Preview
Helen Chen's Asian Kitchen Flat Bottom Wok, Carbon Steel with Lid and Stir Fry Spatula, Recipes Included, 14-inch, 4 Piece Set reviewed by Skillet Director
Joyce Chen J22-0060 Flat Bottom Wok, Standard, Metal reviewed by Skillet Director
Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88 reviewed by Skillet Director
14 Inches Carbon Steel Wok with Helper Handle (Flat Bottom), 14 Gauge Thickness, USA Made reviewed by Skillet Director
Big 16 Inch Heavy Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (Round Bottom) / 731W138 by Craft Wok reviewed by Skillet Director
Title
Helen Chen's Asian Kitchen Carbon Steel Wok
Joyce Chen 22-0060 Carbon Steel Wok
Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok
14 Inches Carbon Steel Wok with Helper Handle
Big 16 Inch Heavy Hand Hammered Carbon Steel Pow Wok
Brand
Helen's Asian Kitchen
Joyce Chen
Craft Wok
M.V. Trading
Craft Wok
Prime Benefits
-
-
Price
Price not available
$31.65
$59.75
Price not available
$59.95
Preview
Helen Chen's Asian Kitchen Flat Bottom Wok, Carbon Steel with Lid and Stir Fry Spatula, Recipes Included, 14-inch, 4 Piece Set reviewed by Skillet Director
Title
Helen Chen's Asian Kitchen Carbon Steel Wok
Brand
Helen's Asian Kitchen
Prime Benefits
-
Price
Price not available
Checkout
Preview
Joyce Chen J22-0060 Flat Bottom Wok, Standard, Metal reviewed by Skillet Director
Title
Joyce Chen 22-0060 Carbon Steel Wok
Brand
Joyce Chen
Prime Benefits
Price
$31.65
Checkout
Preview
Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88 reviewed by Skillet Director
Title
Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok
Brand
Craft Wok
Prime Benefits
Price
$59.75
Checkout
Preview
14 Inches Carbon Steel Wok with Helper Handle (Flat Bottom), 14 Gauge Thickness, USA Made reviewed by Skillet Director
Title
14 Inches Carbon Steel Wok with Helper Handle
Brand
M.V. Trading
Prime Benefits
-
Price
Price not available
Checkout
Preview
Big 16 Inch Heavy Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (Round Bottom) / 731W138 by Craft Wok reviewed by Skillet Director
Title
Big 16 Inch Heavy Hand Hammered Carbon Steel Pow Wok
Brand
Craft Wok
Prime Benefits
Price
$59.95
Checkout

How to Buy and Season a Wok?

