Best Carbon Steel Wok

Best Carbon Steel Wok – For Stir Frying Steaming, and Deep Frying


If you love the flavors of a stir fry or enjoy Chinese delicacies, then you have to invest in a wok. This versatile utensil can also be used for deep frying, simmering, and steaming food. The main advantages of a wok when preparing Chinese food and cuisines from other cultures include:

  • It uses less oil when deep frying
  • It distributes heat evenly
  • It retains more heat compared to standard frying pans
  • Because of its curved shape, you can push food up the sides to drain excess oil before serving.

If you are hungry for more information about the best woks out there for you, this article is a must-read. The following are some of the best carbon steel woks in the market.

Top 5 Best Carbon Steel Wok Reviews

Lodge P14W3 Seasoned Cast Iron Wok

Bring functionality and utility value into your kitchen with this season Lodge P14W3 wok. Crafted from pure cast iron, this wok is durable and retains heat better than other metals.

The wok has a flattened bottom, making it ideal for different cooking surfaces, including induction and Western electric range cookers.

It has two handles, making it easy to carry around. The lodge is fashionably styled and has curved lines making it to offer famous cooking performance.

The vessel being oversize, form the best size for preparing sizeable quantities of your beloved stir-fry recipes. The cast iron qualities offer superb retention of heat and enable even heating all through, therefore ensuring proper cooking of your foods.

It comes with two handles that provide a secure and safe hold. Its exceptional flat bottom enables you to utilize gas range or electricity with no ring to hold the lodge firm as it rapidly transmits heat from the burner to the lodge.

If you are a deep frying lover, this wok provides you the best frying experience and demands less oil. The cast iron used in making it is both durable and economical.

The iron pores are baked with oil at the foundry enabling it to curb rusting and ultimately offer a normal, non-stick cooking coat.

One of the main advantages of this wok is that, if properly maintained, it can serve you for decades. Some of the basic rules of maintaining this cookware include:

Hand wash and dry immediately after purchasing it, even before using it for the first time. Rub the wok with light vegetable oil to season it after every wash.

If food begins to stick to the surface or you notice a dull, gray color, re-season your wok to refurbish the finish. To do this, wash it with hot water and a stiff brush. Rinse and dry it completely.

Apply a very thin coating of vegetable cooking oil inside and out. Put aluminum foil on the bottom rack of your oven to catch drips, and set the oven temperature to between 350 and 400 degrees Fahrenheit.

Place the wok upside down on the top rack and bake for one hour. After an hour, turn off your oven, and leave the wok to cool down before removing it.

Joyce Chen 22-0060, Pro Chef Flat Bottom Wok

When Joyce Chen opened her first restaurant in 1958, she realized that the selection of woks in the market did not meet her standards.

Therefore, she set out to make her own wok that would create quality dishes and that chefs like herself would love.

This wok has a diameter of 14 inches, which makes it large enough to prepare generous amounts of stir fry and Asian delicacies. It is made from heavy gauge carbon steel, which is durable and strong.

The Joyce Chen wok has an ergonomic and handle that fits comfortably in your hands and provides the perfect grip, as well as a helper handle that makes it easy to carry your cookware around.

The main handle has a hook at the end for hanging storage. The 14″ Wok comes with a specialized weighty-gauge 2.0mm, weighty-gauge carbon steel body.

It has an extra helper handle on its side that simplifies and stabilizes transport. It has a loop on the handle that assists you to hang it well during storing.

The flat bottom wok has a 14-inch diameter. It is designed appropriately for being used on gas ranges or electricity.

To ensure maximum longevity, do not clean this wok in a dishwasher. Instead, wash with hot water only and dry completely. Apply a light coating of vegetable oil after each wash to prevent rusting and extend your wok’s longevity.

If the wok rusts, scrub it with a scouring pad and re-season with vegetable oil to give it a smooth and shiny surface.

It requires seasoning where you are supposed to rub two tablespoons of cooking oil over the whole inner surface of the wok. Then put it on medium heat for around ten minutes.

With a paper towel, spread the oil over the wok’s inside when it is still heating. Lean the wok above the burner so the wok’s sides heat together with the bottom.

After repeating this three or four times, remove it from heat to cool. You are done with seasoning and ready to use your wok. To care for it, use only hot water to wash it. To avoid rusting, smear a light cooking oil’s layer on it before storing.


Helen Chen’s Asian Kitchen 14-inch Carbon Steel Flat Bottom Lidded Wok

The Carbon Steel Wok by Helen’s Asian kitchen is a remarkable gift for you as a beginner. It is created for use on electric burners or gas and the carbon steel pan is molded for fast, steady cooling, and heating a mandatory for whichever stir-fry!

This wok is made from 1.6 gauge carbon steel, which is a comfortable weight that conducts heat quickly and ensures durability. The wok comes with a domed metal lid and a bamboo spatula.

The handles are made from wood, ensuring easy transportation. The interior has concentric grooves for constant heating and quick heat recovery.

It features a large size that allows you to prepare mouthwatering Asian meals for your whole family. As the carbon steel used in making it is heavy weight, this pan offers you an outstanding cooking performance.

If you like simmering and steaming food, this wok is the perfect choice for you. This is because it has a lid that allows you to cover the food while it simmers.

The carbon steel construction ensures even distribution of heat, and the flat bottom surface makes it ideal for use on different cooktops, including gas, electric, and induction cooktops.

This great wok is for cooking such realistic Asian-modes recipes as curried shrimp with Szechwan beef stir-fry and lemon rice. It comes with helper handles that make it more controllable.

