Cooking is an art, and just like any artist, a cook needs the right tools to create a masterpiece. One such tool is the carbon steel wok. Originating in China, this versatile kitchen utensil has been used for centuries for stir-frying, steaming, deep-frying, and more. The steel wok is known for its ability to heat quickly and evenly, making it a favorite among chefs and home cooks alike. Unlike other cookware, the wok's unique shape and design distribute heat evenly across the flat bottom wok, and up the sides, making it perfect for cooking a wide variety of dishes.
In this article, we will explore the benefits and versatility of the carbon steel wok, how to season and care for it, and some popular recipes that showcase the wok's unique cooking abilities. So, whether you're a seasoned chef or a novice home cook, let's dive into the world of the steel wok and discover its ability to create delicious dishes!
What are the benefits and uses of a carbon steel wok?
Carbon steel woks have been used in Asian cooking for centuries and are still popular today for many reasons. Here are some benefits and uses of carbon steel or wok cooking:
- Conducts heat well: Steel woks heat up quickly and evenly, which is ideal to stir-fry and other high-heat cooking techniques.
- Lightweight: Steel woks are relatively lightweight, making them easy to maneuver and handle.
- Durable: Steel woks are strong and durable, able to withstand high heat and frequent use.
- Versatile: Steel woks can be used for a variety of cooking methods, including stir-frying, deep-frying, steaming, and even smoking.
- Non-stick: When properly seasoned, a carbon steel wok can become almost non-stick, making it easy to cook with and clean.
- Healthier cooking: Cooking with a steel wok requires less oil than traditional frying methods, making it a healthier option for cooking.
Uses of carbon steel woks include:
- Stir-frying: This is the most common use of a steel wok. The high heat and sloping sides make it perfect for quickly cooking small pieces of food over high heat.
- Deep-frying: The high sides of the wok make it ideal for deep-frying, as it reduces the risk of splattering hot oil.
- Steaming: By adding a bamboo steamer to the wok, you can use it for steaming vegetables, dumplings, and other foods.
- Smoking: With the addition of a smoking rack and some wood chips, a steel wok can be used for smoking meat or fish.
Overall, a steel wok is a versatile and durable cooking tool that can make many different types of dishes quickly and easily. Try not to use a plastic spatula, use a stainless steel wok spatula instead.
How to do season and care for a carbon steel wok?
Seasoning a carbon steel wok is important to protect it from rust and make it more non-stick. Here's how to season and care for a steel wok:
- Wash the wok: Before seasoning, wash the wok with hot water and a gentle soap to remove any protective coating that may be on it.
- Dry the wok: Dry the wok thoroughly with a towel, then heat it on the stove over high heat to above 550 degrees F until it's completely dry.
At this temperature, it reacts with the oxygen in the air, and the steel surface will oxidize to black iron oxide, Fe3O4. This black surface gives the steel a beautiful black-blue to aqua-blue patina. This blued steel, or black iron oxide surface, adheres quickly to oils. When coated with oil, the oiled-blued steel is very rust-resistant, it is also a non-stick surface for cooking. And it has been used by blacksmiths (and Chinese cooks) for hundreds of years to treat steel surfaces. - Add oil: Add a small amount of oil to the wok and use a paper towel to spread it around the entire surface, including the sides.
- Heat the wok: Heat the wok over medium-high heat for about 10 minutes until the oil starts to smoke.
- Wipe the wok: Use a paper towel to wipe out any excess oil, then let the wok cool.
- Repeat: Repeat steps 3-5 until the wok is shiny and black.
To care for a carbon steel wok:
- Clean it after each use: After cooking, wash the wok with hot water and a soft sponge. Do not use abrasive sponges or harsh detergents that can damage the seasoning.
- Dry the wok: Dry the wok completely with a towel, then heat it on the stove over low heat to ensure all moisture is removed.
- Oil it: Once the wok is dry, add a thin layer of oil to the surface to protect the seasoning and prevent rust.
- Store it properly: Store the wok in a dry place, away from moisture and other kitchen utensils.
- Re-season periodically: Over time, the seasoning on the wok may wear off. To maintain its non-stick surface, re-season it periodically by repeating the seasoning process.
With proper care and seasoning, a cast iron wok can last for many years and become a beloved tool in your kitchen.
Conclusion
The carbon steel wok is an indispensable tool for any cook looking to create delicious and flavorful dishes. Its unique design and shape allow for quick and even heating, making it perfect for stir-frying, steaming, deep-frying, and more. With proper seasoning and care, the wok can last for many years and become a staple in any kitchen.
While the wok's origins may be rooted in Chinese cuisine, its versatility has made it a favorite among chefs and home cooks worldwide. From spicy stir-fry dishes to crispy fried appetizers, the carbon wok has endless possibilities. So, whether you're a fan of Asian cuisine or just looking to add some variety to your cooking, give the cast iron wok a try and experience the delicious results for yourself!
