Professional Carbon Steel Stir Fry Pan - 12" 

by Group 5 Marketing | Item  #: 401775 | Model #:  WK-14012 |
Professional Carbon Steel Stir Fry Pan - 12
  • $ 14 27
Non-members pay 10% surchargeJoin now!
Out of stock online
  • Shipping
Delivery estimates, taxes, and fees are based on ZIP Code. Club Pickup orders are based on your club’s current price and item availability on the day of payment.

About this item

The new "easy-grip" silicone handle is a combination of traditional wood and a silicone sleeve, which provides a soft, comfortable grip.


The new "easy-grip" silicone handle is a combination of traditional wood and a silicone sleeve, which provides a soft, comfortable grip. The benefit of cooking with a stir fry pan is that it heats quickly and distributes the heat exceptionally well. Use it for family-size stir fries as well as steaming, braising, and deep frying.


  • Features new "easy-grip" silicone handle, which is a combination of traditional wood and a silicone sleeve
  • Each wok includes a 12" Professional Carbon Steel Wok in traditional or non-stick finish
Season a Carbon Steel Wok:
  • Wash the wok in hot water with a small amount of liquid detergent and a scrubber (such as a stainless steel sponge or pad)
  • If needed, scrub the exterior of the wok with the scrubber and an abrasive cleanser - do not use the abrasive cleanser on the inside of the wok
  • Rinse the wok and dry thoroughly
  • Place the wok on high heat
  • Move the wok, turning it and tilting it up to the rim and back, until the metal turns a bluish-yellowish color
  • Remove the wok from the stove element and turn the heat down to medium-low
  • Add a thin film of oil (about 1 1/2 teaspoons) over the entire inside surface of the wok. There are several ways to do this. One is to use a paper towel to rub the oil over the surface. You may want to use tongs to hold the paper towels. Another way is to use a basting brush for barbecues or any other heat-proof brush to brush on the oil.
  • Heat the wok on medium-low heat for about 10 minutes
  • Wipe off the oil with another paper towel - there will be black residue on the towel
  • Repeat the last 3 steps until no black residue comes up on the paper (about 3 times)
  • The wok is now ready to use
  • Flat-bottomed woks are better for electric ranges - round-bottomed woks can reflect heat back on the heating element, damaging it
  • It is important to thoroughly clean the wok to remove the manufacturer's protective coating
  • It is better not to purchase a non-stick carbon steel wok, as the high heats required for Chinese cooking may damage the non-stick coating
  • If you do purchase a non-stick wok, follow the seasoning and cleaning instructions carefully, or you may damage the coating

Assembled Country


Component Country




Member reviews & questions

Ask & Answer

Policies & plans

Shipping Information

Standard - 2 to 6 business days

Premium - 2 to 4 business days

Express - 1 to 2 business days

Warranty Information

30 days

You're in!

Your online account has been created.
Start saving today