Wok Shop Carbon Steel Wok

No, this wok is designed specifically for gas stovetops. Because of the round bottom, it requires a wok ring to remain stable and will not make direct contact with flat heating elements like electric coils or induction plates.

This wok arrives unseasoned. You will need to perform an initial seasoning process to create a non-stick patina and protect the carbon steel from rust before your first use.

At 14-gauge, this is a sturdy, professional-weight steel. While it is heavier than thin, stamped woks, the dual loop handles are designed to help you maneuver the pan securely, even when it is fully loaded with ingredients.

A round bottom allows for superior heat distribution and makes it much easier to toss ingredients using a traditional stir-fry motion. It is the preferred shape for achieving 'wok hei,' or the smoky flavor characteristic of authentic stir-frying.

Avoid the dishwasher entirely. Clean the wok with hot water and a stiff brush, dry it immediately over low heat on the stove, and apply a very light coating of oil before storing it to prevent oxidation.