10 Best Carbon Steel Woks According to Online Reviews
Used for over 2000 years in Chinese and Asian cooking, the wok is a type of cooking equipment that holds a true fascination in the Western world. It can be made of stainless steel, cast iron, or carbon steel, though, usually, carbon steel woks are used for cooking traditional dishes.
The wok can be round-bottomed or flat-bottomed (depending on the type of stove). The round-bottomed wok is the traditional one, but flat-bottomed woks were introduced in the West to accommodate standard gas stoves.
With the traditional, round-bottomed shape, it is easier to pick up all the food on the bottom and toss it around. The wok can be used for many cooking techniques, such as stir-frying, steaming, pan-frying, deep-frying, poaching, boiling, braising, searing, stewing, making soup, or smoking.
What to Consider When Buying a Wok
Thickness
If the wok is thick, it will take more time to heat up. However, once heated, a thick wok will preserve heat for much longer and distribute it more evenly. But, if the wok is too thick, it will be difficult to balance. Look for a wok that is 1.5-2 millimeters thick.
Size
The best of wok depends on the purpose for which you want to use it. If you are cooking for a small family, choose a 12-inch wok. If cooking for 6-12 people, use a 14-inch wok. For commercial use, buy a larger, 16-inch wok.
Size of the handle
Some types of wok have long handles, similar to frying pans. These work best when cooking at high temperatures, as the handle makes it more comfortable when standing close to the heat. But long-handled woks are difficult to maneuver, as the weight isn’t evenly distributed. Also, pay attention to the material of the handle. There are wood, plastic, and phenolic handles, which seem to be the most durable materials.
Material
- Carbon Steel Woks
Carbon Steel is the most widely used material, as it is rather inexpensive. Woks made from carbon steel are lightweight and are good heat conductors, making them very quick to heat.
Some chefs argue that carbon steel woks tend to be a little more difficult to season than cast iron woks, but countless online recommendations and videos prove otherwise. Check out this comprehensive guide on this, explaining how to season and maintain your wok.
- Cast Iron Woks
Cast iron woks are relatively uncommon in China but widely used in the Western world. Chinese cast iron woks are very thin and they weigh a little more than a carbon steel wok.
Western cast iron woks are as thick as pans and very heavy. They take a very long time to heat up and cool down, and their weight makes stir-frying and other Asian cooking techniques more difficult.
As they form a more stable and thick layer when seasoned, cast iron woks will be less prone to food sticking. However, the added weight sometimes makes them difficult to handle.
- Non-stick Woks
Steel woks coated with non-stick materials such as PFA and Teflon were originally developed in the West but have made their way into Asian cooking. Metal utensils cannot be used with this type of wok as they will scrtach the non-stick material.
The preparation method is also different as instead of browning in the pan, foods tend to retain their juices. Also, as they lack the carbonizing or seasoning of the carbon steel or iron wok, they won’t add the distinctive taste or sensation of stir-fried foods.
Wok Hei
Anyone who has tasted authentic Asian cooking knows there is a certain something to the taste that is not so easy to capture when cooking at home. The Cantonese name for that aroma is wok hei (literally translated as wok energy or wok breath).
Chef Grace Young described it best in her 2004 book, The Breath of a Wok, writing that wok hei happens “when a wok breathes energy into a stir-fry, giving foods a unique concentrated flavor and aroma”. It is a mixture of smoky flavor, the taste of restaurant oil, and strong browning and seasoning. Some chefs, such as New York Times writer J. Kenji López-Alt, suggest that wok hei can be captured in home cooking.
Others, such as Steph Li and Chris Thomas, the YouTube vloggers behind the channel Chinese Coking Demystified, say that it can only be rendered by authentic Chinese cooking. Whatever you think, it seems like chemistry has a big part to play in wok hei. Chemical interactions between food and the layers of seasoning of a carbon steel wok are a big part of that equation. So, it’s almost certain that using a well-seasoned carbon steel wok will get you closer to that authentic smoky flavor.
Wok Maintenance
A seasoned carbon steel wok must be properly maintained to keep it at its best.
How to season a wok:
- Wash and dry the wok.
- Heat the wok on the stove so any left over moisture evaporates.
- Pour two tablespoons of oil in the wok and set the heat on medium-high. Alternatively, you can use the traditional method and heat a slice of pork fat, which you then rub over the wok.
