Made In Wok

Yes, the wok features a flat bottom specifically designed to maintain stable contact with induction, gas, and electric cooktops.

No, the wok comes pre-seasoned with a blend of shea nut and coconut oil, so it is ready for immediate use right out of the box.

Carbon steel offers the heat retention of cast iron but is significantly lighter and more responsive to temperature changes, making it much easier to toss ingredients for authentic 'wok hei'.

Yes, the carbon steel will develop a natural, patina-based non-stick surface the more you use it, provided you maintain the seasoning with regular use and proper care.

To preserve the seasoning, hand wash the wok with warm water and a soft sponge, avoiding the dishwasher and harsh detergents. Dry it thoroughly immediately after washing and apply a very light coat of oil before storing to prevent rust.

The wok features a riveted stainless steel handle designed for durability. While it stays cooler than the body of the wok during stovetop cooking, it can get hot during prolonged high-heat sessions, so it is best to use a kitchen towel or oven mitt.