Carbon Steel Wok

Name: Carbon Steel Wok
Brand: Our Place
SKU: CKW.WOK.LTO.PST
Price: 189.0 USD
Availability: InStock

Carbon Steel Wok13" super-nitrided flat-bottom carbon steel wok$189.00

3 Year Limited Warranty

100 Day Trial

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What’s Included

13" Carbon Steel Wok

Dimensions: 22 in. length handle to handle, 5.5 in. bottom diameter, 4 in. height without lid
Weight: 3.34 lbs without lid

Lid: 2.45 lbs

Includes: 13” Glass Lid and 15” Beechwood Spatula

In compliance with CA AB1200, see disclosures here.

Non-Toxic Materials

Our Carbon Steel Wok is engineered with super-nitrided technology: a coating-free nonstick interior that's made without potentially toxic materials.

The Wok’s super-nitrided carbon steel body is made without the following:

✖️ PTFE (Teflon)
✖️ PFOA
✖️ PFAS ("Forever Chemicals")
✖️ Lead & Cadmium

Care & Use

Cooking

Arrives ready to cook with no pre-seasoning required.
Preheat on medium to medium-high until a drop of water evaporates on contact, then add a small amount of a high smoke-point oil (canola, vegetable, or grapeseed) to activate the naturally nonstick interior.
Let ingredients fully cook and self-release before moving them.
The flat bottom keeps the wok steady on gas, electric, induction, and ceramic stovetops, while the sloped walls support tossing, stirring, and guiding ingredients.
Use the long beechwood handle for movement and the helper handle for lifting and pouring
Not oven-safe due to the wooden handle.
The wok body is heat-safe on the stovetop up to 750°F (400°C).
The tempered glass lid is heat-safe up to 480°F (250°C).

Cleaning

Let the wok cool down before washing.
Hand-wash with warm, soapy water only; skip abrasives, long soaks, and the dishwasher.
Rinse and dry right away to prevent water spots. Do not let the long beechwood handle soak, and dry it completely.
For stuck bits, boil a little water on the wok to loosen, then scrape with a spatula or sponge, rinse, and heat on the stovetop to dry.
If sticking continues, wipe the interior with a small amount of neutral oil, then heat again for a few minutes to maintain seasoning. Repeat oiling and heating if sticking persists.
Glass Lid: Hand-wash recommended.
Beechwood Utensil: Hand wash only, avoid soaking, and dry completely. Apply mineral oil occasionally to maintain the finish.

Storage

Store completely dry.
For longer breaks between cooks, apply a very thin layer of neutral oil to the interior (and exterior, if desired) and keep in a dry place.
Over time, your wok will naturally develop a darker, smoother patina that improves nonstick performance and flavor.

For more care and use guidance, visit our full Carbon Steel Wok Care & Use article.

Built From the Inside Out

Black wok with wooden handle, glass lid, and wooden spatula on a white background

Built From the Inside Out

Super-Nitrided Treatment

Our super nitriding process strengthens the steel so it resists wear and corrosion. As you cook, the seasoning builds evenly and performance improves over time.

Harder Than Traditional Steel

Three times harder than standard carbon steel, the interior stands up to high heat, metal utensils, and the fast movements of real wok cooking.

Super Smooth Interior

A smooth surface helps seasoning develop quickly and evenly. With regular use, food release improves and your wok gains deeper, better performance.

Comfort and Versatility

The tempered glass lid creates an ideal steam chamber, and the comfortable beechwood handle stays cool and steady as you toss, flip, and move through recipes.

Single-Ply Spun Construction

Spun from a single sheet of 16-gauge carbon steel, the wok heats fast and responds quickly, so you can leverage the wok’s hot spots for flash stir-frying and crisp dumplings.

Wok-Hei for the Home

Person holding a black frying pan over a fire with flames

Turn Up the Heat

Engineered for intense, responsive heat, the lightweight super-nitrided carbon steel provides the precise performance you need whether you’re cooking over gas, electric, or induction.

Close-up of a black wok with a metallic knob on a blurred background

Non-Toxic by Design

The wok's body is made without Forever Chemicals or coatings, so you get the power of super-nitrided carbon steel with peace of mind built in.

Black wok with wooden spatula on a kitchen counter

Traditionally Innovative

Some things about woks are non-negotiable, like the stable flat bottom and high, curved walls for tossing. The optimally-sized spatula features a fanned head for seamless stirring and scooping, while the glass lid lets you keep a close eye as you cook.

