The Heavy Gauge Carbon Steel wok is one of the largest woks I own, its 34cm is a good 20mm larger than any of my other woks, meaning I get this out when we have a dinner party or guests round for dinner. It’s design makes it ideal for the professional kitchen (as its name suggests) it is made from heavy weight 2mm thick carbon steel, ideal for a wok that is going to get some serious work. It is a little heavy, but you should expect this from a wok that is designed to be a work horse rather than a pretty ornament.

The Carbon steel allows you to cook at much higher temperatures than normal steel without bending or damaging the wok. It has a wood handle that does not get hot while cooking and it’s ‘helper handle’ is great for lifting when full.

It can be used on most hob types. I use mine on a gas hob which is ideal, but I have also used it on a ceramic hob and it worked well because of its flat bottom.

The carbon Steel allows heat to be conducted throughout the wok meaning that you get an even heat distribution for your cooking, rather than one hot-stop in the middle of the wok.

It does not have a non-stick surface like some other types of wok, and the carbon steel means that it does take a little more looking after to season it after each use, but this also has the advantage that you can use any type of utensil while cooking without fear of scratching the non-stick. I like to use a metal wok turner type utensil which is great for getting under the stir fry and turning it, I can’t use this on my non-stick Woks.

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