IMUSA Wok

This wok is not pre-seasoned. You will need to season the carbon steel before your first use to build up the natural non-stick patina that makes these pans so effective.

Yes, this wok is compatible with induction cooktops. However, because it has a round bottom, it may not sit perfectly flat on a glass induction surface, so you may want to use a wok ring for stability.

No, the wooden handle is not designed for oven use. It is intended for stovetop cooking only, where it stays cool to the touch for safe handling while you toss your ingredients.

Avoid the dishwasher. Clean it with hot water and a soft brush or sponge, then dry it immediately on the stove over low heat to prevent rust. Once dry, wipe it with a very light coating of oil before storing.

While 14 inches is a professional standard, it is excellent for home kitchens if you frequently cook for more than two people. The extra surface area prevents overcrowding, which is the secret to getting a good sear rather than steaming your food.

A round-bottom wok will not make direct contact with a flat electric coil or glass-top stove, which limits heat transfer. For the best results on these surfaces, we highly recommend using a wok ring to stabilize the pan and keep it closer to the heat source.