Really hot stays really hot. The cast iron wok keeps high temperatures constant. Even if you prepare large portions! So the vegetables stay crisp and the duck succeeds with crispy crust
The wok cooking is hot and fast. So it optimally locks in vitamins, preserves vegetables the bite and meat the juiciness. Cast iron is the perfect material for woks. It stores heat excellently and distributes it extremely evenly. So you always cook with full power!
