Carbon steel Chinese Wok with Aluminium Wok Lid 

Carbon Steel Wok is available in 10'', 12'' and 14''. Please choose size below.

Flat bottomed wok for added stability. Easy to use on both electric and gas cookers. While many types of woks are available, carbon steel is still preferred for its ability to heat up rapidly to the correct high temperatures and once well seasoned will have a natural non stick patina surface that lasts.

Gas cookers can usually use both a flat bottomed or round bottomed wok although the round bottom wok may require a wok stand for extra stability depending on its use. Electric cookers are usually best suited with a flat bottom wok as it sits easier and a round bottom wok with stand can damage the cooker surface with the heat reflecting onto it. Induction cookers are also usually suited to flat bottom woks as you can get the maximum amount of heat on the wok. With Induction it is usually glass, aluminium and some stainless steel or copper bottom cookware that should be avoided. Consult your cookers manufacturers guide if needed.

How To Season a Carbon Steel Wok 

These woks are protected by an antirust oil which must be removed before starting. Wash wok in hot water with liquid detergent. Do not use a harsh scrubber on the inside of wok. Rinse the wok and dry thoroughly. Place the wok on a high heat. 'Burn' the wok, tilting it around to heat the full surface until it is very hot, the metal may turn a blue/yellow colour. Remove the wok from heat and add about 5mm of oil (any will do except olive oil, groundnut is good) and wipe into the entire inside surface with a paper towel. Now heat the wok on medium-low heat for about 5-10 minutes or until a smoke haze appears. Take care as the surface will be hot and wipe off the oil with another paper towel. There will probably be black residue on the towel.  Repeat the seasoning until very little black residue appears (about 2/3 times). The wok is now ready to use.

Cleaning a Wok

Cleaning your carbon steel wok properly after each use will help it to last longer. Rinse the wok in hot water and gently wipe off or scrub away food debris with a sponge or traditionally a Bamboo wok brush cleaner. Rinse the wok and dry the inside and outside of the wok with paper towels. To finish drying, place the wok over a medium heat and 'burn' the wok to sterilise it ready for your next cooking session. Do not use washing-up liquid. Wipe the inside of the wok with a small amount of oil. This helps prevent rusting. Note: this step may not be necessary if your wok is properly seasoned and gets a lot of use.

wok safety:  never fill more than one third with oil for deep-fat frying

Tips: ''Never scrub a carbon steel wok with an abrasive cleanser, as this can damage the seasoned surface.  Instead, wash the wok in hot water. If necessary, you can use a wok brush to remove any particles of food sticking to the bottom. Do not put the wok in the dishwasher. If rust appears or the wok is accidentally cleaned in the dishwasher, simply re-season it, being careful to remove all the rust. Wipe the wok dry with paper towels. The bottom of the wok will build up a layer of blackish carbon, but don't worry. This will prevent it going rusty and helps the non stick process. . '' - the asian cookshop