YETI® Carbon Steel Wok

Your Carbon Steel Wok comes pre-seasoned for non-toxic, natural non-stick performance, and will become even more nonstick over time as you cook with oils and fats. For the best results, preheat your wok before adding any food. Place it over medium heat on your stove for a few minutes, and test its readiness with water droplets. If they dance and instantly evaporate, you’re good to start cooking with a drizzle of oil.

Preheat it gradually, using medium heat to slowly warm the wok (see point on water droplets above). We encourage cooking with high-smoke-point oils like canola and avocado, but always be careful to watch for burning. Try not to leave food in the wok for extended periods of time, and remember that acidic foods like tomatoes, citrus fruits, and vinegar-based sauces will remove the pre-seasoned layer and could potentially affect its non stick performance. But don’t worry, the oil or fat from your next meal will restore its non-stick in no time.

Your wok is up for any challenge, but keep in mind that acidic foods like tomatoes, wine, and balsamic vinegar should be avoided as they can remove the wok’s pre-seasoning layer and could potentially affect its non-stick performance. Rest easy, though: You can always restore your wok’s seasoning through repeated uses with sufficient oil each time.

We recommend washing it by hand using dish soap. If some of your wok’s seasoning strips in the process, don’t worry. The oil or fat from your next meal will help re-season it. Just make sure you don’t put your Carbon Steel Wok in the dishwasher.

Yes, you can use dish soap to wash it. Some of your wok’s seasoning might strip in the
process, but that’s okay because the oil or fat from your next meal will help re-season it.

No, it is meant to be hand-washed only.

There is no amount of scrubbing that can't be fixed with some additional seasoning and TLC, but keep in mind that using an abrasive material like steel wool can potentially scratch the surface of your wok and remove the seasoning layer.

Make sure the Carbon Steel Wok is completely dry before storing it in a cool, dry place. After hand washing it, heat your wok on the stove to evaporate any residual water. Once the wok is dry, add and rub in a light layer of oil to maintain the wok’s pre-seasoning and rust-resistance before storing. Do not leave it outside.

The Carbon Steel Wok comes pre‑seasoned and is ready to cook right out of the box. While it offers chemical‑free, naturally nonstick performance from the start, its nonstick properties improve over time with proper preheating, the use of oils or fats, and regular cooking. Like all carbon steel, performance builds as the wok develops seasoning with use.

Yes.