Base size does not change how hot a carbon steel wok gets on induction — the heat spreads up the sides either way. A wider base gives more floor for searing; a narrower one, the classic curve for tossing.

Induction users: most cooktops need a flat base of about 12cm to detect the pan — check yours against the Base column. Other series are shown at their 27–30cm model.

1. Wash and dry the new wok with warm soapy water, then dry it on low heat for a minute.
2. Season it once — oil to a third of the depth, five minutes on low, cool, pour off, then wipe the film over the whole inside. Five minutes, done.
3. First cooks: stir-fried vegetables, fried rice, pan-fried meat with plenty of oil — dishes that build seasoning fast.
4. Hold off on eggs, delicate fish, boiling, steaming and acidic dishes until week two or three.
5. Expect the surface to darken unevenly. That is the patina forming, not damage — do not scrub it off.

Hand wash only — no dishwasher, no soaking. Beech handle: not oven safe.

Full steps, with video, in our carbon steel care guide.

Nitrided steel resists rust far better than bare iron, but it is still iron. Rust appears when the wok is left wet, soaked, or put away without a film of oil.

• Every wash: hot water and a soft sponge or copper scrubber, dry on the heat, then wipe a teaspoon of oil over the inside. Never the dishwasher.
• Spots of rust: scrub them off and repeat the five-minute seasoning. The wok is not damaged.
• Deep pits: we restore carbon steel pans at our Chatswood store — free within warranty. See the care guide.

From our Sydney store by Australia Post, packed and insured against transit damage. Rates and delivery times are on our shipping page.

Change-of-mind returns are accepted on an unused wok in its original packaging. Once it has been washed, seasoned or cooked in, it cannot be returned.