---
product_id: 29824547
title: "16\" Carbon Steel Wok, Integrated Hdl, Black"
brand: "winco"
price: "€ 320.91"
currency: EUR
in_stock: true
reviews_count: 8
category: "Winco"
url: https://www.desertcart.hr/products/29824547-16-carbon-steel-wok-integrated-hdl-black
store_origin: HR
region: Croatia
---

# 16-inch diameter for max cooking space 1.2mm carbon steel for even heat distribution Welded integral handle for sturdy maneuverability 16" Carbon Steel Wok, Integrated Hdl, Black

**Brand:** winco
**Price:** € 320.91
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your stir-fry game with pro-level heat and space!

## Quick Answers

- **What is this?** 16" Carbon Steel Wok, Integrated Hdl, Black by winco
- **How much does it cost?** € 320.91 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/29824547-16-carbon-steel-wok-integrated-hdl-black)

## Best For

- winco enthusiasts

## Why This Product

- Trusted winco brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Built to Last:** Welded joints and integrated handle deliver commercial-grade durability and effortless control.
- • **Sleek Black Finish:** Modern, durable coating that elevates your kitchen aesthetic while protecting your wok.
- • **Generous 16" Diameter:** Cook like a pro with ample space for stir-fries, steaming, and deep-frying.
- • **Precision Carbon Steel:** 1.2mm thick steel ensures rapid, even heating—perfect for flawless searing every time.
- • **Custom Seasoning Potential:** Unseasoned with protective lacquer—ideal for culinary enthusiasts who want a personalized non-stick surface.

## Overview

The Winco 16" Carbon Steel Wok combines professional-grade 1.2mm carbon steel construction with a welded integral handle and a sleek black finish. Designed for even heat distribution and durability, this wok offers a spacious cooking surface ideal for authentic stir-frying, steaming, and deep-frying. It ships with a protective lacquer coating that must be removed before seasoning, allowing users to customize their non-stick surface. Lightweight yet sturdy, it’s perfect for both home chefs and commercial kitchens seeking high performance without the premium price tag.

## Description

Expertly crafted for both professional chefs and passionate home cooks, the Winco WOK-36 Japanese Wok features a generous 16-inch diameter that offers ample space for preparing a variety of authentic Japanese dishes. Constructed from carbon steel with a 1.2 mm thickness, it delivers even heat distribution for perfect stir-fries and searing, while its sleek black finish enhances durability and adds a modern touch. With one integral handle for easy maneuverability and welded joints for reliable strength, this wok is built to withstand the demands of commercial kitchens, culinary schools, and catering services, making it a versatile and dependable choice for sautéing, steaming, or deep-frying.

