After steaming, simmering, and stir-frying through a metric ton of noodles, rice, and veggies, we can confidently say that we know a thing or two about using a wok. Instead of hoarding this precious knowledge, we’ve put it all into a single, straightforward Q&A for our loyal customers. Here’s everything we think you should know about cooking with a carbon steel wok, from induction compatibility to rust removal and reseasoning.
- What are the advantages of a carbon steel wok over other materials?
- How do I properly season my carbon steel wok?
- Is the wok compatible with induction cooktops?
- Why does the wok have a flat bottom instead of a traditional round bottom?
- How should I clean and maintain my carbon steel wok?
- What should I do if the seasoning starts to come off or if the wok develops rust?
- Can I use metal utensils with my carbon steel wok?
- What types of dishes are best cooked in a carbon steel wok?
- How does the wok's thickness affect its performance?
- Is carbon steel cookware safe and free from harmful chemicals?
- Ready to Cook?
What are the advantages of a carbon steel wok over other materials?
We often describe carbon steel as the lovechild of cast iron and stainless steel, combining stainless steel’s precision and lightweight construction with cast iron’s heat retention and non stick properties.
It’s hands-down the best material for wok methods like stir-frying, which requires steady high heat and the ability to rapidly toss and stir food—something made difficult with heavier materials like cast iron.
How do I properly season my carbon steel wok?
Seasoning carbon steel cookware involves rubbing a very thin layer of neutral-flavored, high smoke-point oil (like flaxseed, canola, or refined coconut) all over the surface of your wok, then baking it until the oil oxidizes and fills in the microscopic pores in the metal.
This process is essential for carbon steel as well as for cast iron, both because it creates a naturally non stick cooking surface, and because it protects the raw metal from rust and corrosion. Our Carbon Steel Wok comes preseasoned, so you can skip the initial seasoning steps and get right to cooking.
Is the wok compatible with induction cooktops?
Yes! Carbon steel has a high percentage of iron, making it a ferromagnetic material—i.e., the defining characteristic of induction-compatible cookware. Flat-bottomed carbon steel woks can be used on any cooking surface: gas, electric, induction, or even the grill.
Why does the wok have a flat bottom instead of a traditional round bottom?
While round-bottom woks can only be used with a special wok ring or built-in wok burner, flat-bottom woks are designed to sit directly on top of a standard gas or electric stovetop—no special adapters required. This makes flat-bottomed woks far more versatile and practical for home cooks.
How should I clean and maintain my carbon steel wok?
For regular daily cleaning, all you really need is a quick scrub with warm water and a soft sponge—no soap or special cleaning supplies needed. Abrasives like baking soda and coarse salt can help with tougher messes, or for stripping damaged seasoning. Always make sure to dry thoroughly after washing in order to prevent rust, and consult our wok cleaning and seasoning guide to make sure you’re following all the necessary steps.
What should I do if the seasoning starts to come off or if the wok develops rust?
Woks that have been improperly seasoned—or whose seasoning has been damaged by harsh scrubbing or by cooking with acidic ingredients—can develop rust where the raw iron is exposed to oxygen.
This can be easily fixed by scrubbing your wok with a mixture of coarse salt and oil; scouring with steel wool or abrasive sponge; and/or boiling with water and vinegar, then reseasoning with your high smoke-point oil of choice.
Can I use metal utensils with my carbon steel wok?
Yes: carbon steel is a durable, virtually indestructible material, and can withstand the use of metal utensils without any significant damage. At the very worst, you’ll have to strip and reseason your wok, which—while inconvenient—is a relatively straightforward process.
What types of dishes are best cooked in a carbon steel wok?
Carbon steel woks are both conductive and responsive—i.e., they heat up quickly and evenly, and heat up or cool down quickly when you adjust the stovetop temperature. This makes the carbon steel wok an equally great choice for all sorts of cooking methods, from high-heat cooking techniques like stir-frying to low-and-slow methods like simmering and steaming.
How does the wok's thickness affect its performance?
A wok with a thinner gauge will be just as durable and resilient as one with a thicker gauge, and offers a handful of additional benefits: along with reducing your wok’s overall weight, a thinner gauge—i.e. 1.5 mm—improves your pan’s responsiveness to heat, giving you more control over the final results.
Is carbon steel cookware safe and free from harmful chemicals?
Carbon steel is made from carbon and iron—that’s it. That means no worrying about synthetic coatings or ingredients like PFOA or BPA, which can be found in certain non stick pans. Carbon steel’s seasoned non stick surface is 100% natural, and comes solely from polymerized cooking oils.
Ready to Cook?
- Seasoned Carbon Steel Wok
- 13"
- $149
Still have questions? Good news: we’ve got a whole series dedicated to unpacking carbon steel woks, from how to season and maintain them to all the different recipes you can make with them. And while you don’t need to be a wok expert to start cooking with one, doing a little homework can make a world of difference—at least, where this meaty egg-and-sausage fried rice is concerned.