- Optionally, after rubbing the wok with the oil or the pork fat, you can fry some onion, ginger, and garlic for 20 minutes, to impart that typical flavor.
- Empty out all the ingredients used for rubbing the wok.
- Let it cool, then wash it again with warm water.
- Put it on the heat again to dry off all the water.
What to keep in mind:
- Avoid the dishwasher.
- Never use abrasives, as they will ruin the seasoning
- Clean and dry regularly.
- Make sure to scrub any rust away.
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Best Carbon Steel Woks
1. Traditional Craft Wok
The Craft Wok is a traditional carbon steel wok that needs seasoning. It is a sturdy and durable product that looks and functions just like a traditional wok. Hand hammered in China, it has a round bottom and is not suitable for electric or flat induction stoves.
It needs to be very well seasoned (at least 3 times) before first use, best done with flax seed oil. Once properly seasoned, it will work perfectly and last for a long time.
Using strong-tasting vegetables, such as garlic, onion, or ginger for the first seasoning guarantees a good flavor and a wonderful taste to the dishes prepared in it. Also, although it is round-bottomed, the Craft Wok is reported to have a very good balance.
2. Chef’s Medal Traditional Hand-hammered Carbon Steel Wok
Another traditional hand-hammered wok, suitable for passing down the generations is the Chef’s Medal wok, made in Guangdong, China.
As with other traditional woks, the instructions say to season the dish until it becomes non-stick and is rust protected. Also, during the heating process, the metal turns a beautiful blue shade that is also a very fine kitchen decoration, provided you have the room to display it.
The wok comes with a bamboo handle, which ensures a good grip. The handle also has a hole, perfect for hanging in storage.
Although the seasoning process seems a bit daunting for a home kitchen, it is perfectly achievable if instructions are followed. The wok has perfect heat distribution and good balance, making it easy to use.
3. De Buyer Carbon Steel Wok
Recommended on Reddit, the De Buyer carbon steel wok is made of 99% iron and has a signature beeswax finish that protects against oxidation.
The wok comes with a traditional French handle and the guarantee of high-quality French products. PTFE and PFOA free, the De Buyer carbon steel wok becomes naturally non-stick and is built to last a lifetime. The rivets are made from the same carbon steel as the pan and will expand and contract at the same rate, keeping the product intact.
The handle has a characteristic curve, ideal for sauteing, stirring, and flipping. Being small, it is most suitable for two people. As the flat part of the bottom is relatively small, it works best with a wok ring, making it more stable.
4. Yosukata Carbon Steel Wok Pan
With a flat bottom, the Yosukata carbon steel wok is best at locking the juice and the flavor inside the ingredients. The wok comes pre-seasoned at temperatures over 600° F, using special techniques.
However, the wok still needs seasoning with oil, like any other Chinese wok.
The Yosukata wok comes with a wooden handle that ensures a comfortable grip. As it is quite small (11.8 inches in diameter) it is easy to carry and store.
It is a sturdy and versatile wok, great for everyday use. One of the best features is the joint construction, meaning that it has no rivets that could loosen but is welded together, and therefore is very strong where the handle meets the pan.
5. Sky Light Wok Pan
Made from carbon steel, the Sky Light wok pan requires seasoning before use and the application of a layer of cooking oil after being used and washed.
The carbon steel used for making the wok reduces the loss of vitamin C from vegetables and helps prevent iron deficiency.
The surface of the Sky Light wok comes with no coating, making it chemical-free. The wok can be used with electric, induction, gas, and ceramic stoves.
The detachable handle makes the wok convenient to use in the oven and easy to store. It is black in color, which is the result of the nitriding process (bringing the steel material up to a very high temperature to provide a very hard surface). The color changes after seasoning, with the wok turning a cobalt steel blue.
6. Nons-tick Chinese Iron Pot
A carbon steel wok with a unique design, the KYTD wok is covered with a non-stick layer shaped like fish scales that increases the smoothness and balances the hardness and the beauty of the pan.
The heavy body of the pan guarantees a fast heat transfer and long-time use. The handle is riveted, ensuring a safe and comfortable grip, and the bottom is flat, making the wok suitable for electric, induction, and gas stoves.
The wok comes with a glass lid so you can check the food while it is cooking. It also comes with a lifetime warranty and a replacement guarantee within 30 days of purchase.
