Carbon steel woks have been around for a long time, and the advantages of utilizing them are unparalleled. A carbon cooking pan is an important piece of cookware for every household. They are a fantastic option for stir-fries, but they may also be used for other culinary reasons. A carbon steel pan can help you bring fun to your cooking while also adding flavor to your food, whether stir-frying, steaming, smoking, deep frying, or even baking.
High temperatures are required for frying, and carbons are one of the finest materials to employ owing to their uniform conduction and nonstick nature. Unfortunately, not all carbon cooking pans on the market today will provide you with the best cooking experience possible. To guarantee that you have joy when cooking, we have chosen the finest carbon steel wok for you to pick from.
Best Selection
The Craft Wok 731W88 Carbon Steel Wok is our top choice because to its long-lasting construction, simple structure, and great usefulness. This wok offers a big cooking surface area, which saves time and energy. If you’re searching for a high-quality, long-lasting carbon steel wok, this is a good place to start. It is intended to make your culinary experience as simple as possible.
Budget Selection
The Souped Up Recipes Carbon Steel Wok is our budget option because it not only performs well but also has a stylish appearance that would look excellent on any kitchen counter. This wok comes with useful attachments that enable you to produce and experiment with a variety of Asian dishes at home. This wok is absolutely worth your money.
Contents
- Quick Comparison: Top 10 Best Carbon Steel Woks
- 1. Craft Wok 731W88 Carbon Steel Wok
- 2. Souped Up Recipes Carbon Steel Wok
- 3. Helen Chen’s Asian Kitchen Flat Bottom Wok
- 4. Joyce Chen J22-0060 Carbon Steel Wok
- 5. YOSUKATA Carbon Steel Wok
- 6. Mammafong Carbon Steel Wok
- 7. Bielmeier Carbon Steel Wok
- 8. M.V. Trading Carbon Steel Wok
- 9. Craft Wok 731W87 Carbon Steel Wok
- 10. Origins K Wok
- The Benefits of Using a Carbon Steel Wok
- Considerations When Purchasing a Carbon Steel Wok
- Seasoning a Carbon Steel Wok
- Which Carbon Steel Wok Is the Best?
- FAQ
- Final Decision
- FAQs
- What kind of wok do professionals use?
- What is the best wok out there?
- What is the best wok that does not rust?
- What kind of wok do Chinese chefs use?
- What is the best type of carbon steel wok?
- What is the best wok thickness?
- How much should a good wok cost?
- What is the safest wok to buy?
- What is the best metal for a wok?
- Can you ruin a carbon steel wok?
Quick Comparison: Top 10 Best Carbon Steel Woks
| Product Name | Item Diameter (inches) |
Item Dimensions (inches) |
Weight (pounds) |
Grade |
|---|---|---|---|---|
| Craft Wok 731W88 Carbon Steel Wok | 14.0 | 22.52 x 14.02 x 5.98 | 4.39 | A |
| Souped Up Recipes Carbon Steel Wok | 12.5 | 21.7 x 12.5 x 3.74 | 5.37 | A |
| Helen Chen’s Asian Kitchen Flat Bottom Wok | 14.0 | 19 x 14 x 10 | 4.94 | B |
| Joyce Chen J22-0060 Carbon Steel Wok | 14.0 | 24 x 14 x 4 | 0.04 | A |
| YOSUKATA Carbon Steel Wok | 14.0 | 23 x 14 x 5.5 | 3.88 | B |
| Mammafong Carbon Steel Wok | 14.0 | 22.44 x 13.78 x 5.91 | 3.30 | A |
| Bielmeier Carbon Steel Wok | 12.5 | 13.39 x 13.35 x 4.7 | 5.30 | A |
| M.V. Trading Carbon Steel Wok | 12.0 | 14.4 x 14 x 6.7 | 4.14 | B |
| Craft Wok 731W87 Carbon Steel Wok | 16.0 | 16.54 x 16.54 x 9.84 | 5.39 | A |
| Origins K Wok | 14.0 | 21.75 x 14 x 6 | 4.21 | B |
1. Craft Wok 731W88 Carbon Steel Wok
If you want to love creating stir-fry dishes, you can start by changing your wok. A carbon steel wok, such as the one made by Craft Wok, might be the missing piece in your kitchen. This wok is very durable, efficient, and utilitarian.
