Carbon Steel Wok

The 13-Inch Carbon Steel Wok is a multi-functional, pre-seasoned cookware built for superior stovetop performance. Featuring a flat-bottom design, it delivers excellent stability and is compatible with gas, electric, and induction cooktops. Its pre-seasoned, non-stick surface promotes easy food release with minimal oil, supporting healthier cooking practices.

This set comes with a matching lid and a sturdy spatula, making it versatile for a range of techniques such as stir-frying, sautéing, steaming, deep-frying, and simmering. Designed for both novice and seasoned cooks, it enables the preparation of authentic Asian cuisine and more with ease, combining efficiency, durability, and practicality.

Crafted from robust carbon steel, the wok ensures rapid and uniform heat distribution, perfect for cooking crisp, flavorful dishes. The ergonomic, heat-resistant handle offers a secure and comfortable grip, ensuring safety and control during use.

Specifications

Here are the specifications of the 13-Inch Carbon Steel Wok

• Material: Seasoned carbon steel for long-lasting performance
• Diameter: 13 inches (33 cm), providing ample cooking space for family-sized meals.
• Depth: Broad, curved design for various cooking techniques, including stir-frying, steaming, or deep-frying.
• Base: Flat base structure ensures stability across different stovetops, such as gas, electric, ceramic, and induction.
• Weight: Compact yet durable for effortless handling and easy maneuvering.
• Surface: Pre-seasoned for a non-stick, chemical-free cooking experience.
• Handle: Ergonomically designed wooden or heat-resistant handle for a firm and comfortable hold.
• Accessories:Comes with a tempered glass lid for easy food monitoring and a spatula for added convenience.
• Heat Distribution: The carbon steel structure ensures quick and even heat conduction for consistent cooking outcomes.
• Compatibility: Suitable for all stovetops, including induction cooktops.
• Care: For best results, hand wash and re-season periodically to maintain the non-stick surface.
• Versatility: Perfect for stir-frying, sautéing, steaming, simmering, and deep-frying.

Key features

1. Premium Carbon Steel Construction
   • Constructed with top-grade carbon steel, offering excellent heat conduction, strength, and longevity.
2. Pre-Seasoned Surface
   • Comes pre-seasoned with a natural non-stick surface, enabling effortless cooking and healthier, low-oil meals.
3. 13-Inch Cooking Space
   • Spacious design supports a variety of cooking methods, including stir-frying, sautéing, steaming, and deep-frying.
4. Flat Bottom Design
   • Steady and suitable for all types of stovetops, including gas, electric, ceramic, and induction.
5. Ergonomic Wooden Handle
   • Equipped with a heatproof, ergonomic handle for safe and comfortable handling during cooking.
6. Tempered Glass Lid
   • Comes with a transparent lid to monitor food while sealing in heat and moisture during cooking.
7. Included Spatula
   • Includes a sturdy spatula for easy stir-frying and versatile cooking tasks.
8. Fast and Even Heat Distribution
   • Carbon steel provides rapid, even heat distribution, preventing hot spots for uniform cooking.
9. Versatile and Multi-Purpose
   • Ideal for preparing various dishes, such as stir-fries, steamed veggies, fried foods, and soups.
10. Easy Maintenance
    • Made for hand washing; re-seasoning post-cleaning helps retain its non-stick surface and extend its lifespan.

How to use the Carbon Steel Wok

Here are the guidelines on how to Use the 13-Inch Carbon Steel Wok

1. Initial Preparation
   • If the wok is pre-seasoned, wash it with warm water and ensure it is fully dried before using it for the first time.
   • For woks that need seasoning, apply a thin layer of oil, heat it on the stove, and allow the oil to bond for a natural non-stick surface.
2. Preheat the Wok
   • Place the wok on your stovetop over medium heat. Allow it to warm up for 2–3 minutes.
   • To test if the wok is ready, drizzle a few drops of water—if they evaporate quickly, the wok is preheated.
3. Add Oil
   • Add a small amount of oil with a high smoke point (such as vegetable, peanut, or canola oil) to the wok, then swirl to cover the surface evenly.
   • Wait until the oil starts to shimmer, but ensure it doesn’t reach the smoking point.
4. Start Cooking
   • Add aromatics like garlic, ginger, or onions for flavor, stirring continuously.
   • Add your ingredients in stages: start with proteins (like chicken, beef, or tofu), then vegetables, followed by sauces and seasonings.
   • Use the included spatula to stir-fry or toss the food, keeping everything moving for even cooking.
5. Adjust Heat as Needed
   • Use high heat for stir-frying and medium heat for steaming or simmering.
   • For simmering or steaming, cover the wok with the tempered glass lid to lock in moisture and heat.
6. Monitor Your Food
   • Keep a close watch on the food during cooking, as the carbon steel provides rapid heat transfer, cooking ingredients fast.
7. Serve Your Dish
   • Use the spatula to move the cooked dish to a serving platter or bowl. The wok’s flat base provides stability during plating.
8. Cool and Clean
   • Let the wok cool down completely before cleaning to prevent any risk of warping.
   • Wash with warm water and a gentle sponge, avoiding soap or abrasive materials to preserve the seasoning.
9. Re-Season After Cleaning (if needed)
   • Thoroughly dry the wok and coat the surface with a thin layer of oil. Heat it on low for a few minutes to allow the oil to bond, creating a non-stick layer for future use.

