Turn the burner all the way up. This Carbon Steel Wok from Joyce Chen was made to handle high heat. This means that you can get that ideal Maillard reaction aka browning on sliced meats without overcooking. Stronger than cast iron’ it’s also lighter and therefore more nimble’ making tossing veggies and rice easy. At 14 in.’ this large carbon steel wok can serve up a very generous meal. All this wok asks in return is that you season its uncoated surface regularly’ and it will reward you with a deep and beautiful patina.