Traditional Asian carbon steel wok with one wood handle.
Synonymous with Asian cooking, carbon steel woks have a few more uses than just stir-fried noodles or rice dishes. Give your wok a try for deep-frying, steaming, making soup, fajitas mix, a mussel pot, and popping popcorn!
Any utensil may be used in carbon steel cookware – metal tools will not damage the surface. This carbon steel wok requires a seasoning process (see care instructions).
Features:
- Available in 4 sizes
- Round bottom
- Fast heating
- Withstands high heat for steaming, deep frying, and stir-frying
- Wood handle
| Size: |
30cm, 33cm, 36cm, 38cm
|
| Material: |
Carbon Steel
|
| Features: |
Metal Utensil Safe
|
Hand wash only
Requires a seasoning process:
- Wash and fully dry your panÂ
- You want to ensure your pan is 100% dry before seasoning
- Add a small amount of oil (we recommend grapeseed) to the pan and rub it all over the pan with a paper towel. Remove excess with a napkin, there should only be a thin layer.
- Heat the pan on the stove over low heat and slowly increase to a medium-high temperature.
- When the pan starts to smoke, leave it on for a few minutes. Allow it to cool completely. It should change colour and darken as it cools.
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