FGJ 13″ Pre-Seasoned Carbon Steel Wok with Lid

Description

Factory seasoning above 1000°F produces a harder, more durable starting layer than the lower-temperature pre-seasoning most pans receive. It is a meaningful difference in how much work you have to do before the wok performs.

The flat bottom is the right choice for a Western kitchen. A traditional round-bottom wok needs a ring or a dedicated burner; a flat-bottom sits directly on any hob, including induction. You lose some of the extreme heat gradient that makes wok cooking distinctive, but you gain a wok you will actually use.

The included lid extends it beyond stir-frying into steaming and braising, which is what makes a wok the most versatile pan in most kitchens.

Best for: a first wok, on any cooktop, at a price that makes experimenting easy.

Specifications