To get years of use out of your wok, you need to look after it. This needn’t be difficult nor intimidating. Please visit our how to season page for our foolproof guide to seasoning and cleaning your carbon steel wok. The tips are really easy to follow. With a little TLC, your wok will become naturally non-stick over time and will help you to create delicious, healthy meals for many years to come.

Traditionally lard or peanut oil but you can always use coconut oil, grapeseed or other healthier alternatives that have a high smoke point

The surface of a carbon steel wok may be oxidised when you get it out of the box. These marks can be present from storage or shipping. Humidity triggers surface oxidation, this does not spoil the wok’s cooking properties. To remove the marks, scrub your wok with an abrasive sponge with warm water and season it before first use.

We recommend using a wok chuan, which is a metal spatula. It’s not only OK to use, it’s an essential part of Asian cooking! Wooden utensils just don’t have the right shape or weight conducive to proper stir-frying.

No, the harsh chemicals in dishwasher detergent will remove the natural coating and make it rust. Hand washing is recommended. Remember to wash the wok in hot water only. Do NOT use detergent or put it into a dishwasher.

Your carbon steel wok may develop rust due to humidity or infrequent use because it is a natural material. The seasoning can sometimes appear blotchy, feel sticky, or develop spots. Don’t worry, this is all completely normal. Just re-season and keep cooking, the patina will develop eventually. Check out our latest video tutorial on how to restore a rusted wok.

Give the wok a thorough clean! 1. Add 2 tsp of oil and 1 tbs of kosher salt. 2. Scrub all over. 3. Repeat as needed. 4. Rinse thoroughly in hot water. 5. Use steel wool if necessary. 6. Once you have removed the rust, it’s time to re-season!

Handles and knobs may loosen after some time due to the continual heating and cooling of the fastening. If this occurs, carefully tighten the screw using an appropriate screwdriver, be careful not to over-tighten.

Yes. You should always allow your wok to cool before putting it in the sink or rinsing it with water. This will help maintain its shape and even cooking capabilities.

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Yes and no. Cooking tomatoes and other acidic food in your seasoned wok will remove some of the patina. However, this lost patina will be reacquired after one or two uses. We recommend to avoid cooking with any acidic ingredients such as vinegar, lemons and tomatoes for the first few uses.

We ship to all countries within the European Union. If you would like to order from the United States, Canada or Australia, please visit the mammafong.com homepage.

It may depend on your destination country. When you provide a post/ZIP code on the shopping cart checkout page, you will receive the shipping rate. (12.9 Euro or 16.9 Euro)

We’re proud of our product quality, value and craftsmanship. If for any reason you’re not satisfied with your purchase please email hello@woklove.com and we would be more than happy to help you with this matter.

We strive to deliver you the best in quality and value, if for any reason you are not satisfied with your order we are happy to take back the product and issue you a full refund of your purchase. Please read our Return Policy for more information.

Please note that refunds for any order will not be given for any mistakes, delays, items lost in transport, returned packages or missed deliveries due to any third party. This includes Australia Post, USPS, or any other third party courier or transportation service. If items are returned to us due to them not being collected, your item will be se-sent and you will be charged for the additional postage costs.