de Buyer Wok Mineral B Bois – Carbon Steel

The Mineral B Bois carbon steel wok is designed for fast, healthy cooking with minimal oil. Its flat bottom provides stability, while the beechwood handle wrapped in beeswax ensures safe grip and comfort. A beeswax finish on the wok protects against rust and speeds seasoning. The thick carbon steel body guarantees quick heating, even heat diffusion and excellent caramelization for authentic stir-fries and sautéed dishes.

Highlights

• Quick heating and even diffusion – perfect for achieving the Maillard reaction.

• Natural non-stick that improves with use – develops gradually with seasoning.

• Beeswax-protected – resists oxidation and facilitates first seasoning.

• Beechwood handle finished with beeswax – protects from heat and provides ergonomic grip.

• All cooktops – compatible with gas, electric, ceramic and induction.

Usage

1. First use: Rinse the wok under very hot water to soften any beeswax residue. Dry thoroughly.

2. Build the first seasoning: Warm the wok over medium heat for 2–3 minutes. Add 1–2 tsp neutral, high-smoke-point oil such as rapeseed or sunflower. Swirl to coat in a thin film. Heat until faint smoke appears, then remove from heat and let cool. Wipe excess. Repeat 1–2 times.

3. Everyday cooking: Preheat the wok over medium heat for 1–2 minutes. Add a little oil, swirl, then add ingredients. Stir-fry quickly for crisp and tender results.

4. Heat guidance: Use medium to medium-high heat; avoid prolonged empty heating on maximum.

Care

1. After cooking: While the wok is warm, deglaze with a splash of hot water and wipe with a soft brush or non-abrasive sponge.

2. No detergents, no dishwasher. Rinse with warm water only.

3. Dry completely: Return to low heat for 1–2 minutes until fully dry.

4. Lightly oil: When cool enough to handle, wipe a thin film of oil over the cooking surface.

5. Storage: Store in a dry place. If stacking, place a paper towel between pans.

6. What to avoid: Metal scouring pads and aggressive scrubbers; soaking; long simmering of acidic foods until a strong seasoning has developed.

Made in France