YETI® Carbon Steel Wok

Tossing noodles, frying shrimp, sautéing veggies–the possibilities are endless. The Carbon Steel Wok’s deep basin allows for dynamic wrist action and its flat bottom maximizes surface area for even cooks and emphatic sears. 

Your Carbon Steel Wok comes preseasoned for non-toxic, natural nonstick performance, and will become even more nonstick over time as you cook with oils and fats. For the best results, preheat your wok before adding any food. Place it over medium heat on your stove for a few minutes, and test its readiness with water droplets. If they dance and instantly evaporate, you’re good to start cooking with a drizzle of oil.

Preheat it gradually, using medium heat to slowly warm the wok (see point on water droplets above). We encourage cooking with high-smoke-point oils like canola and avocado, but always be careful to watch for burning. Try not to leave food in the wok for extended periods of time, and remember that acidic foods like tomatoes, citrus fruits, and vinegar-based sauces will remove the pre-seasoned layer and could potentially affect its nonstick performance. But don’t worry, the oil or fat from your next meal will restore its nonstick in no time.

Your wok is up for any challenge, but keep in mind that acidic foods like tomatoes, wine, and balsamic vinegar should be avoided as they can remove the wok’s pre-seasoning layer and could potentially affect its nonstick performance. Rest easy, though: You can always restore your wok’s seasoning through repeated uses with sufficient oil each time.

Nitriding is a heat treatment and case-hardening process, not a coating, that makes our woks less susceptible to rust, scratches, and damage. This added step is what sets them apart from conventional carbon-steel cookware, and gives its surface a protective outer shell that makes it tougher, longer-lasting, and great for both indoor and outdoor use.