It also comes with heat-resistant natural wood that makes it easy to remove from the fire as they ever remain cool.

For the purposes of hanging when storing, it has been built with a loop. It is 1.6mm 14-inch carbon steel flat-bottom wok and comes with a high-dome lid, 13-inch bamboo spatula, and a recipe manual.

The pan demands seasoning to ensure the best surface for frying and searing and to avoid rusting.

This product is naturally seasoned to give it the perfect surface for searing and frying, and also to prevent rusting. To ensure it lasts a long time, soak it in hot water after use to loosen any stuck food particles, and clean it with a soft sponge and hot water.

Do not use soap and detergent. You can use a scouring sponge and hot water to clean the wok’s exterior. Dry it over low heat before storing.

14 Inches Carbon Steel Wok with Helper Handle

This wok is a Jack-of-all-trades in the kitchen, as it has the ideal surface for simmering, searing, and frying your favorite meals.

Made from 14-gauge carbon steel, this wok is durable, heavy, and sturdy enough for use in any kitchen. The carbon steel material ensures fast conduction and even distribution of heat.

This wok also has a blond wooden handle and side spool helper handle to help you carry the wok around or ensure full command of the cookware while preparing food. It is built with screwed handles. You tighten the screws to make the handle firm and easy to work with.

The wok has a flat surface, allowing it to sit comfortably on different cooktops, including grills, induction tops, and gas cookers. The diameter of the wok is 14 inches, which is enough to prepare generous amounts of food for between 6 and 12 people.

It features a flat bottom wok which is fabricated to sit straightly on an electric cooker to obtain maximum advantage of the entire heat. Cooking with wok is performed using great heat. Also, the flat bottom wok does extremely well on a gas cooktop.

If you prefer cooking using gas, you have availed the same wok but in the circular bottom. The wok’s depth is four inches. The recommendations for cooking are 14 inches for 6 to 12 individuals, 16 inches for more than 12 people, and 12 inches for not more than 5 people. The pan requires seasoning before using it.

This wok needs to be seasoned first before initial use. As with any carbon steel wok, proper care, refurbishing and seasoning can ensure it serves you for a lifetime. It is also advisable to hand wash this wok with hot water when cleaning it.

Be careful that when using it over big fire you can easily burn the wooden handles because the wok’s curved shape diverts the flame mainly to the handles. Thus, keep an eye on that!


Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set

For an all-in-one cooking solution, this Joyce Chen Classic Series wok set is the ideal choice for your kitchen tools. It comes with a bamboo spatula to help you fry your food and a lid to cover the wok when simmering.

The wok is made of carbon steel, which is sturdy, durable, and allows for even distribution of heat. Seasoning this wok before use prevents rusting and gives it the perfect surface for stir-frying.

The long and short helper handles are made from birchwood, ensuring they stay cool while you cook and providing the perfect grip for comfortable handling and transporting. Both handles also make it convenient for tossing or flipping food while cooking.

It also features a long and an opposite helper handle that helps it remain cool when lifting the pan. The helper handle as well adds comfort and makes the pan more convenient to use.

The nonstick lid helps retain heat while simmering, ensuring all the moisture, flavors, and nutrients are retained in your food. The wok is safe for use on different surfaces, including gas stoves and induction cookers.

The curved cooking interior promotes better stir-frying, and the wide top and narrow bottom allow you to cook with less oil.

Rather than going out to dish your dinner, stay indoors, and prepare a nourishing vegetable stir-fry and tofu or broccoli stir-fry and Szechwan beef utilizing this 4-piece wok set.

It is secure for use on either electric or gas stoves. You should hand wash the flat-bottomed wok and dry it painstakingly before keeping it.

The set comes boxed like a gift, qualifying it as the best choice for a birthday present or housewarming. It is constructed with 1-1/2mm scale carbon steel for quick, continuous heating. Before beginning using it, you must season it.

For proper care and to extend the wok’s lifespan, handwash only, and use hot water and no soap.

Best Carbon Steel Wok

Buying Guide: How to Choose a Carbon Steel Wok

There are a lot of factors to consider when looking for the best carbon steel wok for stir-frying or deep frying. If you want versatility, convenience, and maximum functionality, a wok that comes with a spatula and a handle is your best bet.

Examples include the Helen Chen flat bottomed lidded wok or the Joyce Chen classic series carbon steel wok set. All these woks do not have a chemical non-stick surface, allowing you to season them to create and repair the surface for lasting utility. With proper care, these woks can help you prepare many memorable meals for your family and friends.

Do you love cooking mouth-watering and nutritious foods? Then you have come to the right place where you will learn about the various pans for cooking.

Woks come in various sizes, prices, and features. Durability, ease of use, and size are the main features that both consumers and manufacturers consider.

While there are very many types of woks in the market, the truth is that not all of them are created equal. Some common materials include stainless steel, copper, aluminum, and carbon steel. However, experienced Asian chefs swear by carbon steel.

The benefits of carbon steel wok are that it heats up evenly, it’s relatively inexpensive, and it is very durable. With the proper care and maintenance, you can end up with a virtually nonstick surface after years of use.


Pans provide great cooking experiences. They are made of durable materials making them last longer. They are designed to be used for either gas or electricity. Therefore, they make cooking easier and faster.

You must take care of them to avoid rusting and damaging the wok. Now that you have mastered the various woks out there, choose the one that suitably fits you and buy.

Happy Cooking!

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