A carbon steel wok is one of the best cooking utensils that could be used in any kitchen. It is simple to use, distributes heat evenly, and has a long lifespan. The carbon steel wok is an awesome item to introduce to your kitchen as it is lightweight, sleek in design, and has durable construction.
Once you have read this write, you will be able to make an educated choice about which wok suits your needs. This will give you a look at what kind of materials are used in creating these great pots and pans and how they will impact cooking times and methods, as well as some recommendations from experts on what brands are really worth your coins based on durability and versatility.
List Of 8 Best Carbon Steel Wok Reviews
1. Big 16-Inch Heavy Canton Style Hand Hammered Carbon Steel Wok
Reviews:
- The Craft Wok Big 16 Inch Heavy Canton Style Hand Hammered Carbon Steel Wok is the best you can get as far as carbon steel woks go. Made with one sheet of super durable, hand hammered to achieve a traditional look and resist warping over time, yet transferring outstanding heat across the profile for searing, stir-frying, steaming, and deep frying!
- This premium carbon steel wok is nonstick, with a titanium-infused oil coating that provides superior performance while avoiding the use of harmful chemicals that leach into the food. The dense metal heats quickly and evenly, thus perfect for searing meats or vegetables (or both at the same time!); plus it looks pretty cool. It has a large capacity, which makes it ideal for large family meals or parties where individual dishes need to be ready at once.
- A big capacity, great for stir-frying, the Craft Wok Big 16 Inch Heavy Canton Style Hand Hammered Carbon Steel Wok is functional and versatile. This best carbon steel wok boasts high-quality craftsmanship that will give you years of cooking enjoyment and keeps heat as the dome-shaped design prevents using more oils.
- It's perfect for pan-frying or steaming; it is suitable for stir-frying, boiling dumplings or appetizers, deep-frying crisp fritters like hot dogs or plantains, and nearly anything you can think of. An excellent large pot to make sauces like chili oil.
Why Choose This Product:
- Very durable and strong
- Excellent heat distribution
- The dome shape allows for less oil usage and retains heat well
2. KYTD 2.5 inch Nonstick Fry Carbon Steel Wok
Reviews:
- With the KYTD 2.5 inch Nonstick Fry Carbon Steel Wok you can make authentic Asian dishes with a modern twist. It has a heavy body, built to last, and easy to use with its riveted handles.
- The fish scale shape of the pan adds to the smoothness of the pan, lessening the chance of food sticking. This best carbon steel wok has strong riveted handles and a bottom that is even on all sides which makes it more comfortable while holding and easy to control. This is a durable pan that’s no slouch, thanks to high-quality materials that also make it high-quality enough for everyday use — it’s your go-to tool for authentic Asian dishes with a modern twist.
- This professional wok is built to last as it features a heavy body with a riveted handle to ensure a secure grip and successful cook as it heats to a fast, even cook as you cook with it. In high heat over very fast stir frying of ingredients, the riveted handles are easy to hold on to. Dimples at the base prevent bubbling up to maximize cooking surface area on flat top ranges or electric skillet coils where food can accidentally burn if left too long without stirring occasionally!
- This fry carbon steel wok with six long durable ergonomic handles, clad on inside for heat distribution and easy food maneuverability. The wok comes with a glass lid to see the cooking status without stirring calling frequently to the dish.
It sustains temperatures through induction heating and has a durable stainless steel handle with an ergonomic grip. This fry wok
Why Choose this Product:
- The high-quality nonstick coating makes it easy to clean up!
- Strong riveted handles
- Heats up fast and evenly during use
3. Letschef Preseasoned Carbon Steel Wok
Reviews:
- The Carbon Steel Wok from the Letschef Preseasoned is a versatile tool for any kitchen. This wok weighs only 3 pounds and is easy to use while being stovetop friendly no matter what stove you have, including induction.
- It is pre seasoned high temperature carbon steel wok pan that does not rust or get any chemical coatings, it's a good nonstick and he'll durability(NOT chemical coating). It's an elegantly designed piece perfect for home cooking. Bamboo handle ergonomic grips to prevent accidents like burning your hands.
- With the Letschef Preseasoned Carbon Steel Wok, you can cook all sorts of dishes including stir fries, steamed veggies, etc. This is a great grill for outside, just light up some charcoal briquettes to get the fire started, place your food on the hot grill grates right after you light them up!
