Sur La Table Carbon Steel Wok

Yes, like all carbon steel cookware, this wok requires an initial seasoning process to build a natural nonstick patina and prevent rust. You will need to wash off the factory coating and heat it with oil before your first cook.

The flat bottom is designed for modern stovetops, providing stability and direct contact with the heat source that round-bottom woks lack on flat surfaces. While it differs from traditional professional setups, it offers superior heat retention and is much easier to maneuver on standard gas, electric, and induction ranges.

Yes, because it is made of carbon steel, it is magnetic and fully compatible with induction stovetops. The flat bottom ensures it sits flush against the induction surface for efficient, even heat transfer.

Avoid the dishwasher, which will strip the seasoning and cause rust. Instead, wash the wok with hot water and a soft brush or sponge, dry it thoroughly on the stovetop over low heat, and apply a very light coating of oil before storing.

Choose the 12-inch if you are cooking for 1-2 people or have limited storage space. The 14-inch is better suited for larger families or if you frequently cook stir-fries with high volumes of vegetables, as it provides more surface area to prevent overcrowding.