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Are you trying to impress your guests for the holidays with a wonderful Asian meal? Or maybe you’re just looking for a great way to setup your kitchen for any occasion. Well, choosing the best carbon steel wok can be the best present you could make to yourself and your family, especially if you like Asian food.
So, read on, as the detailed guide below aims to point you in the right direction and will help you make the perfect choice for your new carbon steel wok.
While you don’t necessarily need a wok to create the best Chinese meals (or any other dish), it can integrate seamlessly into the cooking process and save you time, giving you optimal and most importantly, delicious results.
Not only do carbon steel woks distribute heat more evenly throughout the food while you cook, but they are also great for deep frying and steaming vegetables too.
In this guide, we will explain why there is absolutely no substitute for a good carbon steel wok when it comes to preparing satisfying and healthy Asian food. Fortunately, they are quite affordable and mostly of good quality, though there are some low quality brands, so make sure you do your research beforehand.
After many hours of research, we analyzed the best woks based on their price, material and main features.
In our In-depth guide below, we’ll go through a comparison of the best woks, detailed reviews of each product and a shopping guide to help you choose the right one for your kitchen.
What is a wok?
Yeah, it may seem like a dumb question, but you may be surprised by the number of people asking this same question. So, what actually does a Wok mean?
As its Cantonese name suggests (basically meaning a “pan”), the wok is a cooking utensil, resembling a bigger and wider type of a normal cooking pan. Asians really love it (well, they invented it), because it allows for quite some versatility in terms of cooking methods. Thanks to the wok, you can fry, simmer, sauté or steam cook your food.
Not sure which wok to buy or how to choose the right one? Follow our guide below.
History Of The Wok
Wok is a Chinese (Cantonese) word, meaning “cauldron” or “pan”, and in Chinese is written like this 镬.
The first wok dates way back from the Han Dynasty (206 BC–220 AD) in China. They were presumably made of cast iron and had two handles on the sides. The wok had such an important role in the everyday life of Chinese people back then, that they made reproductions for the tombs of the royals and the emperor, so they can use them in their afterlife.
The wok design has changed very little since that time. The Chinese wok is traditionally made of carbon steel, and is still made with the traditional methods in some remote Chinese villages by a blacksmith, from a steel disc, which is hammered for a long time in order to acquire its specific round shape.
The typical Chinese Wok often has two specific handles on each side, while the woks used in the Chinese North (Pao wok, or Peking pan) carries a long stick handle, which makes them perfect for the typical Asian cooking method.
The traditional Wok has a rounded bottom, which requires the use of gas stove, and a ring-shaped stand to support the Wok on the stove. Today there are flat-bottomed Woks too, which are more suitable for modern non gas stoves.
Recommended utensils you would need to use with your wok for cooking Asian meals
The 3 Best Japanese Carbon Steel Wok Made in Japan
For notable Japanese carbon steel woks that are 100% Made in Japan you can check out:
It has subtle irregularities on its surface to improve oil ridding and prevent the pan from burning.
It needs open burning of about 5 minutes to remove the anti-rust coat on the pan before use. It’s well-made to reduce food stick effect to zero per cent.
Washing it is by hot water to obliterate oil using a brush. It made from thin material thus gains heat quickly.
Cleaning is easy as it lacks rivets for grip attachment. It doesn’t have a wooden handle.
It’s very light and available in different sizes of 36cm and 39cm round bottom but with a 1.2mm thickness.
- 14.17” round bottom.
- 1.22mm thickness.
- Carbon steel material.
- Yamada brand.
- 1.1 Pound item weight.
- 1.2mm in thickness.
- Good oil ridding and long-lasting.
- Food doesn’t stick on it.
- Gains heat quickly.
- Easy to clean.
- Needs prior empty heating before use to remove the coating.
- No handle covers.
- Professional Use in Japan: Yakisoba, Ramen, Washoku, Tempura and more.
- Light Weight: Easy to handle for women & senior.
- Available in 3 sizes: 11.8”/30cm 2lb/0.92kg, 13”/33cm 2.38lb/1.08kg, 14.18”/33cm 2.73lb/1.24kg
- Durable & High Quality: Carbon Steel Handle for Durability
- Ideal Shape: No rivets for cleanness & easy handling.
- Seasoning is needed before first use.
Yamada iron lunch one hand has a 1.22 thickness weighing about 1.02 kgs. It’s a product of Japan. The different types of this product come in different weights, sizes and depth, which results from the manufacturing process.
The product is made by hammering around 5000 times, making it have scratches, uneven surface color, and peeling off the black cover.
