Whether it’s for cooking authentic Chinese food at home or you simply want a versatile way to prepare a variety of food quickly, a carbon steel wok can be an invaluable tool in your kitchen. Designed and perfected by nomadic tribes centuries ago, a traditional carbon steel wok can prepare food in a matter of minutes, stores away with ease, and, with proper care, it’s virtually guaranteed to hold up to years of heavy use without a problem.
Given all of this, why would any home cook not want a good wok in their kitchen?
With today’s woks being available as flat bottomed, rounded, carbon steel, non-stick, and more, how can you know which wok comes with the features you need to handle the food you want to prepare?
View The Best Carbon Steel Wok Below
1. Souped Up Recipes Carbon Steel Wok
Souped Up Recipes’ carbon steel wok comes with a wooden lid and metal spatula, as well as a video user’s guide by Souped Up Recipes, a popular and trusted YouTube cooking specialist. Within the guide, buyers are taught exactly how to season and care for their carbon steel wok to make it stick resistant and last for years to come.
The wok is 12.5″ in diameter and has a flat bottom, which makes it safe for use on an electric stove as well as gas ranges, induction stoves, and more. The lid’s integrated wooden handle will stay cool, even as you cook with high heat.
Pros:
+ Carbon steel wok
+ Safe for multiple stove types
+ Includes wooden lid and metal spatula
+ Includes video user’s guide
Why We Like It – With the wok, wooden lid, spatula, and video user’s guide, this is more than a mere wok. It’s an entire set to get started with wok cooking.
2. Craft Wok Traditional Carbon Steel Pow Wok
The Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok is one of the best carbon steel woks for those who want to use an authentic, traditional wok. As the name implies, this wok is constructed from carbon steel and hand hammered traditionally by Chinese artisans. As such, it has a round bottom and therefore is not recommended for electric stoves.
A steel helper handle and wooden handle are built-in. The helper handle will not become hot enough to burn and serves as a hook for hanging storage. The wooden handle’s hydroscopic surface means it will remain dry during use for a firm grip.
A seasoning and care guide is included.
Pros:
+ Carbon steel wok
+ Hand hammered by Chinese artisans
+ Includes seasoning instructions
Why We Like It – If you want a hand hammered carbon steel wok for an authentic cooking experience, this is the model for you.
3. Sautéed Carbon Steel Wok
Larger woks are good for beginners or for those who cook large batches of food. This carbon steel wok is large, with a 15-inch diameter, and it’s built to last with the wooden handle, and steel helper handle welded instead of riveted to the wok. This means they will never loosen to last the life of your wok. Additionally, the wooden handle is ergonomically designed for a sure grip.
The traditional round bottom means the Sauteed carbon steel wok is best used with gas burner stoves.
Carbon steel woks require seasoning before use. Sauteed includes video instructions to guide you through the process.
Pros:
+ Carbon steel wok
+ Welded steel helper handle
+ 15-inch wok ideal for beginners
+ Includes video seasoning instructions
Why We Like It – Slightly larger woks are ideal for those just learning to cook with one. This wok’s 15-inch diameter is ideal for learning, and it’s constructed to last for years.
4. Mammafong Flat Bottom Wok
This is a wok that combines the tradition and proven effectiveness of hand hammered carbon steel with a modern twist. The traditional round bottomed wok works best with a gas stove or an open fire. The machine pressed bottom is flattened to work with the full range of cook surfaces available today, so it’s ideal for use with an electric stove or induction cook top.
The heavy gauge, carbon steel body, is 14 inches in diameter and is built to heat evenly and quickly with excellent heat distribution. It includes a steel helper handle and a wooden handle for the steady grip needed. With proper seasoning and care, this authentic wok should last for decades.
Pros:
+ Carbon steel wok
+ Steel helper handle
+ Flat bottom works with any cooking surface
Why We Like It – Mammafong’s flat bottom wok combines traditional hand-hammered carbon steel with a modern, flat bottom to be compatible with today’s cooking surfaces.
5. Timoneylove Pre-Seasoned Carbon Steel Pow Wok
The TimoneyLove Pre-Seasoned Carbon Steel Pow Wok is perhaps the best carbon steel wok for those who want the utility of a traditional carbon steel wok but are intimidated by the initial seasoning process. The artisans who make the woks take the time to season them as well before they are sold, so you know the process has been done correctly. Maintenance is easy.
This is a traditional round bottom wok that is 14 inches in diameter. The wooden handle is constructed from red eucalyptus to be heat resistant and comfortable to use. Plus, it’s welded instead of riveted to never loosen from the wok.
Pros:
+ Carbon steel wok
+ Steel helper handle
+ Pre-seasoned
Why We Like It – If you want the durability and utility of a carbon steel wok, but the seasoning process intimidates you, this may be the best wok for you. It comes pre-seasoned to make care faster and easier.
