CARBON STEEL: Chinese restaurant chefs exclusively use carbon steel woks and swear by them. It is lighter, more durable and easier to handle than cast iron, while having superior response to changes in temperature when your recipes call for it. Carbon steel is 15 gauge (1.8mm) thick.
HAND HAMMERED: woks have slight indentations left by the hammering pattern which allow you to push food to the sides of the wok to cook slower, while adding ingredients to the center without the side contents slipping down.
CONVENIENT: combination of a wooden stick handle and metal carry handle on each side makes shaking & stirring effortless and getting the contents onto your plate is a flick of the wrist away.
YOUR SATISFACTION IS OUR TOP PRIORITY: We are confident you will love your new wok and back it with a 100% MONEY BACK GUARANTEE if you are not satisfied with your purchase.