As the wok is deep, it allows cooking large portions. It is also very easy to clean, due to the non-stick surface, requiring only soap and water.
7. Joyce Chen Flat Bottom Wok
A flat-bottom wok ideal for electric or gas stoves is the Joyce Chen wok. It is constructed from heavy carbon steel and has an ergonomic handle that stays cool and an additional helper handle to stabilize the wok and make moving it easier.
The wok requires seasoning before first use and is not suitable for the dishwasher. It can also be used in the oven (seasoning it in the oven is a simpler process), but the handles should be removed beforehand.
The Joyce Chen wok is heavy and feels solid, and it doesn’t give in to knocks. The thickness also keeps the wok from moving all over the stove. It guarantees uniform heating, but it is not as heavy as a cast-iron wok.
8. Helen Chen’s Asian Kitchen Flat Bottom Wok
Helen Chen is an Asian culinary expert, author, and cookbook instructor. She developed a line of cookware and cooking accessories that focus on traditional Asian cooking, but also on accessibility and convenience for the home cook.
The flat bottom wok from Helen Chen’s collection is ideal for frying, stewing, sautéing, steaming, braising, frying, and deep-frying Asian or other kinds of recipes.
It is made from carbon steel and has a heat-resistant bamboo handle, a helper handle, and a high lid. Due to the flat bottom, the wok sits securely on any kind of stovetop and works with gas, electric, and induction stovetops. The high-domed lid retains heat and prevents splatters.
9. Carbon Steel Wok for Electric, Induction, and Gas Stoves
From the popular YouTube channel Souped Up Recipes, comes a carbon steel wok with a flat bottom that works perfectly on electric stoves, induction stoves, gas ranges, and other heat sources.
The wok comes with a wooden handle that doesn’t heat, a spout lip for clean pours, a wooden lid, a spatula, and a very comprehensive user guide.
It is a high-quality wok, sturdy, and completely non-stick once properly seasoned. It is suitable for smaller food portions, and the wooden handle poses no problems, even with very high temperatures, as it is removable.
The wok becomes truly non-stick after following the detailed instructions for seasoning offered by the seller and can be used to cook any dish.
10. Bielmeier Carbon Steel Wok
A carbon steel wok that is easy to lift and that heats up fast is the Bielmeier wok. It can be used for various cooking methods, such as pan-frying, braising, boiling, steaming, and deep-frying. It is lighter in weight than cast iron pans, and very fast to heat up.
The flat base guarantees that the wok suits any kind of stovetop, including stoves, gas ranges, and other heat sources. The wok comes in a set, together with a wooden lid and a detachable handle.
It also has a spout lip design used for pouring. It is very easy to clean after it is seasoned, and it also becomes completely non-stick, making it suitable for cooking any type of food.
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Wok Recipes
Sweet and Sour Chicken
A classic recipe from Chef Grace Young, this version of sweet and sour chicken is lighter and fresher than restaurant cooking.
For the recipe, you will need 12 ounces of skinless, boneless chicken breast. Cut the meat into 1-inch cubes, then combine it in a bowl with 2 thinly sliced garlic cloves, 4 teaspoons soy sauce, 1 teaspoon rice wine or dry sherry, 1½ teaspoons cornstarch, ½ teaspoon sugar, ¼ teaspoon salt, and ⅛ teaspoon ground white pepper. In another bowl, combine ⅓ cup chicken broth, 2 teaspoons black soy sauce, 2 teaspoons sesame oil, 2 tablespoons rice vinegar, 2 tablespoons ketchup, 1 tablespoon sugar, 2 teaspoons soy sauce, 1½ teaspoon cornstarch, and ¼ teaspoon salt. Heat the wok over a high heat until a drop of water vaporizes in 1-2 seconds. Add 1 tablespoon vegetable oil, and then carefully add the chicken, and spread it evenly in the wok.
Let it cook for 1 minute, until it begins to brown. Using a metal spatula, stir-fry for 1 minute or until the chicken is browned on all sides, but not cooked through. Transfer to a plate. Swirl 2 teaspoons vegetable oil into the wok, add 1 red bell pepper, cut into cubes, and 3 scallions, cut into 2-inch pieces. Add the sauce, swirling it into the wok. Return the chicken and stir-fry for 1-2 minutes until the meat is cooked through and the sauce has slightly thickened.
