Take the stress out of high-heat cooking – and say goodbye to cleaning up sticky leftovers stuck in the pan. Made from carbon steel, this wok has been tempered and blasted (heated and cooled on repeat) to create a naturally nonstick surface. Basically, nothing sticks to it – and none of it will stick to your stir-fry. Use your metal spatula or tongs without fear of chipping or peeling – and don’t be afraid to turn up the heat: Oil soaks in smoothly so you cook with greater ease.
15" L x 13.25" W x 5" H
Care & Use Instructions
Carbon steel pans should be "seasoned" before first use. Heat vegetable oil in the wok gradually, coating all surfaces. Hand wash with soapy water and towel dry.
Carbon steel pans heat quickly and evenly – but they will stain and/or rust if not cared for.
To remove surface rust, heat the pan with oil and wipe clean.