Mammafong Carbon Steel Wok

Because this is a round-bottom wok, it will not sit flush on a flat surface. To use it on an electric or induction stovetop, you must use a wok ring to stabilize the pan and ensure proper heat transfer.

No, this wok requires an initial seasoning process before its first use to prevent rust and develop a natural non-stick patina. The included instructions will guide you through this essential step.

The handle is designed to be removable so you can safely place the carbon steel wok in the oven during the seasoning process. This allows you to achieve a high-heat, even cure across the entire surface without damaging the wood.

You should hand-wash the wok with warm water and a bamboo brush; avoid using soap or a dishwasher, as these can strip the seasoning. After cleaning, dry it thoroughly over low heat and apply a very light coating of oil to prevent rust.

At 1.5mm thick, 14-gauge carbon steel strikes an ideal balance between durability and responsiveness. It is heavy enough to hold heat well for high-temperature searing, yet thin enough to react quickly when you adjust your stove's temperature.

No, the carbon steel will darken significantly with use, eventually turning a deep brown or black. This color change is a sign of a well-developed, natural non-stick seasoning and is a normal part of the wok's lifecycle.