Milk Street 3-Piece 13-Inch Hammered Carbon Steel Wok

Net Weight:
Wok: 3 lbs 8 oz
Lid: 2 lbs
Rack: 13 oz
Total Weight: 6 lbs 5 oz.

Dimensions:
Diameter: 13 inches
Base Diameter: 4 inches

Height: 3.74 inches,
Thickness: 1.6 mm
Materials:
Hammered Anti-Rust Matte Finish Carbon Steel Wok
Stainless Steel Customized Long Handle with Satin Finish
Matching Glass Lid with Satin Finish, Loop Handle, and Air Hole

Use on gas, electric, and induction stovetops.

Your Lid & Heat: The glass lid is heat-safe up to 350 degrees.

Cast-iron and carbon steel cookware become more nonstick as it heats because the fat in the pan polymerizes with the surface. To prevent foods from sticking, especially lean proteins like eggs or chicken, heat the pan with your cooking oil until it flows easily, then swirl to coat evenly before proceeding. Many recipes specify the temperature to which the pan is heated, so follow instructions once the pan is coated.

Use care with prolonged cooking of acidic foods (tomatoes, citrus, vinegar, wine), which can strip the patina and can cause food discoloration and off flavors.

Cast Iron and Carbon Steel Care and Handling
Cast-iron and carbon steel pans are virtually indestructible and will develop a durable nonstick patina coating with use. The more you cook, the better they get.

Milk Street cast-iron and carbon steel cookware are pre-seasoned at the factory. However, they should be treated to a fresh coat or two of neutral oil before use to jumpstart patina development.

Seasoning
Before seasoning, cookware should be scrubbed well with hot soapy water, then rinsed and dried.

We recommend turning on the exhaust fan before seasoning to capture fumes produced during the process. (Different oil varieties may produce more smoke than others.)

1) Set the pan over medium-high heat. Add one tablespoon of neutral oil with a high smoke point, such as grapeseed, avocado or canola oil. Use a double layer of paper towels to spread the oil in a thin, even layer over the pan’s interior, making sure to wipe up any pooled oil.

2) Leave the pan over the heat until it begins to smoke. Hold it at this stage for 1 minute. Remove from the heat and use folded paper towels held with tongs to carefully wipe the pan clean of oil.

3) The surface may look blotchy at first, but consistent cooking should be enough to even it out. If desired, you can repeat the seasoning process once the pan cools.

Note: If the pan’s patina is affected–via scrubbing, strong dish soap or acidic ingredients–and food begins to stick, it is likely the pan requires re-seasoning. Repeat steps above.

Washing and Storage
Cast-iron and carbon steel cookware is not dishwasher-safe. It is best cleaned with hot water and a stiff scrub brush. If necessary, use minimal dish soap and rinse well. If stubborn, stuck-on bits remain, make a slurry of one tablespoon each of neutral oil and kosher salt; use this abrasive paste to scrub and then wash clean with water to remove any salt residue.

Ensure that the cookware is thoroughly dried before storage. For long-term storage, lightly oil the pan’s interior to prevent any oxidation.