Carbon steel Woks have been around for quite some time, and their advantages are unparalleled. It’s safe to say that every kitchen needs a carbon cooking pan. Although they are perfect for stir-fries, you can use them for a variety of other dishes. A carbon steel pan may make any cooking technique more enjoyable while enhancing the flavor of your food, including stir-frying, steaming, smoking, deep-frying, and even baking.
Due to its uniform conduction and non-stick properties, carbons are a great material to utilize while frying, which demands very high temperatures. Although several carbon cooking pans are available today, not all of them will provide you with the best results when you’re in the kitchen. We’ve compiled a list of the top carbon steel woks so you can choose one that will make cooking a joy.
Because of its long lifespan, user-friendly design, and impressive array of features, we recommend the Craft Wok 731W88 Carbon Steel Wok. A lot of time and energy can be saved by using this wok because of its vast cooking area. If you’re in the market for a high-quality, long-lasting carbon steel wok, you may want to give this one some serious consideration. Easy preparation is guaranteed with this product.
Our preferred low-priced option, the Souped Up Recipes Carbon Steel Wok, not only performs admirably, but also has a stylish profile that will complement the decor of any home kitchen. It’s easy to make and experiment with a wide variety of Asian dishes with the help of the included accessories for this wok. I assure you, purchasing this wok will not be a waste of money.
10 Best Carbon Steel Woks
Craft Wok 731W88 Carbon Steel Wok
Changing your wok could be the first step toward a more pleasurable experience in the kitchen when preparing stir-fry dishes. Maybe the one thing your kitchen is missing is a carbon steel wok like the ones made by Craft Wok. In addition to being extremely durable and effective, this wok is also very versatile.
The base is circular, so it fits nicely on gas ranges, burners, and cooktops. In addition, its weight makes it more manageable.
This wok is made of carbon steel and is 14 inches in diameter and 5.98 inches in depth. This pot is large enough to cook a lot of Chinese food at once. Unlike most woks, this one has two grips. Both are made of wood, but the longer one is accompanied by a steel support handle. The lengthy wooden handle provides a comfortable and secure grip. The grain of the wood makes it less likely that you will slip. The steel helper handle, on the other hand, is a broad loop handle that retains its coolness even when held close to a flame. The carbon steel wok has two convenient carrying handles.
Due to the superior construction of this item, a replacement won’t be necessary for quite some time. The carbon steel used to make Craft Wok is 15 gauge thick, or 1.8mm. There is no need to worry about replacing your wok after only a few usage since it has broken or worn out. The carbon steel construction of this wok necessitates regular seasoning to prevent rust and corrosion. The wok just needs a little bit of oil to do this. After washing, you must thoroughly dry your wok before using it again.
- Its little footprint means it may be easily stashed away.
- This wok can be cleaned with just water; no soap or detergent is required.
- The circular bottom of the pan ensures that the entire cooking area is heated uniformly.
- This wok is not compatible with a smooth electric or induction cooking surface.
- It is unseasoned out of the box.
Carbon Steel Wok For Electric, Induction and Gas Stoves
You should expect a significant improvement in the quality of your meals when using this carbon steel wok from Souped Up Recipes. You can cook up a storm with everything you need in this wok’s convenient set. You may use the included spatula to stir your food and the lid is made of wood. In addition to your carbon steel wok, we will also send you a DVD that serves as an instructional guide for its use, cleaning, and maintenance.
This wok is multifunctional due to its spherical base, which can be placed on top of any cooking surface, including induction, gas, or electric. You can cook a wide variety of authentic Asian dishes right in your own kitchen with the help of this user-friendly wok.
The wok’s construction from high-quality carbon steel ensures it will last for many years. The wok’s carbon steel structure does a great job of keeping in heat. This feature also allows the wok’s cooking surface to be heated uniformly. The carbon steel wok is able to maintain its high cooking temperature without deforming. Many other high-temperature cooking recipes are now accessible to you.