Yamada is well coated with anti-rust material to enhance protection against rusting. It comes with a user manual on how to use it for the first time.
It needs open burning to remove the coat before use. A silicon handle cover is available on amazon to make it more comfortable to use the pan.
- Yamada brand.
- Black in color.
- 16.14” by 12.2” by 3.92” item dimensions.
- 2.16 pounds item weight.
- Available in different sizes, weight and depth.
- It has an anti-rust sealant.
- Even distribution of heat.
- The handle can get hot when in use.
- Not fit on a gas stove because of the round bottom.
- Prone to rust since its 100% iron.
- Silicon handle cover is purchased separately.
- It’s prone to scratches, uneven color surface and back skin peel offs.
The 3 Best Practical Budget Carbon Steel Wok
The Japanese style wok is slightly different than the Chinese wok. It’s more evenly round and has thicker shorter handle, while Chinese woks are mostly wider and shallower, but could widely vary in form and appearance.
Based on our research we found the Best Japanese style carbon steel wok to be the 14″ Japanese Style Steel Wok.
- Recommended for restaurant or commercial use, but is suitable for home cooking too.
- 1.2 mm thickness which makes is really thin for a wok
- Welded Joints with round bottom. (wok ring holder necessary for home use)
- Protective coating must be burned off / removed before use. See the wok seasoning/cleaning guide below
- Because of the nature of carbon steel, the wok needs to be seasoned each time after cooking. Otherwise it would rust eventually and you really don’t want that.
Craft Wok traditional hand hammered carbon steel wok with wood and steel auxiliary handle (diameter 35.6 cm, round bottom)
- Made of 1.8 mm carbon steel, commercial grade, heavy wok (2.1 kg)
- Traditional Chinese wok. Don’t forget to heat season before using it!
- Hammered by Chinese professionals in the Canton province
- Favorite choice of many Chinese professional chefs
- No risk of the long steel base handle burning when cooking over high heat
You don’t really need to spend a fortune to get quality. The Craft Wok traditional hand hammered carbon steel Pow Wok is our budget choice for the best wok on the market, which is also offered at an affordable price.
The pan has a round bottom, like most traditional woks, with a long stick wooden handle and a convenient gripping handle on the other side.
You can also use the gripping handle to hang the wok for storage. Craft wok’s traditional hand hammered carbon steel wok definitely for the perfect choice when comes to picking a sturdy traditional carbon steel wok.
You can use this wok for frying vegetables or sea food in hot oil and is also suitable for the preparation of various Asian soups and noodle recipes. You would probably also appreciate the fact that craft wok’s traditional carbon steel wok is perfectly usable over open fire stoves too.
You will have to season this carbon steel wok yourself. Unfortunately, it is also not suitable for flat electric or induction stoves.
However, all the disadvantages aside, if you want the traditional look and feel to be covered by Chinese professionals, craft Wok’s traditional hand hammered carbon steel wok is one of the most popular among experienced chefs. So, make sure to check it out.
This carbon steel wok is among the most popular and top reviewed woks, it’s 12.5-inch pan with a flat bottom. It works well on gas ranges, electric stoves and induction stoves among other sources of heat.
The material used is carbon steel that gives it the ability to respond quickly and evenly to heat changes.
It sustains very high temperatures without getting spoiled. The carbon steel wok comes with a stainless-steel spatula and a wooden lid.
The wooden cover will ease the pan’s covering and uncovering while the stainless-steel spatula is resistant to corrosion and rust. The pan has a wooden handle.
The wooden handle doesn’t get hot when in use. It also comes with a user guide on how to maintain it and many recipes for different foods.
- Carbon steel and stainless-steel wood material.
- 12.5” diameter.
- Carbon steel in color.
- It survives extreme temperatures.
- Suitable for all heat sources.
- The handle is wooden.
- It has a wooden lid and a stainless-steel spatula.
- Scrubbing of the protective coat might not be easy.
- It cools faster.
Benefits Of Cooking With A Wok
One of the advantages of this cooking utensil is that it eliminates clutter in the kitchen – the wok does all this and can reduce the need to cook with a number of different pots and pans.
You can also do many types of cooking at the same time, whether it’s frying, steaming or sautéing. Especially if you want to continue to cook healthy, the wok is perfect because it uses very little oil, especially for the preparation of meat, seafood and vegetables.
Reducing the amount of oil also helps to improve the texture of food.
