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Hi there, I'm Jarvis! I see you're looking at the Round Bottom Wok | Carbon Steel Wok | 356mm | London Wok GJ496. How can I help you with the technical specs or suitability for your business today?

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London Wok In Stock

Round Bottom Wok | Carbon Steel Wok | 356mm | London Wok GJ496

SKU: GJ496
£30.86 / exc vat
£37.03/ inc vat
  • Carbon Steel Construction
  • Round Bottom Design
  • Requires Seasoning
  • Long Wooden Handle

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Here we have the quintessential tool for any authentic Asian kitchen, the London Wok GJ496. This isn't just any pan; it's a properly traditional carbon steel round bottom wok, designed from the ground up for the intense heat and  rapid-fire techniques of professional stir-frying. Built from tough mild steel, it’s a workhorse that gets better with every single use, developing a natural, seasoned non-stick surface that chefs swear by.

Perfectly suited for bustling Chinese takeaways, Thai restaurants, and  pan-Asian bistros, its 356mm size strikes the ideal balance between capacity and  manageability. The classic round bottom is made to sit snugly in a traditional wok cooker, ensuring heat engulfs the pan for that elusive, smoky 'wok hei' flavour that's impossible to replicate otherwise. The long, sturdy handle provides excellent leverage and  control, keeping your hands safe while you toss and  turn ingredients with flair.

If you're serious about authentic flavour and  are looking for a pan that will last for years, this is it. It’s a simple, no-nonsense piece of kit that rewards proper care with unparalleled cooking performance. Forget fancy coatings that peel and  fail; this is the real deal, ready to become the heart of your kitchen's creative engine.

Key Features and  Benefits

  • Carbon Steel Construction: Heats up incredibly fast and  evenly for perfect results.
  • Round Bottom Design: Focuses heat for authentic stir-frying and  'wok hei' flavour.
  • Requires Seasoning: Builds a natural, superior non-stick surface over time.
  • Long Wooden Handle: Offers fantastic grip, leverage, and  keeps hands cool.
  • Generous 356mm Diameter: Ideal size for cooking generous portions without overcrowding.
  • Versatile Shape: Perfect for stir-frying, deep-frying, steaming, and  braising.
  • Lightweight Build (1.4kg): Easy to handle and  toss ingredients like a true pro.
  • London Wok Brand: A trusted name for authentic, professional-grade cookware.

Technical Specifications

  • Brand: London Wok
  • SKU: GJ496
  • Material: Mild Carbon Steel
  • Dimensions: 185(H) x 356(W) x 540(D) mm
  • Weight: 1.4kg
  • Diameter: 356mm | 14"
  • Handle Length: 195mm
  • Colour: Silver
  • Dishwasher Safe: No

Expert Review and  Insights

This London Wok is the epitome of function over form, and  that's precisely what you want. It feels solid and  honest in your hands. The carbon steel heats in a flash on a proper wok burner, giving you the fierce, instant response needed for authentic Asian cooking. It’s a tool that demands a little respect (season it well!), but it pays you back tenfold in flavour and  performance.

Priya Sharma – Asian Cuisine Expert View Profile →

  • Pro: Unbeatable heat distribution for achieving that perfect smoky 'wok hei' flavour.
  • Con: Requires initial seasoning and  careful maintenance to prevent rust.

Case Study: Real Business, Real Results

The 'Sizzling Orchid', a popular Thai restaurant in Bristol, found their old non-stick pans couldn't handle the high volume of their dinner service, leading to slow service and  inconsistent results. They switched their entire line to the London Wok GJ496 to get back to traditional, high-heat cooking.

"These woks are absolutely brilliant. They get screaming hot in seconds and  have given our dishes that authentic, smoky flavour we were missing. Our chefs are happier, and  the food is coming out faster and  tasting better. A proper bit of kit."

Samuel Jones – Head Chef

The change resulted in a tangible 20% reduction in average dish preparation time during peak hours, dramatically improving table turnover.

Installation and  Maintenance Guide

Setting It Up

  • First Clean: Before first use, scrub the wok thoroughly with hot, soapy water and  a scourer to remove the protective anti-rust oil from the factory.
  • The Seasoning Burn: Dry the wok completely and  place it over a very high flame. Heat it until the entire surface turns a blueish-grey colour. This opens the pores of the steel.
  • Initial Oiling: Carefully remove from the heat, and  once slightly cooled, wipe a thin layer of high-smoke point oil (like vegetable or canola oil) over the entire inside surface with a paper towel.
  • Final Bake: Reheat the oiled wok until it starts to smoke gently. Let it cool, and  you're ready to cook. Your wok's non-stick journey has begun!

Keeping It Going

  • Clean After Use: After cooking, wash the wok with hot water and  a soft brush or sponge. Avoid using soap or detergents as this will strip the seasoning.
  • Never Dishwash: A dishwasher will destroy the seasoned surface and  cause the wok to rust immediately. Hand wash only.
  • Dry Thoroughly: Always dry the wok completely after washing, either by hand or by placing it back on low heat for a minute.
  • Protect with Oil: Wipe a very thin layer of cooking oil on the inside surface before storing to protect the seasoning and  prevent any rust.

Buying Guide: Choosing the Right Commercial Wok

Not sure what fits your kitchen best? Here are a few things to consider when choosing a professional Chinese wok.