Need help? We've done the research for you and found the Best Carbon Steel Wok on Amazon. Every day, we read hundreds of reviews and try the highest-rated products we have on our list.
Best Carbon Steel Wok - Reviews
The Best
About this product
YOSUKATA's large blue carbon steel wok flat bottom pan is pre-seasoned at high temperatures using special techniques, ensuring it's ready for immediate use. With just a quick oil seasoning, you can start cooking right away.
Crafted using traditional production technology, this hand-hammered carbon steel pow wok is extra-sturdy and made to last a lifetime. It's versatile enough to be used for pan-frying, braising, and deep-frying, and helps retain the flavors and juices of your ingredients.
This wok is suitable for use on all cooking surfaces, including electric stoves, induction cooktops, gas cookers, and open fires. Its long handle is securely welded for a comfortable and safe grip. The optimal diameter and shape, non-sliding finish, and well-dried wood provide added convenience and control while cooking.
Invest in a premium-grade carbon steel wok that's versatile, long-lasting, and pre-seasoned for your convenience.
The pre-seasoned wok comes with a beautiful and thorough rich blue oxidation that looks really great. A great wok that has been visibly hammered while maintaining a smooth cooking surface, and done so to a great shape. The design and build are truly solid. The design and build are truly solid.
A few customers said that they arrived with loose handles that are difficult to fix. Some mentioned that it started to rust after several uses.
Our Thoughts - The quality craftsmanship and material constituting flat bottomed, this wok stands out and is able to compare well with many higher-end woks for a great price.
Very Good
About this product
This is Craft Wok's original design, a commercial-grade round-bottomed 14-inch carbon steel wok, made with 15-gauge (1.8mm) steel. It's been in production since 2014 and has stood the test of time with its proven quality.
Please note that it's not suitable for flat electric or flat induction stoves but using a wok ring may help and the wok may rust if not seasoned properly before use. The seasoning instructions are included, and our customer service is always available to help you out.
This wok is hand-hammered by Chinese professionals in Guangzhou, and it's the preferred choice of many professional Chinese chefs. It weighs 4.6 pounds (2.1 kg), making it heavy and sturdy. The steel helper handle is perfect for high-heat stir-frying and for hanging the wok for storage. The wooden handle has a special hygroscopic surface that provides a tight grip during stir-frying and is not slippery.
At Craft Wok, we love woks! We're a team of professionals brought together by our passion for carbon steel woks. Our goal is to bring you the same joy from stir-frying that chefs experience in Chinese restaurants. We've partnered with the best manufacturers in China to provide you with 100% authentic traditional carbon steel woks. Our brand has been in the market for 8 years now.
This is an excellent traditional carbon steel wok. By far the best traditional wok that we have ever owned. It requires more care than a crappy nonstick Teflon type of wok (which is what most people have) but it is SO SO SO worth it.
A few users said that it rusts very easily. Others mentioned that it doesn't sit properly on electric stoves... Dah! Always use a wok ring to stabilize round bottom woks.
Our Thoughts - We wonder if these woks have been seasoned properly and always maintain an oil film on the wok. No need to have a Ph.D. in Metallurgy to know that steel will rust easily if not protected.
The act of preparing the wok should not be mistaken for "seasoning" as that implies a form of cooking. Rather, it requires subjecting the bare steel surface to a very high temperature tempering process, which is a matter of metallurgy, not culinary art. This age-old technique, known as "bluing," is applied to steel to give it a black-blue coating that provides protection against rust. It is the same process that was used on ancient steel swords and gun barrels.
Good Value
About this product
- This carbon steel wok comes pre-seasoned and ready to use for all your cooking needs, from sizzling stir-fries to delicious soups and stews. Unlike other woks with Teflon coating, this wok is designed to handle high heat and metal utensils without any damage or scratches. With proper care, it can last a lifetime.
- Simple care instructions are included in both written and video format to help prevent rusting and maintain the wok's quality. This wok features an original flat bottom design that works on a variety of heat sources, including electric and induction stoves, gas ranges, and more.
- As an added bonus, this wok comes from popular YouTuber Souped Up Recipes and includes a link to over 200 viral takeout recipes trusted by over 1 million subscribers. So get ready to cook like a pro with this high-quality carbon steel wok.
The heat distribution is perfect for making certain Asian dishes that require high heat, and we’ve had no issues using it on a flat, glass-top stove. The lid is made of wood and smells wonderful, kind of like cinnamon potpourri. The lid is also to be hand washed only. Will eventually become mostly non-stick if seasoned properly. The metal thickness provides great heat retention and transfers to food. Over time, what you cook in this will just get better and better from the seasoning.
