Quick Summary: Every now and then we all crave to enjoy authentic oriental dishes at home; however, it’s impossible to make them without the perfect wok. Woks act as a crucial tool in the preparation of oriental dishes and thus, there is a huge variety of works available. Carbon woks are most commonly used for making every sort of oriental food. According to our research, the Joyce Chen Flat Bottom Carbon Steel Wok is definitely one of the best Woks the market offers. This wok can be operated and used with electric and gas stoves and heats up rapidly. Its heavy heavy gauge carbon steel exterior protects it from burning but also lets it cook thoroughly. If you want to learn and know more about Carbon Steel woks, keep reading the detailed buying guide and concise best carbon steel woks descriptions.
When you are in the mood to stir frying some veggies, meats, or fruits in a wok, you want to make sure that you have the best wok for the job. There are some woks out there that are made from lesser materials that won’t give you the flavor and heat that you are looking for.
Chinese woks are the best on the market, but carbon steel options are another great choice for when you want the best stir fry. With so many choices available in stores and through online retailers, it can be difficult to tell which carbon steel wok is the best for you.
So, whether you are looking for an option with a wooden spool handle or loop handle, you can take a look at the options that we have reviewed in detail to determine which of these carbon steel options will work best for you.
Quick Navigation
- Top Carbon Steel Woks Comparisons
- Reviews of Top 10 Carbon Steel Woks
- How To Choose The Best Carbon Steel Wok?
- Carbon Steel Wok Pros And Cons
- Final Verdict
Top 10 Carbon Steel Woks Comparisons
 | 1. Joyce Chen Pro Chef Carbon Steel Wok (Best overall)This Joyce Chen Flat Bottom Wok is a standard metal option that has a 14-inch diameter and is designed to be used on both electric or gas stoves. | Read Our Review |
 | 2. Joyce Chen Classic Series 4-Piece Wok Set (Best Budget)The Joyce Chen Classic Series carbon steel wok is a traditional option that comes with a dome-shaped lid and a bamboo spatula included in the price of the pan itself. | Read Our Review |
 | 3. Joyce Chen Classic Series 14 Inch Carbon Steel WokThis 14-inch steel wok is a versatile choice that can be used on both gas and induction stovetops and comes with birch wood handles for an organic look and feel. | Read Our Review |
 | 4. Lodge Pro-Logic Wok With Flat Base and Loop Handles | Read Our Review |
 | 5. Helen Chen’s Asian Kitchen Flat Bottom WokThis Helen Chen flat bottom wok is a 14-inch carbon steel wok that comes with four pieces in total, including the wok itself, a dome lid, a stir fry spatula, and a recipe book. | Read Our Review |
 | 6. Flat Bottom Wok, Traditional Hand Hammered Wok | Read Our Review |
 | 7. Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok | Read Our Review |
 | 8. Carbon Steel Wok For Electric, Induction and Gas Stoves | Read Our Review |
 | 9. Pre-Seasoned Carbon Steel Pow Wok Stir-Fry Pan | Read Our Review |
 | 10. 12-Inch Carbon Steel Flat Underside Wok | Read Our Review |
Reviews of Top 10 Carbon Steel Woks
The kitchen section has a wide variety of woks for sale and it can be confusing on what criteria make for the best stir frying pan in the business. We’ve collected 5 of the best carbon steel wok and done some homework for you.
Read on to find out features what you should be looking for and some of the best buys for your holiday shopping dollar.
Best overall
1. Joyce Chen Pro Chef Carbon Steel Wok
This carbon steel wok provides the 14-inch size that you are looking for along with a long handle and a shorter helper handle.
Crafted out of heavy 2mm gauge carbon steel, it is considered professional weight and with proper maintenance should be able to stand up to a lot of abuse in the kitchen.
The handle is rated to withstand heat up to 350 degrees, so you can pop it in the oven with care. The handle stays cool to the touch for improved grasp and confidence when moving food about the pan. There is a loop for easy hanging.
Pros:
- Made of heavy 2mm gauge carbon steel
- Stay cool handle
- 14-inch size
Cons:
- No lid
- Only rated up to 350 degrees
- Difficult to season at first
Best Budget
2. Joyce Chen Classic Series 4-Piece
Developed for the casual home cook, the Joyce Chen 21-9972 is crafted out of 1.5mm gauge carbon steel.
It has a slightly smaller bottom, at just 5 1/2 inches across, but the carbon steel wok is capable of performing up to your expectations once a week or so.
The owner must pay close attention to instructions regarding proper seasoning and follow cleaning procedures assiduously to prevent rusting.