hey guys so I got a video for you today
I got a new walk and I figured why not I
show you how to prepare and season this
so it’s ready for use so this is my new
walk even still got the tag on it so
when you’re out shopping for one of
these I got this at a Chinese grocer now
they had a few different types they had
ones that were actually really shiny and
then he had ones like this that are kind
of just blue coating what that is
it’s believed it’s called magnetite or
also called mill scale for some of you
who know do any metal work and all it is
is that this was heated up to a point
where changed the I don’t know the color
of the steel so that it’s bluish and it
kind of helps with corrosion resistance
some other walks that you see at the
store they might be really shiny
doesn’t matter which one you get they’ll
work the same anyways so preparation
we’re gonna wash it then we’re going to
season it so let’s get to it before we
get into it I also want to talk about
walk selection and the different types
of walks that I have so this guy here is
the my new one and it’s round it’s got a
very very kind of bottom that’s very I
don’t know almost round it’s not flat it
also is very thin so it’s gonna cool off
very quickly but it’s also going to heat
up very quickly that can be to your
advantage and disadvantage if you have a
really high-powered burner this works
great if you have a burner that’s the
electric or a gas burner that isn’t
quite powerful enough this wok isn’t for
that type of cooking but I’m gonna show
you what type that you should get if you
have like a electric burner or a gas
burner or hob that isn’t quite powerful
enough you want something like this one
here which has a much thicker wall the
the actual walk itself is very heavy
this one is probably two times heavier
than that wok right there my new one
this one here it will retain heat kind
of like a
cast-iron frying pan this will retain
heat really well and when you’re cooking
the residual heat after you get it up to
temperature to do the frying the stir
frying this is really important so you
want a lot of mass a lot of thermal mass
so it stores it and cooks properly so
when you’re doing your stir Fry’s you
know you get that nice good frying sound
now you also can have one like this same
it’s very similar to this one but this
one is a little bigger but it also has a
flat bottom on it and the flat bottom
can be used on the electric stove much
better and this will heat up really well
and will maintain heat so you’re gonna
use that residual heat like I mentioned
before to do your stir frying so that’s
another type and this one this is this
will give you your arm a real workout
this one weighs more than this one and
then lastly I have this guy here which
is a little thinner again these are all
cast-iron as well so you’ll notice that
they all have a really nice black patina
on them after years of use and that
gives you that nonstick properties and
this guy here so back to this guy this
one here is thin as well it’s flat
bottom but again the issue this doesn’t
maintain heat very well so this is OK
for small amounts of food but if you add
a huge amount of food to this it’s gonna
cool the pan off and if your still can’t
keep up it’s not gonna be really great
so anyways that’s a little bit on walk
selection if you don’t have a high power
burner or stove I recommend getting
something a little thicker a little
heavier maybe a flatter bottom kind of
like a cast-iron frying pan all right so
let’s go season the wok
what we’re gonna do is take a stainless
steel scouring pad and wash the inside
of this really really well
the walk will start rustling right away
after scrubbing it you’ll know that it’s
ready for seasoning when there’s a
little bit of rust that forms in you’re
wiping it off see it’s how this paper
towel is brown you want to scrub until
you remove off the oxide that prevents
the wok from rusting when it’s in
storage and transit now that it’s done
and it’s rusting a little bit I’m going
to add a layer of oil and then stick it
in the oven that’s some canola oil here
I’m just gonna add a few drops and rub
it all over the pan very very thin
layers what we’re going for we don’t
want any cooling rub it all over you can
even do the outside of the pan to put
two trays on the bottom rack of the oven
and then the walk in the middle rack
this will catch any drips two hours
later
so that’s it this walk is ready to be
used the more you use it the more the
seasoning will build up and the more
nonstick this will become so here’s
another way I’m going to show you how to
season the wok if you have a nice
outdoor burner you could do this over
your barbecue you could season it this
way because it’s gonna get really smoky
so I recommend doing this outside so I’m
gonna heat this up nice and hot add a
couple drops of oil wipe it around with
some paper towel and repeat it maybe a
couple times and then the seasoning will
be done this is the super quick way of
doing it
all we’re really doing is turning the
oil into a polymer into a plastic and
that’s what makes a metal pan nonstick
it’s as simple as that
and the more you use it the better
you’ll get you don’t have a burner like
this you can also do it just a small
butane burner as well
just misses weight quicker I can do this
it’s on a regular
so the ultimate test is to cook an egg
over easy and keeping the yolk nice and
runny
look at that nice runny yolk perfect to
wash the wok it’s really easy just use
some hot soapy water and a nice stiff
scrub brush and give the inside a really
good scrubbing
now if you’re worried about the self
washing up the seasoning that’s
completely a myth
you totally can do it just add a little
oil just to prevent rusting after you’re
done but it’s as simple as that here’s
just some video of be making some stir
fry and my whole wok works really well
really like it
so hope you enjoyed this video and you
learn something from it slightly
different than some of my other videos
but I plan on doing more food-related
videos so thanks for watching consider
subscribing and bye for now

Carbon Steel Wok Buyers’ Guide

What is a wok?

A wok is a cooking vessel with a round bottom, which originated in China. The most distinguishable feature of the wok is its shape, which gives the wok a gentle flare to the edge so it is easier to push food up onto the sides of the cooking vessel. A wok with a round bottom enables a spatula or ladle to collect all the food from the bottom of the wok and throw it around easily; this is very hard to do with a pan that has a flat bottom. With a traditional pit stove or gas hob, the bottom of a round wok gets hotter than a flat pan and is better for stir-frying. Woks can be used for a whole bunch of different cooking techniques from China, such as steam pan frying, stewing, stir-frying and more.

How to season a carbon steel wok?

With proper care and maintenance, a carbon steel wok can last forever. When you have taken the wok out of the packaging, wash it with hot water, some liquid dish detergent and a stainless steel sponge or pad. If you see it fit, scrub the outside of the wok with a sponge and an abrasive cleanser, but never use abrasive on the interior of the wok. Rinse the wok and dry completely, then place it on high heat. While moving your wok, turn it and tilt it up to the rim and back. Keep doing this until the metal turns into a blue-yellow hue and remove from the stove. Turn the heat down to medium-low and add approximately 1 ½ teaspoon of oil onto the surface of the wok. You can use paper towels to rub the oil over the wok surface. Heat your wok on medium heat for around 10 minutes and wipe off the oil. There should be black residue on this towel, and you should repeat this process until there is no black residue (around 3 times), and then it is ready to use.

How to clean a wok?

It is important to clean your wok thoroughly to guarantee a long life. Start by rinsing the wok in hot water and gently scrubbing off any leftovers with a nonmetallic scrubber. If there is any stubborn food stuck on the wok, then soak it in hot water for a few minutes to loosen the food. Rinse your wok until there are no particles left on it and dry it thoroughly with paper towels. To finish drying the wok, place it on the stovetop and turn the heat to medium or medium-high. Wipe the interior of the wok with some vegetable oil to prevent rusting. You can skip this step if your wok is seasoned and frequently used. Then let it fully dry and store it until the next use.

A product price updated on 2020-04-05 / Disclaimer: as an Amazon Associate a Skillet Director team earns from qualifying purchases.

Author: Mark Miller

I have graduated The Culinary Institute of America in 2013 and became a chef assistant in one of New York city restaurants. I began to move up the career ladder – just a few years later I've worked as a chef in a 4* restaurant.