Williams Sonoma Traditional Carbon Steel Flat-Bottom Wok with Wok Lid

Summary

We took the traditional Asian wok and added the modern conveniences of a flat bottom and heat-resistant stick handle to make it easy to maneuver. It's crafted of carbon steel to heat quickly and evenly, with sloped sides for turning and a small base for gathering liquids. 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.
• Long oak handle helps keep hands away from heat.
• Stainless-steel flat-top lid with wide oak handle helps retain heat and moisture.

Dimensions & More Info

• Wok: 14" diam., 4" high (22" long, 9" high with handle); 2.67-qt. cap. 3 lb. 11 oz.
• Lid: 13" diam., 3 1/4" high (5" high with handle); 12 oz.
• Imported.

Use & Care

Use

• Ideal for use on gas and induction cooktops (not electric-compatible). Hammering process may result in uneven base/thermal conductivity, which may cause issues on induction cooktop.
• 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.