Carbon Steel Wok

Designed with New York Times bestselling author of The Wok, Kenji López-Alt, this wok combines breakthrough super-nitrided tech with durable carbon steel for a next-gen innovation in wok hei cooking.

• Super-nitrided carbon steel treatment creates a natural nonstick surface that requires no pre-seasoning
  
• Flat-bottomed (no wok ring required), compatible with all stovetops including induction, and high-heat resistant
  
• Classic features like a stable flat bottom, high curved walls for tossing, and a stay-cool beechwood handle
  
• Tempered glass lid adds versatility for steaming, frying, and keeping an eye on your food as it cooks