There is a non-stick lid included for steaming, along with a wooden spatula and recipe booklet t get you started. The hobbyist chef should be happy with this purchase.
Pros:
- Lightweight carbon steel construction
- Non-stick dome lid included
- Long and short handles
Cons:
- Tends to rust
- Lighter steel can dent
- Pay same price for professional grade pan
3. Joyce Chen Classic Series 14 Inch Flat Bottom Carbon Steel Wok
This is the pan found in many kitchens across the country. The no-fuss wok is made out of quality carbon steel but is priced below the professional line of pans.
Wood handles with loops will stand up to all your stir-fry adventures while staying cool to the touch. Hang it up using the handy loop at the end of the handle.
Has a nice wide 7-inch flat bottom, providing plenty of room and the spun steel offers grooves to place food on the sides while cooking.
As with all carbon steel, it must be seasoned upon arrival. Proper oiling between uses will result in a black surface able to withstand high temperatures.
Pros:
- Lower price
- Good quality carbon steel
- Spun detail on sides for precise cooking
Cons:
- No lid
- Will rust if not seasoned properly
- Cheap packaging gets easily damaged
4. Lodge Pro-Logic Wok With Flat Bottom and Loop Handles
For your cast iron enthusiast, check out the Lodge Pro wok on the market. This pan comes pre-seasoned, so you are ready to go right out of the package.
It is rather hefty, weighing in at 14 pounds, so if you intend on flipping your noodles around, you are going to need some serious guns!
However! It heats evenly across the flat bottom, is very stable, and can be used on any stovetop surface or even your portable propane wok burner while tailgating.
Fans of Lodge will be proud to add this one to their collection and their familiarity in using a cast iron will help them make the most out of the pan. It has small loop handles on either side instead of the long single handle. The cook must season it between uses to maintain its non-stick qualities.
One drawback is that it costs a bit more than the professional-grade carbon woks, but it is virtually indestructible.
Pros:
- Solid construction can stand up to anything
- Stable base
- Heats evenly and holds heat for a long time
Cons:
- Most expensive wok
- Very heavy
- No long flipping handle
5. Helen Chen’s Asian Kitchen Flat Bottom Wok
This Helen Chen’s Asian carbon steel flat bottomed wok set is everything the newbie stir-fry enthusiast is looking for. The 14-inch carbon steel wok has a nice 6-inch flat bottom for use on gas and electric stoves.
The handles are crafted out of bamboo for a modern appearance and heat-resistant performance. The Helen Chen’s Asian flat bottomed wok arrives with a dome lid, wood spatula, and recipe booklet to help you get started enjoying your own Asian inspired cuisine.
The rivets that attach the handles to the flat bottom pan are not steel, but aluminum, and heat at a different rate than the wok, resulting in loose handles after a few uses.
The handles must be oiled as well as the pan, as the bamboo tends to dry out over the hot stove. It features spun sides and 1.6 mm gauge carbon steel construction.
Pros:
- Good 14-inch size
- Bamboo handles look nice
- Comes with lid, spatula, recipe booklet
Cons:
- Rivets warp after several uses
- Bamboo dries out and cracks
- Set costs as much as a professional pan
6. Flat Bottom Wok, Traditional Hand Hammered Wok
This Chinese wok is an ideal option for those who want a traditional style that doesn’t take on the more modern design elements of today’s option with metal handles and rubber grips.
The hammered metal makes it look and feel more natural and the flat base makes it easy to balance on the stovetop so you won’t lose control of the bowl.
This option is versatile in its use and can cook on many different stovetops.
With the ability to work on gas and induction stovetops, it can be used in most households. The steel build allows for better heat distribution so you get fully cooked meats, veggies, or tofu every time. Also, with the durable build, this wok is able to handle busy commercial kitchen use in restaurants or fast-food joints.
Though this is a strong option, like any wok, you want to take good care to not overcook food inside of it or use too much heat on the metal. Doing these small things will help it last for much longer and allow you to keep your new wok for many years to come.
Also, with its flat bottom design and softwood handle, the wok is easy to carry and transfer to a tabletop.
Pros:
- It can be easily stored and hanged with the steel helper handle
- The sturdy wooden handle will stay put in your hand
- It can accommodate multiple items with a diameter of 14 inches
- It is compatible to work with induction stove tops, hot plates, and gas cooktops
Cons:
- It is difficult to season
- Poor quality construction and catches rust quickly
7. Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle
This craft wok is another traditional option that comes with a hammered metal look and offers the best even heat distribution and cooking abilities for both home cooks and commercial chefs.
