Traditional Round-Base Carbon Steel Wok

This traditional round-base carbon steel wok is a must for those who love Chinese cooking. This iron wok is seriously sturdy and is great for stir-frying ingredients over searing heat. It is made from carbon steel, which is composed from 99% iron and 1% steel, which allows the sides heat up evenly for consistent cooking. Its size (32.5cm or 40cm) provides a sufficiently large area for fish and meat.

As this iron comes with a factory coating of oil on it (to prevent rust) it is important to season the wok before use. Follow our instructions below on how to do this: 

• Wash off the oil coating with hot soapy water. 
• Add 2 tbsps oil (sesame or peanut) to the wok and place over a high heat.
• Coat the base evenly with oil by tilting the wok.
• Once the oil has turned into a thin, glazed layer, remove from the heat and leave to cool.

This type of wok develops a patina over time, meaning after each use, you simply wipe clean with a paper towel or – when it needs a good wash – use a bamboo wok brush and then dry carefully before storage. Thanks to its rounded base, this wok can be used alongside our cast iron wok ring.

Please note, carbon steel will rust if left to air-dry, and if it isn’t coated with a small amount of oil before storage. If that happens you can just use a wire brush, or even a wok brush to remove it and then rinse well before cooking. 

Try using this wok when cooking Fuchsia Dunlop’s Sichuan Soup Noodles with Minced Pork Topping.