Mammafong Carbon Steel Wok

While this wok is designed with a traditional round bottom for optimal heat distribution, it is generally intended for gas ranges. If you have a flat electric or induction cooktop, you will need a wok ring or stabilizer to keep the vessel upright and safe during use.

The wok arrives with a protective coating that must be removed before your first use. You will need to perform an initial seasoning process to create the natural non-stick patina, which is a standard and essential step for all high-quality carbon steel cookware.

The eucalyptus handle is removable specifically to allow you to place the carbon steel vessel in your oven for the initial seasoning process, which requires high heat. It is designed to be easily detached and reattached, ensuring you can safely season the metal without damaging the wood.

Carbon steel is reactive, so you should never put this wok in the dishwasher. After each use, wash it with hot water and a soft brush, dry it immediately on the stovetop over low heat, and apply a very thin layer of oil to the surface before storing it.

A 12-inch wok is a versatile, standard size that works well for stir-frying meals for two to four people. If you frequently cook large batches or meal prep, you may find yourself cooking in smaller portions to avoid overcrowding the pan, which is key to achieving a proper sear.