- The best way to have a healthy stir fry is to use a carbon steel wok. This heavily bottom weighted and seasoned 14” carbon steel wok ensures meat, vegetables, and noodles are well cooked as they are tossed around. The lightweight traditional Chinese wok for women allows you to replicate your favorite take-out. Wash after cooking (simply) and dry immediately with paper towels and reseason then, make sure to lubricate it with neutral cooking oil after each use.
Why Choose this Product:
- Durable and long-lasting
- Lightweight and easy to use
- Elegant design
4. Souped Up Carbon Steel Wok For Electric, Induction and Gas Stoves
Reviews:
- The Souped Up Carbon Steel Wok for Electric, Induction, and Gas Stoves would be a perfect addition to any kitchen! This wok will fit the bill, no matter if you're seeking a cooking tool that is versatile and durable, or just plain ol' something that works. The carbon steel material withstands rust, so there is no need to worry that your pan will get damaged. Additionally, it features a flat bottom that's perfect for stir-frying, deep-frying, and stews, so you don't have to worry about heat distribution issues that other woks present.
- This original carbon steel wok performs work on electric stoves, gas ranges, and more! This wok has been made with higher-quality products, and not only is it functional, but it also looks stunning in your kitchen with its stainless steel exterior. This also comes with an induction disc base inside that ensures the right temperature for optimum cooking.
- This Carbon Steel Wok has three properties that make it enormously versatile: Heat cooking without risking burning the bottom of the food. Deep frying, stir frying, or pan searing are all also soup and stew, as well as stir fries by boiling water in the kettle and then flipping it halfway to cook sides and all.
Why Choose This Product:
- Accurate heat distribution
- Larger surface area for faster cooking
- Sturdy and easy to clean
5. Ecolution Non-Stick Carbon Steel Wok with Soft Touch Riveted Handles
Reviews:
- The perfect cooking pan for your stir fry and other tasty dishes is the Ecolution Non-Stick Carbon Steel Wok. This Wok is PFOA-free, featuring a non-stick coating that is safe for you and the environment, but still gives you all the flavor you expect from your favorite recipes.
- This wok boasts a flat bottom with a burner base that allows you to sit the wok directly on the burner for maximum temperature control, preventing the whole thing from burning and cooking evenly from edge to center. It’s perfect for use on electric, gas, or glass-ceramic cooktops because the pan can touch the top of the stove without touching the bottom.
- This Ecolution Non-Stick Carbon Steel Wok is a safe, multipurpose pan that comes with a non-stick coating, made PFOA-free and safe for you and the environment. A great tool for cooking up your favorite stir fry on electric, gas, or even glass ceramic stovetops! Thanks to its flat base, this wok can sit on the burner directly, resulting in the most precise control of temperature possible because nothing will burn while the rest cooks evenly from the edge to the centre.
- This versatile product has two high-quality soft touch riveted handles, making it easy to cook anything from stir-fry to deep frying. The removable silicone handle grip under each handle allows you to lift this product without creating any more mess, and they are dishwasher safe too!
Why Choose This Product:
- Dishwasher safe
- Removable silicone handle grip
- Safe for you and the environment
6. School of Wok Star 12" Carbon Steel Wok
Reviews:
- If you are in the market for a new wok to add to your kitchen, then having the School of Wok Star 12" Carbon Steel Wok is a great purchase. These traditional materials are made from steel with an artisanal touch and are durable. When flash-frying or stir-frying, this wok is good for 2-4 people. But it can only be washed by hand and seasoned before use!
- The School of Wok Star Woks is made from the best materials to do Asian cuisine just right. Sitting somewhere in between a frying pan and a saucepan, these versatile pans are designed to work on high heat on the stovetop, but also in an oven or under a broiler. Oil season, then toss with your favorite vegetables or proteins for gorgeously cooked dishes every time!
- When you see Jeremy Pang's School of Wok Star 12" Carbon Steel Wok in Silver, you know that this is the uncompromising reflection of his knowledge of the Chinese kitchen.
Why Choose This Product:
- Durable construction
- Perfectly flat bottom for easy cooking
- Made to be used over high heat on the stovetop, as well as in an oven or under a broiler
7. Yosukata Carbon Steel Wok Pan
Reviews:
- For a taste of real Chinese cuisine, get ready with the YOSUKATA 14" Carbon Steel Wok Pan. The Professional L2 Large Stir-fry Pan comes with a large handle for an ergonomic grip as well as a shape that makes it easy to store—ideal if you’d like to take this cooking utensil with you wherever you go!
