The Pekaji Flat Carbon Steel Wok

The Pekaji Flat Carbon Steel Wok

Compatible with induction, gas, ceramic and electric hobs. The Pekaji has a flat, magnetic base that makes full contact with the cooking zone, with no loss of heat conduction.

Forged carbon steel, hand-hammered

Carbon steel is the material of the traditional wok: it heats fast, reacts immediately to temperature changes and holds its heat when you add cold ingredients. That's what makes the difference when you're searing meat or stir-frying over high heat. The hammered pattern on the Pekaji isn't added decoration — it's the mark of hand-forging. The flat base makes full contact with the induction zone, with no loss of magnetic surface.

No coating. No PTFE, no PFAS.

The Pekaji has no non-stick layer, no PTFE and no ceramic top coat. Bare carbon steel. Once seasoned, a natural patina builds up and strengthens with every use — looked after properly, this wok performs better after years of use than it did on day one. That's the difference from a coated pan, which scratches after a couple of years and ends up in the bin.

Seasoning: required, not optional

New carbon steel ships with a thin protective oil coating against rust. First, wash the wok thoroughly with hot water, washing-up liquid and a brush. Then dry it, rub a thin layer of high-smoke-point oil over it, and heat until the wok smokes. Repeat 2 to 3 times. Don't skip this step.

Wooden handle with hanging loop

The long wooden handle stays cooler than a metal one and gives you a secure grip when you're stir-frying over high heat. There's a metal loop at the end so you can hang the wok to dry — the fastest way to keep rust away. The handle and lid are wood and don't go in the dishwasher: hand-wash and dry.

Two sizes: 28 cm and 30 cm

The 28 cm suits 1 to 2 people. The 30 cm gives you more room to toss ingredients, for 3 to 4 people. Both sizes come with a solid wooden lid, so you can steam and simmer as well.

Compatibility

• Induction: flat base, magnetic
• Gas: direct flame, for high wok temperatures
• Ceramic: flat, stable base
• Electric: full contact with the hob

Care: never in the dishwasher

Carbon steel and the dishwasher don't mix — nor do the wooden lid and handle. Clean the wok with hot water and a soft brush, dry it straight away and wipe on a light film of neutral oil. Less than two minutes of routine that protects the patina you've built up.

30-day returns, on top of your statutory 14-day right to cancel under the Consumer Contracts Regulations 2013.

Looking for more? Explore the rest of the wok collection for further options.