If Asians have adopted wok cooking for a long time, it is because it has many advantages. Namely:
- Thanks to its round and often higher edges with fairly thin, highly conductive material, the wok makes it possible to cook quickly: the heat is well distributed and the cooking is homogeneous thru all the food;
- The wok is easy to maintain, just clean it with a sponge and fresh water;
- Modern woks don’t get the nasty layer of sticky burned food residue thanks to non-stick coatings;
- Cooking in a wok is natural and healthy, because there is no need to use a lot of oil and food keeps its nutritional qualities better;
- Small and large quantities can be easily prepared in a wok;
- Thanks to the wok one can cook in several different methods and thus vary the recipes quite often;
- The wok is usually not expensive. Though there are really pricey woks like this one for example.
How To Cook In A Carbon Steel Wok
If you’ve never cooked with a wok before, you might feel a little intimidated at first. It is basically a large bowl that is usually made of carbon steel, aluminum or cast iron. But really, there are so many different ways to cook with a wok, and this is not just limited to Asian foods.
Whether you’re a vegan, vegetarian or carnivorous eater, there are so many different recipes you can make with a wok. So, to help you cook a healthy food(especially if you’ve never used a wok before), here are some tips:
Do your research beforehand or consult the manufacturer for how to do it correctly. Also, keep in mind that most woks will need to be seasoned before using them.
Cleaning a carbon steel wok only with soap water can destroy the work you just bought. So, seasoning your wok is an important step, so make sure you know the proper cleaning instructions and preheat your wok before you start cooking. So, before you start cooking, be sure to preheat your wok.
To make sure your new wok is ready, just add a drop of water into the hot wok – it should evaporate almost immediately – and the oil should be cold when you add it to the pan. Cut your ingredients about the same size so they cook evenly. You should also cook your high protein food (like meat) before vegetables – all ingredients also should be relatively dry when you put them in the wok!
Methods for Cooking with a wok
The main use of the wok is to sauté the food of your recipes (meats and vegetables mostly) by reserving them once cooked on the semicircular grid.
In addition to speed, the advantage of this method of cooking is that it preserves most of the nutritional and organoleptic ( taste, color, odor and overall feel) qualities and requires the addition of very little fat or cooking oil.
In most recipes, especially Asian, the preparation is finished off by pouring the food into the wok on a lower heat and then binding the different elements with sesame oil, soy sauce, honey, etc.
But the success of the wok is largely due to the many other cooking possibilities it offers. The flared shape of the wok makes it possible to fry in much less oil. It is ideal for nems(spring rolls) or tempuras but also meat fritters. Then we drain them on a semicircular grate.
The wok is also used to steam by boiling water at the bottom of the utensil and placing a grill to raise the steamer basket. By covering the wok with a lid, you can cook Chinese ravioli as well as fried pieces of lamb shoulder or beef tenderloin.
How to season, clean and care for your carbon steel wok
It is essential to “season” your wok in order to prevent it from rusting. The methods differ according to the brands, so it is better to refer to the instructions manual when you buy your wok.
- If you don’t really want to deal with seasoning for your wok you can just buy a pre-seasoned wok, which won’t need burning and scrubbing the factory coating.
In general :
- Wash the wok in order to get rid it of the coating film that protects it.
- Then place on low heat for about fifteen minutes
- Let it cool
- Smear it with vegetable oil using a paper towel
- Heat it up again
- Remove the black residue with paper towel
The operation should be repeated until the wok starts to shine and has a glossy look.
Which Wok To Choose?
There are two main types of woks: the semi-spherical wok with a round bottom, which is suitable for gas stoves. The flat-bottomed wok is more suitable for electric or glass-ceramic hob stoves.
It is generally recommended to opt for rather heavy woks (cast iron or steel for example), which can conduct and distribute heat very well, but these are also rather bigger in size generally.
Before buying, make sure you check out the different functions and choices available to you:
The material in which the wok is made can make all the difference. There are different types of materials used. The most common are carbon steel, but the material can also be aluminum and stainless steel.
Carbon steel woks are extremely lightweight, making it easy to maneuver in the kitchen and on the stove while cooking. Cast iron is also of high quality with regard to heat retention, but it is normally quite heavy.
Fortunately, most cast iron stoves are already seasoned, which means less work for you ;-).
Stainless steel woks are often a mixture of cast iron and carbon steel materials. Although they are much lighter than cast iron, they take much longer to heat than carbon steel.
Aluminum woks are also very good at heat conduction, but since they are generally thinner, they are likely to get damaged much more than other types of woks.