By following these instructions, you can enhance the performance of your carbon steel wok and savor perfectly cooked, flavorful meals.

Tips and recipes suitable for the Carbon Steel Wok

Tips for Using the Carbon Steel Wok

1. Preheat Properly
   • Always heat the wok before adding oil or ingredients. A well-preheated wok prevents sticking and ensures even cooking.
2. Use High Smoke-Point Oils
   • Select oils like peanut, canola, grapeseed, or vegetable oil, as they have higher smoke points. Avoid olive oil, which has a lower smoke point.
3. Cook in Stages
   • For optimal results, cook proteins (chicken, beef, shrimp) first, then set them aside. Next, cook vegetables, and add the protein back in at the end.
4. Keep Ingredients Dry
   • Dry meat, vegetables, and tofu thoroughly before adding them to the wok to prevent splattering and ensure proper searing.
5. Stir-Fry with Constant Motion
   • Keep stirring and tossing the food with the spatula to prevent burning and ensure consistent cooking.
6. Season Regularly
   • After washing, apply a light coat of oil to re-season the wok and preserve its natural non-stick properties.
7. Use Medium to High Heat
   • Carbon steel woks are perfect for cooking at high temperatures. Regulate the heat based on your recipe, but never overheat them when empty.

Recipes Suitable for the Carbon Steel Wok

1. Classic Chicken Stir-Fry

Ingredients:

• 1 lb chicken breast (sliced thin)
• 2 cups broccoli florets
• 1 red bell pepper (sliced)
• 2 garlic cloves (minced)
• 1-inch ginger (grated)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp oil

Instructions:

1. Heat the wok over medium-high heat. Add oil and swirl to coat.
2. Sear the chicken slices for 3–4 minutes until cooked through. Remove and set aside.
3. Add garlic, ginger, and bell peppers to the wok. Stir-fry for 2 minutes. Add broccoli and a splash of water, stirring until tender.
4. Return the chicken to the wok and add soy sauce and oyster sauce. Stir to combine.
5. Serve over steamed rice or noodles.

2. Vegetable Fried Rice

Ingredients:

• 2 cups cooked rice (cold, day-old rice works best)
• 1 cup mixed vegetables (carrots, peas, corn)
• 2 eggs (beaten)
• 2 tbsp soy sauce
• 1 tbsp oil
• 2 green onions (chopped)
• 1 tsp sesame oil (optional)

Instructions:

1. Preheat the wok and add oil. Scramble the eggs and remove them from the wok.
2. Add mixed vegetables and stir-fry for 2–3 minutes.
3. Add rice and toss well to break up any clumps. Stir in soy sauce.
4. Return scrambled eggs to the wok. Mix well.
5. Garnish with green onions and a drizzle of sesame oil. Serve hot.

3. Beef and Broccoli Stir-Fry

Ingredients:

• 1 lb flank steak (thinly sliced)
• 3 cups broccoli florets
• 2 garlic cloves (minced)
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sugar
• 2 tbsp oil

Instructions:

1. Marinate the beef slices in soy sauce, cornstarch, and sugar for 10 minutes.
2. Preheat the wok, add oil, and sear the beef in batches for 2–3 minutes. Remove and set aside.
3. Add broccoli and garlic, stir-frying for 2–3 minutes. Add a splash of water to steam slightly.
4. Return beef to the wok, toss to mix, and serve hot with rice.

4. Garlic Shrimp Stir-Fry

Ingredients:

• 1 lb shrimp (peeled and deveined)
• 1 red bell pepper (sliced)
• 2 cups sugar snap peas
• 3 garlic cloves (minced)
• 2 tbsp soy sauce
• 1 tbsp oil

Instructions:

1. Heat oil in the wok over medium-high heat. Add garlic and stir-fry for 30 seconds.
2. Add shrimp and stir-fry until pink (about 2–3 minutes).
3. Toss in bell peppers and snap peas. Stir-fry for another 2–3 minutes.
4. Add soy sauce, mix well, and serve hot with rice or noodles.