It features a spherical base that is ideal for use on gas stoves, burners, or cooktops. It is also weighted, making it simpler to operate.
This carbon steel wok is 14 inches in diameter and 5.98 inches in depth. This cooking gadget will allow you to prepare a large number of Chinese cuisine. There are two handles on this wok. The first is a long wooden handle, while the second is a steel assistance handle. The long wooden handle enables you to snugly wrap your fingers around it. The hardwood surface has a slip-resistant feel. The steel assist handle, on the other hand, is a big loop handle that does not heat up when exposed to a heat source. You may carry your carbon steel wok conveniently by using both handles.
This item is composed of high-quality materials, so you won’t need to seek for a replacement very soon. Craft Wok was made from 15 gauge carbon steel with a thickness of 1.8mm. After a few usage, your wok will not crack or wear out. Since this wok is constructed of carbon steel, you will need to season it from time to time to preserve it against rust and corrosion. This may be accomplished by gently covering the wok with oil. After washing, make sure your wok is totally dry.
Pros
Cons
2. Souped Up Recipes Carbon Steel Wok
This carbon steel wok from Souped Up Recipes is designed to improve your cooking experience tenfold. This wok comes with everything you need. It comes with a wooden cover as well as a stainless steel spatula. You will also get a video user guide that demonstrates how to use, clean, and care for your carbon steel wok.
Because of its spherical base, this wok may be used on electric, induction, or gas burners. This wok is very simple to operate and will enable you to prepare a variety of Asian dishes in the comfort of your own home.
The wok is constructed of high-quality carbon steel, making it very sturdy and long-lasting. The wok’s carbon steel structure allows it to retain heat efficiently. It also allows the wok to uniformly transfer heat throughout the cooking surface. Since the wok is composed of carbon steel, it can withstand high temperatures without causing damage to its components. This lets you to experiment with a broad range of recipes that need high-temperature cooking.
After you get your wok, it is recommended that you wash it with warm, soapy water to remove the factory coating. You must properly dry it before placing it on the cooktop. It is advised that you heat your wok until it begins to smoke. At this stage, add oil to your wok, spread it around, and begin cooking your meal.
Pros
Cons
3. Helen Chen’s Asian Kitchen Flat Bottom Wok
Do you need a good carbon steel wok with a lid? Then this pan from Helen Chens could be ideal for you. Chens Wok is composed of heavy-duty carbon steel for years of worry-free cooking.
The pan is made of classic wok material, which adds pleasure to cooking while also giving great cooking performance.
Chens Wok also has elegant, long-lasting handles that facilitate transporting. Apart from being built of heavy-duty carbon material, the pan is lightweight, making it simple to lift for cooking. The pan is composed of 16mm gauge carbon for even heat dispersion. It has heat-resistant natural wood handles. Because of its substantial size, you can easily make your meals.
The loop on the handle enables you to hang the pan when not in use, making storage simple. Apart from the cover, the pan comes with a stir-fry spatula and a recipe booklet, making it unique.
Chens pan is suitable for use with both electric and gas stoves. For improved cooking, the Concentric grooves enable rapid, uniform heat dispersion and quick heat recovery. You won’t have to worry about maintaining this Wok. The pan just has to be cleaned once. Nevertheless, seasoning is essential before to use.
Pros
Cons
4. Joyce Chen J22-0060 Carbon Steel Wok
Do you like stir-frying and want to get the top 14 carbon steel flat-bottomed wok? Then this Joyce Chen pan is a perfect option for you. Chen 22-0060 is made from high-quality carbon. It has a flat bottom, a 14 diameter, and a 2.0mm thickness for quick and equal heat transmission.
The Wokha includes an ergonomic phenolic handle that keeps cool and fits nicely in your hands, enabling you to throw your food and manage your pan.
With its extra handle aid, you can keep the pan stable when transporting it. Besides from having an ergonomic grip, thepan’s handle loop makes it simple to store. One feature we like about this pan is its capacity to conserve energy whether you use gas or electricity.
