SUITABLE SIZE & VERSATILE DISHES: Our wok is 13 inch wide and 3.7 inch deep, allowing you to cook for up to 6 people and keeps your stove stays clean. Perfect for family or a small friend-gathering. Meanwhile, As for 'traditional' wok food like stir-fry, fried rice, fried noodles and deep fried chicken,chips etc it is as good as it gets.

CARBON STEEL WOK: Made with high density CARBON STEEL, our wok is much durable and easy to take care after proper seasoning. It is featured with RAPID HEAT CONDUCTION:You can achieve healthy diet with less oil cooking . Additionally, fast and evenly heat- transfer means you can cook meat and vegetables in less time,crisper & flavorful.Ultimately it's NOT coated, comapred to regular Terflon or PFA, it can withstand higher temperature makes it a better stir-frying cookingware.

QUALITY ACCESSORIES: In this authentic Chinese wok set we prepare you versatile utensils:Wok x1, Wooden lid x1, Wooden spatula x1 and Wooden Chopsticks x2 Pairs..Every piece comes handy when you cook.

SATISFYING COOKING EXPERIENCE: Weighted only 2.98lb, our wok is designed to be lightweight so you can easily toss food around even flipping. We prepared all the ESSENTIAL UTENSILS you needed for all types of cooking. The wok is riveted with a nice wood ladle which is heat-resistance. With a flat-7" inch-wide bottom it is suitable for all types of stoves: gas/induction cooker/electric/halogen stove.

Any Downsides?

While we haven’t been able to find any downsides of cooking with Carbon Steel, there are two considerations to keep in mind—namely regarding care and what ingredients to avoid.

Care: Due to its high iron content, Carbon Steel can rust when exposed to high amounts of moisture (like after a cleaning or being in a humid environment). For this reason, the best way to clean your Pan is to wipe it out with a paper towel or rag to remove any food residue. Just like with Cast Iron Cookware, you should AVOID USING SOAP. If it gets really dirty, try these cleaning methods. As with all of our Cookware, Carbon Steel should not be cleaned in the dishwasher.

Food to Avoid: Much like Cast Iron, Carbon Steel is not ideal for cooking highly acidic foods. Large quantities of tomatoes, vinegar, wine, and citrus can strip the seasoning from your Pan. If this happens, you’ll just need to reseason it.

Seasoning Tips:

Seasoning instruction from chef Grace: Cooking slices of scallions and ginger with vegetable oil, keep moving the ingredients around the pan for about 20 minutes.

Seasoning tips from customers: *Heat up the wok and add cold oil. Completely cover all the sides of the wok with the oil before you turning off the burner and wiping out the oil. Repeat the same procedure.

Most important, you can always re-season the wok for achieving a better performance.

Q & A

Why Carbon Steel?

Carbon Steel can withstand temperatures up to 1200F, is lightweight, and responds to changes in temperature extremely quickly. It’s among the safest and most versatile cooking surfaces, as it can be used on the stovetop, in the oven, on the grill, and even over an open flame.

What Is it Made From?

Much like Cast Iron, Carbon Steel is an alloy, or metal mixture, made up of iron and carbon. Its main distinguishing features, however, is its weight—the percentage of iron to carbon makes it both lighter and more durable than its Cast Iron counterpart.

Why Is the Black Coming Off My Carbon Steel Pan?

The “black” is an oxide layer, from a heating treatment involves oil, which will increases the corrosion resistance and durability of the carbon steel wok. So underneath it's a silver/gray plain carbon steel. Cooking with acidic ingredients like tomatoes, or a deep cleaning that uses soap and water would have the black layer(NOT COATING) coming off. What you need to do is to reseason and cook with it.

Is it Non Stick?

While Carbon Steel does not come out of the box with a non stick coating, over time it will build up a non stick patina. The more you use your pan, the faster it will build up a surface that can handle even the most delicate, flaky fish. After the initial seasoning, we recommend cooking fatty foods, like bacon or steak, to fast-track your way to a non stick surface.

I thought my wok was well-seasoned, but food still got stuck. What do I do now?

Since your wok is new, the patina is not solidly " baked" or "burned" into the metal. Wok will season beautifully and eventually with use and time will be totally seasoned. You can RESEASON the area that was sticking with oil.

Or boost the patina by stir frying a handful of pungent veggies, e. g. chives, scallions, onions, ginger, shallots, garlic (chives wok the best) with little oil, until charred. Discard charred veggies and wipe wok with paper towel which will be black, wash wok with hot water and good to go. Seasoning is an ongoing process, and will occasionally require maintenance like this over the life of your wok.

How to Clean The Wok?

Rinse the wok in HOT water while gently scrub away food particles with a nonmetallic scrubber, like a natural loofah sponge .

Rinse the wok till it's clean. (No soap)

Dry the interior and exterior of the wok with paper towels.

* Wipe the inside of the wok with a small amount of vegetable oil as frequently as you'd like.

If you do not use the wok daily/often, please do the following extra steps for storage

Place the wok on the stove top and turn it on to medium to medium-high heat.

* Do not apply oil as the oil may deteriorate over time.

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