5. Spicy Tofu and Vegetables

Ingredients:

• 1 block firm tofu (cubed)
• 1 cup baby bok choy (chopped)
• 1 carrot (julienned)
• 2 tbsp chili paste or sriracha
• 2 garlic cloves (minced)
• 1 tbsp soy sauce
• 1 tbsp oil

Instructions:

1. Heat oil in the wok. Fry the tofu cubes until golden on all sides. Remove and set aside.
2. Add garlic, bok choy, and carrot. Stir-fry for 2 minutes.
3. Return tofu to the wok and add soy sauce and chili paste. Stir to coat.
4. Serve hot with steamed rice.

These tips and recipes demonstrate the wide range of possibilities with a carbon steel wok, perfect for crafting quick, flavorful dishes like stir-fries, fried rice, and beyond!

 

A cleaning guide 

1. Let the Wok Cool Completely
   • Allow the wok to cool down to room temperature before cleaning. Washing a hot wok with cold water can cause warping.
2. Rinse with Warm Water
   • Rinse the wok with warm water. Do not use soap unless essential, as it can damage the seasoning.
3. Scrub Gently
   • Scrub with a soft sponge, wooden brush, or nylon scrubber to remove any food particles. Avoid abrasive pads or steel wool, as they can scratch the seasoned surface.
   • If food is stuck on, fill the wok with warm water and let it soak for 10–15 minutes. Gently scrub afterward.
4. Dry Thoroughly
   • Dry the wok thoroughly with a clean towel or paper towel. To ensure no moisture remains, place the wok on the stovetop over low heat for a minute or two.
5. Re-Season the Wok (If Needed)
   • Once dried, apply a small amount of cooking oil to the wok. Use a paper towel to evenly coat the surface with a thin layer of oil.
   • Warm the wok on low heat for 1–2 minutes to allow the oil to adhere to the metal, preserving its non-stick surface.
6. Store Properly
   • Keep the wok in a dry area and refrain from placing heavy pots or pans on top to protect the seasoning.

Things to Avoid When Cleaning the Wok

• Refrain from applying harsh soaps unless absolutely needed, as they can degrade the seasoning.
• Avoid placing the wok in the dishwasher, as it can damage the finish and remove the seasoning layer.
• Do not let the wok air-dry, as this can cause rust.
• Avoid abrasive scrubbers, such as steel wool, as they can scratch and damage the seasoning.

Following these guidelines will keep your carbon steel wok well-maintained, free of rust, and ready for excellent cooking results.

 

What to avoid when using the Carbon Steel Wok 

1. Avoid High Heat When Empty
   • Avoid overheating an empty wok, as it may harm the seasoning or cause warping. Always heat the wok with a bit of oil.
2. Do Not Use Abrasive Utensils
   • Refrain from using metal spatulas, as they can harm the seasoning. Use wooden, bamboo, or silicone utensils instead.
3. Avoid Cooking Acidic Foods for Long Periods
   • Overcooking acidic items like tomatoes, vinegar, or citrus can degrade the wok’s seasoning and result in discoloration.
4. Do Not Use Harsh Detergents or Soap
   • Using harsh soap or detergent will remove the wok’s seasoning. If soap is necessary, be sure to re-season the wok afterward.
5. Avoid Leaving Food in the Wok
   • Avoid storing leftovers or liquids in the wok, as this can cause rust or damage the seasoning.
6. Do Not Air-Dry After Washing
   • Allowing the wok to air-dry can lead to rust. Always dry it completely with a towel and heat it briefly on the stovetop to eliminate moisture.
7. Avoid Cooking Without Oil
   • Cooking without oil can lead to food sticking to the surface, particularly if the wok isn’t well-seasoned.
8. Do Not Use the Dishwasher
   • Dishwashers will remove the seasoning and expose the wok to moisture, potentially causing rust.

Tips for Avoiding Issues

• Always Preheat with Oil: A light coat of oil preserves the seasoning and forms a non-stick layer.
• Re-Season as Needed: If food starts sticking or the seasoning appears depleted, add a light layer of oil and warm the wok.
• Clean and Dry Immediately: Thorough cleaning and drying will prevent rust and preserve the wok’s functionality.

By preventing these frequent missteps, your carbon steel wok will remain strong, well-maintained, and capable of delivering superb cooking results.

In conclusion, the 13-inch Carbon Steel Wok is a versatile, durable, and pre-seasoned cookware ideal for various cooking methods like stir-frying and sautéing. Its flat bottom ensures compatibility with most stovetops, while the non-stick surface, glass lid, and included spatula add convenience. With proper care and maintenance, this wok delivers professional results and long-lasting performance, making it a valuable addition to any kitchen.