- It comes with a pre-seasoned surface made from stainless steel, non-toxic, high-quality, food-grade, ready to use right out of the package with no further oiling required. Since the 14" round bottom wok distributes the heat evenly and thus you won't end up with garlic burning in 1 spot, it lasts longer than the 16" flat bottom wok.
- The 14" round griddle comes with an ergonomic handle, easy to use. For home cooks who like low heat and stovetop cooking with high heat, the Yosukata wok works out nicely. High-quality, food-grade stainless steel, non-toxic, pre-seasoned cooking surface ready to use without additional oiling. The 16" round bottom wok lasts longer than the 14" one because it evenly distributes heat, which means you won't get garlic that burns in one spot.
Why Choose This Product:
- Ergonomic handle design for easy grip and storage versatility
- Round bottom for even heat distribution
- Very lightweight and easy to clean
8. Goodful Carbon Steel Wok, Hammered Pow Wok with Wooden Lid
Reviews:
- If you are looking for authentic Thai cuisine, then the Goodful Carbon Steel Wok is the perfect cooking tool. The wok is carbon steel, which means you can cook on any surface and has an easy-to-clean, nonstick finish. The wooden handle is comfortable and sturdy while still not being too heavy, so you can use this for years to come! In addition, this wok includes a lid so you can store leftovers or keep your food warm while cooking.
- The 13" flat bottom wok has a thick bottom, making it a fine wok for quick cooking styles, such as stir-fry or grilled fish. It also has a large surface area and becomes easy to change the flavours by adding different ingredients as they cook.
- The ergonomic handle was designed with maximum control in mind, and along with great balance and form, the handle makes it possible for you to really get cooking!
- This wok is the perfect size for cooking big meals in—big enough for all. The natural nonstick lets food glide out of the wok with ease, and clean-up is a breeze after use.
Why Choose This Product:
- Large surface area
- The wooden handle is comfortable and sturdy
- Superb heat distribution ensures even cooking
What to Consider When Buying a Carbon Steel Wok
There are several things to look at when buying a carbon steel wok based on what you’ll use it for. If you are a newbie or an infrequent cook, search for a wok having a flat bottom and made from metal handles. It will be the most versatile option for any stovetop cooking surface, including gas stoves, electric induction cooktops, griddles, ovens, and everything in between. If you’re a beginner or an experienced chef, our selection of cast iron woks can be used directly over coals when you are grilling or cooking with an open fire.
Material & construction
Typically woks are made in cast iron or carbon steels. They can also be made from stainless steel, copper, or nonstick material.
Cast Iron
Cast iron is the traditional material for wok cooking. This one is durable and also conducts heat very well which allows you to control the temperature by limiting the power level of the stovetop burner. Downsides are that it’s a heavy kettle, it takes longer to heat up, requires more care when cleaning because it’s porous, and rusts if not properly seasoned and cared for. For experienced cooks who have the occasional outdoor grill or campfire cooking option, we recommend cast iron.
Carbon Steel & Carbon-Clad
Carbon steel and carbon clad woks have the advantage of very quick heating time that some chefs prefer for stir frying. Placing them on a stovetop burner (or other heat source), they heat up very quickly and can get as hot as 500° F (260° C). Many professional chefs prefer carbon steel because there is no need for seasoning, and it develops a naturally nonstick surface overtime from normal use. The poor quality woks are well known so check out our list of recommended brands here.
Stainless Steel
The stainless steel woks are generally not as well known as the cast iron or carbon steel counterparts. As you can imagine, stainless cookware is very durable, but will not appreciate in value over time from oxidation. Stainless steel is a good choice if you want something that will last for years of heavy use.
Nonstick
Woks come in a variety of materials, including carbon steel, cast iron, or those that can be coated to make it easier to clean and maintain. If you have trouble with food sticking to the cooking surface or are thinking of using your carbon steel wok in an oven, they can be an excellent choice. While they can also offer some benefits when it comes time to do the dishes, nonstick coatings tend to require less scrubbing after use. Non-toxic PTFE coated cookware is not as durable as cast iron or carbon steel, however it is popular for it's durability and eco friendly nature.
