Carbon Steel Wok

Designed with New York Times bestselling author of The Wok, Kenji López-Alt, this wok combines breakthrough super-nitrided tech with durable carbon steel for a next-gen innovation in wok hei cooking.

• Super-nitrided carbon steel treatment creates a natural nonstick surface that requires no pre-seasoning
• Flat-bottomed (no wok ring required), compatible with all stovetops including induction, and high-heat resistant
• Classic features like a stable flat bottom, high curved walls for tossing, and a stay-cool beechwood handle
• Tempered glass lid adds versatility for steaming, frying, and keeping an eye on your food as it cooks

What’s Included

13" Carbon Steel Wok

• Dimensions: 22 in. length handle to handle, 5.5 in. bottom diameter, 4 in. height without lid
• Weight: 3.34 lbs without lid
• Lid: 2.45 lbs
• Includes: 13” Glass Lid and 15” Beechwood Spatula

In compliance with CA AB1200, see disclosures here.

Non-Toxic Materials

Our Carbon Steel Wok is engineered with super-nitrided technology: a coating-free nonstick interior that's made without potentially toxic materials.

The Wok’s super-nitrided carbon steel body is made without the following:

✖️ PTFE (Teflon)
✖️ PFOA
✖️ PFAS ("Forever Chemicals")
✖️ Lead & Cadmium

Care & Use

Cooking

• Arrives ready to cook with no pre-seasoning required.
• Preheat on medium to medium-high until a drop of water evaporates on contact, then add a small amount of a high smoke-point oil (canola, vegetable, or grapeseed) to activate the naturally nonstick interior.
• Let ingredients fully cook and self-release before moving them.
• The flat bottom keeps the wok steady on gas, electric, induction, and ceramic stovetops, while the sloped walls support tossing, stirring, and guiding ingredients.
• Use the long beechwood handle for movement and the helper handle for lifting and pouring
• Not oven-safe due to the wooden handle.
• The wok body is heat-safe on the stovetop up to 750°F (400°C).
• The tempered glass lid is heat-safe up to 480°F (250°C).

Cleaning

• Let the wok cool down before washing.
• Hand-wash with warm, soapy water only; skip abrasives, long soaks, and the dishwasher.
• Rinse and dry right away to prevent water spots. Do not let the long beechwood handle soak, and dry it completely.
• For stuck bits, boil a little water on the wok to loosen, then scrape with a spatula or sponge, rinse, and heat on the stovetop to dry.
• If sticking continues, wipe the interior with a small amount of neutral oil, then heat again for a few minutes to maintain seasoning. Repeat oiling and heating if sticking persists.
• Glass Lid: Hand-wash recommended.
• Beechwood Utensil: Hand wash only, avoid soaking, and dry completely. Apply mineral oil occasionally to maintain the finish.

Storage

• Store completely dry.
• For longer breaks between cooks, apply a very thin layer of neutral oil to the interior (and exterior, if desired) and keep in a dry place.
• Over time, your wok will naturally develop a darker, smoother patina that improves nonstick performance and flavor.

For more care and use guidance, visit our full Carbon Steel Wok Care & Use article.