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School of Wok by Dexam
In Stock
Commercial Cast Iron Wok | Pre-Seasoned Flat Base Wok | 300mm Diameter | Dexam School of Wok DZ889
£53.09
/ exc vat
£63.71/ inc vat
- Heavy-Duty Cast Iron
- Double Pre-Seasoned Surface
- Flat Base Design
- Generous 300mm Diameter
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Product Overview
Stepping up your stir-fry game or perfecting a family curry? This isn't just any pan; it's the Dexam School of Wok Commercial Cast Iron Wok, a proper piece of kit designed for chefs who are serious about flavour. Forged from high-quality cast iron, it’s built to absorb, retain, and distribute heat like nothing else, giving you that authentic 'wok hei' sizzle that separates the good from the great.
Crafted for the demanding environment of a professional kitchen, this wok is equally at home with ambitious home cooks. Its clever flat base provides brilliant stability on all modern hobs, including electric, gas, and induction, while the integrated loop handles make lifting and moving it (carefully!) a doddle. The 300mm diameter is the sweet spot for serving up generous portions for 3-4 people, making it incredibly versatile for everything from flash-frying noodles to slow-cooking a rich, aromatic curry.
Best of all, it arrives seasoned not once, but twice, so you can get cooking straight out of the box. This is your ticket to achieving deeper, more complex flavours and turning out consistently excellent dishes. Forget flimsy, coated pans that warp and flake—this is a true workhorse designed to last a lifetime and only get better with age. If you need a reliable wok that delivers professional results, your search ends here.
Key Features and Benefits
- Heavy-Duty Cast Iron: Provides unrivalled heat retention for that perfect, consistent sizzle.
- Double Pre-Seasoned Surface: It's ready to use immediately, with a natural non-stick quality.
- Flat Base Design: Sits securely on any modern hob, including induction, for safe cooking.
- Generous 300mm Diameter: Ideal size for preparing generous portions for around 3-4 people.
- Integrated Loop Handles: Makes lifting and carrying the wok from the hob to the counter much easier.
- Incredibly Versatile: Perfect for stir-frying, deep-frying, braising, and even slow-cooking.
- Authentic Flavour Profile: Helps you achieve the coveted 'wok hei' smoky aroma in your dishes.
- Built to Last: A durable, one-piece construction that won't warp or degrade over time.
Technical Specifications
- Brand: School of Wok by Dexam
- SKU: DZ889
- Material: Cast Iron
- Weight: 2.73kg
- External Dimensions: 351(H) x 300(W) mm
- Diameter: 300mm
- Colour: Black
- Base Type: Flat
- Capacity: Approx. 3-4 servings
- Hob Compatibility: Suitable for Gas, Electric, and Induction
Expert Review and Insights
The moment you pick up the Dexam School of Wok, you feel its purpose. It has a reassuring heft that speaks to its heat-holding capabilities, which is the secret to authentic Asian cooking. The flat base is a smart concession to modern kitchens without compromising the classic wok shape. It’s a brilliant, dependable tool for any chef serious about their craft.
Priya Sharma – Asian Cuisine Expert View Profile →
- Top-Tier Heat Retention: Absolutely fantastic for achieving a genuine, smoky wok hei flavour.
- Requires Muscle: Its weight means you'll be lifting with two hands, not tossing with one.
Case Study: Real Business, Real Results
The 'Lemongrass Leaf', a popular Thai kitchen in Leeds, was struggling with consumer-grade woks that couldn't withstand the intense heat of their commercial burners, leading to frequent replacements. They upgraded to the Dexam School of Wok DZ889 for its renowned durability.
"The difference was immediate. This wok gets ferociously hot and stays that way, which is exactly what we need. The flat base is so much safer on our range, and the food just tastes better. It's a proper workhorse."
Ben Carter – Head Chef
The kitchen reported a significant improvement in cooking consistency and has eliminated the need to replace warped pans, saving costs and improving service speed during busy periods.
Installation and Maintenance Guide
Setting It Up
- Before first use, give the wok a rinse with hot water to remove any dust from transit.
