Best Carbon Steel Wok in 2019 – Reviews

Best Carbon Steel Wok

If you are looking to get a wok for preparing meals at home, then look no further than the carbon steel wok variety. The best carbon steel wok has a concise way in which they should serve the user while preparing a meal.

For this to be actualized, then the wok should be peculiar to the type of meal you want to make for example it should have a lid if you are planning on steaming vegetables.

Therefore depending on the standard of carbon steel wok have a look at some of these options and based on your preference you can go with whichever wok that fits your bill.

Best Carbon Steel Wok Reviews

Lodge P14W3 Seasoned Cast Iron Wok, 14 inch

The best thing about this wok is that it is manufactured in America by Lodge, which did an excellent casting job. Made out of cast iron, this product can be used to prepare anything and everything, not just Chinese food like is the norm for most woks.

If you wash it without using any soap and immediately after that dry it then oil it, I can guarantee you it will outlive you. The reason why I don’t recommend using soap is that it removes the seasoning on the wok bringing in rust same with leaving it wet after washing.

Lodge P14W3 Seasoned Cast Iron Wok

Heating up for this wok is not an issue because in addition to it being deep and round inside it also reacts quickly to flame adjustment and retains the heat for a long time making it perfect for steaming vegetables and gentle cooking. One of the major downsides, however, is that it is heavy, weight about 11.86 pounds.

Joyce Chen 22-0060, Pro Chef Flat Bottom Wok

This Wok is ideal for cooking especially for those of us that like their stir fry a bit crunchy; the thicker carbon steel ensures higher heat retention. On the inside, it has a ring pattern that helps push the food to the sides, therefore, when you are cooking using this wok you can cook for more people.

Joyce Chen 22-0060, Pro Chef Flat Bottom Wok

Since the carbon steel is exposed, it needs to be seasoned and kept from prolonged exposure to water. I would advise that after you finish cooking make sure that while the wok is still hot rinse it with water then whip with a paper towel.

Furthermore, you need to season it frequently to keep it from rusting. Carbon steel it is way safer to use than Teflon but heavier than most of the other woks.

Helen Chen’s Asian Kitchen Flat Bottom Wok

This wok was created in collaboration with Helen Chen, unlike some of the other woks, it has a bamboo spatula and it made of heavy gauge carbon steel. Most owners of the product experience rust coating after just a few times of the cooking using this wok.

Helen Chen's Asian Kitchen Flat Bottom Wok

This corrosion can be avoided by taking proper care of your wok by drying it immediately after wash and by frequently seasoning it with heart-healthy oil. The domed metal lid that comes with it is right to the woks authenticity and functionality because the thin design stems from the original woks from China.

The wok is so light and easy to work with it making it easy to cook, one can cook their dish separately in different groups then put them together later to dispense the heat. The bamboo spatula is sturdy and has a beautiful design as it is cornered on one side and rounded on the other.

16 Inches Carbon Steel Wok with Helper Handle

I think the carbon steel wok with helper handle is made purposefully for when you are entertaining guests. I say this because of the size that if compared to other woks in the market only a number would match up.

For those that like flipping food back and forth while preparing it to be prepared to be disappointed because the wok is heavy, however, this is not all bad news since the weight allows for rapid and even heating.

14 Inches Carbon Steel Wok with Helper Handle

When heat from the stove is evenly distributed in the carbon steel wok, it ensures food cooks faster because it gets extremely hotter compared to say stainless steel and non-stick woks. Stainless steel and non-stick woks also end up using more oil for seasoning which sometimes leads to over seasoning.

Seasoning is important to prevent rust and food from sticking to the surface of the wok, that is why it has measures to avoid this such as not washing with soap and drying it immediately to preserve the seasoning. Unfortunately, this wok has a couple of shortcoming one of them being that because it has a wooden spool, it cannot be used in the oven.

The handles almost always come loose when you tilt the wok. They also tend to spin, and you might lose your grip and therefore should frequently be tightened. The wood can also burn because of the curve shape of this wok that directs the flame right to the handles.

Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set, 4-Piece

Arguably considered the best carbon steel wok in the market because of the length and general feel of its handle. It is well constructed with ridges that hold food up well on the sides and allows heat to go up quickly and drop off with the same speed once the stove is turned off.

The surface of this wok should be taken care off just like any other carbon wok. Therefore, it should be seasoned before you start using it and after you have begun. The seasoning creates a nice non-stick coating, and after being able to free dishes that are infamously known for sticking to the surface such as fried rice, it cooks perfectly with almost no stick and also a good choice.

Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set

However, with this wok, it is hard to season the side ridges leading to rust in this part of the wok. It is also made of thin steel because unlike other carbon steel woks the bottom does not have a thicker steel padding that holds more heat.

For this wok to function efficiently, it needs either an induction stove or an electric stove for it to get really hot. It also does not come with a lid and the handle does not screw in all the way.

Final Verdict

Compared to nonstick and stainless steel woks the carbon steel wok is the best wok in the market. Even though it quickly falls victim to rust, this only happens when you do not take care of them by keeping them dry and seasoned with oil to avoid a loss of their glittering appeal.

They can be used to prepare virtually any meal. Even heat distribution, slanting ridges, and size are some of the reasons to use a carbon steel wok. My best carbon steel wok has to be the Joyce Chen classic carbon steel wok which is both cheaper and reliable.

Nonetheless, think all these carbon steel woks are worth having in the kitchen. If not for their suitability to prepare various dishes at least then for their beautiful appearance among the kitchen assortment.

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