Carbon steel has long been the material of choice for professionals. It heats up quickly and distributes heat well, can handle temperatures far beyond a non-stick alternative, and gets better with age as you season it. With use and it gains a unique 'patina' that imparts a rich flavour and makes the pan more stick-resistant—in fact, it only gets better with time. It is the traditional material used in woks because of how quickly it sears meat, vegetables, noodles and rice. This professional-grade wok from Dexam features a comfortable wooden handle and a flat base, making it suitable for all stovetops (including induction). The 34cm size features a second helper handle for ease of use.
Since carbon steel is a unique material, it needs to be cleaned and maintained a bit differently from other pans. (It's worth it!) Read our guide on how to care for it here.
Why we love it
'Have you ever walked into a noodle bar to the sight of a wok that's sizzling hot, with chefs preparing your dish in a matter of minutes? Chances are they were using a carbon steel wok. This ancient material hasn't changed much for centuries because the sear you get from it is just unbeatable, while the thinness of the material makes the pan easy to shake.'
Specifications & Care
|Hand wash; requires seasoning before its first use
|Country of Origin
|51cm X 31cm X 10cm
|Carbon steel, wood handle