In order to remove the protective factory coating from your wok, a quick wash in warm, soapy water is in order as soon as you receive it. Before using it on your stove, make sure it’s totally dry. In order to get the most out of your wok, you should heat it until smoke appears. Now is the time to heat the wok, add the oil, and begin frying your food.
- About 200 mouthwatering, straightforward recipes are included with this wok.
- When set atop a burner, the wok’s weight keeps it from tipping over.
- To season the wok in the oven, remove the handles.
- There may be a slight odor because the lid is made of natural Fir wood.
- After a few usage, the black covering often begins to flake off.
Helen Chen’s Asian Kitchen Flat Bottom Wok
Is a carbon steel wok with a cover something you’re interested in? Then perhaps this pan by Helen Chen is just what you need. Made from high-quality carbon steel, Chen’s Wok will last a lifetime of worry-free stir-frying.
With this pan, you may enjoy cooking more than ever thanks to the traditional wok material, which also gives you excellent results in the kitchen.
The handles on a Chen’s Wok are both attractive and durable, making the wok convenient to transport. The pan is composed of a durable carbon material, and it’s also quite light, so you won’t have any trouble lifting it into the oven. The pan is constructed from 16mm gauge carbon for uniform heat dispersion. Natural wood is used for the handles, so they can withstand high temperatures without warping. Due of its large capacity, you may easily and quickly create a wide variety of delicious meals.
You can conveniently hang the pan up while it’s not in use owing to the loop on the handle. This pan is unique since it comes with a lid, a stir-fry spatula, and a cookbook with recipes.
You can use Chen’s pan with either an electric or gas stovetop. Rapid and even heat distribution, as well as rapid heat recovery, are both benefits of the Concentric grooves. This Wok requires zero upkeep on your part. Cleaning the pan is a breeze. But it needs to be seasoned first.
- This versatile wok can be used for a wide range of cooking methods, including but not limited to frying, steaming, stewing, braising, and sautéing.
- Because it has a lid, this wok keeps its contents at a consistent temperature during cooking.
- There is a removable handle that facilitates cleaning.
- The wok is notorious for food sticking to its surface. A lot of oil will be required.
- The majority of your cooking time will be devoted to seasoning this wok.
- However well you season your wok, burnt bits may form on the bottom.
Joyce Chen J22-0060 Carbon Steel Wok
Seeking the finest 14-inch carbon steel flat-bottomed wok for your stir-frying needs? Then perhaps you should consider purchasing this pan by Joyce Chen. The carbon in the construction of the Chen 22-0060 is of the highest quality. It has a flat base, a diameter of 14, and a thickness of 2.0 mm, all of which contribute to a quick and even heat distribution.
The Wok’s ergonomic phenolic handle keeps your hands cool and fits securely, making it more enjoyable to cook with since you can easily toss food and maintain control of the pan.
Maintaining the pan’s stability while transporting it is a breeze thanks to the additional handle aid. The loop on the pan’s handle makes it convenient to store when not in use. We appreciate that this pan can save energy consumption whether you’re using gas or electricity.
However, seasoning the pan before use is necessary for the best cooking results, as is the case with any carbon steel pan.
- This wok is compatible with both induction and standard stoves.
- As a result of the hard patterns on the cooking area, no food will stick to it.
- Its weightlessness is unparalleled. Very light at just 0.04 ounces!
- Always use hot water when washing it.
- You can’t season the wok in the oven since you can’t remove the handles.
YOSUKATA Carbon Steel Wok Pan – 14 “ Woks and Stir Fry Pans
Consider upgrading to a higher-quality wok, like the YOSUKATA Carbon Steel Wok, if you value creating flavorful, juicy stir-fried dishes. With this wok, you won’t have to spend time seasoning it yourself.
The wok mimics the form of classic woks used in China and Japan. It can be placed directly on top of gas stoves or even open fires thanks to its spherical base. This wok can also be used to deep-fry, braise, and pan-fry food.
