Big Green Egg Wok

Yes. Like all carbon steel cookware, this wok requires an initial seasoning process to create a natural non-stick patina and prevent rust. You will need to wash off the factory coating and heat the pan with a thin layer of oil before you start cooking.

Yes, the flat bottom design makes it compatible with glass-top electric, induction, and gas ranges. Its 18-gauge carbon steel construction provides the necessary stability and heat transfer for these surfaces.

The dual loop handles are designed for stability and easy maneuvering, especially when moving the wok from the grill to the table. While they are secure, they do not offer the same leverage for one-handed tossing as a long-handled wok, so you may need to use both hands or rely on the included bamboo spatula to move ingredients.

Absolutely. The bamboo spatula is durable and heat-resistant, making it a versatile tool for non-stick, cast iron, or stainless steel cookware. Its curved edge is specifically shaped for this wok, but it works well for general stirring and scraping in any pan.

You should never put this wok in the dishwasher. Carbon steel is reactive, and the harsh detergents and prolonged moisture will strip your seasoning and cause the metal to rust immediately. Always hand wash with warm water and dry thoroughly.