It's nice to have a re-moveable handle.
A few users said that everything sticks to the pan. Others said that it chips and cracks. Others were confused about the conflicting information about
Our Thoughts - This wok looked like it was well made, sturdy, and good value for the money. Some customers were confused about the conflicting information about seasoning. According to the product information this wok has been seasoned.
Good
About this product
- Introducing the Babish 14 Inch Carbon Steel Wok (6" Flat Bottom), perfect for frying and stir-frying with its heavy-gauge, carbon steel material that provides rapid and even heat distribution.
- The riveted wooden handles offer strength and remain cool to the touch, while the wok efficiently absorbs oil, creating a natural non-stick surface that makes cleaning up easy.
- Our wok is safe for use on gas, electric, ceramic, glass, and induction stoves, as well as on the grill. However, it's crucial to handwash only.
- To keep your wok in top condition, rinse it under warm water, and gently scrape off any food remnants with a nonmetal brush or a nylon scouring pad. After thoroughly drying your wok, apply a light layer of oil around the entire surface of the pan using a paper towel. The pan should be smooth with no oil residue. Place the oiled pan on a burner set to high heat. Once the oil is lightly smoking, turn off the heat and allow the pan to cool.
- Please note that seasoning is required for our wok. For the oven method, please remove the wooden handle. For both the oven and stove methods, please see the seasoning instructions below.
Honestly, for those that know how to use woks, the quality of this product is worth the money. So far, this is looking pretty good. Decent weight and handles are securely riveted. The wooden part can be easily removed to allow oven seasoning. We were also impressed by the packaging which had shaped inserts to protect the wok during shipping.
A few customers said that it arrived with a black film. Some users said that food sticks to the wok at first use. Others said that the wok is beautiful-appealing to the eye, we tried to season it multiple times but still doesn't become non-stick.
Our Thoughts - Seriously give this product a shot. It's definitely not for beginners but this product is way better than your typical cheap woks in China Town that can warp quickly.
Good
About this product
- Our carbon-steel wok is exclusively designed for stir-frying meats and veggies, deep-frying tempura, steaming with bamboo inserts, and much more.
- The traditional carbon-steel construction guarantees quick and efficient heating and exceptional heat transfer in a light and easy-to-handle pan.
- The wok is equipped with a sturdy maple handle, ensuring easy and safe stirring and flipping, while the flat bottom ensures even cooking results on various cooking surfaces.
- You can use metal utensils with our wok without worrying about damage.
- However, it's essential to season the wok correctly since carbon steel tends to rust if not adequately maintained.
Some said that they cooked a few stir-fry recipes and they came out great. The wok heats up nicely and has maintained its seasoned nonstick surface pretty well. Easy cleanup but probably need a bamboo brush or soft scouring pad to remove burned bits. Very good product, and was so easy to season. Works perfectly.
Some customers said that arrived rusty. Cleaned it and used it a few times. Doesn't heat evenly using a gas stove top. After cooking, cleaning is fine but if you let ONE single drop of water sit for 2 minutes it starts to rust and you have to wash it again. Every time you pull this out of your cabinet, you have magic rust spots that appear.
Our Thoughts - People with negative reviews don't seem to know what they are doing. As the product information explains "However, it's essential to season the wok correctly since carbon steel tends to rust if not adequately maintained."
Please read some of the "Our Thoughts" and information above.
Good
About this product
- Crafted with Precision and Care: This hand-hammered pow wok is made of durable carbon steel without any chemical coating. It's a healthy and non-toxic choice that's easy to rust, so don't forget to season it before use. With every use, the wok will improve and become more non-stick.
- Chosen by Professional Chefs: Ideal for stir-frying, stewing, sauteing, steaming, braising, frying, and deep-frying your favorite Asian recipes, this carbon steel wok pan heats up quickly and evenly. The extra-deep shape of the wok allows for easy meal folding and stir-frying, resulting in delectable dishes.
- Suitable for Any Stovetop and Spatula: This wok features a flat bottom, creating a stable surface for secure cooking on gas, electric, halogen, and induction cooktops, without requiring extra support accessories. The carbon steel wok is compatible with all types of spatulas, including wooden, silicone, and metal.
- Sturdy and Durable: The carbon steel wok is equipped with a heat-resistant wooden handle and a steel helper handle, both riveted tightly and firmly for easy lifting and storage.
- Each Wok is Uniquely Crafted: With precision, passion, and care, each wok is unique and makes an excellent gift for cooking enthusiasts and professional chefs alike.
- What You Get: A 13.4-inch carbon steel wok, a worry-free 12-month warranty, and friendly customer service.
Nothing sticks to this wok after a good traditional seasoning. It is gorgeous and after seasoning, you could ask for nothing more in a wok. A few customers mentioned that customer support is great.
