Yoshikawa Cookware Beijing Carbon Steel Wok

Features

• Black carbon steel has no chromium and no surface cooking. Solid 1mm thick. Oil spreads evenly on the surface for less sticking. Carbon steel typically stains, discolors, and scratches-it is quite normal for carbon steel, and in no way detracts from the performance.
• For all carbon steel cookware and knives, high heat will create a patina, and cause the darkening of your pans. This is natural, and won't affect its use.
• Large, comfortable wood handles on one side with stainless steel handle on the other.