The Barbecue Wok

This barbecue wok is made of cast iron, a heavy material that stores the energy of the fire and then gives it back slowly. You sear quickly, then let things simmer over a low heat without the temperature dropping. The coating arrives ready to be seasoned, with instructions: cook after cook, the surface becomes natural and effective. Simmer, sear, roast: the same piece covers all three, with even cooking.

Put the wooden lid on and the steam stays inside: braised meat, melting vegetables and slow-cooked dishes keep their juices. It comes with every barbecue wok, whatever size you choose. Turn the pot over: the underside is ringed with concentric grooves around a round base. When the cooking is done, you bring the covered pot to the table, and your guests lift the lid themselves.

This wok has no long handle: an arched metal handle rises over it, fixed on two lugs. You lift it in one movement, hang it up, set it down near the flames. It belongs on gas and fire, a good excuse to bring it out in summer for your barbecues. Be careful: cast iron gets hot all over, handle included, so keep oven gloves close by.

There are two sizes: the 18cm and the 20cm. This compact size serves two to four people, a dish to share in the middle of the table. The barbecue wok weighs 1.7kg, the weight that gives cast iron its heat retention. Every purchase comes with a free collection of 20 recipes, from Asian classics to more modern ideas to vary your menus.