Best Carbon Steel Woks 2021
Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok
- Heavy 15 gauge (1.8mm) carbon steel, commercial grade. Original design by Craft Wok since 2014, proven...
- Traditional chinese wok pan with round bottom: not suitable for flat electric or flat induction stove. Do...
- Hand hammered by Chinese professionals in Guangzhou. This wok is the proven choice of many professional...
So our first carbon steel wok review is for the traditional enduring hand-held carbon steel wok. This is a wheel or a traditional thematic round Chinese wook that allows you to fry quickly and stir frequently. Also, the pan is used for frying food in hot oil and makes a variety of curries and soups. Like other salaries, you can use steamers and smokers.
The hand-rolled hand-crafted handmade carbon steel wok is made of 15 gauge carbon steel and was first designed in 2014. It weighs 4.49 pounds with a 22.5 x 14 x 6 inch pot. You will need a lot of oil to season the week for any frying. This wok is traditionally made from hand hammering. Hand hammering is the go-to style for the best features. This has wooden handles for easy cooking. You won’t burn your hand while tossing or mixing your stir fry with this. It can withstand high temperatures. This wok has a thickness of about 1.8 mm for a faster cooking experience.
Comes with a 15 inches gauge
Suitable for cooking medium-sized meals
Not dishwasher safe
Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok is the Best Carbon Steel Wok in 2021.
Helen’s Asian Kitchen Flat Bottom Wok
- Helen’s Asian Kitchen Carbon Steel Wok for stir frying, stewing, sauteing, steaming, braising, frying,...
- Made from 1.6-millimeter carbon steel with heat-resistant bamboo handle, helper handle, and high-domed...
- Carbon steel distributes heat quickly so foods cook evenly; cooking surface collects a natural patina...
There was a woman named Helen Chen behind the creation of this week brand and its glorious history. She was a culinary expert and writer in Asia. It incorporates Wook’s modern and traditional thematic design that leads to it. If you like are confused about its dilapidated structure, it is not suitable for use in all types of stoves. But if you have Helen Chen’s Asian style flat bottom week, all your problems will be solved. This evenly heated wok comes with an id, handles and a spatula. This is a 14-inch carbon steel fastener with a 1.6 carbon steel cover for quick heat transfer. Overall, it’s easy to work with.
This is 1.6 mm thick and is 14 inches wide. You can cook for up to 12 people at once. This makes cooking easy for groups of large size. It has a flat bottom, making it suitable for any kind of gas, induction, or electric stove. It has a concentric downwards that provides even heating and even cooling. Comes with two elegant wooden handles with high heat resistance property and easy storage. It also comes with a metal lid that can be used for steaming.
14 inches carbon steel wok
Lightweight and easy to lift
Heats in no time
Comes with accessories
A little bit shallow
Helen’s Asian Kitchen Flat Bottom Wok is the Best budget Carbon Steel Wok in 2021.
Joyce Chen Pro Chef Peking Pan Uncoated Carbon Steel Wok
- 12" Carbon Steel Peking Pan (Joyce Chen's original stir fry pan)
- Professional weight of 2. 0 millimeter of carbon steel
- Once seasoned, these professional carbon steel pans will render superior cooking performance for life
If you want a flat bottom carbon steel wok, Joyce Chen J21-9978 is suitable to choose carbon steel wok. It comes with 1.5mm carbon steel with two wooden handles. The ring of the main handles and the auxiliary handle are easy to hang on the racks. With the right amount of seasoning, you can make tofu, pork, lightly-fried vegetables, and Shechoan beef. The set is on a budget so not only for personal use, you can consider it as a present for gifting at various occasions. The wok measures 23.5 x 14 x 5.5 inches and weighs 3.53 pounds. Classic pan series are also easy to clean. Like other cooking utensils you can clean it by hand.
