Carbon steel wok 32 cm - dimensionally stable - no burning

Material: Nitrided carbon steel*
Material thickness: approx. 3 mm
Inner diameter: 32 cm
Base diameter: 14 cm
Height: 10 cm
Handle length: 23 cm
Total length: 60 cm
Shape: flat bottom with 2 wooden handles
Weight: approx. 1.9 kg

*Nitriding is the surface hardening of steel in which nitrogen diffuses into the material to create a very hard, wear-resistant and corrosion-resistant surface layer.
This thermochemical process is carried out at relatively low temperatures and results in minimal distortion, which is why the components can be almost completely machined before the process.

No chipping possible → unlike non-stick coatings, because the change is in the metal structure itself.

Food safe → because no chemical coating is applied.

Hardness and wear resistance: The diffusion of nitrogen creates very hard nitrides, which make the steel more resistant to wear, abrasion and fatigue.

Improved corrosion resistance: The nitriding layer provides additional protection for the steel against corrosion.

Preheat your wok like a pro
First, heat the wok until a light smoke rises—this is the sign that the optimal temperature has been reached. Now you can begin.

Add oil and off you go!
Add 2–4 tablespoons of heat-resistant oil, such as rapeseed or sunflower oil, to the hot wok. Give it a quick stir, then start frying right away. Especially with new woks, be sure to use plenty of oil—this prevents sticking.

Fry in stages!
Divide your ingredients and fry them one at a time. This way, the heat stays constant, and everything gets a nice browning instead of just cooking. After all, you're cooking Asian food, not a stew 😊

Movement is everything!
Keep the wok moving, quick stirring and tossing ensures even roasting aromas