Carbon steel retains heat beautifully, for fast, even cooking at high temperatures (essential for that stir fry ‘sizzle’). The combination of both layers allows for sharp frying with little addition of fat and at the same time prevents the meat or other fried food from sticking.

We standardized each batch of vegetables by weight, using a measured amount of cooking oil, salt, and garlic as a simple aromatic. Move the wok, turning it and tilting it up to the rim and back, until the steel turns a bluish-yellowish color. Non-personalized content and ads are influenced by things like the content you’re currently viewing and your location (ad serving is based on general location). Carbon steel shares many of the advantages of cast iron, but cast iron woks are heavier and thicker than carbon steel, a consequence of their different manufacturing processes.

The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. What we didn’t like: Like the Yosukata, fried eggs stuck a little bit, though we think the seasoning will build up more over time and then this won’t be as much of an issue. Not only are they extremely heavy and difficult to maneuver, they also take a long time to heat up and cool down—a fatal flaw for anything that requires rapid, on-the-fly heat adjustments—like a stir-fry. Just like traditional woks, this stir fry pan is made of robust carbon steel, and is manufactured without a non-stick coating.

This collection stands out from the crowd thanks to its jet black design, special matt black handle and high-quality materials for years of cooking pleasure. We are able to arrange for a collection if that is easier for you, just get in touch and we can help with this. Flat-bottomed woks sit easily on modern gas or electric ranges, whereas round-bottomed woks require a wok ring or some other mechanism for stability. It comes pre-seasoned and also includes a wok spatula and a flat, wooden lid, making this a solid choice for anyone’s first carbon steel wok.The 6-light kitchen island pendant light adopts an open rectangular design, black finish, and simple line design to make the light fixture look more elegant. Your GreenPan has a limited lifetime warranty that protects against defects in the material and the finishing of the product and its non-stick layer with normal, non-professional use, in accordance with GreenPan's maintenance and usage instructions. And given the lower heat output of home kitchen ranges, the ability to heat up quickly and reliably is even more important. This uncoated carbon steel wok is ideal for the fast, high-temperature cooking that’s a hallmark of traditional Chinese cuisine.

And the lack of non-stick coating means the wok will develop its own non-stick patina over time, which adds a uniquely smoky flavour to dishes. To level the playing field for testing, we gently scrubbed each surface with steel wool, a scouring pad, and salt to remove as much of any pre-seasoning as possible (in some cases, it was not possible). But all of the tested models were brand new with only the four layers of light seasoning that we added. If you want to take your wok cooking outdoors, we also recommend checking out an outdoor wok burner.

It had a wide, flat bottom that kept it stable during cooking (even on gas burner grates), and its wood handle was comfortable to hold and stayed cool. Underperformers like the model from Craft Wok showed some signs of rice sticking and were generally a bit too heavy to toss food easily with the non-dominant hand. As the thinnest gauge model in the lineup, the Yosukata exhibited the fastest heat gain of any model, boiling water in nine minutes flat.