WANGYUANJI Carbon Steel Wok — 12.6-inch Flat-Bottom Stir-Fry Pan with Tempered Glass Lid & Wooden Handle

The WANGYUANJI 12.6-inch carbon steel flat-bottom wok is a versatile, uncoated stir-fry pan with a tempered glass lid, built for high-heat cooking on gas, electric, ceramic and induction stovetops.

This wok pairs traditional carbon-steel performance with modern convenience: a flat base for steady contact with modern cooktops, a tempered glass lid to monitor food, and wooden handles for a secure grip. Because it’s uncoated carbon steel, the pan needs initial seasoning and routine maintenance to build a naturally nonstick surface and retain long-term durability. The 12.6" diameter comfortably serves 3–4 people, making it a practical main-cookware piece for family meals and everyday Asian-style stir-frying, steaming and braising.

How will this wok improve quick stir-fries and high-heat cooking?

The carbon-steel body heats quickly and responds fast to temperature changes, so you can achieve crisp, evenly seared vegetables and proteins. As the wok develops seasoning, food releases more easily and flavor improves with repeated use.

• Uncoated carbon steel for rapid heat conduction and high-heat searing.
• Flat bottom ensures full contact with modern stovetops for consistent heat.
• 12.6" surface area fits 3–4 servings—good for family-sized stir-fries.
• Becomes more naturally nonstick over time with proper seasoning.

Will this wok work on my stove—gas, induction, or electric?

The stable flat base is designed to sit evenly on gas, electric, ceramic and induction ranges. For electric and induction cooktops, gradual preheating is recommended to avoid hot spots and to give you better temperature control.

• Flat-bottom design for reliable contact on induction and electric ranges.
• Works well on open-flame gas burners with quick heat-up times.
• Use gentle, incremental preheating on glass-top and induction surfaces.
• Not oven-safe—use on stovetop only and follow heat limits from your cooktop.

How do I season, clean, and care for the carbon steel wok?

Seasoning before first use creates the initial protective layer that improves cooking performance. After each use, wash by hand, dry the pan over low heat, and apply a thin film of oil before storage to prevent rust. Avoid the dishwasher and do not use the wok in the oven.

• Season once before first use; repeat as needed to build coating.
• Hand wash only—no dishwasher; dry immediately over low heat.
• Lightly oil the interior after drying to protect the metal from moisture.
• Avoid abrasive cleaners that remove seasoning; re-season if surface dulls.

What features help with everyday cooking and serving?

The tempered glass lid reduces splatter while letting you watch food without lifting the cover, and the wooden main handle with a helper handle makes maneuvering and serving safer and easier. The 12.6" diameter makes it practical for weeknight dinners and multi-course meals.

• Tempered glass lid for visual monitoring and less splatter.
• Wooden main handle for comfortable grip and a helper handle for balance.
• Suitable capacity for 3–4 servings—great for families or batch cooking.
• Durable carbon-steel construction built to improve with use.

Who is this for? Home cooks who want a long-lasting wok that combines classic carbon-steel performance with modern stovetop compatibility will appreciate the WANGYUANJI 12.6" flat-bottom design. It’s ideal for people who enjoy frequent stir-fries, searing, steaming and braising, and who are willing to season and care for the pan to gain superior heat response and a naturally developing cooking surface over time. If you need a ready-to-use nonstick right away or prefer dishwasher convenience, consider a coated alternative; if you want professional-style results and durability, this carbon steel wok is a strong choice.