Wok — 12"
✓ Sear at high heat: blue carbon steel delivers fast, responsive heat
✓ No synthetic coatings — made without PTFE/PFOA/PFAS
✓ Built to last — durable carbon steel that improves with age
Features
- Carbon steel wok pan built for high-heat stir-frying, searing, sautéing, and everyday cooking
- Fast-heating surface helps cook vegetables, rice, noodles, and proteins quickly
- Develops natural nonstick performance as the seasoning builds over time
- Wide wok shape gives you room to toss, stir, sear, and cook larger portions
- Compatible with gas, electric, ceramic, and induction stovetops
- European-inspired design from a Belgian cookware brand with heritage dating back to 1949
Details & Specs
| Feature | Details |
|---|---|
| Product Type | Carbon steel wok pan |
| Material | Carbon steel |
| Cooking Surface | Seasonable carbon steel surface |
| Coating | No traditional nonstick coating |
| Natural Nonstick | Develops with seasoning over time |
| Shape | Wok-style pan for tossing, stir-frying, and high-heat cooking |
| Base | Flat bottom — only if accurate |
| Cooktop Compatibility | Gas, electric, ceramic, and induction — only if accurate |
| Oven Safe | Not oven safe |
| Best For | Stir-fry, fried rice, noodles, vegetables, proteins, and one-pan meals |
| Care | Season as needed; dry fully; lightly oil after cleaning |
| Dishwasher Safe | No — hand wash only |
| Recommended Utensils | Stainless steel, silicone, nylon, or wood |
| Storage | Store dry and lightly oiled to help prevent rust |
How to Care for a Carbon Steel Wok
Carbon steel needs seasoning and care, but that is what helps it perform better over time.
Care tips:
- Season before first use, unless pre-seasoned
- Cook with a small amount of oil or fat to build seasoning
- Avoid soaking the wok
- Do not put it in the dishwasher
- Dry completely after washing
- Apply a very thin layer of oil after cleaning
- Avoid acidic sauces until seasoning is well developed
- Do not store wet
- If rust appears, scrub, dry, oil, and re-season