Review: Nice wok. A bargain. - For $15 this 14 inch wok is an excellent value. It needs to have the shipping coating removed before seasoning. I use a propane torch now to get that done on coated woks. Easiest and fastest way I’ve found after trying several other methods along the way. After that you can start to season the wok to make it basically non-stick. It’s light for it’s size as it’s a thinner gauge but performs well on my residential gas stovetop. I have Yamada single handle woks but they are 12 inch. Wanted something a little bigger. Yamada’s are Japanese and prices can be high. But they are hammered and the hype about that I feel justified. They are my favorite so far. I didn’t want to spend that money💸 for another single handled one. I all ready have 15 and 16 inch double handled ones. I haven’t been disappointed with my Winco cookware I’ve purchased in the past. It is usually budget priced. The reason I have purchased Winco products is usually the low price. To pay a little and be disappointed or shell out a lot more money to only be disappointed as well. Can go either way. A lot of times the budget stuff works just as well as uber expensive in the actual cooking of things. That’s just my opinion developed over the years. It’s the cook. So. This wok caught my eye because of the very low price. Or maybe I might just be a wok hoarder. I have about a dozen woks from cast iron to aluminum. From 12 to 20 inchs. Anyway. Glad I picked it up. It’s light compared to the smaller Yamada single handled woks I have. I was worried 14” would be too heavy to easily manipulate with a single handle. So it’s lightness for size is a plus for me. It is a thinner gauge though than those single handled ones. Being thinner though it doesn’t have the same heat retention. A tradeoff. There are no problems with construction I can see. Good weld on handle. I think in some of the negative reviews I’ve read a few of those reviews show they have no idea what actually has to happen in prepping it for seasoning or what it takes to make it non stick through seasoning. But that’s just my observation and personal opinion. It isn’t plug-n-play. And for those that don’t know it’s not dishwasher safe either. And carbon steel rusts.
Review: Great wok after removing the lacquer coating. - THIS WOK HAS A BLACK PROTECTIVE COATING THAT IS MEANT TO BE REMOVED. I ordered this wok knowing that it was not seasoned, and doesn't ship as raw steel with just oil coating. While the black protective coating could trick you into thinking it is a pre seasoned wok, I assure you, you must remove it, as it is some type of lacquer meant to inhibit rust until you are ready to season it. People have many different methods they use to do this, I have watched videos of people simply burning it off, or using a lye based oven cleaner, but neither of those sat right with me just because I was afraid chemicals would be left behind afterwards. This is how I did it. I put heated white vinegar in the wok, you can see the color of the bare steel where it has made contact and splashed around. Eventually I realized I'd need a lot of vinegar if I was just going to try to soak the finish to dissolve it, so I took it to my outdoor propane burner and heated it on low, knowing I'd at least end up having to burn the bottom coat off, but would be able to scrub the interior with more vinegar and remove it without burning. The rim and the handle were the most difficult parts, due to a thicker coat and uneven surfaces where the handle welds are. I ended up scrubbing with a blue brillo pad and paper towels while most of the vinegar was being heated in the wok, turning it and tilting it to contact all the inside surfaces. The handle required a little bit of 400-600 grit sandpaper to break up the coating and then it was also able to be scrubbed off. After I made sure I'd removed everything from the interior and handle, I immediately washed the whole wok in hot soap and water, scrubbing off the gritty dissolved coating, and the flash rust caused by the acidic vinegar (make sure you don't wait to scrub it after you are done with the vinegar.) After the wok was dried I took the bare steel back out to the outdoor burner and turned it up to high heat, and again tilted it and rotated it to both burn everything off the exterior but also blue the steel so it would season better. Once it stopped stinking like chemicals I oiled the handle and let it cook off over the flames. I then washed the whole walk again inside and out, brought it outside a third time, and heated it, removed it from the heat, wiped on a very thin layer of cooking oil, and then wiped off as much as possible with paper towels. Back on the high heat burner, moving the wok frequently until the oil layer stopped smoking, and I repeated this step a few times before adding some cooking oil and frying some chopped onions. I've since used it a dozen times for stir frying, heating corn tortillas like a comal. It works great for everything, and cleans up easy, I just take it to the sink hot and spray it off with hot water, if any little bits have stuck they come right off with blue scotchbrite. It's important after cleaning a carbon steel wok to apply heat to dry it, do not just wipe it off and assume it's dry, you'll probably end up with some rust that way. So back on the burner to hot, this time on the gas stovetop inside, after it's hot, turn it off and again apply a thin layer of oil, removing any excess, it should have a little shine but no visible oil. The next time you use it, heat it until the old oil stops smoking, add your cooking oil, and do whatever. This wok is well made for a home kitchen, it's about the largest that will fit on a regular home range, though because it is so large you will not be able to fully utilize it without using a higher BTU outdoor burner, so cook in small batches if you're using it indoors. After seasoning it looks great, has a very nice interior surface, and heats very evenly. I would absolutely recommend this wok to anyone willing to do the work, you will not find a good preseasoned wok at this price, so you will either need to be willing to work or spend more for something else. Hollow handle gets hot, but you could make a wooden extension if you were so inclined, I likely will make a detachable wood handle for the outdoor burner, but indoors it would add too much bulk to allow for ease of use, in my kitchen anyway.

## Features

- Carbon steel construction - Provides even heat distribution for cooking
- Integral handle - Allows easy maneuverability during food preparation
- Welded joints - Ensure reliable strength for heavy kitchen use
- Black finish - Enhances durability and adds a modern look
- diameter - Offers ample space for preparing various dishes

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B004HGHJ8Y |
| Additional Features | Dishwasher Safe |
| Best Sellers Rank | #21,367 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #64 in Woks & Stir-Fry Pans |
| Brand | Winco |
| Brand Name | Winco |
| Capacity | 16 Inches |
| Coating Description | Nonstick |
| Color | Black |
| Compatible Devices | Gas |
| Customer Reviews | 4.1 out of 5 stars 2,692 Reviews |
| Global Trade Identification Number | 00842169128948 |
| Handle Material | Carbon Steel |
| Has Nonstick Coating | Yes |
| Included Components | WOK-36 |
| Is Oven Safe | No |
| Is the item dishwasher safe? | No |
| Item Type Name | Winco WOK-36 Chinese Wok with Integral Handle, 16-Inch, Black |
| Item Weight | 3.2 Pounds |
| Manufacturer | Winco USA |
| Manufacturer Part Number | WOK-36 |
| Material | Steel |
| Material Type | Steel |
| Model Name | WOK-36 |
| Model Number | WOK-36 |
| Product Care Instructions | Oven Safe |
| Recommended Uses For Product | Professional and domestic use |
| Shape | Round |
| Special Feature | Dishwasher Safe |
| UPC | 842169128948 |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** Winco
- **Capacity:** 16 Inches
- **Color:** Black
- **Material:** Steel
- **Special Feature:** Dishwasher Safe