Nonetheless, like with any other carbon steel pan, it must be seasoned before use for the best cooking experience.
Pros
Cons
5. YOSUKATA Carbon Steel Wok
If you want to prepare flavorful, juicy stir-fried dishes, consider upgrading to a higher-quality wok like the YOSUKATA Carbon Steel Wok. This wok comes pre-seasoned, so you won’t have to go through the time-consuming procedure of seasoning the wok.
The wok is designed to resemble a traditional Chinese or Japanese wok. It has a spherical base and may be used on top of gas stoves and even open flames. This wok may also be used to deep-fry, braise, or pan-fry foods.
The YOSUKATA Carbon Steel Wok is built to last. It is composed of unique black carbon steel, which helps the wok survive longer. The wok is thick enough to hold heat efficiently and distribute heat evenly throughout the cooking surface. Since the wok is pre-seasoned, you only need a little quantity of oil to obtain a nonstick surface. The black carbon steel coating prevents rust and corrosion, making the wok considerably more robust.
This carbon steel wok is very simple to clean. You just need hot water and a soft sponge. While cleaning this item, it is advisable not to use dish detergent or soap. You must properly dry it before keeping it in a cold, dry area. Bear in mind that you should wash your wok when it has totally cooled. The black coating is likely to peel off if you wash it while your wok is still hot. Applying dish detergent or a rough sponge can also cause discoloration.
Pros
Cons
6. Mammafong Carbon Steel Wok
If you’re seeking for a wok that can cook a wide range of Asian dishes, from tofu to salads and much more. Mammafong’s carbon steel wok may be used to stir-fry, deep-fry, braise, steam, or sauté meals. This cookware may also be used to prepare soup.
Since this wok has a 14-inch diameter, you will be able to cook a large amount of food at once. This wok can accommodate enormous chunks of meat, fish, or even crabs. The Mammafong Carbon Steel Wok is one such product that is sure to provide a pleasant cooking experience.
The cooking surface has a nonstick coating that allows you to use less oil while cooking your food. The nonstick cooking surface prevents food from adhering to it, making cleanup considerably simpler. While washing this wok, avoid using any soap or dish detergent. Before storing it, carefully clean it with warm or hot water and properly dry it.
Pros
Cons
7. Bielmeier Carbon Steel Wok
Do you want your food to have that ideal stir-fry texture? You may test out the Bielmeier Carbon Steel Wok. This premium wok comes with chopsticks, a wooden cover, a wooden spatula, a loofah pot brush, and heat-resistant gloves. It comes with everything!
The wok features a long wooden handle that is readily removable. This means you can season the wok in your oven in less than half an hour. Use the gloves while removing the seasoned wok from the oven.
The wok features a big cooking surface and a flat base, allowing it to be used on ceramic, gas, electric, or even induction stovetops. The wok is simple to use and works with most stovetops.
The tiered wooden cover allows the wok to seal in moisture and flavor. By putting the cover on top, you will receive more juicy and flavorful meals. Moreover, the cover will allow the wok to attain a high, consistent temperature, allowing your food to cook quicker.
The wok is also very simple to clean. To remove the dried particles of food, use the loofah pot brush. The loofah pot brush may also be used to clean other pans and kitchen equipment. It is very soft and long-lasting.
Pros
Cons
8. M.V. Trading Carbon Steel Wok
Are you looking for a cooking pan that can be used on a grill or an electric stove? Then this carbon steel wok from M.V. Trade could be a good option for you.
This wok has a solid structure as well as a broad cooking surface that will enable you to prepare a range of tasty foods in a huge quantity. You won’t have to hunt for a replacement every six months.
The M.V. Trade Carbon Steel Wok is very strong and long-lasting. It is made of 14-gauge carbon steel, which allows the wok to heat up rapidly and maintain that temperature throughout the cooking process. The spherical base of the wok allows heat to be distributed uniformly over the cooking surface. There is no need to be concerned about chilly areas throughout the cooking process.
The wok is equipped with two wooden handles. One of them is lengthy and gives extra support when sautéing vegetables or preparing a stir-fried salad. The other is a spool handle that you may grip when transporting your wok from one location to another. The two handles are robust and allow you to wrap your fingers around it comfortably.
