This carbon steel wok, or flat-bottomed wok, is a versatile cooking pan, most often used for stir frying – but also for home-smoking, deep frying and steaming. Carbon steel is the best metal thanks to its ability to heat quickly and evenly. The carbon steel wok’s flat bottom means that that it is suitable for both electric and gas cookers (but not induction). However, the wok does need to be properly looked after (see seasoning instructions below).

Seasoning Instructions

The carbon steel wok is protected by an anti-rust film. First boil water in the wok for 10-15 minutes to soften the film, then scour the pan. To season the pan, wipe the inside surface with cooking oil. Pour 5mm of oil into the pan, bring to a high temperature, and then when a smoky-haze appears remove it from the heat and wipe well with kitchen towel. This burns off any remaining coating. Now the pan is ready to use. Always ensure there is enough oil in the pan when using, and wipe with a paper towel after use. If the pan needs washing, ensure it is completely dried and lightly-oiled before storing.