6. Joyce Chen Pro Chef Flat Bottom Wok
These carbon steel woks by Joyce Chen are designed for those who want the quick heating and superior heat distribution of carbon steel with the effortless care of a factory applied non-stick coating. These woks are 14 inches in diameter and have a flat bottom to be compatible with today’s stoves and cooktops. The handle and helper handle are constructed from phenolic to be durable and remain cool while cooking.
While wooden or bamboo cooking utensils are recommended, the Excalibur reinforced coating is designed to hold up to the abuse of using metal tools. Plus, this wok comes with a 25-year warranty.
Pros:
+ Carbon steel wok
+ Stay cool helper handles
+ Non-stick coated
+ 25-year warranty
Why We Like It – The Joyce Chen Pro Chef Flat Bottomed Wok is a wok for those who want the even heating and heat distribution of carbon steel with the effortless care of a factory applied non-stick coating.
7. M. V. Trading Carbon Steel Flat Bottom Wok
If you prefer the double helper handled wok design, this may be the best carbon steel wok for you. It’s a 12-inch wok crafted from 14 gauge carbon steel. The flat bottomed design means it works just as well with a flat top, electric range, induction stove, gas stove, grill, or campfire. The double handled design makes the traditional tossing motion easy, and the steel helper handles are welded directly to the wok for maximum durability.
Heavy carbon steel construction means the wok is designed to heat evenly and quickly with superior heat distribution.
The wok must be seasoned before using it.
Pros:
+ Carbon steel wok
+ Two steel helper handles
+ Flat bottomed to work with most stoves
Why We Like It – This double handled carbon steel wok gives you complete control, and it’s flat bottomed to work with any modern stove or cook top, grill, or campfire.
8. Mecete Traditional Carbon Steel Pow Wok
If you’re looking for a carbon steel wok designed to last you a lifetime, this wok is likely the model for you. Unlike other woks, Mecete hand crafts their woks from a single piece of high-quality carbon steel. This means there are no seams that can weaken or rivets that can loosen over time, giving their hand-hammered carbon steel woks unrivaled durability.
The handle is covered with a heat resistant grip to allow for cool handling while cooking. The traditional rounded bottom means this wok is best used over a gas flame or a fire.
The wok is uncoated, so there is no worry of toxic fumes being released.
Pros:
+ Hand hammered carbon steel
+ Traditional round bottom
+ Single piece wok
Why We Like It – The Mecete Wok is hand crafted from high quality carbon steel and is created in a single piece for maximum durability.
9. Mainstay Carbon Steel WOK
If you are unsure whether or not you will enjoy the use of a wok for cooking, the Mainstay WOK may be the best and most economical choice for you to give it a try. This 14-inch wok comes with two wooden handles for sure, cool handling. The wok has a flat bottom to make it ideal to use for cooking food using any stove.
It’s constructed of carbon steel for quick and even heating, but it’s also Teflon coated. This gives you an effortless non-stick surface that’s easy to clean and requires no seasoning before the initial use.
Teflon coated carbon steel is not suitable for the higher temperatures traditional carbon steel can handle.
Pros:
+ Carbon steel wok
+ Wooden handles
+ Flat bottomed to work with most stoves
+ Non-stick
Why We Like It – This wok is an economical choice for those who simply want a wok for quick and easy cooking.
10. Ken Hom Excellence Stir Fry Wok
This is an ideal wok for those who want the benefits of cooking with the use of a wok without the extra care most models require for proper use. The 12-inch wok is lightweight for more comfortable handling than with larger, heavier woks. At the same time, it’s still constructed of carbon steel to be highly durable while providing even cooking and heating.
The flat bottom design makes this a wok that can be used with any stove, and it’s well balanced to prevent accidental tip-overs. Both handles are equipped with plastic grips to help you hold firm.
Plus, this wok’s factory-applied non-stick coating is dishwasher safe.
Pros:
+ Carbon steel
+ Lightweight
+ Flat bottomed to work with most stoves
+ Non-stick
+ Dishwasher safe
Why We Like It – The Ken Hom wok is lightweight without sacrificing durability, and the factory applied non-stick coating is dishwasher safe for easy clean up.
Carbon Steel Wok Buyer’s Guide
Is it safe to use a carbon steel wok?
Yes, a carbon steel wok is perfectly safe to use. In fact, due to its durability, the natural tendency toward being non-stick, and the superior ability to handle heat, a carbon steel wok is perhaps one of the safest options. While a few other metals begin to emit toxic fumes as they near 500 degrees Fahrenheit, carbon steel does not. This means you can cook with high heat without the need for excess oils or the fear of toxic fumes or chemicals leaching from the wok.
Which is better carbon steel or stainless steel wok?
Whether carbon steel or stainless steel is the best material for woks will largely depend on which features you want from your wok. Both materials have their good points and their drawbacks, so we will lay them out for you to make choosing which material you’d prefer in a wok for your cooking easier.