You must season the wok before each usage. If you don’t season it appropriately, food will adhere to the cooking surface, requiring you to add a lot of oil, resulting in overly greasy cuisine. Also, seasoning your wok on a regular basis can preserve it from rust and corrosion. You will be able to work for a longer amount of time with your job.
Pros
Cons
9. Craft Wok 731W87 Carbon Steel Wok
If you’re seeking for the finest hand-hammered carbon steel wok, this CraftWok pan can be a suitable fit for your kitchen. The pan is made in the typical canton design and has a small diameter circular bottom. Craft Wok is intended for use over an open fire.
Craft pan may be used to produce Chinese cuisine, deep fries, steam, smoke, and make various sorts of soups.
The pan, like any other carbon steel wok, must be seasoned before use. The pan will not function on an electric stove because of its spherical bottom. Another issue is that it does not come with a user manual. You may, however, access it over the internet.
Pros
Cons
10. Origins K Wok
Origins’ carbon steel wok features a streamlined design that adds a contemporary touch to your kitchen. This wok has a diameter of 14 inches and a depth of around 5 inches, so you can prepare stir-fried rice, noodles, salads, and other dishes without crowding your cooking area.
The Origins K Wok is capable of withstanding high temperatures. It does not take long for the wok to spread heat uniformly throughout its cooking surface.
It also holds stable temperatures effectively, lowering the likelihood of cold patches appearing on the surface. The wok includes a long plastic handle and a metal hanging ring that make it easy to carry. For simple and fast storage, hang the wok on a hook.
Since this item has a flat bottom, it may be used on most stovetops, including gas, electric, and glass. During cooking, the wok will not wobble or lose its equilibrium. Also, the flat bottom enables the wok to be placed on tabletops or other flat surfaces.
Pros
Cons
The Benefits of Using a Carbon Steel Wok
Safe
Virtually all cooking processes need a high level of heat. When some metals, such as aluminum, are heated, they emit poisons that endanger human health. Carbon steel is nonstick and does not emit pollutants even at high temperatures, making it suitable for cooking.
Lightweight
Carbon is a lighter material than cast iron. This allows you to toss your meal and carry the pan without strain.
Even Transmission
Carbon wok, as opposed to stainless steel pans, enables for equal and quick heat dispersion. Its capacity to transmit heat quickly allows you to make meals quicker while conserving energy.
Increased Control
Carbon steel warms up quickly. The substance not only allows for consistent heating, but also for even cooling. By adjusting your temperatures when they reach the extreme, this function provides you more control while cooking food that needs medium-low temps.
Affordable
Carbon cookware is nonstick and affordable. This allows you to cook nutritious and appetizing meals without breaking the pocket.
Simple to clean and season
As compared to cast iron, cleaning and seasoning a carbon steel wok is simple. This saves time and effort.
Durable
Carbon steel cooking pans are long-lasting. The material is chip and crack-resistant, distinguishing it from other pans.
Nevertheless, if sufficient maintenance is not provided, it may corrode, reducing its durability. Seasoning your pan can help it last longer and encourage healthier cooking.
Considerations When Purchasing a Carbon Steel Wok
Carbon steel Woks are available in a variety of styles on the market. Each frying pan is constructed differently, and before you spend money on one, you should consider certain important elements to guarantee you have made the appropriate decision. Check out your purchasing guide for frying pans.
Size
Carbon Woks are available in a variety of sizes. While it depends on the use of the pan, a 14 wok is highly suggested for residential usage. A smaller pan will constantly cause you worry since it cannot fit your ingredients, whilst a larger one will overwhelm your kitchen for no reason. For commercial use, large frying pans are suggested.
Design
Carbon steel pans have either a flat or a round bottom. Not all of these forms, however, will be suitable with your cooking surface. A flat-bottomed wok works well on induction ranges, electric stoves, and flat grills, but round bottomed woks work better on gas stovetops.
Always read the manufacturer’s description to learn about your favorite cooking surface. Selecting a pan that is compatible with a variety of cooking surfaces allows you to cook in the style that you choose.
