Our patented Nitrided Carbon Clad® Woks feature a 3-layer clad construction, combining a nitrided carbon steel cooking surface with a responsive aluminum core.
Our wok is intentionally designed to be optimal for Western-style stoves (conventional gas, electric, induction). The shape and material thicknesses are designed to allow heat to concentrate at the base, while still transferring some heat up the sides, just like a traditional round-bottomed wok. This carefully balanced ratio of aluminum and carbon steel layer thicknesses also keeps our woks light, while helping to deliver conventional wok performance without a real wok burner.
Features
3-ply construction
Suitable for all western style stoves - including induction!
Nitrided and lightly pre-seasoned
Naturally stick-resistant when seasoned
NO unnatural coatings, ONLY vegetable oil (PTFE and PFOA FREE)
Lightweight and more even heat distribution!
Flat-bottomed
Durable and long lasting
Versatile everyday use
What is Nitriding?
Nitrided carbon steel is heat-treated with nitrogen to harden the surface, making it more durable, rust-resistant, and a little less sticky in the beginning compared to plain carbon steel. Nitriding is not a coating, it’s a transformation of the steel’s surface by diffusing nitrogen into the steel.
Just like traditional carbon steel, it will still build seasoning over time and become increasingly stick-resistant as you cook. Nitriding doesn’t make it “super nonstick” right out of the box, but it does make those first few cooks a little easier.
Reviews
I put my new Strata up against my Yosukata Blue wok. In nearly every test I put them against each other, I preferred the results of the Strata over the Yosukata.
3 places i thought the Yosukata was superior:
1. The Yosukata was easier to season
2. The Yosukata handle angle is better for tossing food but i don't toss food often on my glass top range.
3. Of everything i made, the only thing the Yosukata outperformed my Strata was in making popcorn, because the heat doesn't climb the walls.
This wok is fantastic, it solves most of the problems with wok cooking on induction, I don't regret buying it and I definitely recommend it.
But although I liked the idea of a nitrited surface in theory, now that it's here I find myself wishing it wasn't. The surface is not as silky smooth as my other strata pan and it just doesn't have that same carbon steel charm. Hoping this gets better with use.
Now please make a double-burner griddle!
Sides are perfect for keeping food inside. I love the strata carbon steel surface NOT nitrided--truly smooth and perfect for induction. Nitrided with induction stove seem unexpectedly sticky, like heating is less even somehow??? I was hoping it would replace a cast iron Dutch oven for better stir fry. If you need a cover to steam, none of my home baking sheets are quite wide enough. I don't have a sheet metal pizza pan to try as a lid. So close to 5 stars but not quite
Nothing sticks, easy to clean too- gets very, very hot- highly recommend!