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Hi there, I'm Jarvis! I see you're looking at the Round Bottom Wok | Chinese Cooking Wok | 330mm Diameter | London Wok GJ495. How can I help you with the technical specs or suitability for your business today?

Jarvis is an AI assistant and may occasionally provide incorrect details. To ensure your equipment fits and functions perfectly, we recommend verifying all critical specifications-including dimensions, power requirements, and compatibility-with our expert sales team prior to purchase.For orders or stock, call 0333 355 0535

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London Wok In Stock

Round Bottom Wok | Chinese Cooking Wok | 330mm Diameter | London Wok GJ495

SKU: GJ495
£28.40 / exc vat
£34.08/ inc vat
  • Mild Steel Construction
  • Classic Round Bottom
  • Long Wooden Handle
  • 330mm Diameter

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

When it comes to crafting truly authentic Asian dishes, the right tools are everything. This London Wok GJ495 is a proper, no-nonsense piece of kit designed for the fast-paced professional kitchen. Made from traditional mild steel with a classic round bottom, it’s built to deliver the intense, smoky ‘wok hei’ flavour that simply can’t be replicated in a standard frying pan. It’s an essential workhorse for any chef serious about their stir-fries, noodles, and  deep-fried specialities.

Specifically created for Chinese takeaways, bustling Pan-Asian restaurants, and  high-volume caterers, this 330mm round bottom wok is the perfect size for single or multiple portions. Its design ensures heat is distributed rapidly and  evenly, allowing you to cook with the speed and  precision that commercial service demands. The long wooden handle provides a safe, steady grip, giving you complete control when tossing ingredients over a powerful flame.

Forget fancy gadgets and  complicated features; this is about pure, unadulterated performance. It’s a durable, reliable pan that, once seasoned, will become a trusted extension of your arm in the kitchen. If you want to elevate your cooking and  serve up dishes with genuine, unforgettable flavour, this commercial wok is your starting point.

Key Features and  Benefits

  • Mild Steel Construction: Heats up incredibly fast, saving precious time during busy services.
  • Classic Round Bottom: Concentrates heat for that authentic ‘wok hei’ smoky flavour.
  • Long Wooden Handle: Keeps your hands cool and  gives you superb control for tossing.
  • 330mm Diameter: A versatile size, perfect for individual portions or larger shared dishes.
  • Lightweight Design (1.25kg): Easy to handle and  manoeuvre, reducing fatigue during long shifts.
  • Pre-Coated Surface: Comes with an anti-rust oil coating for protection before first use.
  • Season-to-Perform: Builds up a natural, slick non-stick patina the more you use it.
  • Multi-Functional Shape: Ideal for stir-frying, deep-frying, steaming, and  braising with ease.

Technical Specifications

  • Brand: London Wok
  • SKU: GJ495
  • Dimensions: 210(H) x 330(Ø) mm
  • Overall Length (inc. handle): 510mm
  • Weight: 1.25kg
  • Material: Mild Steel
  • Colour: Silver
  • Handle Length: 195mm
  • Dishwasher Safe: No

Expert Review and  Insights

The London Wok GJ495 is a testament to traditional design. It’s a proper chef’s tool, not a domestic pan. The mild steel is responsive, and  the round base is perfect for a traditional wok cooker, giving you that blast of heat you need for authentic stir-frying. It feels solid but not cumbersome, a real workhorse for any kitchen focused on genuine Asian cuisine.

Priya Sharma – Asian Cuisine Expert View Profile →

  • Pro: Excellent heat distribution and  retention, crucial for achieving authentic textures and  flavours.
  • Con: Requires initial seasoning and  specific hand-washing care, not for 'grab-and-go' kitchens.

Case Study: Real Business, Real Results

The Dragon's Pearl, a popular Cantonese restaurant in Birmingham’s Jewellery Quarter, recently overhauled its wok station to improve consistency. They replaced their older, heavier woks with six London Wok GJ495 models to help chefs work faster during the intense weekend rush.

"These woks are spot on. They get fiercely hot in seconds and  they're light enough that you don't feel it in your wrist at the end of a 12-hour shift. The flavour we're getting is just more authentic."

Raymond Chen – Head Chef

The change resulted in a tangible improvement, with the kitchen now able to process orders around 20% faster during peak dinner service, leading to quicker table turnover and  happier customers.

Installation and  Maintenance Guide

Setting It Up

  • First Clean: Before anything else, give the wok a thorough scrub with hot, soapy water and  a scourer to remove the protective anti-rust oil.
  • The Seasoning Burn: Dry the wok completely and  place it over a very high heat. Heat it until the entire surface turns a blue-grey colour. This opens the metal's pores.
  • Initial Oiling: Carefully take the wok off the heat. Add a tablespoon of a high-smoke-point oil (like sunflower or peanut oil) and  swirl it around to coat the entire inner surface.
  • Final Steps: Let it cool, then wipe out the excess oil with a paper towel. Your wok is now seasoned and  ready for action!

Keeping It Going

  • Clean While Hot: The best way to clean a wok is right after cooking. Rinse with hot water and  use a soft brush or bamboo wok whisk – avoid soap if you can!
  • Never Dishwash: A dishwasher will strip the precious seasoned patina you’ve built up and  can cause the wok to rust.
  • Dry Thoroughly: After washing, always dry the wok completely by placing it back on the heat for a minute to evaporate any remaining moisture.
  • Re-oil Lightly: Once dry and  while still warm, wipe a very thin layer of cooking oil on the inside surface with a paper towel to protect it from rust until its next use.

