Stir-fry like a pro with this wok designed exclusively for Crate & Barrel by J. Kenji López-Alt, author of the James Beard Award-winning cookbook "The Wok." Finished with a super-nitrided treatment for a naturally non-stick cooking surface, the lightweight carbon steel pan offers excellent heat retention. The long beechwood handle stays cool as you toss vegetables, proteins and noodles, and the glass lid seals in moisture for steaming or simmering. Standing up to intensely high heat, this versatile wok is paired with a beechwood spatula.