Williams Sonoma Traditional Flat Bottom Carbon Steel Double Handled Wok with 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 flat-bottom model features traditional hand-hammered construction and two riveted loop handles. 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.
• Sloping sides ensure ingredients stay directly over heat source and simplify tossing.
• Easy to season to create naturally nonstick surface.
• Riveted handles provide secure grip and enhance durability.
• Stainless-steel flat-top lid with wide oak handle helps retain heat and moisture.
• Ideal for use on all cooktops, including induction.

Dimensions & More Info

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

Use & Care

Use

• Ideal for use on all cooktops, including induction.
• Wok will become very hot when cooking. Use caution when handling.
• Season wok before first use. Wok arrives with oil coating on interior surface. Remove oil coating by hand-washing wok with scouring pad and detergent. Rinse and dry with paper towel. If paper towel comes away black, scrub wok again (the goal is naked steel, with no oil on it). Place wok over high heat. You will see orange-yellow steel, then suddenly it will start to look blue. Entire surface of wok will be blue when properly seasoned.

Care

• Hand-wash with hot water.
• To remove stuck-on food, use soft sponge or cloth.
• Dry over hot burner set on high heat, allowing traces of grease from cooking to burn into surface.
• Apply oil regularly to maintain seasoning.