YOSUKATA’s carbon steel wok is built to last. The use of high-quality, long-lasting black carbon steel in its construction ensures that this wok will survive for years. The thickness of the wok is just right for retaining heat and distributing it uniformly throughout the cooking surface. Since the wok has already been seasoned, you may get a non-stick finish by adding very little oil. The wok’s black carbon steel coating prevents rust and corrosion, greatly increasing its longevity.
This carbon steel wok has a very low maintenance requirement. You can get the job done with some steaming water and a sponge. Avoid using soap or dish detergent when washing this item. Before putting it away, make sure it’s thoroughly dry. It’s important to remember that you can only wash the wok once it has cooled down. The black coating may come off if you wash the wok while it is still hot. Use of dishwashing detergent or a rough sponge can also cause discoloration.
- It has a wooden handle that is designed to be held pleasantly, so you can use it for extended periods of time.
- Use a paper towel to dry the wok, or turn the heat down very low.
- This wok is not compatible with induction, ceramic, or electric cooktops.
- Because of its small size, the handle is not suitable for use with hot items. Your hands should be protected from burns by using oven mitts or pot holders.
- The fact that it weights 3.88 pounds makes sautéing food a formidable challenge.
Mammafong Flat Bottom Carbon Steel Wok Pan – Authentic Hand Hammered Woks and Stir Fry Pans – 14″ Pow Wok
If you want a wok that can handle everything from tofus to salads and beyond, look no further. The carbon steel wok from Mammafong may be used for a wide variety of cooking methods, including stir-frying, deep-frying, braising, steaming, and sautéing. This pan is also suitable for making soup.
With a diameter of 14 inches, this wok can accommodate a substantial amount of food during a single cooking session. This wok is spacious enough to accommodate large cuts of meat, fish, or even crabs. In this regard, the Mammafong Carbon Steel Wok is a potent option.
The non-stick surface of the stovetop means you may prepare dishes with a minimum of oil. Because food doesn’t stick to the non-stick surface, cleaning the wok is a breeze. Do not use soap or dish detergents on this wok. Before putting it away, you should give it a good washing in hot or warm water and allow it dry fully.
- For hassle-free storage, simply hang the wok from a kitchen hook.
- The wok’s handles make it convenient to transport it from one location to another.
- It’s great for usage in the great outdoors because you can set it on top of a fire.
- Use and maintenance instructions for this work are available in a plethora of online videos.
- You can’t use this wok on a regular stove.
- You should season the wok periodically to keep it from rusting.
Bielmeier Wok Pan 12.5″, Woks and Stir Fry Pans with lid, Carbon Steel Wok with Cookware Accessories, Wok
Need your food to have that authentic stir-fry consistency? You may give the Bielmeier Carbon Steel Wok a try. This high-end wok has a number of useful accessories, including chopsticks, a wooden lid, a wooden spatula, a loofah pot brush, and heat-resistant gloves. Every little thing you need is included!
There is a long wooden handle that can be quickly detached from the wok. Because of this, you can season the wok in the oven in less a half an hour. Put on the gloves before touching the hot, seasoned wok when you remove it from the oven.
The wok’s huge cooking surface and flat base make it suitable for use on any burner, including ceramic, gas, electric, and induction. The wok may be used on a wide variety of cooktops and is simple to operate.
The wok is able to retain more of the food’s natural juices and taste thanks to the tiered wooden lid. By covering the food, you can preserve more of its natural juices and flavor. In addition, maintaining a constant high temperature in the wok with the lid on makes cooking meals more expedient.
Also, cleaning the wok is a breeze. Use the loofah pot brush to scrub out the old remnants of food. The loofah pot brush is versatile and may be used to scrub other pots and pans. It’s very plush and holds up well over time.
- This wok can be used for a wide variety of cooking methods, including boiling, steaming, pan-frying, braising, and deep-frying.
- It’s perfect for a new homeowner.
- This wok is stylish in every way.
- The product has a single handle and weighs 5.3 pounds.
