Tossing noodles, frying shrimp, sautéing veggies–the possibilities are endless. The Carbon Steel Wok’s deep basin allows for dynamic wrist action and its flat bottom maximizes surface area for even cooks and emphatic sears. 

Your Carbon Steel Wok comes preseasoned for non-toxic, natural nonstick performance, and will become even more nonstick over time as you cook with oils and fats. For the best results, preheat your wok before adding any food. Place it over medium heat on your stove for a few minutes, and test its readiness with water droplets. If they dance and instantly evaporate, you’re good to start cooking with a drizzle of oil.

Preheat it gradually, using medium heat to slowly warm the wok (see point on water droplets above). We encourage cooking with high-smoke-point oils like canola and avocado, but always be careful to watch for burning. Try not to leave food in the wok for extended periods of time, and remember that acidic foods like tomatoes, citrus fruits, and vinegar-based sauces will remove the pre-seasoned layer and could potentially affect its nonstick performance. But don’t worry, the oil or fat from your next meal will restore its nonstick in no time.

Your pan comes pre-seasoned for chemical-free, non-stick performance that improves over time, so it’s good to get cooking straight out of the box without you needing to do anything. Before first use, thoroughly wash and dry it, then place it on medium heat on your stove for a few minutes. Next, test its readiness with a water droplet. If it dances and instantly evaporates, you’re good to go. We recommend cooking with plenty of fats and oils for the best non-stick performance before placing any food in it. 

We recommend washing it by hand using dish soap. If some of your wok’s seasoning strips in the process, don’t worry. The oil or fat from your next meal will help re-season it. Just make sure you don’t put your Carbon Steel Wok in the dishwasher.

Yes, you can use dish soap to wash it. Some of your wok’s seasoning might strip in the process, but that’s okay because the oil or fat from your next meal will help re-season it.

No, it is meant to be handwashed only.

There is no amount of scrubbing that can't be fixed with some additional seasoning and TLC, but keep in mind that using an abrasive material like steel wool can potentially scratch the surface of your wok and remove the seasoning layer.

Yes.

Make sure the Carbon Steel Wok is completely dry before storing it in a cool, dry place. After hand washing it, heat your wok on the stove to evaporate any residual water. Once the wok is dry, add and rub in a light layer of oil to maintain the wok’s pre-seasoning and rust-resistance before storing. Do not leave it outside. 

Soybean Oil.

You can re-season your wok using an oven or stovetop.

For the oven: Use a cloth to coat the wok with a thin layer of neutral cooking oil on all surfaces

and rub off any excess oil with a fresh cloth. Then, throw it in the oven at 500ºF for one hour.

For the stove: Heat your wok on your burner over a low to medium heat. Next, use a cloth to

coat the skillet with a thin layer of neutral cooking oil on all surfaces and turn the heat to high.

Heat the skillet until it starts smoking and leave it over the heat until the wok stops smoking.

Your skillet will be hot, so remember to use a mitt (we prefer silicone) when handling it.

You can use any type of utensils (metal utensils included!) on the Carbon Steel Wok. However, we recommend using wood and silicone to protect its seasoning layer.

Yes.

It is always recommended to use caution when moving pans on stove tops to avoid the potential of scratching the surface.

Yes, the Carbon Steel Wok’s handle stays cool even when you’re cooking on the highest heats. For extra-long cook times, the handle might start to get a little toasty, so we recommend using a tea towel or mitt while moving it.

Exterior Dimensions: 21.5”, 54cm 

Interior Dimensions: 13” Diameter, 33cm 

Handle Dimensions:8.75” long, 22cm long

Weight lbs: 4.7lbs

4.7 lbs

Our Carbon Steel Wok is ergonomic and ultra-durable. It comes pre-seasoned for non-toxic, nonstick performance that improves over time. It’s nitrided for best-in-class rust resistance, and is equipped with a hole at the handle’s end for easy hanging.

Your wok comes pre-seasoned for non-toxic, nonstick performance that improves over time. Before first use, thoroughly wash and dry it, then place it over medium heat on your stove for a few minutes. Next, test its readiness with a water droplet. If it dances and instantly evaporates, you’re good to go. We recommend cooking with plenty of fats and oils for the best nonstick performance.

Nitriding is a heat treatment and case-hardening process, not a coating, that makes our woks less susceptible to rust, scratches, and damage. This added step is what sets them apart from conventional carbon-steel cookware, and gives its surface a protective outer shell that makes it tougher, longer-lasting, and great for both indoor and outdoor use.

Yes, the Carbon Steel Wok comes with a 5-year limited warranty. For more information, please visit our warranty information page on YETI.com.

The Carbon Steel Wok comes pre‑seasoned and is ready to cook right out of the box. While it offers chemical‑free, naturally nonstick performance from the start, its nonstick properties improve over time with proper preheating, the use of oils or fats, and regular cooking. Like all carbon steel, performance builds as the wok develops seasoning with use.

This is normal. Carbon steel develops a patina—dark spots and uneven coloration—as it’s used. This does not impact performance and is not a defect. A well‑used wok rarely looks uniform in color.

Almost never. Carbon Steel Wok are extremely durable, and most issues—sticking, uneven seasoning, or light discoloration—can be corrected through cleaning and re‑seasoning.

In the beginning, you may notice some sticking and uneven color. This is part of the break‑in period. Performance improves as seasoning builds and the wok darkens over time.

Preheat the wok well, then add oil to the hot surface. Be sure to use enough fat, and try not to move your food too early before you see it release and hear it sizzle. Before you stowe your wok away, be sure to give it a generous, even layer of oil, wiping away any excess.

The most common mistakes that tend to cause sticking are not adding a sufficient amount of oil before cooking, moving food too quickly before it’s had time to release from the wok’s surface, and cooking at too high or low a temperature for the specific dish. Test the heat of your wok by adding a few drops of water. If the drops dance and disperse, your wok is ready for food.