Size and weight
The size and weight of your wok makes a huge difference in your cooking experience. Before buying, keep in mind the number of people for whom you will cook. If you’re interested in a light frying pan, you’ll definitely be more inclined to buy a carbon steel wok.
Flat bottom wok or round bottomed wok: Which one and how to choose?
One of the most important aspects when choosing your wok is their bottom shape. You’ll probably have to choose between a flat-bottomed wok and a round ring-bottomed wok, but you can’t necessarily go wrong in both cases.
However, to know what kind of wok to choose, it is necessary to know whether you use electricity or gas stove. Direct heating by placing the wok on an electric stove is usually the ideal solution, but you need to choose carefully before picking the type of wok that would best suit your kitchen.
Non-Stick Wok Coating – Is It Really Necessary?
Most of the woks that are on the market nowadays are non-stick. Whether the coating is made of hard anodized aluminum or with beeswax protective coating added, you can easily achieve the same results by seasoning the wok.
Choosing a wok with a non-stick coating can make it difficult to get the high temperature you are looking for. If the wok you want to buy has a non-stick coating, then most likely it will not be able to withstand the high heating temperatures that you will need for stir-frying.
When you look at the woks from a traditional point of view, most of them had two handles – since they were usually very heavy – like the Le Creuset of America Signature enameled cast iron wok.
As we mentioned earlier, there are two types of wok designs for handles – double and single, which are very useful especially if you want to make stir-fries.
The choice of one or the other type of handle design will not make too much of a difference – unless you are looking to master a particular type of traditional Chinese cooking. If you want to sauté, stir and create yummy meals in your wok, you’ll mostly want to pick a single handle wok. If you want to cook in large quantities, double handles are the most effective.
Cover/Lid Of The Wok
The lid is also very important feature that you will need to consider. Whether you are looking for a ventilated lid like the one on the Stone & Beam Wok for steaming and stewing or you need a tempered glass lid like the one on the VonShef Electric wok, you will also need to pay attention to this feature to make sure you make the right choice.
Electric woks have an almost immediate advantage over stove woks: they do not need to be seasoned.
Check The Warranty Of The Wok
From the short, but common 2-year warranty to a lifetime warranty with most of the woks found on the market, you’ll want to look at what guarantee or warranty you’ll get before buying your wok. A quality product will most likely come with a lifetime warranty, so keep that in mind when shopping.
Which type of Stove is best suited for wok cooking: gas or electric?
The choice between gas and electric stove is a personal preference, but you can still asses the different characteristics, such as the variety of metals it can withstand when cooking. A traditional gas stove friendly wok is able to absorb high heat to cook the food very quickly.
Electric woks do not need to be seasoned, which is certainly a great feature when you look for fast meal preparation.
A traditional wok must go through a rather elaborate process of seasoning its metal protective coating to avoid future sticking problems. Non-stick electric woks allow cooks to avoid this process. The electric wok also comes with its own stand, so you don’t have to worry about choosing between a round bottom or a flat bottom. Electric woks are also much easier to maintain too.
Are Woks Likely To Rust? If So, How Can I Prevent It?
Unfortunately, woks are definitely susceptible to rust over time. You can avoid this by seasoning it before the first use, cleaning it over time, and then seasoning it again once in a while will keep your wok in good shape for a long time.
Our Final Verdict For The Best Carbon Steel Wok
If you’ve decided to skip over the entire lengthy guide and head straight here to our final recommendation for the best wok you can buy, here it is: the Bielmeier Wok Pan 12.5″ Carbon Steel Woks and Stir Fry Pan with lid is our editor’s choice.
Designed with Nitriding treatment for carbon steel, this wok weighs only 5 pounds, making it very convenient for women to lift, and is backed by a 12 months warranty.
With features like flat bottom, detachable wooden handle, wooden lid , light in weight, fast in heating speed and suitable for all stoves, it is hard to have a bad experience with it.
This wok is not a non-stick pan, it will become more and more non-stick through your seasoning, and it needs to be cleaned in time, the dishwasher cannot be used. Keep it dry after cleaning.
This chinese (Japanese style) carbon steel wok is made in China.
2. Heat it upside down in the oven
3. Take out your pot and brush oil inside and out
4. Put it in the oven again for heating
5. After taking it out, let it cool, brush with oil, and seasoning is complete
This carbon steel wok is our economical choice, which means you don’t need to brake the bank to find a quality wok today.
We hope this guide has helped you choose the best wok on the market for you and your kitchen.
Whichever type of wok you choose, it will surely be a nice addition to your kitchen. And you will be able to bring that wonderful exotic touch by making Asian meals, which will definitely delight your guests.