Carbon Steel Wok

The thin carbon steel walls of this wok heat up fast and respond quickly to changes in flame, which suits high-heat stir-frying, searing meat, and quickly cooking vegetables. Its curved shape keeps food moving toward the center as you toss it.

Season the wok before first use and after each wash by heating it with a little oil. Hand wash with hot water and minimal soap, dry over low heat, then wipe with a thin layer of oil before storing.