This 14-inch pan has a round bottom that makes it unsuitable for flat stovetops but also makes it ideal for commercial kitchens and flat surfaces.
The carbon steel is 15-gauge and offers a lightweight and durable construction that will keep the item in good shape for years without having to do much routine maintenance.
This is ideal for tossing up large amounts of tofu, veggies, and meats together with whatever seasonings you like and be able to stir frying a meal for the whole family. It is recommended to season the pan before you use it to cook.
The wooden helper handle of this wok has a soft feel but is not slippery. This will allow you to have a tighter grip on the handle while you are cooking and the wood will keep your hands from getting burned from the use of high heat.
Also, with this option, you get an authentic build that is made in China and has been a favorite among chefs for years. There is a hook on the opposite side of the handle that you can use to hang it up after you’re done cooking.
Pros:
- Functions well with electric stoves, induction stoves, gas ranges, etc
- Heats up quickly because of the carbon steel base
- Comes with a wooden lid and metal spatula
- It has a 12.5-inch diameter and perfect flat bottom
- Perfect for versatile cooking styles and dishes
Cons:
- Plastic parts of the wok get easily burned
- It has a poor quality nonstick coating
8. Carbon Steel Wok For Electric, Induction and Gas Stoves
This steel wok is an ideal option for those who work with all kinds of stovetops. Whether you are a commercial chef who provides special meals to different restaurants or you are a home chef for your family, this option will allow you to work on gas, electric, and induction stoves.
Also, carbon steel comes with the benefits of both iron and stainless steel options. The flat inside of the wok makes it steady when you place it on a stovetop, and it keeps it balanced when you are adding more ingredients to your stir fry.
This choice works well with high temperatures and is able to heat up quickly so you can get started on your meal without having to wait for the pan to get to the right temperature.This wok is a slightly smaller option. Its 12 ½-inch diameter and is perfect for at-home cooking.
When you want to make a quick stir frying for your family’s meal, this option is a great choice since it is small enough to use in a tight kitchen but still allows for the right amount of food to feed the whole house. Also, its slightly smaller size means that it will fit better in your cabinets for easy storage when not in use.
Pros:
- Functions well with electric stoves, induction stoves, gas ranges, etc
- Heats up quickly because of the carbon steel base
- Comes with a wooden lid and metal spatula
- It has a 12.5-inch diameter and perfect flat bottom
- Perfect for versatile cooking styles and dishes
Cons:
- Plastic parts of the wok get easily burned
- It has a poor quality nonstick coating
9. Pre-Seasoned Carbon Steel Pow Wok Red Elm Traditional Hammered Stir-Fry Pan
This Timoneylove carbon steel wok is a pre-seasoned option that requires less work before using it to cook.
Normally, you would need to season the wok before being able to cook with it, but this brand has done the work for you so you can use it as soon as you get it.
With a diameter that measures about 14 inches in total, you will have plenty of room to be able to feed your family and still have some leftovers.
The helper handle of this wok is hand-welded and is super strong. It also comes with a joint reinforcement that will ensure that the wood will not come off.
The handle is made from red eucalyptus and offers a durable and comfortable build that will help your hands to not get fatigued even if you work in a commercial kitchen and are cooking for long hours at a time.
The cooking surface of this carbon steel wok has a non-stick coating that makes it simple and easy to clean. Just take a soft sponge or cloth to wipe off the food for a clean pan.
The coating that is used does not contain any harsh chemicals or additives that make it unsafe for food handling, which means that you will see less smoke and won’t have to worry about the safety of those you are feeding.
Pros:
- Does not need extra seasoning and is pre-seasoned
- This wok has 1.8 mm more thickness and does not burn on maximum heat
- Safe to hold and lift even without cooking gloves
- Easy to clean
- Cooks healthier food through a chemical-free coating
Cons:
- Does not have user manual guide and instructions
10. 12-Inch Carbon Steel Flat Underside Wok with Two Side Handles
This M.V. Trading carbon steel wok is a great choice because of its compact size and durable materials. The pan itself is made of heavy, 14-gauge steel that works best with high levels of heat when cooking.
This allows you to cook your meats and sides all together in the same pan while having each item cook properly. This also makes a great option for fast stir frying when you don’t have time to cook a large meal.
This pan is 12 inches in diameter and is perfect for home cooks. The size is smaller than what is used in commercial kitchens and allows for easier movements in a small space.
However, it is still able to hold enough food to feed multiple people, which works for small families with children.
This wok is not as traditional as some of the other options and comes without a long handle. Instead, it comes with two small round handles on the top of the pan so that you can hold and move the wok with ease.
