Cooking with the Best Carbon Steel Wok: The Top 14!

Looking to buy yourself a wok? Here are a few things you need to decide on first.

Size:

Woks come in many different sizes. In fact, most Chinese woks range from 10 to 16 inches in diameter. If you have a really small stove and less storage space, it is better to get a wok that is less than 12 inches wide, like this one.

However, most stoves can handle a 12-14-inch wok. So if you want something more conventional, go for the Chinese Nonstick Die-Casting Scratch-Resistant Aluminum Wok or the Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok.

For commercial use, get a larger wok, like the Heavy Hand Hammered Carbon Steel Pow Wok.

Flat vs Round Bottom:

There’s often an argument over which one works better, but the truth is that they are both pretty great. The only difference between them is that round bottom woks can’t be used on flat stove surfaces, like induction or electric ones.

If you have a gas range stove, you can use any kind of wok. We recommend the Pre-Seasoned Carbon Steel Wok Pan or the Pre-Seasoned Carbon Steel and Red Elm Traditional Hand Hammered Stir-Fry Pan Wok.

But if you have an induction stove, it is best to stick to flat bottom woks like the Chinese Nonstick Die-Casting Scratch-Resistant Aluminum Wok.

Extra Accessories:

How important are extra accessories to you? If you want your wok to come with a couple of add-ons, go for something like the Homeries Pre-Seasoned Carbon Steel Wok or Carbon Steel Wok for Electric, Induction, and Gas Stoves. These woks come with things like a lid and spatulas.

However, if you’d get a basic wok with no accessories, you’re better off with an Authentic Hand Hammered Carbon Steel Wok.

Have Any Questions?

In this section, we’ll answer questions people often have about cleaning, maintaining, and using carbon steel woks.

01. How Do I Clean My Wok after Cooking?

When cleaning a wok, you have to make sure that you don’t remove the seasoning. To do this, avoid harsh detergents and never use steel wool scrubbers on your wok.

Instead, soak it in hot water to loosen the bits of food stuck to the pan. Then use a soft sponge and a little soap to clean the surface gently and rinse the wok. Dry the wok over low heat until no water remains, then store in a dry place.

02. How Should I Season My New Wok?

Seasoning a wok for the first time can be nerve-wracking, but it isn’t really too difficult. Here’s what you need to do.

1. First, wash the entire wok with soap and remove the factory oil on the surface. Dry the wok and move it to your stove.
2. Set your burner to the highest heat. Once the wok heats up, it will get dark and start smoking.
3. Swirl your wok around and keep heating it until every inch of it has blackened.
4. Then, turn off your burner and wait for it to cool down.
5. Wash your wok and remove any residual dirt. Use a mild detergent and a sponge if needed.
6. Dry the wok on low heat.
7. Once it has dried completely and the wok is pretty hot, add some vegetable or peanut oil. Tilt and swirl the pan until every inch of the surface is thoroughly coated with the oil. Let it heat up for a minute.
8. Use a spatula and some paper towels to get rid of the excess oil. Once the wok cools down, you can wipe it down more thoroughly.

This is the first seasoning and will form the patina on your wok. You might have to repeat the process before cooking in the wok.

03. Where Should I Store My Wok?

You can store your wok in a shelf or kitchen cabinet. Make sure it is completely dry before storing it and try not to keep it in any kind of humid place. Damp storage space will rust your wok.

04. Are Carbon Steel Woks Safe to Use?

Carbon steel is a safe material and can withstand very high temperatures without breaking down or releasing harmful gases. This makes it perfectly safe to cook with.

05. Are There Ingredients That I should Avoid When Using a Carbon Steel Wok?

It is often recommended that you avoid using acidic ingredients when cooking in your wok. This is because acids like vinegar can dissolve the patina and cause your wok to rust.

However, using a small amount won’t damage your wok. You can also use vinegar or lemon juice in your carbon steel wok, but just make sure you season the pan again after cooking.

So, What Do You Think?

A good wok is one of the cooking utensils that every kitchen needs to have. The best carbon steel wok is great for stir-frying noodles and vegetables, scrambling or frying eggs, and deep-frying a whole host of ingredients. And you never know when your cravings for Asian food will strike, so it’s best to be prepared!

With these carbon steel wok reviews, you can get a wok that will be a part of your kitchen for many years. They are versatile, sturdy, and super useful, so investing in a good one will go a long way. And with all your new-found information, have you chosen the perfect wok yet?