Material is Everything

Carbon steel is the choice of professionals for a reason. It's light, durable, and  heats up incredibly fast. It also allows you to build up a natural non-stick 'patina' that gets better with age.

Round vs. Flat Bottom

For authentic 'wok hei' flavour, a round bottom is essential. It's designed for traditional wok burners that cradle the pan in flame, ensuring intense, even heat. Flat bottoms are a compromise for electric or induction hobs.

Size Matters

A 14-inch (356mm) wok is a fantastic all-rounder. It's large enough to cook for several people without stewing the ingredients, but small and  light enough to toss and  handle comfortably during a busy service.

Handle with Care

A long wooden handle, like the one on this model, is crucial. It provides leverage for tossing food and, most importantly, stays cool to the touch, unlike metal handles which can become dangerously hot.

Embrace the Seasoning

Don't be put off by the need to season your wok. It's a simple process that creates a superior, chemical-free non-stick surface that will last a lifetime if cared for properly. It's an investment, not a chore.

See all Oriental Cookware

Frequently Asked Questions

Q: Why do I have to 'season' this wok?

A: Seasoning is the process of baking oil into the carbon steel. This creates a natural, non-stick surface called a patina that improves with every use and  protects the wok from rust.

Q: Can I use this wok on a standard electric or gas hob?

A: This wok has a round bottom, so it's designed specifically for a commercial wok cooker or a hob with a wok ring for stability and  proper heat distribution. It will not be stable on a flat hob.

Q: What is the benefit of carbon steel over stainless steel for a wok?

A: Carbon steel heats up much faster and  more responsively than stainless steel. It's also lighter and, once seasoned, provides a better non-stick surface for high-heat cooking.

Q: How do I clean it without soap?

A: Simply use hot water and  a brush or non-abrasive scrubber to remove any food particles. The seasoned oil layer protects the pan. Soap strips this protective layer away.

Q: My wok has started to rust. What do I do?

A: Don't worry! Just scrub the rust off with a steel scourer, and then re-season the wok from scratch following the initial setup instructions. It will be as good as new.

Q: Is the handle oven-safe?

A: No, the wooden handle is designed for stovetop use only and  should not be placed inside an oven.

Q: How heavy is this wok?

A: It weighs 1.4kg, which is relatively lightweight for its size, making it easier to lift and  toss food during cooking compared to cast iron alternatives.

Q: Does the anti-rust oil it arrives with need to be washed off?

A: Yes, it's very important to scrub the factory-applied protective oil off thoroughly with soap and  water before you begin the seasoning process.

What Customers Are Saying

"A proper wok. Seasoned it up as soon as it arrived and  it's been a workhorse ever since. Nothing beats carbon steel for stir-frying."

David Chen – Owner, New Dragon Takeaway

"Great value and  excellent performance. It's surprisingly light which is great for a long shift. Just remember to keep it dry and  oiled!"

Maria Costa – Chef, University of Leeds Refectory

"We bought three for our new pan-Asian bistro. They are fantastic and  give our food that professional touch. Highly recommend."

Ben Carter – Head Chef, The Noodle House, Birmingham

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The Secret to Authentic Flavour: The London Wok Advantage

Beyond the simple specs of steel and  wood lies the true value of a traditional carbon steel round bottom wok. Owning a London Wok isn't just about buying a pan; it's about investing in a cooking philosophy. This is a tool that evolves with you. Each sizzle, each stir-fry, each drop of oil contributes to its 'patina'—a unique, glass-like non-stick surface that no factory coating can ever replicate. This patina is the secret to true 'wok hei', the elusive, smoky essence that defines world-class Asian cuisine. While other pans degrade over time, this wok gets better, faster, and  more reliable with every service. It represents a commitment to authentic flavour, a nod to culinary tradition, and  a smart investment in a tool that, with a little care, will likely outlast most other equipment in your kitchen.

Explore more from London Wok

How a Round Bottom Unlocks True Flavour

Ever wondered why professional Chinese food has a unique, smoky flavour that's hard to get at home? The secret is 'wok hei', and  the round bottom of this professional wok is key to achieving it. Unlike a flat-bottomed pan that heats only from below, a round bottom sitting in a wok burner is heated from all sides.

Think of it like a satellite dish focusing a signal to one point. The curved shape of the wok focuses the flame's intense heat into a small, super-hot zone at the very bottom. When you toss food, it hits this zone, instantly vaporising the sauce and  creating that signature aromatic steam and  sizzle. This rapid, high-heat cooking is what creates that delicious, complex flavour that a flat pan on a standard hob simply cannot replicate.

Who Should Buy This?

  • Chinese Restaurants & Takeaways

    An essential tool for creating authentic stir-fries, chow mein, and  fried rice with genuine 'wok hei' taste.

  • Thai Kitchens

    Perfect for quickly cooking Pad Thai or spicy basil chicken, where high heat and  speed are absolutely critical.

  • Street Food Vendors

    Its durable, lightweight design makes it ideal for fast-paced food trucks serving up fresh, hot noodle and  rice dishes.

  • Catering & University Kitchens

    A cost-effective and  robust pan for producing large volumes of delicious, pan-Asian inspired dishes for events or canteens.

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Don't wait to bring authentic, high-heat cooking to your kitchen. Order your London Wok GJ496 Carbon Steel Wok today and  feel the difference immediately!

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