Season Carbon Steel Wok
£40.00
A light, quick-heating wok for proper high-heat cooking - searing, tossing, stir-frying, deep-frying. The wide base and sloping sides let you move food from fierce heat at the centre to gentler heat at the edges, and at under 1.5kg you can toss one-handed.
The steel is nitrided - a heat treatment that hardens the surface and makes it more resistant to rust, wear and acidic ingredients. It’s still carbon steel, just tougher and more forgiving. It arrives pre-seasoned, gets better with every cook, and we’ll email you our seasoning video when you buy.
- Suitable for all hobs, including induction
- Hand wash; maintain the seasoning as you would cast iron
- Not suitable for the oven
- 5 year warranty against manufacturing defects
- 30cm
- Diameter 30cm, base 12.5cm, length with handle 53cm, height 10cm (11.5cm with handle), 1.34kg
- 32cm
- Diameter 32cm, base 12.5cm, height 10cm (11.5cm with handle), 1.42kg
We used it to make
Wok-charred Jersey Royals
New potatoes taken hot and fast in the wok until the skins blister and catch. A short season, and worth cooking properly while it lasts.
Get the recipe
Care and seasoning
Seasoning Your Carbon Steel Wok
Your wok comes pre-seasoned. Learn how to build and maintain the perfect natural non-stick surface from our founder in this short guide and video.
Watch the seasoning guideFAQs
How do I clean the wok?
After cooking, let your wok cool slightly - warm, but not hot. Rinse it under warm water and gently scrub with a soft sponge or brush. No soap needed, and certainly no dishwasher. If anything’s stuck, a paste of coarse salt and a cloth will lift it easily, or just simmer a little water over the hob for a few minutes. Dry thoroughly, then warm it on the hob for a moment to evaporate any last traces of moisture. Finally, rub in a drop of neutral oil with kitchen paper to keep it seasoned and rust-free.
What is the coating made of?
Vegetable oil. That’s it. The steel is dipped in vegetable oil and baked. This prevents it from rusting and starts you on your way to a seasoned non-stick wok.
Why is the steel black?
The steel undergoes nitridation, a process that increases surface hardness while improving both wear and corrosion resistance.
Which oils are the best for wok cooking?
Groundnut and rapeseed are perfect. Otherwise, vegetable oil will do it. Much as we love olive oil, it has a low ‘smoking point’ - it burns easily, and isn’t suitable for high heat cooking. And the essence of wok cooking is hot and fast.
Meet the family
Goes with it
Season Stainless Steel Slotted Turner
The right tool for a carbon steel wok. There’s no coating to protect, so steel is safe here - the thin edge gets right underneath ingredients without scratching a thing you’d miss.
View the turnerStir-frying is mostly prep
