Journal
The short answer The best woks are carbon steel, not nonstick. Carbon steel takes the ripping-hot heat a good stir-fry needs; nonstick coatings can't, and break down when you pu...
Read moreHow to Season and Use a Carbon Steel Wok
The short answer Season a wok by washing off the factory oil, heating it dry until it changes color, then baking on thin layers of high-smoke-point oil until they turn dark and s...
Read moreNon-Toxic Woks: Why Carbon Steel Wins
The short answer A traditional wok is bare carbon steel with no synthetic non-stick coating, so there is nothing to flake, scratch off, or break down at high heat. Coated n...
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HIGH HEAT
Built for searing, sautéing, stir-frying, and browning.
BETTER WITH USE
The surface develops seasoning and character over time.
NO SYNTHETIC COATING
Made without chemical coating or PFOA.
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