Technique of Construction
Woks are created by hammering, spinning, and stamping. Bending a piece of metal is used in stamping processes. The sides of most frying pans created by stamping are smooth.
Woks with smooth sides do not retain food well and are not recommended.
Cooking pans with granular sides are produced using the spinning process. Spun woks are created on lathes and feature concentric rings running along the pan.
Food may be placed on the sides without slipping because of the concentric rings. This function allows you to have complete control over how various foods cook.
Each hammer stroke creates little indentations or divots in the hammered wok. This is visible when you go near and take a close look at the inner side. The rough sides help to keep your food in place.
Both spun and hammered Woks are reasonably priced and an excellent alternative for your culinary requirements.
Thickness
A good wok should allow for uniform heat distribution. Pan thicknesses ranging from 1.5mm to 2mm are ideal. Regulating heat is simple since carbon warms up quickly and cools down quickly.
Handles
Although every carbon wok includes a handle, the design of these handles will influence your cooking experience. The handle design is a crucial consideration. Wok handles are not all made equal. Some are shot, while others are lengthy.
Longer handles enable you to toss your food without losing control of your pan, making cooking easier.
Another distinguishing element is the material utilized. Contemporary wok handles are made of natural wood, phenolic resin, or plastic. Since all of these materials are poor heat conductors, your handle will stay cool and safe to grasp even when exposed to high temperatures.
One advantage of phenolic handles over wood and plastics is that they are resistant to both high heat and solvent cleaners.
Heat resistant and ergonomic handles, on the other hand, are a positive feature for a better cooking experience.
Weight
Weight is an important factor that many people neglect. The weight of your pan will impact how easy it is to move. Because newer woks include aid handles to make lifting easier, a heavy pan will need more effort to raise or move.
Make your life easier by selecting a pan that is not too heavy to take around.
Other Additions
Some frying pans are sold as a single piece, while others include lids and even a recipe booklet. Many of these gadgets make cooking easier and more doable.
Simmering food encourages even cooking, and purchasing a Wok with a cover may save you time and money. A recipe book is also useful for learning new tips and methods that you haven’t tried before.
Storage
Carbon steel is prone to corrosion, particularly when suitable storage precautions are not performed. Newer woks incorporate handle loops or a metal hanging ring for better and easier storage. Additionally, read and understand the Wok handbook and confirm that all storage recommendations have been followed.
Seasoning a Carbon Steel Wok
You will need to season your Wok before using it. Seasoning is an important step in making your pan nonstick and improving its appearance. Moreover, seasoning your wok adds flavor to your dish, makes it simple to clean, and prevents corrosion.
If you believe that your Wok is no longer making your meal taste or that it is no longer nonstick, you may simply season it to make it more efficient. And here’s a step-by-step instruction for seasoning your wok.
- Clean your wok with hot water using a small quantity of liquid detergent and stainless steel or pad. Scrub gently without using excessive force.
- Using an abrasive cleaner and a scrubber, scrub the exterior part of your Wok to remove any dirt and oil. Avoid using an abrasive cleaner on the interior of your pan.
- Rinse off your pan and dry it thoroughly
- Place your pan on high heat. Move and tilt it up to the rim and back till the metal turns into a blueish-yellowish color.
- Remove your pan from the heat source
- Put 1 1/2 teaspoon of oil in your Wok. Using a paper towel, rub it over the surface.
- Turn your heat to medium-low. Place your Wok on the heat source and heat it for 10 minutes. Be careful, heated oils and Wok can cause serious burns or fire.
- Using another paper towel, wipe off the oil.
- Repeat the same procedure from number 6 to 8 until no black residue is left on the towel.
- Your cooking pan is now ready for use.
Which Carbon Steel Wok Is the Best?
In the correct conditions, all seven of the carbon Woks listed above are excellent buys. If you have a large family of more than 12 people, you might purchase a 16 hand hammered Wok. The 14 will enable you to toss your ingredients and maximize your cooking experience for smaller households of 12 or fewer.
With careful maintenance, all of these Woks will last you for years of fun and healthful cooking. How do you go about doing that? When using your Wok, make sure it is thoroughly seasoned.
