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De Buyer carbon steel wok pan 35,5 cm

SKU: EDU5114.35

De Buyer carbon steel wok pan 35,5 cm

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The perfectly round carbon steel wok pan reacts quickly to temperature changes, and ensures balanced heat distribution from bottom to the edges.

The wok pan’s round bottom is all you need: the bottom should be hot and the temperature should cool towards the edges. This way different ingredients can be cooked and then moved to the edges, and out of the way of next ingredients. This cannot be done with a flat bottomed wok pan, and the first ingredients of then tend to burn.

Despite the round bottom, the wok pan can be used on flat stoves with the help of a stand. You can order the stand by choosing “stand for a wok pan” from the menu.

Like all carbon steel pans, this one needs to be seasoned too. We recommend Muurikka silava for it.

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  • Outer diameter: 35,5 cm
  • Bottom diameter: (round bottom)
  • Height: 8,5 cm
  • Wall thickness: 1,5 mm
  • Weight: 1,46 kg

De Buyer carbon steel wok pan

The De Buyer carbon steel wok pan is like a cast iron wok pan by its features, but it’s lighter and reacts faster to temperature changes, which is an important feature when making wok.

The carbon steel wok pan is an ideal pan to prepare natural and healthy food that needs little grease, because it has great non-stick qualities.

The round bottom of the wok pan ensures a balanced distribution from bottom to the edges. This doesn’t happen with flat bottomed pans. Despite the round bottom, the wok pan can be used on flat stoves with a stand.

The De Buyer carbon steel wok pan is an excellent pan for an induction stove, gas stove, grill and any other stove types.

A Carbon steel wok pan

The De Buyer carbon steel wok pan for perfect cooking:

A carbon steel pan is every kitchen’s cornerstone, and nearly as important as a chef’s knife. Unlike the coated pans, the pan’s non-stick qualities improve over time. Since the carbon steel pans are not coated, they won’t shred coating materials or chemicals into the food, unlike from teflon pans and other coated pans.

It’s not a coincidence that the carbon steel wok pan is the professional’s choice when the cooking needs to be a perfect success. The steel’s heat distribution, durability, and non-stick features are unbeatable, when you want the ingredients perfectly fried.

Carbon steel pan De Buyer

De Buyer is a French kitchen supply producer, whose products are made to withstand challenging circumstances. The product’s practicality is combined with timelessly classic design and extreme durability. That combination makes the De Buyer products durable for generations. Especially the De Buyer carbon steel pans have reached an iconic reputation and are wanted heirlooms even after decades, because the blacker it gets, the better the non-stick qualities get. The carbon steel pan’s price is almost the same as the basic coated market pans’, so over time, using a carbon steel pan will be noticeably cheaper.

Introduction to a carbon steel pan (seasoning the wok pan)

The carbon steel pans need to be seasoned before the first use, because it creates the base for the non-stick properties.

Start off by washing the pan carefully with warm water, and then drying it off. After this, place the pan on a stove and turn the heat to a medium level. Brush on some grease/ oil, for example linseed oil, and turn the heat up to full power. Hold the pan on the stove until the grease starts to smoke heavily. The pan starts to turn brown. This is when you take the pan off the stove, let it cool, and then wipe off the extra grease with paper. You should repeat this at least 3-4 times, preferably 10-11 times, to gain the perfect non-stick surface. More detailed instructions are found here.

Maintenance of the carbon steel pan

Metallic spatulas can be used with carbon steel pans, unlike with coated pans. However, the surface should not be scratched with them. It harms the non-stick qualities. If the pan’s surface does get scratched over time, it can be rubbed with sandpaper. After it, the pan should be seasoned again.

If the pan’s bottom bends over time - for example in really high temperatures - it can be straightened out by turning it over and banging it with a hammer.

Cleaning a carbon steel pan

The carbon steel pan needs to always be washed with only hot water. Always wash it by hand, and without detergents. A hot pan should not be washed with cold water - because that could hurt the pan. After the wash, the pan needs to be dried off with paper, and then a little layer of food oil should be brushed on to protect the pan from rusting.

Wok pan: diameter 35,5 cm, height 8,5 cm, thickness 1,5 mm, length with the handles 69,5 cm, weight 1,46 kg.

Julienne cutter is an excellent tool to make wok. You can find them in our store.

Additional Information

SKU EDU5114.35
Warranty Forever
Campaign label (MARKKINOINTI) N/A

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