Description
Formed from 1.8-millimeter carbon steel, this fourteen-inch wok carries shallow hammer indentations across its bowl. These textured facets hold seared meat and vegetables along the cooler upper perimeter while fresh ingredients hit the blazing center. Carbon steel responds to burner adjustments in seconds, providing the rapid heat transfer domestic gas ranges need for true stir-frying.
A turned solid beechwood handle stays cool during cooking and provides a contoured grip for wrist-driven tossing, anchored by heavy dual rivets. An opposite steel helper loop assists in carrying filled pans. The round bottom sits securely on dedicated burner rings or outdoor gas stands.
Before first use, scrub away the protective factory oil and season over flame until the steel blues and blackens. Clean with hot water and a bamboo whisk; soap and abrasive steel pads will strip the polymerized finish. Dry immediately over low heat to prevent rapid rust. The spherical base will not balance on flat induction or glass cooktops, and boiling acidic vinegar or tomato broths will dissolve the protective patina.
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