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Crafted from carbon steel, our preferred wok cooking material, this pan features a long beech wood handle (which won’t overheat) as well as an ear handle for easy pouring and transport. Although it doesn’t have any sort of chemical coating, the pan’s glossy black interior undergoes a special nitriding process, which produces an iron nitride layer that increases durability and prevents rust. The inside is then polished to a shine and given a fish-scale uneven finish to promote air flow under food, both of which give the pan incredible nonstick properties straight for the box with a quick initial seasoning. So you don’t have to worry as much about building up a layer of seasoning straight away like you would with other carbon steel pans or cast iron.
Plus, it’s flat bottom ensures it’ll work with any cooking surface and the accompanying lid with an easy-to-grip wood knob makes it ideal for steaming as well.
Capacity: 4.5 liters
Dimensions: 23"L x 13"W x 7"H
Materials: Carbon Steel, stainless steel, beechwood, glass
Use: Suitable for all cooktops
Care: Only store when completely dry, to avoid rust. A wok can be soaked in hot water, but avoid soap. After using to boil or steam, dry thoroughly over a low burner and re-season with oil.
We test everything we sell. Here’s how we’d use this.
This wok is ideal for high-temperature cooking due to its carbon steel body it can also be used to steam, stir-fry, deep fry boil and braise.
The pan comes with a naturally rust-resistant iron nitride layer. This won’t wash off, but before its first use, the pan should be gently rinsed with warm water (NO soap) to remove any dirt from the warehouse/packaging. Wipe dry, then place empty on the stove on low heat. Let the heat completely dry the pan, remove from heat, add a few teaspoons neutral oil (like peanut oil), and wipe evenly over the entire interior surface of the wok. Let Cool completely, then wipe out any remaining oil.
After you finish cooking, rinse the wok with hot water and wipe clean. Gently scrub stubborn bits. Wipe dry, place over a low heat to fully dry, then wipe with a thin coat of neutral oil and let cool. Wipe out any remaining oil.
Use care when cooking with acidic foods. Prolonged exposure to acidity can cause reactions with the metal that can cause food discoloration and off flavors— just like with a cast iron pan.
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