Carbon Steel Wok
Carbon Steel Wok
Built From the Inside Out
Super-Nitrided Treatment
Super-Nitrided Treatment
Our super nitriding process strengthens the steel so it resists wear and corrosion. As you cook, the seasoning builds evenly and performance improves over time.
Harder Than Traditional Steel
Harder Than Traditional Steel
Three times harder than standard carbon steel, the interior stands up to high heat, metal utensils, and the fast movements of real wok cooking.
Super Smooth Interior
Super Smooth Interior
A smooth surface helps seasoning develop quickly and evenly. With regular use, food release improves and your wok gains deeper, better performance.
Comfort and Versatility
Comfort and Versatility
The tempered glass lid creates an ideal steam chamber, and the comfortable beechwood handle stays cool and steady as you toss, flip, and move through recipes.
Single-Ply Spun Construction
Single-Ply Spun Construction
Spun from a single sheet of 16-gauge carbon steel, the wok heats fast and responds quickly, so you can leverage the wok’s hot spots for flash stir-frying and crisp dumplings.
Wok-Hei for the Home
Turn Up the Heat
Engineered for intense, responsive heat, the lightweight super-nitrided carbon steel provides the precise performance you need whether you’re cooking over gas, electric, or induction.
Non-Toxic by Design
The wok's body is made without Forever Chemicals or coatings, so you get the power of super-nitrided carbon steel with peace of mind built in.
Traditionally Innovative
Some things about woks are non-negotiable, like the stable flat bottom and high, curved walls for tossing. The optimally-sized spatula features a fanned head for seamless stirring and scooping, while the glass lid lets you keep a close eye as you cook.
Developed With the Author of The Wok
“We’ve built the wok I’ve wanted for 20 years: the performance of carbon steel, paired with cutting-edge super nitride technology that makes it effortless to use and maintain. A nonstick wok that can achieve real wok hei felt impossible—until now.”
–Kenji López-Alt
James Beard Award Winner, NYT Bestseller
