Wok: 350 mm diameter; 140 mm cooking surface diameter; 174 mm height with handle; and 98 mm depth.

20cm Pan: 216 mm diameter; 200 mm cooking surface diameter; 74 mm height with handle; and 41 mm depth.

25cm Pan: 270 mm diameter; 253 mm cooking surface diameter; 84 mm height with handle; and 46 mm depth.

30cm Pan: 318 mm diameter; 300 mm cooking surface diameter; 97 mm height with handle; and 47 mm depth.

Carbon steel is prized in professional kitchens for its high heat capabilities, durability and nonstick performance. Whether you’re searing, frying, or sautéing, you’ll appreciate its benefits.

It's important to note that while it is safe to cook with acidic foods such as tomatoes, lemons, or kimchi, it is not recommended. These acidic ingredients can erode the seasoning and impart a metallic taste to your dishes.

If you’re new to carbon steel or expanding your home collection, here are some starter tips:

Seasoning: Build natural seasoning layers to achieve a nonstick surface and prevent rust. Apply a thin layer of oil to the pan, heat it until it smokes. And repeat until the pan darkens. Detailed seasoning instructions can be found here.

Cleaning: Once seasoned, use water and a cloth to clean. Avoid soap as it removes seasoning, but if you accidentally use soap don’t worry; you can re-season the pan. Do not put in the dishwasher.

Drying: Thoroughly dry your pan after use to prevent rust formation.

Removing Rust: Scrub rust off with a steel scrubber, Scotch-Brite pad, or a baking soda and water mixture. Then re-season the pan.

Removing Stuck-on Food: For stubborn residue, add water and heat the pan to loosen the food, then scrap it off.

Cooking and caring for carbon steel is simple! With proper care, your pan will become an indispensable tool in your kitchen, lasting for generations. 

H Cookware provides a 21 day-risk-free trial, and offers free returns in Vietnam and Korea.

View full Warranty and Return policies.