This is 14 inch wok is designed for families. It is light, easy to carry and cleaning. It is 2 mm thick, which means it will heat up very fast. The flat bottom is suitable for induction, and gas stove. The extra handles serve as support that provides stability to the pan when you are cooking or moving your pan from one part of the kitchen to another. This is one of the best wok carbon steel. Your family will love the food prepared on this!
Heats up fast
Handles are easy to remove
A little bit heavy
Joyce Chen Pro Chef Peking Pan Uncoated is the Best budget Carbon Steel Skillet in 2021.
Joyce Chen Classic Series Carbon Steel Wok
- 1 5 mm gauge Carbon Steel body
- Natural Carbon Steel
- 14 inch diameter Wok
This is a top quality 14 inch carbon steel wok. It is 1.5 mm thick. This makes it a very durable wok that is wear-resistant. It heats up evenly and also cools off evenly. The perfect combination of features, performance, and size.
It features Long Birchwood handle that keeps your hand from getting burned.
Non-stick pan surface
Extra handle for support
Joyce Chen Classic Series Carbon Steel Wok is a quality carbon steel wok that will help you make Chinese Dishes.
Ecolution Non-Stick Carbon Steel Wok with Soft Touch Riveted Handles
- Features a Non-Stick Coating that is PFOA Free which is safer for you and fewer greenhouse gases.
- Versatile Ideal for everything from stir fry to deep frying.
- Flat base for balance which also enables the wok to sit directly on the burner, maximizing the heat in...
This is a 14 inches wok that can be used to cook for up to 12 people at a go. It comes with a support handle for easy transporting because of its large size. The handles are wooden with high heat resistivity to protect your hand while cooking. The flat bottom makes it suitable for all kinds of stoves.
The non-stick coat
Even heat distribution
Heats up fast
Long wooden handle
Non-stick coat may slowly come off with use.
Ecolution Non-Stick with Soft Touch Riveted Handles is the most popular carbon steel wok in 2021.
What is a Carbon Steel Wok?
A wok is a cooking utensil that is bowl-shaped and wide, and it allows the chef to cook meats and vegetables with even distribution of heat. Originally, woks are usually made from either carbon steel or cast iron. Today, you will find woks made of other elements like aluminum and stainless steel, some with non-stick coating, other with no coating at all. Carbon steel wok reviews are always great with people that know how to use them. A wok is designed to have tall edges that keep the contents from falling away when you are trying to toss your pas. Also, these tall edges provide room to sear more ingredients.
Kitchen utensils serve many uses in the kitchen. Woks are useful for different techniques like:
Pan-frying– by using a small amount of oil
Boiling – you can use it for cooking soup and rice
Deep frying – by using a lot of oil? A deep wok will serve you well for this purpose.
Braising – this is the most popular use of a wok
Stir-frying – your food with a little amount of oil, continuous stirring, and high heat.
Benefits of using carbon steel woks
There are several options of wok that you can pick from. They range from ceramic cast iron, stainless steel, anodized aluminum, electric, and other non-stick surfaces. Some reasons why we recommend them are:
There are hardly any cooking utensils that don’t require high temperatures. Some metals are not safe for your health when they get heated up. Metals like aluminum will release toxic properties into your food when heated up. On the other hand, carbon steel, when heated up, releases no toxin even if heated at very high temperatures. This makes them one of the safest materials for cooking.
Not only are they safe, but they are also cheap when you compare their price with cast iron and other types of materials. So, you have the opportunity to prepare healthy and tasty meals without having to dig deep into your pocket.
Equal distribution of heat
Carbon steel wok rank high when it comes to the rapid and uniform distribution of heat, unlike stainless steel pan. This ability will help you reduce your cooking time by helping you prepare food faster.
Carbon steel is lighter when compared to cast iron, although both are made of the same materials but in different ratios. It has only 1% carbon, while cast iron contains 2-3% carbon. It is more docile than cast iron that gets heavier. This allows you to flip and toss your food on the wok easily and without any stress.
