Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom)/731W88

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The only additional tools I would say you “need” are a wok spatula and ladle. Sure you could get by using any long-handled spoon in your kitchen. But those two tools were built specifically for a wok and will make cooking much easier. I’ve come across the Winco 16-inch carbon steel wok in multiple restaurant kitchens and there’s a good reason why. It’s inexpensive and light-weight. There are no parts to break or replace. And it’s easily found in restaurant supply stores and online. Always wash and dry your wok after cooking and wipe it down with vegetable oil, even after a simple steaming.

If you find thewok has a rusty spot, then you probably did not heat it long enough to get rid of all the moisture or did not use enough oil to wipe it down. Pay attention to these two important steps! Lodge 14-Inch Cast Iron Wok: If you're thinking you want to do some old-fashioned cooking while crouched over a fire pit or when camping, this 14-inch cast-iron wok could be for you. It's slow to heat due to being so large, but it holds heat quite well once it reaches temperature.However, for home use, our tester suggests going for a carbon steel wok like the Craft instead. "It's like using a big Le Creuset Dutch oven as a wok—it just doesn't make sense," she says of the Lodge, which she found too heavy to use regularly as a wok for home cooking, and it's not a wok you can toss with. However, this couldn’t be further from the truth. Many traditional recipes are much easier to cook if you have a lid for your wok, especially if the recipe calls for ingredients to be simmered. We highly recommend the Craft Wok's Carbon Steel Wok for its overall versatility and functionality. Its classic design makes it easy to use without the extra fuss. Plus, it's very affordable. Although both alloys are made with a combination of carbon and iron, they couldn’t be more different thanks to the difference in carbon content.

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If you just cooked an especially strong food (e.g. a fish or a curry dish), you may have to wash and heat the wok twice. Heat helps rid the wok of residual flavors. It’s disappointing to cook a lightly seasoned dish only to taste the fish you cooked last night. Round Bottom Heavy 14 Inch 15 gauge (1.8mm) carbon steel wok, commercial grade. Original design by Craft Wok since 2014, proven quality over the years. Traditional chinese wok pan with round bottom. Scrub it thoroughly with a small amount of mild dish detergent and make sure toget the entire surface area as clean as possible. Stir-Frying Test 1: We stir-fried greens, looking at how easy it was to stir-fry and toss in each wok.

The lower weight is a result of this wok’s thin-gauge carbon steel construction. It’s not flimsy by any means and will easily handle daily use. The thinner material can also be a great benefit when used on a standard gas stove.Cooking with your carbon steel wok regularly means that the metal will be exposed to lots of oil at high temperatures, and over time, it will continue to season naturally. Wash the wok in hot water with a small amount of liquid detergent and a scrubber (such as a stainless steel sponge or pad). Ensure that no protective oil is left on the wok. The best is to use hot water (and scrub spots with any oil left). The carbon steel wok from Yosukata Store boasts a wielded hand base, making it sturdy and easy to hold with its wooden handle grip. Most traditional woks do not have a grip on the handle, so this one is ideal for amateur cooks who have low heat tolerance when cooking.