Williams Sonoma Carbon Steel Round-Bottom Wok with Ring, 14"

Summary

In Chinese kitchens, carbon steel woks are essential for high-heat stir-frying as well as simmering, steaming and deep-frying. Our wok is traditional in every way – hand hammered of carbon steel, shaped with a rounded bottom and fitted with a heat-resistant wooden handle. It comes with a ring stand for use on any type of cooktop, including induction.

• Traditional 1.2mm carbon steel construction disperses heat rapidly and evenly. 
• Gradually sloping sides ensure food stays directly over heat source and simplify tossing.
• Oak stick handle stays cool to the touch.
• Easy to season to create naturally nonstick surface.
• Rounded-bottom wok can be used on all cooktops, including induction.
• Includes ring stand for use on induction, electric and ceramic cooktops.

Dimensions & More Info

• Wok: 14" diam., 5" high; 4 1/2-qt. cap.; 3 lb. 
• Cooking Ring: 10" diam., 1 1/2" high; 4 oz.
• Made in China.

Use & Care

Use

• For use on any type of cooktop, including induction.
• Includes ring stand for use on induction, electric and ceramic cooktops.
• Wok will become very hot when cooking. Please use caution.
• Before first use, hand-wash wok with hot water and gently scrub with soft cloth or soft bristle brush; dry thoroughly.
• Season before first use. Coat interior of wok with even layer of seasoning oil. Put wok over medium heat. Some areas dry a bit faster – rub additional oil on these areas. Reduce heat to low and apply another layer of oil to interior. Keep on low heat for approx. 10 minutes – this process should produce a golden patina over interior surface. Remove from heat and wipe interior surface with paper towel to remove any loose black carbon. Repeat process once or twice if needed.

Care

• Hand-wash thoroughly with hot water. Use soft bristle brush or soft cloth to scrub, if necessary. Avoid soap and abrasive scrubbers.
• Dry thoroughly with soft cloth and apply thin coat of seasoning oil before storing to prevent rusting.
• Re-season wok if cooking surface becomes bumpy or patina surface has chipped off.