Carbon Steel Wok with Bamboo Handle

Yes, like all carbon steel cookware, this wok requires an initial seasoning process to protect the metal and create a non-stick surface. You will need to wash off the factory coating and heat it with oil to build that essential base layer.

Yes, the flat bottom design makes this wok fully compatible with induction cooktops, as well as gas and electric stoves. It provides the necessary surface contact for efficient heat transfer.

The wok weighs 3.8 lbs, which is a standard, manageable weight for a 14-inch carbon steel pan. The addition of the helper handle makes it much easier to lift and maneuver, especially when you are tossing ingredients.

No, the bamboo handle is designed for stovetop use only. You should not place this wok in the oven, as the heat-resistant bamboo material is not intended to withstand high oven temperatures.

Absolutely. Carbon steel is unique because it develops a natural patina with regular use. The more you cook with it, the better the non-stick properties become, provided you maintain the seasoning.

Avoid the dishwasher, which will strip your seasoning and cause rust. Instead, wash it by hand with hot water and a soft brush, dry it immediately on the stove over low heat, and apply a very light coating of oil before storing.