14 Inches Carbon Steel Wok with Helper Handle (Flat Bottom), 14 Gauge Thickness, USA Made
Want a pan that works as well on the grill and the stovetop? If so, perhaps the M.V. Trading carbon steel wok is what you need to spice up your kitchen.
This wok is both huge and well-made, making it ideal for preparing large batches of food for a crowd. You won’t have to go through the hassle of replacing someone every six months.
M.V. Trading’s Carbon Steel Wok is really well made. The 14-gauge carbon steel used in its construction allows the wok to reach the desired frying temperature rapidly and keep it steady throughout the whole cooking process. Due to its circular base, a wok is able to uniformly transfer heat throughout its whole cooking surface. There will be no cold spots in your cooking at all.
Two wooden handles are fastened to the sides of the wok. When you’re doing a stir-fry or sauteing vegetables, the longer one will come in handy. The second is a spool-style handle used for lifting and transporting your wok. The two handles are robust and provide a comfortable place to wrap your fingers.
Before each use, the wok should be seasoned. Inadequate seasoning can cause food to adhere to the pan, necessitating the use of more oil that will make the finished product extremely greasy. More so, seasoning your wok on a regular basis will keep it free from rust and corrosion. The time your work lasts will increase dramatically.
- The wok is compatible with even heat distribution, making it ideal for use on electric stovetops and other similar surfaces.
- This wok is large enough to comfortably accommodate cooking for four to five people at once.
- There are many who won’t be able to handle the wok’s 4.14-pound weight.
- The seasoning procedure could prove challenging.
- After only a few uses, the handle screws become extremely loose.
Big 16 Inch Heavy Canton Style Hand Hammered Carbon Steel Wok (Round Bottom) / 731W87 by Craft Wok
This CraftWok pan is made from carbon steel and is hand-hammered for superior quality; it is a potential option for those searching for the greatest wok. The pan is shaped in the classic canton design, with a narrow rim and a wide, flat base. The Craft Wok was made specifically for cooking over an open flame.
You can make Chinese food, deep-fried food, steamed food, smoked food, and various soups on a Craft pan.
The pan must be seasoned prior to use, just like any other carbon steel wok. The pan has a spherical bottom, making it unsuitable for use on an electric stove. A further difficulty is that it lacks an instruction booklet. On the other hand, it is available online.
- The wok’s huge surface area facilitates the preparation of large quantities of tasty food.
- The grips are permanent and really solid.
- This wok has excellent heat retention because to its thick carbon steel composition.
- The bowl-like design of this wok makes it inappropriate for use with standard stoves.
- The wok’s seasoning has proven difficult for many users.
Origins K NonStick Wok Set, 14 IN, Black
Origins’ carbon steel wok has a minimalist design that will update the aesthetic of your kitchen. Its 14-inch diameter and 5-inch depth make it ideal for preparing a wide variety of stir-fried dishes without causing a mess in your kitchen.
The Origins K Wok is heat resistant up to 500 degrees Fahrenheit. The wok rapidly and uniformly heats its entire cooking surface.
Moreover, it does a good job of maintaining a consistent temperature, which helps prevent cold spots from appearing. Carrying the wok is simple because to its long plastic handle and metal hanging ring. To save space and time, you can suspend the wok from a hook.
Because of the item’s flat base, it can be used on any type of burner, including gas, electric, and glass. You may confidently cook in the wok without worrying about it toppling over. The wok can be set on tabletops and other flat surfaces thanks to its bottom, which is also nonstick.
- The wok will not deform when subjected to high heat.
- The 3mm thickness of the wok ensures that it maintains its hot cooking surface for an extended period of time.
- Due of the plastic handle, the wok cannot be seasoned in a conventional oven.
- You should exercise caution when transporting it because of how heavy it is.
- Seasoning is a laborious and lengthy procedure.
The Benefits of Using a Carbon Steel Wok
Most forms of cooking necessitate a great deal of heat. Some metals, like Aluminum, release toxic chemicals when heated that are dangerous to human health. Carbon steel is safe to use in the kitchen since it is nonstick and does not release harmful chemicals even when heated to high temperatures.
