Williams Sonoma Traditional Flat Bottom Carbon Steel Double Handled Wok

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 crafted in the traditional style – hand hammered of carbon steel and riveted with two loop handles.

• Traditional 1.2mm carbon steel construction disperses heat evenly and quickly.
• Sloping sides ensure food stays directly over heat source and simplify tossing.
• Dual riveted handles provide firm grip.
• Easy to season to create naturally nonstick surface.
• 14" wok has flat bottom and can be used on all cooktops, including induction.
• 20" wok has rounded bottom and includes stainless-steel ring stand to create stability on gas and electric cooktops (not induction-compatible).

Dimensions & More Info

14" Wok

• 14" diam., 5 1/2" high.
• 5-qt. cap.
• 3 lb.

20" Wok

• 20" diam., 6 1/2" high; 6 lb. 13 oz.
• Ring Stand: 9 1/4" diam., 1 1/2" high; 5 oz.

Additional Information

• Imported.

Use & Care

14" Wok

Use

• Ideal for use on all cooktops, including induction.
• Wok will become very hot when cooking. Please use caution.
• 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 (you want 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. When done, the entire surface of the wok should be blue.

Care

• Hand-wash with hot water. Stuck-on food particles can be removed with soft sponge or cloth.
• Dry over hot burner set on high heat, allowing traces of grease from cooking to burn into surface.
• Oil regularly to maintain seasoning.

20" Wok

Use

• Ideal for use on gas and electric cooktops (not induction-compatible).
• 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.