Developed With the Author of The Wok

“We’ve built the wok I’ve wanted for 20 years: the performance of carbon steel, paired with cutting-edge super nitride technology that makes it effortless to use and maintain. A nonstick wok that can achieve real wok hei felt impossible—until now.”

–Kenji López-Alt
James Beard Award Winner, NYT Bestseller

Man in a kitchen holding a wok with a lid, wearing an apron.

How It Compares

Surface Hardness/Scratch
Resistance. Super-nitrided to
create a harder, more durable
cooking surface.

Long-Lasting Nonstick
Performance. Naturally smooth
surface that performs better with
time.

Corrosion & Rust Resistance.
Enhanced protection thanks to
deeper nitriding penetration.

Seasoning Requirements.
Naturally nonstick out of the box;
no pre-seasoning required.

Weight & Maneuverability.
Light enough for easy tossing
and handling.

Stovetop Compatibility.
Compatible with all stovetops
including induction, no wok ring
required.

Black wok with a wooden handle on a white background

Our Place Super Nitrided Carbon Steel Wok

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Silver wok with a wooden handle on a white background

Typical Carbon Steel Wok

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(varies)

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Frequently Asked Questions

No. Our wok arrives pre-seasoned and ready to cook straight out of the box.

Just rinse the wok with warm water, dry thoroughly, and start cooking. Over time, it will build a natural patina that improves performance and deepens flavors. That’s part of the tradition of carbon steel cookware.

A lot. We use a super-nitrided carbon steel process that does three things to the cooking surface: one, it makes it harder than traditional carbon steel, two, it makes it more resistant to corrosion and rust, and three, it makes the nonstick performance better and longer-lasting.

The result is a smooth, naturally nonstick surface made without PFAS for high-level home-cooking from stir-fries to seared mains to flash-fried tempura.

Plus: We designed it with the expert who literally wrote the book on woks, Kenji López-Alt. That alone makes it pretty different from other carbon steel woks.

Yes. This is a flat bottom wok that’s compatible with all stovetops, including induction. Carbon steel is naturally magnetic, and the wide, flat base keeps the wok stable on induction, gas, electric, and ceramic cooktops. You do not need a wok ring, unlike many other woks. It’s built for stovetop cooking up to 750°F (that’s only for the wok body), which is ideal for stir-fries and traditional wok hei cooking.

For more details, read our guide: Flat Bottom vs Round Bottom Woks: The Complete Guide.

Because it’s built to be a true stovetop wok!

The long beechwood handle is intentional. It stays cooler, feels balanced in your hand, and supports safe tossing over high heat. Wood isn’t oven-safe, and we chose not to compromise authentic wok performance just to make it oven-compatible.

This wok is best for stir-frying, searing, deep-frying, and steaming. For oven cooking, our Titanium Pro or Signature collections are a better fit.

Carbon steel is a chef’s pan. It rewards good heat control and patience.

Preheat your wok for a few minutes, add a high-smoke-point oil, and let it heat until shimmering before adding food. Allow ingredients to sear before moving them. As you cook, the interior becomes even more naturally nonstick with use.

No. Hand wash only.

Dishwashers can strip seasoning and damage carbon steel. The good news is that cleanup is simple! Wash with warm, soapy water, use a soft brush if needed, dry thoroughly, and coat with a light layer of neutral oil. This keeps your pre-seasoned carbon steel wok protected and performing well.

Carbon steel is faster, lighter, and more responsive. This wok weighs just over three pounds, making it much easier to toss and control than cast iron. It heats quickly, cools faster, and gives you the temperature control needed for traditional wok cooking and wok hei.

Cast iron has its (rightfully beloved) place, but for high-heat stir-frying and daily use, carbon steel is the professional standard.

Super-nitriding is a heat-treatment process that infuses nitrogen into the surface of carbon steel, creating a much tougher, more corrosion-resistant layer. Compared to traditional carbon steel, it makes the wok easier to maintain, more naturally nonstick, and far less prone to rust—without sacrificing high-heat performance or responsiveness. The super-nitrided treatment penetrates 2 to 3 times deeper into the carbon steel surface than standard nitriding, which increases durability and allows the wok to be used right out of the box with no initial seasoning required.

Overall rating: 4.719512 / 5 from 82 reviews.

AI Generated Review Summary

The Carbon Steel Wok heats quickly and evenly, making stir fry cooking easy. Its high-quality construction and fantastic nonstick surface are frequently praised. While some find the handle design polarizing, the pan's performance and beauty are often highlighted.

