Description
A cast iron wok is a contradiction unless you cast it thin. At 3.2 mm this one weighs 6.2 lb — heavy for a wok, light for our catalogue — and comes back up to temperature fast enough that a second handful of vegetables does not kill the heat.
The base is ground flat across a 5 in disc so it sits on a domestic burner or an induction ring instead of rocking on a ring stand. The walls climb steeply to 4.2 in, which is what gives you somewhere to push food that is already done.
Over a fire or a wok burner it behaves exactly like carbon steel, only it holds more heat and does not warp.
Four habits and it will outlive you
- Wash hot, dry hotter. Hot water, a stiff brush, no soaking. Put it back on the burner for ninety seconds until the last of the water steams off.
- One fingertip of oil. While it is still warm, wipe a thin film of neutral oil across the cooking face with a paper towel, then buff it until it looks dry.
- Cook fat early. The first ten cooks should be bacon, potatoes, cornbread — anything that lays another layer down.
- Rust is not the end. Steel wool, hot water, dry, three coats of flax at 500 °F. It comes back every time.
Send any of our pieces back to the workshop and we will strip and re-season it free, forever. Details on the care page.
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