The Quick Fire 13.5-inch Wok from Sur La Table Kitchen Essentials lives up to its name, checking all the boxes for achieving the smoky, "wok hei" flavor we love in Chinese cuisine. The beauty of stir-frying lies in its speed and flavor, both made possible with this carbon steel wok, designed for high-heat cooking. Made from heat-responsive carbon steel, this wok naturally develops a nonstick patina that improves the wok's cooking performance over time. Suitable for all stovetops, it sears, stir-fries, and sautés food to perfection—achieving the ideal crisp on the outside while maintaining tender textures inside. And since constant tossing and flipping are key to stir-frying, this wok features riveted handles for a strong and secure grip. Sur La Table Kitchen Essentials is your cooking toolkit for preparing crowd-pleasing homemade dishes and desserts. Invite discovery and delight to in-home dining with practical, modern cookware, dinnerware, and must-have utensils for carrying out every kitchen task. So, roll up your sleeves, cook delicious food and make people happy. HOW TO SEASON CARBON STEEL - STOVE METHOD: - Wash pan with warm soapy water dry with towel and then place on stovetop and heat to ensure the pan is thoroughly dried. - Once pan is dry use oil of choice and with a paper towel apply around the interior and exterior of the pan. You may also continue to rub the pan with a hand towel to ensure the oil is evenly coated throughout the pan. - Place you pan back on the stove and heat until smoking. Be sure to also heat the sides of the pan over the flame to ensure the entire surface area is heated. - Once smoking turn the heat off and allow the pan to cool quickly. HOW TO SEASON CARBON STEEL - OVEN METHOD: - REMOVE wooden handle: Unscrew (counterclockwise) large eyelet at the base of the handle. Pull handle towards you and remove. - Place a foil lined baking sheet into the bottom rack of your oven. - Preheat your oven to 475F to 500F. HOW TO SEASON CARBON STEEL - STOVE METHOD: - Wash pan with warm soapy water dry with towel and then place on stovetop and heat to ensure the pan is thoroughly dried. - Once pan is dry use oil of choice and with a paper towel apply around the interior and exterior of the pan. You may also continue to rub the pan with a hand towel to ensure the oil is evenly coated throughout the pan. - Place you pan back on the stove and heat until smoking. Be sure to also heat the sides of the pan over the flame to ensure the entire surface area is heated. - Once smoking turn the heat off and allow the pan to cool quickly. HOW TO SEASON CARBON STEEL - OVEN METHOD: - REMOVE wooden handle: Unscrew (counterclockwise) large eyelet at the base of the handle. Pull handle towards you and remove. - Place a foil lined baking sheet into the bottom rack of your oven. - Preheat your oven to 475F to 500F. -While oven is preheating - Wash pan with warm soapy water dry with towel and then place on stovetop and heat to ensure the pan is thoroughly dried. - One pan is dry use oil of choice and with a paper towel apply around the interior and exterior of the pan. You may also continue to rub the pan with a hand towel to ensure the oil is evenly coated throughout the pan. - Place pan into the fully heated oven upside down on the rack above the foil lined baking sheet. - Leave pan in the oven for an hour. After an hour turn off the oven but leave the pan in there until it is cool to the touch.