A few users said that the upkeep alone is too much for just one pan, anytime you use it, you have to constantly oil it; otherwise, it will rust. Some customers mentioned that the woks arrived damaged with dents.
Our Thoughts - Don't be intimidated by the seasoning process. It's easier than it sounds from the negative reviews of some users.
FAQs
What are the most popular recipes that utilize a Carbon Steel Wok?
Carbon Steel Woks are versatile cooking tools that are commonly used in Asian cooking. They are perfect for stir-frying, deep-frying, sautéing, and many other cooking techniques. Here are some of the most popular recipes that utilize a Carbon Steel Wok:
- Stir-Fried Vegetables: A classic recipe that uses a Carbon Steel Wok is stir-fried vegetables. Simply heat the wok over high heat, add some oil, and toss in your favorite vegetables, such as broccoli, bell peppers, onions, and carrots. Add some garlic and ginger for extra flavor, and season with soy sauce or oyster sauce.
- Fried Rice: Another popular recipe that uses a Carbon Steel Wok is fried rice. Cook some rice ahead of time and let it cool completely. Then, heat up your wok over high heat and add some oil. Add your cooked rice and stir-fry for a few minutes. Add in some diced vegetables, such as carrots and peas, and cook until the vegetables are tender. Season with soy sauce and scrambled eggs.
- Kung Pao Chicken: This spicy Sichuan dish is made with diced chicken, peanuts, and dried chili peppers. Heat up your Carbon Steel Wok and stir-fry the chicken until it's cooked through. Add in the peanuts, dried chili peppers, garlic, and ginger, and stir-fry for a few more minutes. Season with soy sauce, vinegar, and sugar, and serve with steamed rice.
- Pad Thai: This classic Thai dish is made with rice noodles, shrimp, eggs, and a sweet and sour sauce. Heat up your wok and stir-fry the shrimp until they're pink. Add in the cooked noodles, eggs, bean sprouts, and scallions, and stir-fry until everything is cooked through. Season with tamarind paste, fish sauce, and palm sugar, and serve with lime wedges.
- Beef and Broccoli: This Chinese-American dish is made with tender beef, broccoli, and a savory sauce. Heat up your wok and stir-fry the beef until it's browned. Add in the broccoli, garlic, and ginger, and stir-fry until the broccoli is tender. Season with soy sauce, oyster sauce, and cornstarch slurry, and serve with steamed rice.
These are just a few examples of popular recipes that utilize a Carbon Steel Wok. With its versatility and ability to handle high heat, there are many other dishes you can create with this cooking tool.
Is a carbon steel wok healthy for cooking?
Short answer, yes! A carbon steel wok is generally considered to be a healthy option for cooking. Carbon steel is a natural material that is made from a combination of iron and carbon, and it does not contain any harmful chemicals or coatings that can leach into your food.
Carbon steel and stainless steel woks are also good choices because they are non-stick when seasoned properly, which means you don't need to use as much oil or fat when cooking. This can be beneficial for those who are trying to reduce their calorie intake or who want to cook with healthier oils, such as olive oil or coconut oil.
Additionally, carbon steel woks are ideal for cooking vegetables and other healthy foods because they cook quickly and evenly at high heat, during the cooking process which helps to retain their nutrients and flavor. Stir-frying and sautéing are also healthy cooking techniques because they require minimal cooking time and can help to preserve the texture and color of the food.
Overall, using a carbon steel wok for cooking is a healthy option, provided that you properly season and maintain the wok to prevent rust and maintain its non-stick properties.
What foods you should not cook in carbon steel?
While carbon steel woks are versatile and can be used to cook a wide variety of foods, there are some types of foods that are not recommended to be cooked in them:
- Acidic Foods: Foods that are highly acidic, such as tomatoes, vinegar, and citrus fruits, should be avoided when cooking in a carbon steel wok. The acid can react with the metal and cause it to leach into the food, resulting in an unpleasant metallic taste.
- Delicate Foods: Delicate foods, such as fish or eggs, are not recommended to be cooked in a carbon steel wok, as they can stick to the surface of the wok and be difficult to remove without damaging them.
- Dairy Products: Foods that contain dairy products, such as milk or cheese, are not recommended to be cooked in a carbon steel wok, as the high heat can cause the dairy products to curdle and stick to the surface of the wok.
- Sugary Foods: Sugary foods, such as caramel or candy, should be avoided when cooking in a carbon steel wok, as the high heat can cause the sugar to stick and burn, leaving a residue on the surface of the wok that can be difficult to remove.
Overall, while a carbon steel wok is a versatile cooking tool, it's important to be mindful of the types of foods you're cooking in it to ensure that they're compatible with the material and won't cause any damage or negative effects.