## Images

![16" Carbon Steel Wok, Integrated Hdl, Black - Image 1](https://m.media-amazon.com/images/I/51mwVTkWF9L.jpg)

## Available Options

This product comes in different **Size, Style** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Nice wok. A bargain.
*by M***G on September 16, 2025*

For $15 this 14 inch wok is an excellent value. It needs to have the shipping coating removed before seasoning. I use a propane torch now to get that done on coated woks. Easiest and fastest way I’ve found after trying several other methods along the way. After that you can start to season the wok to make it basically non-stick. It’s light for it’s size as it’s a thinner gauge but performs well on my residential gas stovetop. I have Yamada single handle woks but they are 12 inch. Wanted something a little bigger. Yamada’s are Japanese and prices can be high. But they are hammered and the hype about that I feel justified. They are my favorite so far. I didn’t want to spend that money💸 for another single handled one. I all ready have 15 and 16 inch double handled ones. I haven’t been disappointed with my Winco cookware I’ve purchased in the past. It is usually budget priced. The reason I have purchased Winco products is usually the low price. To pay a little and be disappointed or shell out a lot more money to only be disappointed as well. Can go either way. A lot of times the budget stuff works just as well as uber expensive in the actual cooking of things. That’s just my opinion developed over the years. It’s the cook. So. This wok caught my eye because of the very low price. Or maybe I might just be a wok hoarder. I have about a dozen woks from cast iron to aluminum. From 12 to 20 inchs. Anyway. Glad I picked it up. It’s light compared to the smaller Yamada single handled woks I have. I was worried 14” would be too heavy to easily manipulate with a single handle. So it’s lightness for size is a plus for me. It is a thinner gauge though than those single handled ones. Being thinner though it doesn’t have the same heat retention. A tradeoff. There are no problems with construction I can see. Good weld on handle. I think in some of the negative reviews I’ve read a few of those reviews show they have no idea what actually has to happen in prepping it for seasoning or what it takes to make it non stick through seasoning. But that’s just my observation and personal opinion. It isn’t plug-n-play. And for those that don’t know it’s not dishwasher safe either. And carbon steel rusts.

### ⭐⭐⭐⭐⭐ Great wok after removing the lacquer coating.
*by R***T on May 21, 2025*

THIS WOK HAS A BLACK PROTECTIVE COATING THAT IS MEANT TO BE REMOVED. I ordered this wok knowing that it was not seasoned, and doesn't ship as raw steel with just oil coating. While the black protective coating could trick you into thinking it is a pre seasoned wok, I assure you, you must remove it, as it is some type of lacquer meant to inhibit rust until you are ready to season it. People have many different methods they use to do this, I have watched videos of people simply burning it off, or using a lye based oven cleaner, but neither of those sat right with me just because I was afraid chemicals would be left behind afterwards. This is how I did it. I put heated white vinegar in the wok, you can see the color of the bare steel where it has made contact and splashed around. Eventually I realized I'd need a lot of vinegar if I was just going to try to soak the finish to dissolve it, so I took it to my outdoor propane burner and heated it on low, knowing I'd at least end up having to burn the bottom coat off, but would be able to scrub the interior with more vinegar and remove it without burning. The rim and the handle were the most difficult parts, due to a thicker coat and uneven surfaces where the handle welds are. I ended up scrubbing with a blue brillo pad and paper towels while most of the vinegar was being heated in the wok, turning it and tilting it to contact all the inside surfaces. The handle required a little bit of 400-600 grit sandpaper to break up the coating and then it was also able to be scrubbed off. After I made sure I'd removed everything from the interior and handle, I immediately washed the whole wok in hot soap and water, scrubbing off the gritty dissolved coating, and the flash rust caused by the acidic vinegar (make sure you don't wait to scrub it after you are done with the vinegar.) After the wok was dried I took the bare steel back out to the outdoor burner and turned it up to high heat, and again tilted it and rotated it to both burn everything off the exterior but also blue the steel so it would season better. Once it stopped stinking like chemicals I oiled the handle and let it cook off over the flames. I then washed the whole walk again inside and out, brought it outside a third time, and heated it, removed it from the heat, wiped on a very thin layer of cooking oil, and then wiped off as much as possible with paper towels. Back on the high heat burner, moving the wok frequently until the oil layer stopped smoking, and I repeated this step a few times before adding some cooking oil and frying some chopped onions. I've since used it a dozen times for stir frying, heating corn tortillas like a comal. It works great for everything, and cleans up easy, I just take it to the sink hot and spray it off with hot water, if any little bits have stuck they come right off with blue scotchbrite. It's important after cleaning a carbon steel wok to apply heat to dry it, do not just wipe it off and assume it's dry, you'll probably end up with some rust that way. So back on the burner to hot, this time on the gas stovetop inside, after it's hot, turn it off and again apply a thin layer of oil, removing any excess, it should have a little shine but no visible oil. The next time you use it, heat it until the old oil stops smoking, add your cooking oil, and do whatever. This wok is well made for a home kitchen, it's about the largest that will fit on a regular home range, though because it is so large you will not be able to fully utilize it without using a higher BTU outdoor burner, so cook in small batches if you're using it indoors. After seasoning it looks great, has a very nice interior surface, and heats very evenly. I would absolutely recommend this wok to anyone willing to do the work, you will not find a good preseasoned wok at this price, so you will either need to be willing to work or spend more for something else. Hollow handle gets hot, but you could make a wooden extension if you were so inclined, I likely will make a detachable wood handle for the outdoor burner, but indoors it would add too much bulk to allow for ease of use, in my kitchen anyway.