These woks will not crack, and they are chip resistant because the metal used is durable. This makes it unique among other woks. This doesn’t stand when you don’t take proper care, it will rust and reduce the durability.
Carbon steel allows even and rapid heating. It also allows even cooling. This gives you better control of your cooking. So you can use them to prepare foods that require low temperature.
If you want to use your woks to last long, then you must follow some specific rules.
You are doing this prior cooking to remove the protective coat placed on it from the manufacturer’s factory. Nothing serious here, simply use soap and warm water to scrub the wok and rinse with warm water and wipe dry.
Also, take note that you need to avoid washing your wok with dishwater. Wash it and rinse with warm water.
You need to pay attention to this if you ant your wok to serve you a lifetime. You should never overlook initial seasoning because it acts as a non-stick season, and it prevents food from sticking on your wok surface.
It is effortless to do this. Apply cooking oil on the surface of your wok, and spread even round the surface before you cook your food.
How to buy the best carbon steel woks
Including a wok to your set of cooking utensils is a great addition to your kitchen. It will be of excellent service to you for many years to come. However, when it comes to buying the right one, a lot of often go for the wrong one and end up buying one that won’t take long before needing to get replaced, or even discourage them about using a wok as a whole.
Flat-bottomed or Round-bottomed?
The bottom comes in two shapes, and it is either round bottom or flat bottom. So which one is right for you?
You can use either of the two, and they will serve the purpose. Flat bottom Woks are perfect if you will be using electric stove or an induction range. It will sit down comfortably without wobbling. This makes them more efficient.
Size and height
The height and the diameter of your wok matters a lot, so you must consider this before choosing one. Also, don’t forget the concave properties. For a deep wok, the heat will remain at the bottom, and it will take time before reaching the top and sides; therefore, there even heat transfer will not be possible when you are cooking. If it is too shallow, it will be difficult for you to mix or toss your food well without spilling some of them away.
You must consider the number of people that you will be cooking for. You should know the following;
To cook a meal of 5 people, you should get a 12” wok
To cook a meal of 6-12 people, you should get a 14” wok
To cook a meal of more than 16 people, you should get a 16” wok
Handles can be of various types. Some are two small loop handles oppositely facing each other. Some have a long handle on one side and a loop handle on the other. Others have just one long handle. There is no big deal in the handles because they all serve a similar purpose, to help you lift the wok. Let your cooking technique decide the type of wok that you will go for.
The quickest way to tell if is good or not is by checking the material it is made of. There is a stamped wok, which is cheap quality, and there is a hand-forged wok that is of best quality.
Accessories and utensils
You can either buy your wok individually or together with a set of accessories. These accessories include a spatula, ladle, rings steamer, lid, tray, and many more. Decide what you will use your wok to know which one to buy. Asides stir-frying, there are other cooking techniques like smoking, deep-frying, and steaming; these techniques all require extra utensils for excellent cooking.
Method of construction
Woks can be made using different methods:
In the hammering method, each hammer blow produces small indentations or divots. You will need to take a very close look to notice this. As a result of the hammering, the edges of the wok is rough, and it holds your food well in place.
The stamping method requires bending a piece of metal. Woks produced from this method come out with smooth edges. These are not the best for holding food. They get clumsy while trying to hold your food.
In the spinning method, the woks produced come with granular sides. They have concentric circles downwards, and this lets you place food on the side without it sliding off. This provides you full control of your cooking. Spun and hammered woks are cheap and affordable compared to stamped woks, and they ill serve your cooking needs.
Frequently Asked Questions (FAQ)
What is Wok?
Wok is a traditional Chinese cooking pot that can be made of stainless steel, cast iron or carbon steel. These are basically round bottled dishes that are mainly popular for Chinese and Asian food. Nowadays, however, Wok is found on the bottom of the plane and is used to make a variety of dishes worldwide.
Is Carbon Steel Toxic?
No. Carbon steel is not toxic and doesn’t release any harmful chemicals/materials during cooking.