Buying Guide: Choosing the Right Wok

Not sure which wok is the right fit for your kitchen? Here’s a quick guide to help you decide.

Material Matters

Mild steel, like this one, is the choice of professionals. It’s light, heats up in a flash, and  is durable. Carbon steel is similar, while cast iron is very heavy but holds heat for ages.

Round vs. Flat Bottom

A round bottom is essential for authentic 'wok hei' on a proper wok range. A flat bottom is a compromise for electric or induction hobs and  won't deliver the same results.

Pick the Right Size

A 30-35cm (12-14") wok like this 330mm round bottom wok is the most versatile size for restaurant use, handling both single portions and  small batches perfectly.

Handle with Care

A single, long handle (often called a 'pow' or 'pao' handle) is best for tossing and  flipping. Some larger woks have a second 'helper' handle for lifting when full.

The Art of Seasoning

Don't be afraid of a wok that needs seasoning. This process creates a natural, super-slick non-stick surface that improves every time you cook with it.

See all Oriental Cookware

Frequently Asked Questions

Q: Do I really need to season this wok before I use it?

A: Yes, absolutely. Seasoning removes the protective factory coating and  creates the essential non-stick layer that also prevents rust. It's a crucial first step.

Q: Can I use this on my home electric or induction hob?

A: No, this wok has a round bottom and  is designed for a gas flame, specifically a commercial wok cooker, which cradles the base and  provides intense, direct heat.

Q: What is 'wok hei'?

A: It's often translated as 'the breath of the wok'. It's the unique, smoky flavour and  aroma created by stir-frying in a very hot, well-seasoned wok.

Q: Why is the handle so long?

A: The long handle allows you to hold the wok steady with one hand while tossing ingredients with the other. It also keeps your hand safely away from the intense heat of the flame.

Q: Is mild steel a good material for a restaurant wok?

A: It's one of the best. It heats up and  cools down very quickly, giving the chef maximum control over the cooking temperature, which is vital in a fast-paced environment.

Q: How do I clean it if I can't put it in the dishwasher?

A: Simply rinse with hot water immediately after use, using a gentle brush if needed. Then, dry it completely on the stove and  wipe with a thin layer of oil.

Q: Will it rust?

A: Like any mild steel or iron pan, it can rust if left wet. The key is to always dry it thoroughly after washing and  keep it lightly oiled between uses.

Q: Is this wok heavy?

A: At 1.25kg, it's considered lightweight for a commercial pan, making it easier to handle for tossing and  flipping ingredients throughout a long service.

What Customers Are Saying

"A proper wok for a proper kitchen. Seasoned it up and  it's been a brilliant workhorse for us ever since. Great value."

David Miller – The Lucky Noodle Bar, Bristol

"Does exactly what you need it to. Heats quickly and  the long handle is a lifesaver. You do need to look after it, but it's worth it."

Fatima Khan – Chef, Leeds City Centre

"Bought two of these for our new takeaway. They're the real deal. Our commercial Chinese wok pan has never been better."

Chen Wei – Golden Dragon Takeaway, Glasgow

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London Wok: The Choice of Professionals for Authentic Flavour

Beyond the simple specs of steel and  wood, the London Wok GJ495 represents an investment in culinary authenticity. For over 50 years, EasyEquipment.com has supplied tools that stand up to the rigours of the British professional kitchen, and  this wok is a prime example. It’s not just a pan; it’s a direct link to traditional cooking methods. Choosing a London Wok is a commitment to flavour and  efficiency. Its simple, robust construction means there's less to go wrong—no chemical coatings to peel, no complex parts to break. This translates to a lower lifetime cost and  greater reliability. For a busy kitchen, that peace of mind is invaluable. It’s a tool built to endure thousands of heat cycles, developing a deeper character and  better performance over time, ensuring that every dish served from your restaurant wok 330mm has that unmistakable, crowd-pleasing taste.

Explore more from London Wok

The Secret to 'Wok Hei': Why a Round Bottom Makes All the Difference

Ever wondered how restaurants get that incredible, smoky flavour in their stir-fries that's impossible to get at home? The secret is 'wok hei', and  the key to unlocking it is the round bottom of a professional round bottom wok. Unlike a flat-bottomed pan that heats unevenly, a round base creates a super-concentrated hot spot at the very bottom.

Think of it like this: a flat pan is a wide, shallow puddle, where heat spreads out. A round-bottomed wok is like a deep bowl. All the heat from a powerful wok burner is channelled directly into that small, central area. When you toss ingredients into it, they are instantly seared at an incredibly high temperature, vaporising the moisture and  sugars to create that unique, sought-after smoky aroma and  taste. The sloping sides then act as cooler zones, allowing you to move food around for perfect, even cooking. It’s this constant motion between the searing hot base and  cooler sides that defines true wok cooking.

Who Should Buy This?

  • Chinese Takeaways: The perfect size and  material for rapidly cooking classic dishes like sweet and  sour or chow mein to order.
  • Pan-Asian Restaurants: An essential for creating authentic Thai curries, Vietnamese noodle dishes, and  Japanese stir-fries with precision.
  • Street Food Vendors: Its lightweight but durable build is ideal for fast-paced, high-volume cooking in a mobile kitchen setup.
  • Catering Colleges: A brilliant, cost-effective tool for teaching students the fundamentals of classic wok cookery and  heat control.
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