Pre-seasoned with a mixture of shea nut oil and coconut oil, we’ve taken care of the first two seasonings (the hardest ones) so you can experience the difference Carbon Steel makes on day one. Combining the light weight maneuverability and control of Stainless Clad with the heat retention of cast iron, it’s no wonder that Carbon Steel is a favorite in both home and restaurant kitchens worldwide.
Instead of a traditional rounded base, the Wok has a flat bottom perfected for home stoves including induction, gas and electric. Its conical shape provides maximum heat contact so you can caramelize sauce in an instant and sear proteins at extreme heat. The Wok requires seasoning before use.
Our medium 10” is great for chicken breasts for two or for reheating leftovers. Our largest 12” Frying Pan is ideal for searing proteins like steak or pork chops to create a golden brown crust. Carbon Steel may just become your new go-to material.
