Wok — 12"
Features
- Flat bottom for home stovetops — stable on gas, electric, ceramic, and induction.
- 2mm carbon steel — thin enough for rapid heat response, durable enough for daily use.
- Pre-seasoned and ready — no break-in. Start with your first stir fry tonight.
- 12” cooking surface — room for a full stir fry for 2–4 people without crowding.
- Long handle — one-handed tossing or two-handed plating.
- Zero synthetic coatings — no PTFE, no PFAS, no PFOA.
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 |
| Cooktop Compatibility | Gas, electric, ceramic, and induction |
| 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