There is a reason traditional Chinese woks have been constructed of carbon steel for centuries. Carbon steel woks hold up to the high temperatures needed to stir fry ingredients quickly while being naturally non-stick once seasoned. They tend to heat much more evenly than their stainless steel counterparts, and the thicker base holds heat. This feature keeps ingredients cooked first warm along the edges of the wok until they are combined with the remainder of the meal, making it an ideal tool to use for one dish cooking, even with recipes incorporating ingredients with differing cooking times.
A carbon steel wok needs to be seasoned before it’s used for the first time. This removes any rust that may have developed and seals the pores in the metal, giving it a smooth, stick-free surface. It’s a relatively simple, if somewhat time-consuming step, which can turn off some cooks. Additionally, this means even the best carbon steel wok is not dishwasher safe and must be cleaned by hand; another point many find to be a point against them.
A stainless steel wok does not require seasoning, meaning it may be put to use practically right out of the box, and they are dishwasher safe. These are huge points in their favor; however, they have their downsides as well. These woks tend to be much thinner and lighter than their carbon steel counterparts. This means they heat more quickly, but they also lose heat just as quickly. Then there is the fact they don’t heat as evenly and are prone to creating hot spots. They also are not non-stick, so more oil is required when cooking with these kinds of woks.
What is the best metal for a wok?
To answer this question, we must first understand how the food cooked using a wok differs from that cooked in other pots, pans, and skillets. Stir fry dishes and other recipes cooked within a wok are typically cooked using high heat and a swift tossing motion to mix them and prevent charring. This means the best woks are stick-resistant and safe at high heat, while also heating evenly.
Teflon or other non-stick coatings may not allow foods to stick to their surfaces, but these coatings often release toxic fumes at the temperatures needed for stir frying or other common recipes for wok cooking. Therefore, these kinds of materials are not ideal for traditional wok cooking, though they work well enough for recipes that require much less heat.
Stainless steel is capable of handling the temperatures needed for cooking using a wok. They are durable, dishwasher safe, and a stainless steel wok may be used without first seasoning it. However, these woks are not naturally stick-resistant, so they require more oil to keep food from sticking.
Additionally, these wok models tend to be thinner than the carbon steel and cast iron models available. This feature means they are faster to heat, but it also means they lose heat just as quickly. This makes them less able to keep food held along the sides warm until the remainder of the dish is finished than the thicker, more traditional metals. They also heat less evenly and are prone to developing hot spots during cooking.
Carbon steel woks, and those created from cast iron, behave almost identically. Woks made from both of these materials tend to be thicker. They both have excellent heat distribution and retention, are naturally non-stick once seasoned, and durable in the extreme. Both materials handle the high heat used for traditional Chinese wok cooking without releasing toxic chemicals or fumes into the food cooked in them.
Their need to be seasoned and their inability to be washed using a dishwasher are the two biggest drawbacks for a cooking wok made of cast iron or carbon steel.
The major difference between the two is the fact that cast iron adds a bit of iron into the food cooked within a vessel made from the material. This can either be a point in favor or a point against this metal, depending on the individual. Iron is an essential mineral, but it’s also one that can cause issues in overabundance. Therefore, cast iron is an ideal material for cooking vessels for those with anemia or who are at risk of being iron deficient. Yet, it can be a poor choice for individuals who tend to have high iron levels due to dietary or genetic reasons.
How do you season a wok?
You will need to season any wok made from carbon steel or cast iron before use, but how do you go about doing this? The process is not particularly difficult, and you can usually complete it in under an hour. So seasoning a wok should not be an intimidating prospect.
Start by thoroughly cleaning your new wok using hot water and a bit of liquid detergent. You may use a scrubber for this process, but do not use an abrasive cleaner on the inside surface of your wok.
After the wok has been cleaned and dried, place it over high heat. Keep the wok moving over the heat, turning and tilting it until the metal begins to turn a bluish-yellow color. This is if it’s carbon steel. Cast iron will not change color, but it will start smoking. Remove it from the heat and turn it down to medium-low. Coat the wok’s surface with a thin film of oil then continue to heat it on medium-low for ten minutes or so. After that, wipe off the oil with a paper towel.
Turn the heat back up to high and repeat the process until no more black residue comes away on the paper towel.
Between uses, clean with hot water and a stiff brush if necessary, and season again as needed if the seasoned patina is damaged.
A high-quality carbon steel wok, like the Helen Chen carbon steel wok with bamboo handles, is an excellent tool to help you handle cooking food quickly and easily. Depending on the material and features you choose, you can prepare food within a few moments while imbuing it with the smoky flavor and crispy texture, a wok is known for providing.
Flat bottom woks, such as the Helen Chen carbon steel wok, allow you to use this tool with any modern stove. Plus, once seasoned, carbon steel is one of the most healthful means of preparing food without the need for excess oil or the toxic fumes that can come from non-stick coatings.
