The shape of the wok was ideal for stirring and redistributing food: Even with a full pan, it was easy to keep an even distribution. The size of the cooking surface was excellent and efficient for cooking around the intentional hot spots on the sides of the wok. It’s even oven safe, which is a plus. Cleaning was a breeze, and with some more seasoning over time, this wok will have you cooking like a pro. Who it’s for: People who want a well-made, carbon steel wok that doesn’t require an initial seasoning.

If you’re looking for a top-of-the-line carbon steel wok, Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok is an excellent choice. This 14-inch wok is made with a 15 gauge (1.8mm) heavy carbon steel material, is hand-hammered by Chinese professionals in Guangzhou, and features a round bottom for traditional Chinese cooking.Scrub it thoroughly with a small amount of mild dish detergent and make sure toget the entire surface area as clean as possible. Traditionally, woks are made with a round bottom that helps distribute heat evenly throughout the pan. Round-bottom woks were originally used over open flames, but since the majority of modern stove tops are flat, woks are now designed with flat bottoms to make them compatible. However, flat-bottom woks don’t have the same heat consistency as round-bottom options. If you have a gas stove, you can use a round-bottom wok as long as you have a wok ring, which is a metal circle that holds the wok in place above the burner.

Season After Cleaning: After each use, you may want to season the wok to ensure it remains properly seasoned. To do this, heat the wok and then add a small amount of oil to the surface. Rub the oil into the surface with a clean cloth, then remove the excess oil. Design: The best woks have a classic sloped sides, enough cooking space for a 4-person household, useful handles, and look great when left out on the stove. We rated woks higher when those handles stayed exceptionally cool when over high heat.The woks are available in three different sizes – 11.8’, 13.5’, and 14’ diameters. All of them are equipped with a convenient handle. Egg-Frying Test: Over medium-high heat, we fried an egg in two teaspoons of vegetable oil, to assess any imperfections in the existing seasoning. We repeated this test twice in each wok. A Pre-Seasoned Carbon Steel Wok is a great kitchen tool offering a variety of benefits. It is a great option for chefs looking for a durable and versatile cooking experience.

The answer to this question is an absolute NO. Though cast iron is criticized for leaching iron into food, it is non-toxic, and the same goes for carbon steel. Both the material is being used for decades and centuries and have been an essential part of our kitchens. High Maintenance: Pre-Seasoned Carbon Steel Woks require frequent oiling to keep the surface in good condition.L.A Hubilla is a freelance commerce writer for PEOPLE specializing in home and lifestyle content. She also tests products for a variety of digital outlets including Travel + Leisure, People, Byrdie, and InStyle, among others. It also has an ergonomic wooden handle for a comfortable grip, a flat bottom that sits securely on any stovetop, and a lightweight design. It comes with a lid, a stainless steel spatula, and lifetime quality assurance. Best Round Bottom Carbon Steel Wok Next, oil should be added to the wok. It is best to use an oil with a high smoke point, such as peanut oil. A couple of tablespoons of oil should be added and spread around the wok, making sure to coat the entire surface. The oil should then be heated until it starts to smoke. The bottom of your wok can depend upon the type of stovetop you use. Round bottom is very commonly and popularly used, while the flat bottom is in trend with the electric and induction base cooktop.