494
  • Dimensions: 185(H) x 330(Ø)mm
  • Base Diameter: 160mm
  • Handle Length: 195mm
  • Material: Mild Steel
  • Weight: 1.04kg
  • Dishwasher Safe: No
  • Hob Compatibility: Gas & Electric

Expert Review and  Insights

This London Wok is a fantastic bit of kit for any kitchen that doesn't have a dedicated wok burner. The flat bottom is the key here; it’s a smart adaptation that doesn't compromise on performance, giving you fierce, even heat on standard hobs. It feels solid, well-balanced, and  ready for some serious work. A real kitchen staple done right.

Priya Sharma – Asian Cuisine Expert View Profile →

  • Pro: The flat base gives it superb stability on electric and  solid top ranges.
  • Consideration: It requires proper seasoning and  hand-washing, so staff training is a must.

Case Study: Real Business, Real Results

The 'Sizzling Dragon' noodle bar in Sheffield recently switched to an all-electric kitchen and  found their old round-bottomed woks were no longer effective. They needed a solution that would work on their new flat hobs without sacrificing the high heat needed for their signature dishes.

"We were worried we'd lose that classic wok flavour, but these flat-bottomed woks have been brilliant. They get incredibly hot, sit securely on the hobs, and  the chefs can handle them easily. Our customers haven't noticed a difference, but our service speed has definitely improved."

Ben Carter – Head Chef

By switching to the London GJ494, the kitchen increased its stir-fry output by over 20% during peak weekend service.

Installation and  Maintenance Guide

Setting It Up

  • Before anything else, wash the wok with hot, soapy water to remove the protective factory coating.
  • Dry it completely over a low heat on your hob to prevent any rust from forming.
  • Now for the most important step: seasoning! This creates the natural, non-stick surface.
  • Heat the wok until very hot, add a little high-smoke-point oil (like sunflower), swirl it around, and  heat until it smokes. Let it cool and  wipe. Repeat a few times for best results.

Keeping It Going

  • Rule number one: never put it in the dishwasher. This will strip the seasoning and  cause it to rust.
  • After use, clean with hot water and  a gentle brush. Avoid using harsh soaps if you can.
  • Always dry your wok thoroughly after washing, either by hand or by placing it back on a low heat for a minute.
  • Wipe a very thin layer of cooking oil around the inside before storing it to maintain its protective patina.

Buying Guide: Choosing the Right Wok

Not sure which wok is right for your kitchen? Here’s a quick rundown of what to look for.

Know Your Heat Source

A commercial flat bottom wok is designed for electric, induction, and  standard gas hobs. If you have a powerful, specialist wok burner, a traditional round-bottomed wok is your best bet.

Material Matters

Mild steel (like this one) is the choice of professionals. It heats up fast and, when seasoned, provides a superb non-stick surface. It just requires a little care.

Consider the Size

This 330mm (13-inch) wok is a fantastic all-rounder. It's large enough for generous restaurant portions but still nimble enough to handle with ease.

Handle with Confidence

A long, stay-cool wooden handle is essential for safety and  control. It allows you to grip the wok securely for tossing ingredients without risking burns during a fast-paced service.

Weight & Balance

A wok should feel sturdy but not excessively heavy. At just over 1kg, this model is light enough to reduce wrist strain, making it much easier to flip and  stir-fry all shift long.

See all Oriental Cookware

Frequently Asked Questions

Q: What does 'seasoning' a wok actually do?

A: Seasoning is the process of baking thin layers of oil onto the steel. This creates a natural, non-stick surface called a patina, which also protects the wok from rust and  adds a unique, smoky flavour to your cooking over time.

Q: Can I use this wok on my induction hob?

A: Yes. Because this wok is made from mild steel (a ferrous metal), it is perfectly compatible with induction hobs. The flat base ensures excellent contact for efficient heating.

Q: Why did my wok arrive feeling oily?

A: That's a temporary, food-safe anti-rust coating applied at the factory for protection during shipping and  storage. You must wash this off thoroughly with soap and  hot water before you begin the seasoning process.

Q: Is a flat base as good as a traditional round one?

A: For kitchens with flat hobs (electric, ceramic, induction), a flat base is far superior. It provides the stability and  direct heat contact that a round base can't, allowing you to achieve high-heat cooking without special equipment.

Q: What is the best oil for seasoning?

A: Any oil with a high smoke point will work well. Good choices include sunflower, rapeseed, grapeseed, or peanut oil. Avoid oils with low smoke points like extra virgin olive oil.

Q: How do I stop it from going rusty?

A: The golden rule is to always dry it completely immediately after washing – never let it air dry. Gently heating it on the hob for a minute is a great way to ensure all moisture is gone. Applying a thin film of oil before storing also helps.

Q: Can I use metal utensils like a spatula or ladle?

A: Absolutely. Once your wok has a good layer of seasoning, the surface is tough and  resilient. Metal utensils are traditionally used with steel woks and  will not damage the cooking surface.

Q: What exactly is 'wok hei'?

A: It translates to 'breath of the wok' and  refers to the complex, smoky, and  slightly charred flavour that is the hallmark of authentic stir-frying. It's achieved by cooking ingredients very quickly in a seasoned wok over extremely high heat.

What Customers Are Saying

"A proper workhorse. Heats up in a flash on our electric hob and  holds the heat brilliantly. A must-have for any professional kitchen."

Mark L. – Pub Kitchen, Bristol

"Fantastic wok once you get it seasoned. Don't skip that step! It's now perfectly non-stick and  gives a great flavour to everything we cook."

Sunita Kaur – Takeaway Owner, Birmingham

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The London Wok Promise: Authenticity Meets Practicality

London Wok has built its reputation on understanding the heart of Asian cuisine and  the realities of the modern British kitchen. This commercial flat bottom wok is a perfect example of that philosophy. It isn't a complex gadget; it's a fundamental tool, refined for maximum performance and  reliability. Investing in a London Wok isn't just about buying a pan; it's about investing in consistency. A well-cared-for steel wok doesn't degrade; it evolves, with the seasoning patina deepening over years of use to make it more non-stick and  flavourful. This is the definition of long-term value. It's a testament to the idea that the best equipment is often the simplest—a durable, dependable workhorse that enables your chefs to create authentic, delicious food, service after service, year after year.

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Why a Flat Bottom is a Must-Have for Modern Kitchens

Ever tried to balance a football on a flat table? That's a bit like using a traditional, round-bottom wok on a standard electric or gas hob. It wobbles, and  only a tiny point actually touches the heat source, leading to slow, uneven cooking. This commercial flat bottom wok solves that problem completely.

Think of it as the all-terrain vehicle of the wok world. The wide, flat base sits perfectly stable on any flat cooktop, creating a large contact area. This means heat transfers directly and  efficiently across the entire base, getting it screaming hot in no time and  cooking your food with the fierce, even sizzle needed for that perfect 'wok hei' flavour. It gives you all the benefits of a classic wok without needing to invest in a specialist, space-hungry burner.

Who Should Buy This?

  • Chinese & Pan-Asian Takeaways

    Perfect for achieving authentic results on standard flat hobs, ensuring speed and  consistency on busy nights.

  • Pub & Restaurant Kitchens

    An excellent, affordable tool for adding sizzling stir-fries and  flavourful noodle dishes to your main menu.

  • Street Food Vendors

    The lightweight design and  flat base make this wok ideal for mobile kitchens using portable electric hobs.

  • University & Canteen Caterers

    A robust and  reliable choice for preparing large-batch, crowd-pleasing Asian dishes with ease and  efficiency.

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