Teflon, or polytetrafluoroethylene — the most slippery substance in existence — is commonly used to produce non-stick coatings. Non-stick coating technology has been around since the 1940s when Teflon was launched onto the market by Dupont, but while there has been controversy over the safety and environmental impact of perfluorinated compounds used in chemical synthesis, it has proved a popular technology among consumers. When considering whether or not you plan on cooking with your carbon steel wok then we recommend purchasing one that features a ceramic non stick coating rather than Teflon or PTFE. Teflon, on the other hand, is a synthetic substance and although the quality of non stick cookware isn’t affected, Teflon is a synthetic substance that isn’t naturally occurring and also isn’t as easy to recycle as ceramic.
Thickness
Carbon steel (or cast iron) woks can be used on any kind of stovetop, but the thicker the materials, the better the wok will conduct and retain heat. Thicker (1 mm to 1.8 mm) carbon steel woks are typically better. Thicker carbon steel woks last longer and withstand more abuse than thinner ones. The downside is that thicker carbon steel woks are also more expensive. Our 2 mm carbon steel wok is great if you are looking for something easy to use on both induction cooktops as well as open fires and charcoal grills.
Carbon steel (and even cast iron) woks can be used on any stove, but the thick materials they're made of impact how well your wok conducts and holds heat. The thickness of carbon steel woks is 1 mm to 1.8 mm and usually thicker is better. Thicker carbon steel woks retain heat longer and can withstand more abuse than thin ones. This does have its price though, as thicker carbon steel woks are also usually more expensive. We recommend it if you’re looking for something easy to use on both induction cooktops as well as open fires and charcoal grills.
Construction Method
Carbon steel woks can be hand hammered or molded like cast iron, depending on what look you prefer. Carbon steel woks are hand-hammered for a thicker, more durable cooking surface but that comes at a price point significantly above molded woks. If you’re interested in investing in a hand-hammered carbon steel wok, we recommend visiting our selection.
Handle
To buy your first carbon steel wok, think about whether you want metal (often stainless steel) or wooden handles. Metal in contact with your carbon steel wok will chalk and discolor your wok very quickly, while wood handles, which are glazed wok handles, should be washed carefully unless they are unglazed. Therefore, we suggest stick resistant brushed stainless steel handles.
Design
Take a look at the design of the carbon steel wok beyond its physical characteristics. In some cases, examples of this, carbon steel woks can even incorporate additional rings set above the cooking surface to enable items like dumplings to be separated from their cooking broth. Others include deep rings around the base to let fat and juices cook away from your dish and keep the surface from spattering too much.
Size
Take into account the size of your carbon steel wok. All models are available in 14 inch and 16 inch sizes and some models feature inserts that can be used on larger woks depending on the size. For these reasons, we believe you should stick with the 14 or 16 inch as you won’t always be able to insert a larger wok into your dishwasher.
Ease Of Maintenance
With woks made of carbon steel, the easier you can preserve the cooking surface as close as possible to how it was originally intended the better. Some models have a coating that ships with the purpose of keeping the mechanism from rusting, but that coating won’t last forever and can result in your food becoming contaminated. Our recommendation is for our 2 mm carbon steel wok as it can be used with open fires, charcoal grills and induction cooktops.
Quality Construction
Depending on the construction method, your carbon steel wok can handle how much abuse before needing replaced. For example, hand hammered carbon steel woks provide a thicker, more durable cooking surface but is at a much higher price point than the molded counterparts. If you are interested in investing in a hand hammered carbon steel wok, then check out our selection.
Heat Conductivity
Thicker carbon steel woks can take more abuse and retain heat longer than thinner ones. Victor notes that you pay a price for it, though, as thicker carbon steel woks are also more expensive. For something easy to use on induction cooktops as well as open fires and charcoal grills, we suggest our 2 mm carbon steel wok.
Height
A good one will have a flat bottom for easy cooking, metal handles, and be roughly 16-17” in height. With this kind of carbon steel wok, the average adult will not be afraid to get too close to it during cooking as it is able to effectively be used by the average adult. Shorter carbon steel woks (12”) are preferred by some chefs because they require less oil, but these are more difficult to work with.
Price
Woks made of carbon steel are typically between $40-$70 for the price as opposed to cast iron pans, copper skillets, and non stick pans. If you’re shopping for a carbon steel wok, it might cost anywhere from $25-$75, depending on the thickness, design, manufacturer, and number of cooking surfaces you want.
How to Clean Your Carbon Steel Wok?
