10 bestCarbon Steel Woksof April 2025
112M consumers helped this year.
40% off
1
Jobin 33cm/5.6L Non Stick Wok with Lid Carbon Steel Frying Pan No Chemical Coated and Large Capacity for Cook Asian Dishes for 4-6 People, Ideal for Induction, Gas, All Hobs
Jobin
9.9
2
Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom)/731W88
Craft Wok
9.8
5% off
3
YOSUKATA Blue Carbon Steel Wok Pan – 36 cm Woks and Stir Fry Pans - Chinese Hammered Wok Round Bottom Pow Wok - Traditional Chinese Japanese Woks - Blue Steel Wok
YOSUKATA
9.7
4
YOSUKATA Flat Bottom Wok Pan - 34 cm Blue Carbon Steel Wok- Preseasoned Carbon Steel Wok - Traditional Japanese Cookware- Carbon Steel Pan for Electric Induction Cooktops Woks/Stir Fry Pans
YOSUKATA
9.5
5
YOSUKATA Carbon Steel Wok Pan – 34 cm Woks and Stir Fry Pans - Chinese Wok with Flat Bottom Pow Wok - Traditional Chinese Japanese Woks - Black Steel Wok 34-cm
YOSUKATA
9.3
OtherUp to 22% off
MasterClass Wok Carbon, Non Stick, Carbon Steel, 8 Litres Wok Pan, 35.5cm (14''), Black
Ken Hom Carbon Steel Mini Wok, 20cm, Classic, Non-Induction/Wooden Handle/Flat Base Pan, Includes 1 x Chinese Wok Pan, KH320001
Dexam School of Wok 10.5"/27cm Pre-Seasoned Carbon Steel Wok
Dexam 12108411 Non Stick Carbon Steel Wok With Wood Handle 27cm/10.5 -inch, Black (Non-stick Coating)
34% off
6
Jobin Wok with Lid Non Stick – 30cm Carbon Steel Wok for Everyday Cooking – Frying Pan Ideal for 3-5 People for Induction, Gas, All Hobs
Jobin
9.1
7
Craft Wok Flat Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Flat Bottom) / 731W316
Craft Wok
8.9
17% off
8
Jobin 32cm/5.2L Wok with Lid Pre-Seasoned Carbon Steel Frying Pan - No Chemical Coated - Large Capacity for Cook Asian Dishes for 4-6 People for Induction, Gas
Jobin
8.7
9
YOSUKATA Carbon Steel Wok Pan - 14"/36 cm Woks and Stir Fry Pans - Chinese Wok with Round Bottom Wok - Traditional Chinese Japanese Woks - Black Steel Wok 14 in/36 cm
YOSUKATA
8.4
10
Ken Hom Carbon Steel Wok Set, 31cm, Classic, Non-Induction/Natural Patina Non-Stick/Wooden Handle, Includes Wok Pan with Lid, Wok Utensils & Recipe Book, KH331103
Ken Hom
8.1
A Guide to Selecting the Best Carbon Steel Woks
Choosing the right carbon steel wok can significantly enhance your cooking experience, especially if you enjoy preparing stir-fry dishes, searing meats, or even deep-frying. Carbon steel woks are favored for their excellent heat conductivity, durability, and ability to develop a natural non-stick surface over time. To find the best fit for you, it's important to understand the key specifications and how they align with your cooking needs and preferences.
Size
The size of a carbon steel wok is typically measured by its diameter, ranging from 10 inches to 16 inches or more. This spec is important because it determines how much food you can cook at once and how well the wok will fit on your stove. Smaller woks (10-12 inches) are ideal for individuals or small families and are easier to handle and store. Medium-sized woks (13-14 inches) offer a good balance for most households, providing enough space for larger meals without being too cumbersome. Larger woks (15 inches and above) are best for big families or those who frequently entertain guests, as they can handle large quantities of food. Choose a size based on the number of people you typically cook for and the storage space available in your kitchen.
Thickness
The thickness of a carbon steel wok affects its heat retention and durability. Thicker woks (around 2mm or more) retain heat better and are less prone to warping, making them suitable for high-heat cooking and frequent use. However, they are heavier and may take longer to heat up. Thinner woks (1.5mm or less) heat up quickly and are lighter, making them easier to handle, but they may not retain heat as well and can warp over time. If you prefer quick cooking and easy maneuverability, a thinner wok might be suitable. For heavy-duty cooking and better heat retention, opt for a thicker wok.
Handle Type
Carbon steel woks come with different handle types, including single long handles, dual handles, or a combination of both. Single long handles provide better control and are ideal for stir-frying, as they allow you to toss and turn the food easily. Dual handles (one on each side) offer better stability and are useful for lifting and moving the wok, especially when it's full. Some woks feature a combination of a long handle and a helper handle, providing the benefits of both types. Consider your cooking style and how you plan to use the wok when choosing the handle type. If you frequently stir-fry, a long handle is beneficial. For versatility and ease of handling, a combination handle might be the best choice.
Shape
The shape of a carbon steel wok can be either round-bottomed or flat-bottomed. Round-bottomed woks are traditional and provide even heat distribution, making them ideal for stir-frying. However, they may require a wok ring to stabilize them on flat stovetops. Flat-bottomed woks are more versatile and can be used on various stovetops, including electric and induction. They offer better stability without the need for additional accessories. If you have a gas stove and prefer traditional cooking methods, a round-bottomed wok might be suitable. For those with electric or induction stoves, or if you want a more stable cooking surface, a flat-bottomed wok is the better option.
Seasoning
Seasoning is the process of creating a natural non-stick surface on your carbon steel wok by applying oil and heating it. This spec is important because a well-seasoned wok enhances the flavor of your dishes and prevents food from sticking. Some woks come pre-seasoned, which means they are ready to use right out of the box, saving you time and effort. Others require seasoning before the first use. If you prefer convenience and want to start cooking immediately, a pre-seasoned wok is a good choice. If you enjoy the process of seasoning and want to create a personalized cooking surface, an unseasoned wok allows you to do so.
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