- Dry it immediately and thoroughly. The best way is to place it over low heat on the hob for a minute or two.
- Wipe a very thin layer of cooking oil over the entire inner surface with a paper towel.
- It's now perfectly prepped and ready for your first dish!
Keeping It Going
- After cooking, clean with a brush and hot water. Avoid using soap or detergents as this can strip the seasoning.
- Never, ever put your cast iron wok in the dishwasher or leave it to soak.
- Dry it immediately on the hob over a low flame to prevent any chance of rust.
- While it's still warm, wipe another thin layer of oil inside before storing it in a dry place.
Frequently Asked Questions
Q: Can I really use this on an induction hob?
A: Absolutely. The flat base and cast iron material make it perfectly compatible with induction cooktops, providing excellent, even heating.
Q: How do I stop it from rusting?
A: The key is to never let it stay wet. Always dry it thoroughly immediately after washing, preferably over low heat on the hob, and then wipe a thin layer of oil inside before storing.
Q: Why is it so heavy compared to other woks?
A: Its weight comes from the dense cast iron construction. This density is exactly what allows it to absorb and hold onto heat so effectively, which is crucial for authentic high-heat cooking.
Q: My food is sticking, what am I doing wrong?
A: This can happen if the pan isn't hot enough before you add food, or if the seasoning has been stripped. Ensure the wok is properly pre-heated and maintain the seasoning with regular oiling after cleaning.
Q: What is 'seasoning'?
A: Seasoning is a layer of baked-on oil that bonds to the iron, creating a natural, easy-release surface. This wok comes pre-seasoned, and the layer will build up and improve over time with use.
Q: Can I use metal utensils on it?
A: Yes, you can. Unlike chemically coated non-stick pans, a well-seasoned cast iron surface is very durable and can handle metal spatulas and spoons.
Q: How should I clean it after cooking something sticky like a sweet and sour sauce?
A: For stubborn bits, use a stiff brush or a plastic scraper with hot water. You can also boil a little water in the wok for a minute to help loosen any residue before cleaning.
Q: Does it come with a lid?
A: This model, the Dexam School of Wok DZ889, is supplied as the wok only and does not include a lid.
The Dexam School of Wok Advantage: More Than Just a Pan
When you choose a product from the 'School of Wok' range by Dexam, you're not just buying a piece of cookware; you're investing in culinary expertise. This collection is a collaboration with celebrity chef Jeremy Pang, ensuring every item is designed with the practical needs of authentic Asian cooking in mind. The durability of cast iron means this isn't a disposable item destined for landfill after a few years. It's a long-term asset for your kitchen that, with the right care, will perform for decades, improving with every use. For a business, this translates to lower replacement costs, greater cooking consistency, and the reliability needed to serve customers day in, day out. This wok represents a commitment to quality and tradition, offering a tangible connection to the cooking methods it was designed to perfect.
Explore more from School of Wok by DexamWhat Does 'Pre-Seasoned' Really Mean for Your Kitchen?
Often, you hear 'pre-seasoned' and think it's just a temporary coating. With this cast iron wok, it's much more. Seasoning is a process where layers of oil are baked into the porous surface of the iron, creating a tough, natural, non-stick surface. Think of it like a well-worn leather jacket—it starts off great and only gets better and more characterful with use. This means the Dexam wok is ready for action the moment it arrives, saving you the time and effort of seasoning it from scratch. As you cook, that surface will continue to build up, becoming even slicker and more resilient. It's a living finish that you maintain, not a chemical coating that you eventually lose.
Who Should Buy This?
- Thai & Chinese Restaurants: Perfect for creating rapid, high-heat stir-fries and noodle dishes with authentic, smoky flavour profiles.
- Bustling Takeaways: The stable flat base is ideal for fast-paced service on commercial ceramic or induction hobs.
- Indian Curry Houses: Its excellent heat retention is brilliant for slow-cooking rich curries or deep-frying bhajis and samosas evenly.
- Modern Fusion Bistros: A versatile tool for searing meats or flash-frying vegetables for creative, pan-Asian inspired plates.
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