The carbon substance is lightweight when compared to cast iron. It’s much easier to carry the pan and toss your food without worrying about breaking either.
A carbon wok has the ability to distribute heat quickly and uniformly, making it a better alternative to stainless steel cooking pans. Its rapid heat conduction allows you to cook meals with less time and energy expenditure.
Heat rises rapidly in carbon steel. The material is suitable for both uniform heating and cooling. When preparing food that needs moderate heat, this function allows you to better manage the temperature when it rises too high or too low.
Cheap and non-stick, carbon steel cookware is a great value. The ability to make nutritious and delicious meals without breaking the bank is a wonderful thing.
Easy to Clean and Season
Unlike cast iron, carbon steel woks are simple to clean and re-season. This is convenient since it prevents unnecessary delays.
Carbon steel pans can last for many years of cooking. Unlike other pans, this one is resistant to chips and cracks.
However, its endurance is compromised by rust if it is not well maintained. Seasoning your pan before using it might extend its useful life and encourage more nutritious cooking.
Factors to Consider When Buying Carbon Steel Wok
There are numerous Woks made of carbon steel available on the market. While shopping for a new pan, it’s important to consider a few key criteria to make sure you’re getting the best pan for your needs. See what’s in store for you in terms of cooking pans.
Carbon woks are available in a range of sizes to suit your needs. A 14-inch wok is recommended for domestic use, though this may vary depending on the pan’s intended use. Having to work around the limitations of a too-small pan or the unnecessary bulk of a too-large one is a constant source of frustration in the kitchen. Commercial kitchens typically use large commercial cooking pans.
Carbon steel pots and pans can have a round or flat base. However, not every one of these forms will fit on your stovetop. A wok with a round bottom works well on gas stovetops, while one with a flat bottom is better for induction ranges, electric stoves, and flat grills.
To learn more about the recommended cooking surface, read the manufacturer’s instructions. Having a pan that works with a variety of stovetops means you may cook however you choose.
Woks are created using processes including as hammering, spinning, and stamping. Stamping processes involve bending metal in various ways. Stamped pans often have flat, smooth surfaces.
Woks with perfectly flat sides are useless because food can easily slide out of them.
Granular-sided frying pans are the result of the spinning technique. Lathe-turned woks, known as “spun” woks, feature a series of concentric rings along their length.
Food can be safely placed on the sides of the plate thanks to the concentric circles. With this function, you may regulate the cooking time for each individual dish.
Each hammer stroke leaves a slight indentation or divot in a hammered wok. When you get up close and personal, particularly on the inside side, you will notice this. The rough edging helps to keep food in place.
Woks, whether spun or hammered, are inexpensive and useful cooking tools.
A high-quality wok will distribute heat uniformly. The optimal thickness for a pan is between 1.5 and 2 millimeters. The rapid heating and cooling properties of carbon make it ideal for use in temperature control.
Even if every carbon wok includes a handle, your cooking experience depends depend on which one you choose. The style of the handle is a noteworthy detail. Not all wok handles are the same. There are long ones and short ones.
More control can be maintained while tossing food in a pan with a longer handle.
The material also contributes to the design. In today’s woks, you can find handles made of plastic, phenolic, or real wood. All of these components are poor heat conductors, so your handle will stay cool and comfortable to hold even when the temperature is high.
When compared to wooden or plastic handles, phenolic ones have the advantage of being resistant to both high heat and solvent cleansers.
The addition of heat-resistant and ergonomic handles, on the other hand, is a great improvement to any cookware.
Most people disregard how important it is to consider their weight. How convenient it is to transport your pan will depend on how heavy it is. Although most contemporary Woks feature a convenient carry handle, the extra weight of a large pan will necessitate greater effort when lifting and carrying.
Selecting a pan that is not too cumbersome to transport will make your life much easier.
