In Chinese kitchens, carbon steel woks are essential for high-heat stir-frying as well as simmering, steaming and deep-frying. Our round-bottom model features traditional hand-hammered construction and a heat-resistant stick handle. It comes with a flat-top lid that helps retain heat and moisture, so it's ideal for simmering soup, braising or smoking pork ribs, and steaming dumplings and seafood.

Traditional 1.2mm carbon steel construction disperses heat quickly and evenly.
Gradually sloping sides ensure ingredients stay directly over heat source and simplify tossing.
Easy to season to create naturally nonstick surface.
Long oak handle helps keep hands away from heat.
Stainless-steel flat-top lid with wide oak handle helps retain heat and moisture.
Comes with ring stand for use on induction, electric and ceramic cooktops.
Ideal for use on all cooktops, including induction.