### ⭐⭐⭐⭐ Genuine authentic wok - not a department store non-stick.
*by M***U on February 12, 2025*

This is the real deal. NOTE THAT COATING MUST BE BURNED OFF before use. This is the authentic genuine article. It is the same product made by the same factory that is sold at the Chinese mega store near me, It comes out to just about the same cost. For those who are used to going into a department store and buying a wok - THIS IS NOT IT. The coating is a mixture of polymers (plastic) and oils meant to protect the metal during transport. Bare carbon steel will rust spontaneously depending on the temperature and humidity and all GENUINE AUTHENTIC woks are made prepared in this fashion. The coating is not meant to be non stick. Inevitably, those that complain the coating comes off are not aware of this and unknowingly have ingested plastics and oils. It is thin like it should be. Again, those that are expecting a non-stick wok from a department store are unaware of this. There's probably a good bet who make this error are also expecting a flat bottom (in addition to a nonstick coating and a thick metal). This wok is meant to be heated up for about an hour to burn the coating off. It will smell of burning plastic and rancid oils while doing this and spew out loads of black smoke. This is why most people do this outside if they don't have a ventilation system that vents to the outside. After burning off the coating, it needs to be seasoned. If seasoned properly, it will have a non-stick dark brown/black coating. This coating is necessary if someone wants their fried rice to have the texture of take-out. The non-stick coated ones are not able to produce the correct texture on the rice - plus the thickness of department stores are not efficient enough at transmitting heat. Ask any take-out (or sit down) place and they will tell you they use 22" or greater woks - but also with the thin wallls and they came with a protective coating and they needed to be seasoned. Furthermore, cleaning is done with a special tool (usually a bamboo brush) and no soap is ever used to clean the wok. Why only 4-stars? Because I originally had a 14" and thought this bigger one would be good enough. Turns out, I needed an even bigger one. I decided to drive the hour or so to the Chinese mega-store. There I saw this exact model along with an 18" one. I bought the 18" one and use that now. I might occasionally use the 16" one if preparing for only 1-2 people. If you are expecting something like a frying pan with taller walls this isn't it. A frying pan with taller walls is what fits the non-stick, thicker walls product found at department stores. This item is a whole new ball game. Those expecting a taller frying pan will rate this very low - claiming the coating came off after 2 uses and also might say something like the walls are too thin or even comment how it doesn't sit flat on the oven. I primarily use an induction burner that has a round shape to accommodate the bottom of the wok. This is the real deal and those looking for a genuine authentic wok for authentic cooking that need a 16" wok will find this fits the bill exactly. But at the same time, these people will already know about the protective coating that must be burned off and won't find the walls to be thin at all. This would be perfect for those who know what they are buying and also want a 16". It was almost perfect for me, but I needed an 18". Genuine woks generally do not come with instruction manuals.

## Frequently Bought Together

- Winco Chinese Wok with Integral Handle, 16-Inch, Black, Medium
- CONCORD THE WOK BLOCK 12" Single Propane Outdoor Burner with Built in Wok Ring. 45,000 BTU Great for Stir Frying, Camping, Use as a Side Burner, and More!

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*Product available on Desertcart Croatia*
*Store origin: HR*
*Last updated: 2026-03-12*