Name: Carbon Steel Wok
Brand: Our Place
SKU: CKW.WOK.LTO.PST
Price: 260.0 CAD
Availability: InStock

Built From the Inside Out

Black wok with wooden handle, glass lid, and wooden spatula on a white background

Built From the Inside Out

Super-Nitrided Treatment

Our super nitriding process strengthens the steel so it resists wear and corrosion. As you cook, the seasoning builds evenly and performance improves over time.

Harder Than Traditional Steel

Three times harder than standard carbon steel, the interior stands up to high heat, metal utensils, and the fast movements of real wok cooking.

Super Smooth Interior

A smooth surface helps seasoning develop quickly and evenly. With regular use, food release improves and your wok gains deeper, better performance.

Comfort and Versatility

The tempered glass lid creates an ideal steam chamber, and the comfortable beechwood handle stays cool and steady as you toss, flip, and move through recipes.

Single-Ply Spun Construction

Spun from a single sheet of 16-gauge carbon steel, the wok heats fast and responds quickly, so you can leverage the wok’s hot spots for flash stir-frying and crisp dumplings.

Wok-Hei for the Home

Person holding a black frying pan over an open flame with a dark background

Turn Up the Heat

Engineered for intense, responsive heat, the lightweight super-nitrided carbon steel provides the precise performance you need whether you’re cooking over gas, electric, or induction.

Close-up of a black wok with a metallic knob on a blurred background

Non-Toxic by Design

The wok's body is made without Forever Chemicals or coatings, so you get the power of super-nitrided carbon steel with peace of mind built in.

Black wok with wooden spatula on a kitchen counter

Traditionally Innovative

Some things about woks are non-negotiable, like the stable flat bottom and high, curved walls for tossing. The optimally-sized spatula features a fanned head for seamless stirring and scooping, while the glass lid lets you keep a close eye as you cook.

Developed With the Author of The Wok

“We’ve built the wok I’ve wanted for 20 years: the performance of carbon steel, paired with cutting-edge super nitride technology that makes it effortless to use and maintain. A nonstick wok that can achieve real wok hei felt impossible—until now.”

–Kenji López-Alt
James Beard Award Winner, NYT Bestseller

Man in a kitchen holding a wok with a lid, wearing an apron.

How It Compares

Surface Hardness/Scratch
Resistance. Super-nitrided to
create a harder, more durable
ooking surface.

Long-Lasting Nonstick
Performance. Naturally smooth
surface that performs better with
time.

Corrosion & Rust Resistance.
Enhanced protection thanks to
deeper nitriding penetration.

Seasoning Requirements.
Naturally nonstick out of the box;
no pre-seasoning required.

Weight & Maneuverability.
Light enough for easy tossing
and handling.

Stovetop Compatibility.
Compatible with all stovetops
including induction, no wok ring
required.

Black wok with a wooden handle on a white background

Our Place Super Nitrided Carbon Steel Wok

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Silver wok with a wooden handle on a white background

Typical Carbon Steel Wok

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Frequently Asked Questions

No. Our wok arrives pre-seasoned and ready to cook straight out of the box.

Just rinse the wok with warm water, dry thoroughly, and start cooking. Over time, it will build a natural patina that improves performance and deepens flavors. That’s part of the tradition of carbon steel cookware.

A lot. We use a super-nitrided carbon steel process that does three things to the cooking surface: one, it makes it harder than traditional carbon steel, two, it makes it more resistant to corrosion and rust, and three, it makes the nonstick performance better and longer-lasting.

The result is a smooth, naturally nonstick surface made without PFAS for high-level home-cooking from stir-fries to seared mains to flash-fried tempura.

Plus: We designed it with the expert who literally wrote the book on woks, Kenji López-Alt. That alone makes it pretty different from other carbon steel woks.

Yes. This is a flat bottom wok that’s compatible with all stovetops, including induction. Carbon steel is naturally magnetic, and the wide, flat base keeps the wok stable on induction, gas, electric, and ceramic cooktops. You do not need a wok ring, unlike many other woks. It’s built for stovetop cooking up to 750°F (that’s only for the wok body), which is ideal for stir-fries and traditional wok hei cooking.

Because it’s built to be a true stovetop wok!

The long beechwood handle is intentional. It stays cooler, feels balanced in your hand, and supports safe tossing over high heat. Wood isn’t oven-safe, and we chose not to compromise authentic wok performance just to make it oven-compatible.

This wok is best for stir-frying, searing, deep-frying, and steaming. For oven cooking, our Titanium Pro or Signature collections are a better fit.

Carbon steel is a chef’s pan. It rewards good heat control and patience.

Preheat your wok for a few minutes, add a high-smoke-point oil, and let it heat until shimmering before adding food. Allow ingredients to sear before moving them. As you cook, the interior becomes even more naturally nonstick with use.

No. Hand wash only.

Dishwashers can strip seasoning and damage carbon steel. The good news is that cleanup is simple! Wash with warm, soapy water, use a soft brush if needed, dry thoroughly, and coat with a light layer of neutral oil. This keeps your pre-seasoned carbon steel wok protected and performing well.

Carbon steel is faster, lighter, and more responsive. This wok weighs just over three pounds, making it much easier to toss and control than cast iron. It heats quickly, cools faster, and gives you the temperature control needed for traditional wok cooking and wok hei.

Cast iron has its (rightfully beloved) place, but for high-heat stir-frying and daily use, carbon steel is the professional standard.