Some cookware sets consist of just one pan, while others include a cover and maybe even a cookbook with recipes. The addition of all these tools will make cooking a breeze.
If you want to ensure that your food is cooked evenly, a good way to do it is to simmer it, and a Wok that comes with a lid is a time and money saver. As an added bonus, a cookbook can help you master techniques you’ve never tried before.
If you don’t take the right precautions when storing carbon steel, it will rust. Loops on the handle or a metal hanging ring make it simple to hang up today’s woks once they aren’t in use. Make sure you’ve properly stored the Wok by reading the manual and learning all the proper techniques.
How to Season a Carbon Steel Wok
The Wok needs to be seasoned before you can use it. One of the most important things you can do to your pan to make it non-stick and improve its appearance is to season it. Seasoning a skillet or wok not only makes the food you cook in it taste better, but also makes cleanup a breeze and prevents the pan from rusting.
If you find that cooking in your Wok is no longer producing tasty results, or if your Wok has become non-stick, you may always season it to make it more effective. And here’s a detailed explanation of how to spice up your Wok.
Use a stainless steel scouring pad or stainless water to clean your wok. Avoid using a lot of pressure while you scrub.
- Scrub the outside of your Wok with an abrasive cleanser and a scrubber to get rid of grime and oil buildup. If you want to keep your pan’s interior in good shape, you shouldn’t scrub it with an abrasive cleanser.
- Rinse off your pan and dry it thoroughly
- Start off by heating your pan on high heat. The metal should be moved and tilted up to the rim and back down until it changes color from blue to yellow.
- Take the pan off the burner.
- Warm up your Wok with 1 1/2 teaspoons of oil. Wipe the area down with a paper towel.
- Reduce the temperature to a medium level. You should heat your Wok for ten minutes on the stovetop. Woks and oils that are too hot can cause serious burns or even a fire, so be careful.
- Remove the oil with a fresh paper towel.
- To ensure that the towel is completely free of any black stains, repeat steps #6 through.
It’s time to start using your pan for cooking.
What is the Best Carbon Steel Wok?
In the right hands, any one of the aforementioned seven carbon Woks would be an excellent investment. A 16-inch, hand-hammered Wok is a good option for households with more than 12 people. The 14-inch size is ideal for households with 12 people or less, allowing you to throw all of your ingredients with ease.
If used well, any of these Woks should survive for many years, allowing you to enjoy nutritious and delicious meals. Where should I start? Make sure your Wok has been thoroughly seasoned before you use it.
When you’re done using the pan, give it a good washing and dry it off. To keep it from rusting in storage, coat it lightly with oil.
How should I season my wok in an oven?
You need to oil the entire wok and then flip it over onto a baking pan inside the oven while it is still hot. Then, preheat the oven to 450 degrees Fahrenheit and let it run for 20 to 30 minutes. Once the wok has cooled, remove it from the oven and wipe the oil with a paper towel or a dry cloth. Remove any wooden or plastic handles before using the wok.
What type of oil should I use to season my wok?
Soybean oil, vegetable oil, canola oil, and other plant-based oils including peanut oil and avocado oil can all be used. Extra virgin olive oil and coconut oil, which both have a high smoke point, should be avoided.
How do I remove the hardened bits of food stuck on the surface?
You can remove the dried particles of food by scrubbing with a soft sponge. Dry or burnt food can also be rehydrated using hot water. When cleaning the wok, avoid using soap or abrasive sponges.
Do I need to season my pre-seasoned wok?
Yes, you will still need to season your pre-seasoned wok if you want a non-stick frying surface. Seasoning a carbon steel wok before each usage is highly recommended.
An easy-to-use, nutritious, and cost-effective option is a carbon steel wok. It gets hot quite quickly and can be used for many different kinds of cooking. In general, carbon steel woks are excellent for experimenting with new recipes, but the best carbon steel woks will allow you to prepare food that is more flavorful and juicy with no effort. As such, it is a piece of cookware that should be included in every home.