Now, when you are done cooking your dishes in the wok, there are some parts that are still adhering on the carbon steel wok. Therefore, how to clean a carbon steel wok? First of all, it is not that difficult when you know how to do it. Here are three potential steps for you to consider.
1. Using dishwashing soap or dishwashing detergent to clean the wok
With mild soapy water and warm water, wash this special kind of cookware. When using a mild dishwashing liquid or powder, it is best to use warm water as it will dissolve quickly and the clay will not be damaged. I would recommend dishwashing liquids such as Sunlight, Palmolive, Dawn and Fairy Liquid et.
Scrub and clean the carbon steel wok with a non-abrasive sponge or dish brush. Don’t use metal scouring pads as they might scratch the surface. If you are cleaning a very burnt or dried on mess, metal scrubbers should only be used. It can also be of use as salt is able to cut grease and oil, as well as rust stains.
2. Avoid using rough tools or utensils to clean your carbon steel wok
Rough cleaning may damage the layer of seasoning that gives wok its non stick, so be careful how you clean this type of cookware. Some types of steel wool are okay to use with carbon steel, but I would suggest not using it.
3. Rinse and dry your carbon steel wok immediately after washing
Rinse the wok in warm water then dry with a clean towel or paper towels and put it away to avoid rust. If you don’t care about the color of your carbon steel wok then allow it to air dry till the moisture is completely evaporated. Rub some oil onto it and leave for 1 hour and then wipe off any excess oil with a lint-free cloth or paper towels. However, if you want the carbon steel wok to maintain its shiny look, I recommend you clean and polish it with a non abrasive metal cleaner, such as Bar Keepers Friend or alike.
How to Season New Carbon Steel Wok
FAQs
1. Does a carbon steel wok need to be seasoned?
The best way to get the most out of your carbon steel wok is by following these steps: coating it with oil before cooking, and second using moderate heat and no water touch its surface at all to not stain or discolor both exterior and interior surfaces alike. In order to keep high temps around 350 degrees Fahrenheit, a soapstone holder (or any other holder), holds onto pans.
2. What happens if you don't season a carbon steel wok?
Seasoning a pan isn’t just for the cast iron, that’s for the wok, too! The use of hot oil or fat, or frying food items like wontons at elevated temperatures, will lay down successive layers of carbonization on its surface. Those oils that remain behind with the process of manufacturing and were burned away by the higher heat exposure that the Mac makes is the smokey smell, this is normal behavior.
3. Why is my carbon steel wok sticking?
When you heat your wok up, the metal begins to expand and develop tiny cracks. But at least these are deep crevices where food particles can get trapped in them and not burn before you get a chance to reach the destination!
Bamboo or cast iron cookware is one of which needs careful handling but seasoning is not only important for the utensils to give out the authentic aroma but also to well oil those parts that often go dry because even as a material, there's no guarantee what may happen next if not handled delicately.
4. What can you not cook in a carbon steel wok?
The downside to cooking acidic foods in any carbon steel pan is that it can remove patina. Left to do their own thing, acidic ingredients like citrus, wine or vinegar will take their toll on the surface of your pan over time so we recommend stainless clad cookware for better results!
Iron has been known as a reactive metal with extraordinary endurance abilities through rigorous tests but not so against acids, so just be careful to never ever leave.
5. Why is my carbon steel pan black?
Still wondering how your carbon steel pans should look when they’re raw, unseasoned or just plain black all the time? Read this article! These are most people’s cooking utensils, and as we all know by now, you cannot use these to bring out any true caramelization for quite some years. But fear not: Each new layer added on top still leaves plenty of potential flavors left beneath it, just outreach...
Conclusion
Finally, you have discovered the best carbon steel wok for you. And so now that you know how to pick one and what kinds are out there, it really comes down to finding the size that's right for you! All of this we have taken into consideration and we have narrowed down our list to options that will positively respond to you. All of these products have been issued by the professionals.
But here’s one thing all of the experts agree on – investing in a quality piece of cooking equipment that will last and won’t fall apart right after its first use is essential. Then spend a little time researching what material is best for you, its effects on cooking methods/cook times, and what brands have made durable but still versatile.
Carbon steel woks are versatile durable pots and pans that can be used on any cooking surface. They also distribute evenly in terms of there is no uneven heat. If you need a kitchenware that offers versatility, a carbon steel wok is something you should have at home.
