A carbon steel wok that is light to hold, induction-compatible, and has a non-slip wooden handle that stays cool as you cook. The coating has been specially treated for extra corrosion resistance and user-friendliness.
—DETAILS—
This Spring Canton Carbon Steel Wok is ideal for achieving great results when cooking rice, noodles, tofu, meat, shrimp, eggs, and vegetables. The durable pan has good temperature resistance and can cook ingredients quickly at a high heat to achieve the best sear and flavour. Made from robust Nitri-Black carbon steel that has been treated at a high temperature, the material of the wok has significantly less reaction to air and water. Thanks to the nitriding heat treatment, the carbon steel is far more resistant to rust, scratches, and dirt than normal carbon steel, and develops a natural non-stick effect over time and use. It features a wooden handle that stays cool as you cook, is induction-compatible, and works with all types of cooking utensils. The thin material makes the pan light to hold, and the wooden handle is non-slip and easy to grip, making it light work to shake and manage your ingredients during cooking, even with one hand.
—BENEFITS—
‘Only a carbon steel wok achieves that specific flavour you get from cooking noodles, rice, and vegetables in a sizzling hot pan. This wok is perfectly shaped, and the handle stays cool, making it easy to shake and manage the ingredients.’
