Japanese Carbon Steel Wok
Stir-fry is only the beginning.
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 +-
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Photography by Ty Mecham
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