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 and then dry carefully before storage. Thanks to its rounded base, this wok can be used alongside our .

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.