When you’ve finished cooking, carefully clean and dry your pan. To prevent rusting, apply a little coating of oil before storing it.
FAQ
In an oven, how should I season my wok?
Coat the whole wok with oil before placing it upside down on a baking pan inside the oven. Next, preheat the oven to 450 degrees Fahrenheit and bake for 20-30 minutes. After the wok has cooled, remove it from the oven and wipe the oil away with a paper towel or a dry cloth. Remove the handles from the wok if they are made of wood or plastic.
Which oil should I use to season my wok?
Soybean oil, vegetable oil, canola oil, and other plant-based oils such as peanut oil and avocado oil may all be used. It is better not to use extra virgin olive oil or coconut oil since these oils have a high smoke point.
How can I get rid of the hardened particles of food that have become trapped on the surface?
Scrub away the hardened chunks of food using a soft sponge. Hot water may also be used to soften dry or burned food. To clean the wok, avoid using soap or abrasive sponges.
Should I season my pre-seasoned wok?
Absolutely, if you want a nonstick frying surface, you will still need to season your pre-seasoned wok. It is very advised to season a carbon steel wok before each usage.
Final Decision
A carbon steel wok is simple to use, promotes healthy living, and saves energy. It warms rapidly and allows you to cook in a number of techniques. Carbon steel woks are fantastic for experimenting with new recipes, but the finest carbon steel woks will allow you to prepare more flavorful and juicy meals with no effort. It is one of those pieces of cookware that should be in every kitchen.
FAQs
What kind of wok do professionals use?
Carbon steel woks are preferred by professional chefs over cast-iron woks because they are lighter and easier to manage. Tossing vegetables and meats for even cooking involves moving, lifting, and adjusting the pan; this may be difficult with a hefty cast-iron wok.
What is the best wok out there?
The Top Woks
The Wok Store 14-inch Carbon Steel Wok With Metal Side Handle stood out as the obvious winner. It operates similarly to a professional, round-bottom wok because to its gently curved angles. The wok’s ergonomic wooden handle and low weight make it simpler to lift, toss, and pour from.
What is the best wok that does not rust?
Stainless steel woks are lighter than cast iron woks and do not rust. You don’t have to heat up your wok after cleaning it to dry it and add a thin layer of oil, like you would with a cast iron or carbon steel wok. Just wash and dry it after each usage.
What kind of wok do Chinese chefs use?
Carbon steel woks are the preferred wok material for Chinese restaurants and chefs. Carbon steel ages over time to provide a nonstick surface that is ideal for cooking. They’re also less costly and lighter than cast iron, making them easier to lift for stir-frying.
What is the best type of carbon steel wok?
Overall winner: Mammafong Preseasoned Carbon Steel Wok
It is a flat-bottomed wok with a 4-inch diameter (which fits on all kinds of burners), gently sloping edges, a cool-to-the-touch wooden handle, and a helping handle in case there is too much food within the wok.
What is the best wok thickness?
Seek for carbon steel woks that are at least 14 gauge (approximately two millimeters thick) and will not bend when pressed on the sides. Nonstick woks should be avoided at all costs. Most nonstick coatings are unable to withstand the intense heat required for a successful stir-fry.
How much should a good wok cost?
Conventional woks range in price from $20 to $50. On gas burners, round and flat-bottomed woks work well. If you have an electric or induction stove, use a flat-bottom pan to ensure maximum contact with the heat surface. When it comes to materials, avoid using poor Teflon.
What is the safest wok to buy?
Stainless steel is an excellent option for a wok since most wok cooking occurs quickly, giving the metal little opportunity to emit nickel or chromium. If you are nickel sensitive, a ceramic or carbon steel wok may be a preferable choice, particularly if you want to cook acidic items in your wok.
What is the best metal for a wok?
Carbon Steel: This is the most traditional material for creating woks, and it is also the most popular among wok fans. It’s cheap, lightweight, and long-lasting, but most importantly, it warms up rapidly and evenly.
Can you ruin a carbon steel wok?
One of the nicest things about Carbon Steel Cookware is how difficult it is to destroy. Even if your pan is heavily rusted, it is feasible to repair it.