Large Carbon Steel Wok with Loop Handles from Athena Skillets

Crank up the heat, get out your ingredients & let your imagination take over! This Wok will take you anywhere you want to go...

Please note: This is a round-bottom wok. While this is the optimum shape for conducting heat while cooking, you may find it unstable. Use the dropdown selector to add one of Athena's convenient Wok Rings to provide stability while cooking.

$375.00
Shipping note: Please allow up to 3 weeks for this handmade item to ship.
Item Number: VLDS-0277

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This is a large-sized carbon steel wok with two loop handles and the versatility to go from open flame to oven to gas cooktop, satisfying all your needs from stir frying, to steaming, to boiling or braising. Specifics include:

  • 20" overall length with handles
  • 15" lip-to-lip
  • 3.25" lip height
  • Weighs 6 lbs 4 oz.

ABOUT HAND FORGED CARBON STEEL COOKWARE

Athena's cookware has been created around the unique properties of carbon steel, ergonomics, and the graceful plasticity of decorative forged metal. The forged fluting on the outside walls of the pan allows for a heavy base (which is ideal for cooking) while reducing the weight of the walls. The result is a skillet that conducts extremely well - providing fine temperature control - and is enjoyable to cook with.

Each utensil is a unique tool crafted to sauté, sear, fry, baste, and bake at high temperatures. Carbon steel is known for its non-stick quality, its efficient heat conductivity, its browning precision for meats and vegetables, and its propensity to last forever.

Athena Skillets forges and shapes all their cookware by hand using contemporary blacksmithing techniques. The process begins with steel plate and bars, and ends with a pre-seasoning of coconut oil. Each component is made in-house in Lexington, right down to the rivets, and every ounce has been through the forging process. As such, each item is entirely distinct, and bears the small remembrances of its working.

CARE FOR CARBON STEEL COOKWARE

Treat it as you would cast iron. Season liberally with oil of your choice. Seasoning will accumulate over time, and the pan will naturally blacken after extended cooking. Clean while hot after each use and avoid soap, which can damage the seasoning. Similar to cast iron, carbon steel can become stripped of its seasoning when cooking with highly acidic foods such as citrus and tomatoes.

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