Mammafong Carbon Steel Wok

Yes, because the wok is made of carbon steel and features a flat bottom, it is fully compatible with induction cooktops. The flat base ensures consistent contact with the burner for efficient heat transfer.

The wok arrives with a natural oil treatment, so you can start cooking immediately. However, carbon steel requires ongoing maintenance; you will need to continue seasoning it periodically to build up the non-stick patina and prevent rust.

No, the hand-hammered surface is functional. It helps distribute heat more evenly and provides the ideal texture for achieving 'wok hei,' the signature smoky flavor essential to authentic stir-fry.

Absolutely. The heavy-gauge carbon steel construction is durable enough to handle high-heat deep-frying, and the 14-inch size provides plenty of room for steaming baskets or boiling liquids.

After washing with warm water and a soft sponge, dry the wok thoroughly on the stovetop over low heat to evaporate any remaining moisture. Once dry, wipe a very thin layer of oil over the surface before storing it in a dry place.