The Best Wok

January 24, 2026

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.