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Woks are useful beyond stir-fries, and these versatile pans can also be used for searing meat, simmering stew, or steaming fish. Suitable for quickly cooking all foods at high temperatures, woks are made of cast iron, stainless steel, anodized aluminum and non-stick, but many professionals say the best woks are made of carbon steel. Carbon steel heats up quickly and retains that heat, so it’s ideal for searing ingredients.
The best carbon steel woks are durable yet lightweight and have features like long handles and lids. The long handles help you move the pan so you can throw food out and make sure it cooks evenly. Yes, sautéing is less about stirring the food than it is about shaking the wok, so maneuverability is key. Lids, while not traditionally a wok feature, make pans more versatile.
Read on to learn the essential buying considerations and find out why the choices below are some of the best carbon steel wok options available.
- BEST OVERALL: Hand Hammered Carbon Steel Craft Wok Pow Wok
- BEST FOR MONEY: Mammafong 14 Inch Round Bottom Carbon Steel Wok Pan
- BEST WITH WOODEN HANDLE: YOSUKATA Pre-Seasoned Carbon Steel Wok Pan
- THE MOST VERSATILE: Souped Up Recipes Carbon Steel Wok
Photo: amazon.com
Types of carbon steel woks
Carbon steel woks come in two different shapes: round bottom and flat bottom. The choice of shape should be based on the type of stove or heat source on which the pan will be used. All carbon steel woks will need to be seasoned to make sure the food doesn’t stick.
Round bottom
Traditional carbon steel woks have a round bottom. They are designed to be used over an open fire. The round bottom pulls food towards the center of the wok, where the steel is hottest, so meat and vegetables cook quickly and get a light, smoky flavor. The round bottom resists warping at high temperatures.
This wok design works on open fires and gas stoves, but it does not work on electric, induction, or ceramic stoves. To counteract this, some woks come with a ring that maintains the level of the wok on an electric stove.
Flat bottom
Modern hob designs led to the development of the flat bottom wok. The bottoms of these woks are flat so they can sit on an electric, ceramic, or induction cooker. The flat bottom is relatively small, so the heat is concentrated in the center of the wok.
If you are new to wok cooking, a flat bottom wok might be your best bet as you won’t need any additional accessories.
What to consider when choosing the best carbon steel wok
There are a few considerations to keep in mind when purchasing a carbon steel wok.
Bottom design
Your choices are round bottom or flat bottom. Round bottom woks work well on open flames or gas stoves. They can also work on electric and ceramic hobs, if you are using a wok ring.
Flat bottom woks are easier to use on electric and ceramic stoves because the flat bottom sits on the heating element.
Handles
Traditional woks had a small handle on each side that made it easy to remove the wok from an open flame. Most contemporary woks have a small handle on one side and a long handle on the other for maneuvering them on a stovetop. The handles are made of carbon steel, wood and stainless steel. Many chefs prefer wooden handles because they don’t heat up as much, making it easier to use and move the wok.
Cut
Woks are measured by their circumference and range in size from 10 inches to 16 inches. A 12-inch wok can cook enough food for three to five people, while professionals who cook for a crowd may prefer a 16-inch wok.
Lid
Traditionally, woks were not used with lids. Woks with lids became popular when casseroles became mainstream and were used for cooking in non-traditional ways. A lid turns a wok into a versatile pot that can be used for a wide variety of foods, from popcorn to steamed rice.
Our top picks
Below are some of the best carbon steel woks in a variety of designs and with a range of features to make it easier for you to find a wok that works with your range and cooking style.
Photo: amazon.com
The Hand Hammered Carbon Steel Pow Wok Craft Wok combines traditional wok design with a modern handle. It is made of commercial grade 15 gauge carbon steel that has been hand hammered into a traditional round bottom shape, so it heats up quickly. It has a small metal handle on one side and a long wooden handle on the other, so it’s easy to throw food out with one hand. It is 14 inches in diameter, so you can cook enough food for three to five people. It is designed to last for years. You will need a wok ring, sold separately, for use on an electric or induction cooktop.
Photo: amazon.com
The Mammafong 14 Inch Round Bottom Carbon Steel Wok Skillet has a traditional shape and hand hammered construction, so you can use it for traditional cooking techniques. The pan is made from 16 gauge carbon steel, which gives it excellent conductivity and heat retention. And it concentrates the heat in the center of the wok, the key to producing the smoky flavor that is the hallmark of stir-fries. The pan has an extra long wooden handle and a short steel handle, so it is manoeuvrable and your hands stay away from the heat.
Photo: amazon.com
The ergonomic wooden handle of the YOSUKATA Pre-Seasoned Carbon Steel Wok Pan is heat resistant and comfortable in your hands, making it easy to maneuver while you cook. The pot also has a small steel handle on the other side for ease of use. This wok is pre-seasoned, which means you don’t need to preheat it and add oil before first use. It is designed to distribute heat evenly throughout the pot rather than just in the center. Newbies might like that it works more like traditional cookware and is ready to use right out of the box.
Photo: amazon.com
If you want to prepare traditional meals on a modern stove, the Carbon Steel Wok from Souped Up Recipes may be the best wok for you. Its flat bottom allows it to be used on electric or induction hobs, no wok rings required, and its long handle keeps your hands safe from heat while providing maneuverability. This model also includes a wooden cover which gives it a rustic look and feel while making the pan more versatile. As a bonus, it comes with a metal spatula designed to work with the rounded sides and flat bottom.
Carbon steel woks faq
Still have questions about carbon steel woks? Here’s a little more information to help you choose the best carbon steel wok for you.
Q. Is a carbon steel wok better than a cast iron wok?
Professional chefs generally prefer carbon steel woks over cast iron ones, as carbon steel is lighter and easier to maneuver. Cooking stir-fries requires moving, lifting and moving the pan to mix the vegetables and meats for even cooking; this can be difficult to do with a heavy cast iron wok.
The two materials have a lot in common. Both absorb and retain heat well, are durable and resist warping. But, if not properly seasoned and cared for, both are also prone to rust.
Q. What is the best type of wok?
The best woks for traditional cooking are carbon steel woks with a round bottom and a long wooden handle. Hand hammered woks made in China are popular because you can see the individual hammer marks in the steel making them look authentic. Hand hammered and machine made woks have similar cooking performance. Choosing a handmade wok is more about cooking experience and feeling.
Q. Is it safe to use a carbon steel wok?
Yes. A carbon steel wok gets its non-stick properties from the oil residue left over from cooking, so there is no chemical coating to chip or flake in the food. You must season a carbon steel wok before its first use. Over time and with even seasoning, carbon steel forms a non-stick surface, becoming easier to clean as you use it.
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