A carbon steel wok is the ideal cooking vessel for Chinese cuisine, as it cooks food evenly and quickly. However, there are a lot of different styles available, so choosing the right one for your needs will take a little trial and error. Before you buy your new wok, you should consider factors such as the type of stove you use, how often you plan on cooking, and your budget.
The Most Important Tool In A Chinese Kitchen
- The wok is the most significant Chinese cooking tool–call it the band’s dynamic frontman! So it’s only natural that we show you how to choose a wok and get the best one for you.
- When you have a decent flame going, a wok is a significant and relatively shallow-domed pot that gets deadly hot. Our woks reach temperatures that Smoky the Bear probably would disapprove of.
- However, this high-heat searing is what gives Chinese food its unique, savory edge known as wok hei or wok hay—the “breath of the wok.”
- Apart from MSG, I believe wok is the main reason people say restaurant food tastes so much better than home cooking. However, with the correct equipment, we can achieve those flavors at home!
- Many individuals are also unaware of how versatile a wok can be. In addition to stir-frying, your wok is ideal for deep-frying, steaming, and boiling. Because woks heat up quickly, boiling noodles or even spaghetti is a breeze!
- When in doubt, get your wok out! It’s undoubtedly one of your kitchen’s most flexible tools and the only method to get the “wok hei” nirvana you desire in your Chinese recipes. Don’t start a fire, but don’t be scared to warm up that thing! Many of our recipes call for heating your carbon steel wok until it is “just smoking.”
Check Out Some Best Chinese Wok For Cooking
Here are some best Chinese woks for cooking:
Yosukata Carbon Steel Wok Pan
- Discover the rich, authentic flavors of Chinese and other Asian cuisines in your own home. The Yosukata 14 inch wok with round bottom is specially designed to lock the juice and flavor inside ingredients.
- Our carbon steel wok is pre-seasoned at high temperatures over 600F using special technics unlike unseasoned woks and stir fry pans. Still require complete seasoning with oil like any Chinese wok.
- This large wok pan is made from heavy-duty, black carbon steel. The ergonomic design of the wooden handle ensures a comfy grip when you use this cooking wok.
- In addition to stir-frying, with the Yosukata 14” pow wok, you can cook healthy meals using various traditional cooking techniques like pan-frying, braising, deep-frying, etc.
- Our steel wok is convenient to carry and easy to store
Chinese Household Traditional Hand Hammered Carbon Steel Iron Wok
- Carbon Steel Wok for stir-frying, stewing, sauteing, steaming, braising, frying, deep frying favorite Asian recipes, and more.
- The wok’s surface will naturally become nonstick and allow you to use less oil in your cooking. Carbon steel is safe and non-toxic, enabling you to create healthy and low-fat meals for your family. REQUIRE SEASONING BEFORE USE.
- The wok’s surface is nitriding processed, improving durability, corrosion resistance, and high-temperature resistance, keeping shiny, less likely to rust, can also USE METAL SPATULA and USE STAINLESS STEEL BALL to WASH the pan. Please detach the wooden handle before put in the oven, safe to 550 degrees Fahrenheit.
- 100% hand-hammered pow wok, made by our team of master craftsmen in China. Each Chinese wok is uniquely crafted with precision, passion, and care.
Chinese Hand Hammered Iron Wok and Stir Fry Pans
- Chinese wok, made in China. Our woks have been through 12 processes, 36,000 times of hand-hammering. It shines like a mirror, and you can see all the hammer prints but hardly feel them. The Mirror surface allows ingredients to slide smoothly inside the wok.
- These woks have no coating or painting. You don’t have to worry about the nonstick coating falling off, Iron is reactive, and it will form a protective layer of iron oxide. The longer it is used, the more nonstick it is.
- Flat bottom, both induction and gas stove suitable. It is an iron wok that can be passed on for generations, and it has nothing but iron.
- It has been pre-seasoned, and you only need to wash it when you receive it. Iron gets rusted in water, so please dry it after use. Wipe a layer of oil over the cooking surface if you do not want to use it for a while. The dishwasher is not safe.
If you’re looking to make stir-fried food, a wok is an ideal choice. It’s the perfect vessel for this task, with a flat bottom and a concave bottom for concentrated heat. The steep sides prevent splatter and let you push food up the sides with ease. Regardless of the type of cooking you want to perform, a wok will serve you well.
What You Should Consider When Choosing A Wok?
Here are some quick tips for selecting a wok for your kitchen:
The Type Of Stove And Heating Element Type (Electric Or Gas)
It will play a role in your wok selection, so think about it first. We nearly always prefer a gas flame, but keep that in mind while choosing a wok if you have an electric stove.
Don’t Be Tempted To Get A Nonstick Model If You Like An Authentic Wok Hay Flavor
These are of dubious safety at the temperatures required for Chinese cooking, as most are rated at 500 degrees or less, and many times you will exceed or come close to that limit (e.g., while heating the wok to “barely smoking”).
A Good Wok Is Made From Carbon Steel Or Other Sturdy Carbon Steel
The greatest carbon steel wok will last for many years due to its resistance to the rigors of ordinary domestic use. Typically, the handles are the first to fail. While a metal handle is secure and valuable, wooden handles are more pleasant, relaxed, and long-lasting. Furthermore, they are easily replaceable. Even a replacement handle for your wok is available.
What Shape Do You Choose For A Wok?
The bottoms of woks have always been circular (rather than flat, though these are relatively common). Wok stoves in Chinese restaurants have a spherical entrance that ideally cradles a round-bottomed wok. Round-bottomed woks provide a wonderful hot area at the bottom while distributing heat evenly over the sides of the wok—ideal for smaller meals and making wok hay with the superheated wok sides. We adore our specialized wok burner, which allows us to achieve restaurant-quality outcomes.
If you’re not sure which wok is best for your cooking style, it’s essential to know how to use it. A large wok has a large footprint on your stove, so it’s essential to use a smaller one if you want to cook a small amount of food in it. An electric wok is better for stir-frying because it’s much more compact and more convenient for your stovetop.