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Bamboo wok brush
A stiff bamboo brush for cleaning a seasoned wok with water — never soap — so the seasoning lasts.
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Master wok set
A 38 cm wok with the full tool kit and seasoning oil — for the cook who stir-fries every night.
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Wok starter set
A 36 cm wok, spatula, ladle and ring — everything to begin cooking over a real flame.
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Seasoning oil
A neutral high-smoke-point oil blended for the first seasoning — a thin, even coat that turns the steel dark.
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Wok ladle
A deep steel ladle for stock, sauce and scooping — the partner to the spatula.
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Carbon steel spatula
A flat spatula with a slight curve, shaped to glide up the side of the wok for tossing.
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Wok ring + stand
A steel ring that seats a round-bottomed wok on a flat burner, and a wooden ring for the table.
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Hand-hammered wok, 38 cm
A wide round-bottomed wok for a family meal or a big stir-fry — plenty of surface for proper hei.
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Hand-hammered wok, 32 cm
A slightly smaller round-bottomed wok for one or two — quick to heat, quick to toss.
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Hand-hammered wok, 36 cm
The all-rounder — a round-bottomed carbon steel wok, hand-hammered thin and light. Season it once and it only gets better.
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