Japanese Carbon Steel Wok
Dinner for two.
Get ready to kindle some flames with this fierce little wok. In a just-right-for-two size, it’s constructed from tough carbon steel that’s been tempered and blasted (a schmancy way of saying heated and cooled repeatedly) so nothing, no nothing, will stick to it. Plus, because of this natural coating process, you won’t get any unwanted materials in your noodles. The Pekin number has a long wooden handle and a short metal grip for easy transport.
Photography by Ty Mecham
Details & Materials -
Carbon Steel with beechwood handles.
Peking, 10.6" Wok: 18.00" L x 11.00" W x 3.50" H; 10.60" cooking surface
Canton, 13" Wok: 15.00" L x 13.25" W x 5.00" H; 13" cooking surface
Care & Notes
Carbon steel pans should be "seasoned" before first use. Heat vegetable oil in pan gradually, coating all surfaces. Hand wash with soapy water and towel dry. Carbon steel pans heat quickly, and evenly but contain little to no chromium so will stain and/or rust if not cared for. Any surface rust can typically be removed by heating the pan with oil, and wiping clean.
Shipping & Returns
View our Return Policy.
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
We're wreathed in smiles because it's so darn simple.
August heat, be damned!
Betty of Le Jus D'orange demonstrates how to make fresh, chewy knife-cut noodles like a pro, complete with a stir-fry recipe to use them in.