Carbon Steel Wok
Designed for high heat and fast cooking. Built for movement, control, and daily use.
Description
Sloped sides create space to move ingredients in and out of the heat. Made for high temperature cooking, including wok burners — it responds quickly as ingredients are added and holds heat to keep things moving.
Factory seasoning means it's ready to cook with as soon as it's washed. It isn't yet the deep, glassy slick a well-loved wok builds over years — that still comes with time and regular cooking.
Compatible Cooktops
Specifications
20cm: 200 mm inner diameter; 41 mm height; and 390 mm total length.
25cm: 253 mm inner diameter; 46 mm height; and 478 mm total length.
30cm: 300 mm inner diameter; 47 mm height; and 535 mm total length.
Warranty & Returns
Every H Cookware product carries a lifetime warranty against manufacturing defects, for as long as you own it, when used and cared for as intended. Normal wear and tear isn't covered — nor is damage from things like metal utensils, overheating an empty pan, or abrasive cleaners.
Not the right fit? Return it within 21 days of delivery for a full refund.
View full Warranty & Returns policy
High Heat Performance
Black Carbon Steel
99.5% Iron, 0.5% Carbon. Heat treated for a stable, dark surface with no unpredictable color shifts as it breaks in.
Longer Life by Design
Built for the Hand
Riveted, Not Welded
Stainless steel rivets attach the handle to the pan.
Rivets let the joint move slightly as the metal expands and contracts with heat, so the handle stays secure under repeated use instead of cracking or separating the way a weld can.
Base Stability
A subtle concave base expands toward flat as it heats, maintaining consistent contact with the cooktop — including induction.
It stays stable under rapid heat changes, which reduces long-term warping.
Wash → Dry → Cook
The pan ships protected with beeswax and oil; light spotting washes off with first use. Wash with water and a brush or sponge, then dry immediately — don't leave it wet.
Surface forms a thin layer of polymerized oil that protects the surface and reduces sticking, and improves with repeated use. Avoid long simmers with tomatoes, wine, citrus, or vinegar — they can weaken seasoning. Any carbon steel pan can rust, including this one; if it happens, remove it and re-season the spot.
Stovetop Method
The stovetop method is fast and works well for regular maintenance.
- Warm the clean, dry pan over medium heat.
- Apply a very thin layer of oil to the inside and outside of the carbon-steel body.
- Wipe away any excess, then continue heating until the oil begins to smoke.
- After approximately 7-10 seconds of light smoking, turn off the heat and let the pan cool.
One round is enough to begin cooking. Repeat if you want to build a stronger initial layer.
Keep the kitchen well ventilated. Use tongs with a clean cloth or paper towel when wiping a warm pan.
Oven Method
The oven method heats the entire pan evenly and is useful when building the first layers of seasoning.
- Preheat the oven to 200°C.
- Apply a very thin layer of oil to the inside and outside of the carbon-steel body.
- Wipe the pan until it looks almost dry.
- Place the pan upside down on the oven rack, with a foil-lined tray on the rack below to catch any drips.
- Bake for one hour. Turn off the oven and allow the pan to cool inside.
Repeat two or three times if you want a more developed initial seasoning.
