Everything you wanted to know about your Wok, all in one place.
Even if you have never used a wok before, you are likely familiar with the unique conical-shaped pan that is an integral part of Chinese cooking. Whether you’re new to cooking in a Wok, or have a specific question about how to care for it, we have assembled a list of some of the most frequently asked questions. Learn everything you need to know about our Award Winning Carbon Steel Wok all in one place.
Like all of our Carbon Steel Cookware, our woks are made in France. The French were the first to pioneer Carbon Steel, and it is widely used in both professional and home kitchens in France to this day. We chose to manufacture our Carbon Steel Cookware there because their artisans have decades of experience in their craft, and are able to create cookware that is as durable as it is sleek and attractive.
Traditionally, woks don’t have flat bottoms. In many restaurants, they have rounded bottoms to fit into wok-specific burners, which allows the flames to make direct contact with the bottom and walls of the wok.
Since our wok is designed for home cooks, we made ours with a flat bottom. This allows it to sit on a burner without any adaptors and have direct contact with the stovetop. It will still work on an outdoor burner if you want, but we figured while you may not be able to achieve perfect wok hei, you can come pretty close because of Carbon Steel’s heat conduction.
Woks can be made from a variety of materials including Teflon-coated non stick, cast iron, and stainless steel. However, we only make our woks from Carbon Steel because of its superior heat conduction and lighter weight. Carbon Steel heats up quickly, retains heat leading to a faster cooking time (perfect for stir-frying), and is relatively easy to lift and maneuver around the stovetop.
Carbon Steel is an alloy, or mixture of carbon and iron, just like cast iron, however it’s more durable due to a lower percentage of carbon. Carbon Steel also possesses the natural non stick patina of cast iron that builds up over time, but pairs it with the lightness and control of stainless steel. This makes it an ideal material for meals that rely on speed and high heat.
Our Woks can be used on all types of cooking surfaces, you can even use it on the grill if you want to. Like the rest of our Carbon Steel Cookware, our wok is compatible with an induction stove. The high iron content of Carbon Steel helps convert magnetic energy into heat. This means that the heat is actually coming from the pan itself rather than the burner.
To season your wok, follow the same steps you would for any other piece of Carbon Steel Cookware. The seasoning process involves heating a neutral oil with a high smoke point to create a seal that fills in the small pores in its metal surface. The reaction between the oil and heat is called polymerization.
Our favorite way to season Carbon Steel Cookware is in the oven. However, because our wok is taller than most other pieces, you may need to shift around your oven racks in order to accommodate its height. After washing your wok for the first time, preheat the oven to the smoke point of your oil. Then, heat your wok on the stove before coating it inside and out with a thin layer of oil. Place your wok in the oven for an hour, let it fully cool, and you’re ready to begin cooking in it.
Once you have finished cooking, simply wipe out your wok with a paper towel or cloth rag. It can be that easy if you’ve seasoned your wok properly. However, if you have stuck-on food that needs to be scoured off, you can make a paste out of coarse salt and oil and scrub it off using a soft sponge.
More stubborn bits of food can be removed by filling the wok with water, bringing it to a boil on the stovetop, and using a silicone spatula or Wooden Spoon to remove any bits. If you’re dealing with a very sticky mess, you can use steel wool, but try to do this only as a last resort as it can cause superficial scratches on the wok’s surface. Do not use soap on your wok and do not put it in the dishwasher.
Woks are traditionally used for stir-fry. Their tapered, conical shape allows both heat and liquid to concentrate in one spot. The high walls also keep ingredients inside the pan despite the often vigorous stir-fry process. The walls also create a natural heat gradient, meaning that the bottom and sides are different temperatures. While the bottom stays hot as it has closer contact with the heat, the sides are warm, making them an ideal place for ingredients that have finished cooking.
But make no mistake, your wok can do much more than just stir-fry. It’s also great for steaming dumplings, dry and deep frying, and you can even use it as an indoor smoker if you’re feeling adventurous. Check out some more techniques here.
We do not recommend cooking extremely acidic dishes in your wok because of its Carbon Steel construction. Acidic ingredients such as citrus, vinegar, or tomatoes can strip the seasoning you’ve been building up over time.
If this does occur, don’t worry, your wok is not ruined. It will simply need to be reseasoned. This is essentially the same process as seasoning your wok before its first use, but can be done on the stovetop instead to save time.
Yes, you can cook eggs for fried rice or any other dish in your wok. If your wok is properly seasoned, you can fry an egg directly on its surface as you would any other frying pan.
To make scrambled eggs in a wok, heat a few tablespoons of oil over medium-high heat. Beat the eggs together in a separate bowl, then pour into the wok, taking care to get as much on the bottom and as little on the sides as possible. Season and scramble, stirring occasionally until the egg is just cooked. Then, remove from the wok and continue with your other ingredients before returning the scrambled egg back to the wok in the final minutes of cooking.
Now that you know all you could possibly want to know about our Carbon Steel Wok, you can purchase one of your very own and begin cooking with confidence.