Five Two Ultimate Carbon Steel Wok
Up-for-anything cooking skills: With a wide base and tall sides, your wok has lots of space for cooking, and it’s coming with a stainless steel rack that allows you to cook in batches or drain fried foods for extra crispiness. The rack also folds into a steamer, and the glass lid keeps moisture in for tender steamed vegetables.
Made of real-deal carbon steel: This wok is great for high-heat cooking and it doesn’t stop there: It’ll stir-fry, boil, sauté, even braise. (Surprise trick: it makes some of the best popcorn you’ve had.) Safe for any stovetop, it goes right in the oven, too, and best of all it’s naturally nonstick and only gets more so with use.
Made with community and the planet in mind: We work with a manufacturer that’s certified to meet international environmental and ethical standards. They’re reducing carbon dioxide emissions and performing working conditions audits (with certificates like ISO 14001, BSCI, and more to prove it).
Details & Materials +-
Black carbon steel body, solid-cast stainless handles with stonewashed finish, and tempered glass lid.
Oven-safe up to 660º F. Lid oven-safe up to 425º F.
Wok with handles: 21.5”L x 12”W x 3”H, base 8"D, top 12"D; 3.6 lbs (without the lid)
Tempura Rack: 12.5"L x 6"W x 1"H (when open), 8.5"L x 8.5"W x 1"H (when folded)
Care & Notes +-
Prep it for cooking: Your wok ships with a thin coating of silicone wax over the surface to protect the pan before your first use. It’s a breeze to remove: just wash with hot water and dry thoroughly. After that, it’s set for the stovetop (we pre-seasoned it for you). It's compatible with any stovetop, including induction.
Clean it gently every time: After cooking, you’ve got a few options: Wipe down the inside of the pan with a dish cloth, or use hot water and a sponge. For tough stains or sticky bits, rub the surface with water and coarse salt. Always steer clear of soap (and never soak the pan or run through the dishwasher)—it’ll strip away the natural nonstick coating. To prevent rusting, dry your pan thoroughly and rub the surface with a little oil before storing. Cooking with acidic ingredients (lemons, tomatoes…the usual suspects) could cause rust to form. If this happens, simply clean your pan and re-season it.
Re-season as needed: You’ll want to re-season your wok occasionally to keep it in tip top shape. Here’s how: Heat your pan on the stove for a few minutes, then coat with a small glug of flavorless oil (vegetable or canola, if you please). Once it begins to smoke, drain and wipe well with a dry cloth. Repeat this step 2-3 times. To finish, let the pan cool down, then wash it with hot water and a sponge. Dry well and—you know the drill—coat with a little oil before storing.
Watch it get better & better: Discoloration is a normal part of the seasoning process. Here’s why that’s a great thing: It makes your pan more durable and nonstick by the day.
Finally, send old cookware on its eco-friendly way:
Shipping & Returns +-
View our Return Policy.
Photography by Rocky Luten, Ty Mecham
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