The Best Wok

A 13.5-inch hand-hammered carbon steel wok. Carbon steel heats quickly and responds to temperature changes for precise control.

The flat bottom provides stability on modern stovetops while maintaining the traditional wok shape. Pre-seasoned and ready to use. The wooden handle stays cool during cooking.

Usage

Preheat over high heat until a drop of water evaporates immediately. Add oil and swirl to coat. Cook ingredients in small batches to maintain high heat, using a scooping and tossing motion. The high sides prevent spillage during stirring.

Cleaning

Clean while warm with hot water and a bamboo brush. Don’t use soap - it strips the seasoning. Dry thoroughly over low heat, then apply a thin layer of cooking oil. The wok will develop a natural non-stick surface with use. Never use the dishwasher.

Recipes that require a Wok:

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  Lap Mei Fan (Chinese Sticky Rice)

  Lap Mei Fan is a traditional “sticky rice” made with chinese waxed sausage (also called “Lap Cheong”). The sausage is extremely flavorful…

  October 28, 2019

• 

  Burmese Garlic Noodles Recipe - See Kyat Kyauk-Swe with Crispy Garlic Oil

  Authentic Burmese Garlic Noodles These Burmese fried garlic noodles (See Kyat Kyauk-Swe) are a beloved street food dish featuring wonton…

  July 21, 2018

• 

  Stir-fried shrimp with green beans

  This is a healthy and simple stir-fry recipe my Mom used to make. You can make it with any variety of shrimp, including baby shrimp or…

  June 02, 2018

• 

  Kung Pao Chicken

  One of my favorite Chinese dishes to cook is not terribly authentic, but is delicious, and easy to make. Kung Pao Chicken is a takeout…

  February 03, 2018

• 

  Fujian-style Stir-Fried Noodles

  This is my Dad’s recipe for fujian style egg noodles that I’ve adapted to be easy to cook on weeknights. Though the recipe calls for ground…

  April 23, 2017

Written by Will Chiong who lives and works in New York building useful things.