Williams Sonoma Carbon Steel Round-Bottom Wok with Ring and Wok Lid

Summary

In Chinese kitchens, carbon steel woks are essential for high-heat stir-frying as well as simmering, steaming and deep-frying. Our round-bottom model features traditional hand-hammered construction and a heat-resistant stick handle. It comes with a flat-top lid that helps retain heat and moisture, so it's ideal for simmering soup, braising or smoking pork ribs, and steaming dumplings and seafood.

• Traditional 1.2mm carbon steel construction disperses heat quickly and evenly.
• Gradually sloping sides ensure ingredients stay directly over heat source and simplify tossing.
• Easy to season to create naturally nonstick surface.
• Long oak handle helps keep hands away from heat.
• Stainless-steel flat-top lid with wide oak handle helps retain heat and moisture.
• Comes with ring stand for use on induction, electric and ceramic cooktops.
• Ideal for use on all cooktops, including induction.

Dimensions & More Info

• Wok: 14" diam., 5" high (6 3/4" high with handle); 4.5-qt. cap.; 3 lb.
• Lid: 13" diam., 3 1/4" high (5" high with handle); 12 oz.
• Ring Stand: 10" diam., 1 1/2" high; 4 oz.
• Imported.

Use & Care

Use

• Ideal for use on all cooktops, including induction (use with ring stand for induction, electric and ceramic cooktops).
• Wok will become very hot when cooking. Use caution when handling.
• 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. Place 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 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 needed.
• Avoid using soap and abrasive scrubbers.
• Dry thoroughly with soft cloth and apply thin coat of seasoning oil before storing to prevent rusting.
• Reseason wok if cooking surface becomes bumpy or patina surface has chipped off.