Summary topics

Product Quality (8%): Customers expressed appreciation for the high quality of the product, which was mentioned multiple times in the reviews.
Heat Performance (12%): It was noted by customers that this pan heats quickly and evenly, making the stir fry easily to cook properly.
Pan Design and Performance (6%): It was reported by customers that this pan is beautiful and better than expected in terms of its nonstick properties.
Surface Nonstick Properties (6%): It was observed by customers that the surface of the product is fantastic and nonstick, but one wish it was easier to maintain.
Wok Performance (60%): Many customers expressed appreciation for this wok, stating that it is the best they have ever used.

Review topics: ["feel","size","quality","fits","shipping","weight","material","handle","design","heat","surface","wok","cover","shape","customer service","rice","lid","food","pan","cleanup","taste","sticking","kenji","cleans","bottom","addition","spot","spatula","steel","frying"].

Review highlights

"The heat is evenly distributed, the lid fits nicely, and cleanup is a breeze." — Tami K.
"The surface is lovely as well, no sticking!" — Nancy W.
"It heats up quickly, food rarely sticks, and even when it does, cleanup is incredibly easy." — Adriana N.

Reviews

The Wok

"I've had this wok for about a month and if anything happened to it I would immolate myself in protest of an uncaring universe that would grant me such beauty only to callously rip it away. I thought the $150 I spent for it on sale was a steep asking price, now i'm considering buying a second one for insurance incase anything happens to the first. If you have the drive to put it to work, it will never disappoint you."

— Caleb H. (5/5)

Really exceeded expectations

"So i have 2 other high 3nd woks butci will tell you at the end of the day the carbon steel is just better at getting asian and Indian food cooked properly and that is because of how hot it gets and stays the others just dont compare. Usually though if you are using a lot of tomatoes or other acidic items like tamarind you dont want to use carbon steel because those wlll degrade your seasoning. This pan though being super nitrided has no issue and is so nonstck i can often just wipe it clean"

— Linda P. (5/5)

A Beautiful Wok That Delivers!

"I absolutely love my Carbon Steel Wok! The design is beautiful, and it cooks wonderfully. It heats up quickly, food rarely sticks, and even when it does, cleanup is incredibly easy. My only wish is that the handle were metal so I could also use the wok in the oven. Other than that, it's pretty much perfect! This was my first purchase from Our Place, and the entire experience was pleasant and efficient, from ordering to delivery. I'm so happy with both the product and the service that I'm looking forward to exploring more of what Our Place has to offer!"

— Adriana N. (5/5)

Fantastic!

"This wok is amazing! It is a rare thing to find something that is well worth the money spent; everything about this product is highest quality. We were concerned before purchase that it would not be ideal for our induction stovetop, but those fears disappeared on first use and thereafter. It is just the right weight (not too heavy nor light), heats up quickly, and food just slides around it like no tomorrow! The surface treatment on this wok is far superior to anodizing, non-stick coating, ceramic, stainless steel, etc. It takes very high heat without problem, and nothing sticks to it, literally! Our only nitpick is the included flat glass lid; it steams up and you can't see through the moisture, unlike convex lids that allow the water to move to the sides. Highest recommendations!"

— Jeffrey I. (5/5)

Chef approved 😍

"Love it, I used it maybe 3 times thus far and I can’t wait to use it more…. endless possibilities, I pay for all these items so, all my reviews are honest 💕"

— Royally G. (5/5)

The best wok I've ever

"The best wok I've ever owned. Heats up fast, easy to control the heat (on a gas stove). Loved it so much, I bought one for my son who not only cooks, but does cooking videos."

— Trish D. (5/5)

Fantastic!

"I’m really impressed with this wok! So is my son who likes to cook. We have made stir frys and even used it to warm up pasta leftovers or fry up gnocchi. I love that it’s super sturdy, so easy to wash and has a lid! Superior product. Would highly recommend."

— Heidi S. (5/5)

Beautiful Wok, But a Chore to Clean

"I’m a huge fan of Our Place and own several of their products, so I really wanted to love the Wok. The materials feel great, it’s sturdy, and it’s genuinely beautiful. I also love the lid and wooden spoon. From a design and quality standpoint, it feels very considered. My issue is cleaning it. It’s surprisingly difficult to get clean, especially after anything that leaves residue on the surface. I regularly feel like I spend more time cleaning the wok than I do actually cooking with it, which really takes away from the experience. Beautiful product and great materials, but I wish the cooking surface were much easier to maintain."

— Daniel P. (3/5)