{"product_id":"the-pekaji-flat-carbon-steel-wok","title":"The Pekaji Flat Carbon Steel Wok","description":"\u003ch2\u003eThe Pekaji Flat Carbon Steel Wok\u003c\/h2\u003e\n\u003cp\u003eCompatible 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.\u003c\/p\u003e\n\u003ch2\u003eForged carbon steel, hand-hammered\u003c\/h2\u003e\n\u003cp\u003eCarbon 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.\u003c\/p\u003e\n\u003ch2\u003eNo coating. No PTFE, no PFAS.\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eSeasoning: required, not optional\u003c\/h2\u003e\n\u003cp\u003eNew 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.\u003c\/p\u003e\n\u003ch2\u003eWooden handle with hanging loop\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eTwo sizes: 28 cm and 30 cm\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eCompatibility\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eInduction: flat base, magnetic\u003c\/li\u003e\n\u003cli\u003eGas: direct flame, for high wok temperatures\u003c\/li\u003e\n\u003cli\u003eCeramic: flat, stable base\u003c\/li\u003e\n\u003cli\u003eElectric: full contact with the hob\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare: never in the dishwasher\u003c\/h2\u003e\n\u003cp\u003eCarbon 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.\u003c\/p\u003e\n\u003cp\u003e30-day returns, on top of your statutory 14-day right to cancel under the Consumer Contracts Regulations 2013.\u003c\/p\u003e\n\u003cp\u003eLooking for more? Explore the rest of the wok collection for further options.\u003c\/p\u003e","brand":"The Wok House","offers":[{"title":"11 in (28 cm)","offer_id":42230775546041,"sku":"FLM-7302239387833--11-in-(28-cm)","price":79.0,"currency_code":"GBP","in_stock":true},{"title":"11.80 in (30 cm)","offer_id":42230775578809,"sku":"FLM-7302239387833--11.80-in-(30-cm)","price":89.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/8388\/3449\/products\/flat-bottom-cast-iron-wok.jpg?v=1651701682","url":"https:\/\/www.the-wok-house.co.uk\/products\/the-pekaji-flat-carbon-steel-wok","provider":"The Wok House","version":"1.0","type":"link"}