The handles are metal and can tend to heat up fast, so you will want to use an oven mitt when handling them and moving the pan from the stove to the kitchen table for serving.
Pros:
- Durable structure made from heavy carbon steel
- Works well with both electric and gas stove
- Easy to manage and control with wooden side handle
- Heats up quickly and rapidly
- Can be used to cook a number of dishes
- Available with a flat and a round bottom
Cons:
- We could not find any
How To Choose The Best Carbon Steel Wok?
Following are some facts that you should consider while choosing a Carbon Steel Wok for your kitchen:
Carbon Steel – Not Stainless or Non-stick
The top carbon woks are crafted out of high carbon steel that is at least 14-gauge thick. The sides should not bend when you press them. Carbon steel allows the pan to heat and cool off quickly.
With proper care, it provides a virtual non-stick surface when cooking over high heat-which is what a wok is designed to do. Stainless steel cookware does not heat as quickly or as evenly and simply doesn’t handle the high temperatures as well as the carbon steel, although it is prettier.
However! A serious cook won’t mind a great wok with a well-loved patina on it. Non-stick surfaces sound nice but will actually melt away at the temperatures you expect to be using.
Flat Bottom with High Curved Sides
The shape of carbon steel wok is a precise result of a thousand years of cooking with them. You want five or six inches across the flat bottom to the pan, with gently curving high sides that bell out to about 14 inches across.
The small, flat center heats up quickly and provides a good surface to sear proteins while more delicate ingredients are pushed up the sides to cook at a different rate. The 14-inch pan will be able to prepare a meal for two with no problem.
Long Handle with Helper Handle
Some carbon steel woks come with two small handles on either side of the pan. This works when lifting the pan off the heat. However, the top carbon woks feature a long handle riveted to the pan on one side with a smaller helper handle on the other.
The chef is able to use the long handle to flip and swirl the meal about the pan, while the short one is there for even lifting.
Cast Iron Works for Some
There are some excellent cast iron woks on the market. But be careful when shopping for them. Durable cast iron tends to be fairly hefty and can be difficult to swing around while flipping your stir-fry.
In order to create a light enough pan to serve as a wok, the cast iron is hammered until it is thin, but also brittle. It heats and cools evenly, but takes a bit longer to get up to temperature vs. carbon steel.
Like its carbon cousin, the cast iron must be vigorously maintained and should not be washed in the dishwasher for best performance.
Hand Hammered or Spun
The inside sides of the carbon woks should be hand-hammered or spun. Hand-hammered looks like little dents are all over the place. Spun has concentric ridges running up the side.
These surfaces are crafted to grab hold of food that has been pushed up the sides to cook more slowly while others are seared at the bottom of the pan over high heat. A completely smooth surface will fail to produce a proper stir-fry meal.
Carbon Wok Vs. Stainless Steel
Two of the most popular materials out there for woks are carbon and stainless steel. What are the inherent differences between these two? Carbon woks are made out of carbonized steel and they’re made for high heat.
These works are the benchmark for most Asian kitchens and restaurants because of their high-heat capabilities and their strength and durability.
Stainless steel
Read our similar comparison guide: Stainless Steel Vs Ceramic Cookware
Carbon Steel Wok Vs. Cast Iron
Another pairing that seems to be a match on paper? Right? well, sort of. There are a lot of similarities between cast iron cookware and carbon steel. Both types of cookware
The major difference between the two is that cast iron cookware is much heavier than their carbon steel brethren. The one advantage that carbon steel holds is its’ malleability over cast iron. Which is why you don’t see hand-hammered cast iron woks in shops.
Carbon Steel Wok Vs. Nonstick
The main bone of contention between these two is heat, lots of it! Non-stick woks will never be able to achieve the high-heat cooking of a carbon steel wok.
A properly seasoned carbon steel wok is perfect for high-heat stir frying. What about food sticking to the wok? An oiled wok surface renders that problem almost obsolete.
In fact, the ability of keeping the surface absent of stuck food is almost identical to that of non-stick woks.
Related reading: Stainless Steel Vs Non-Stick cookware
Coated Vs. Uncoated Carbon Steel Wok
This is similar to the previous paragraph as coated woks are simply another name for non-stick woks. The coating does help in keeping the wok non-stick, but the material that’s often used (Teflon) is not capable of high cooking temperatures.
In asian cooking, you need those high temperatures in stir frying for seared proteins and crispy vegetables. You just can’t get those authentic touchstones of stir fry with a coated wok.
Carbon Steel Wok Pros And Cons
There are a few pros and cons of using a carbon steel wok, we’ll take a look at some here. The pros of best carbon steel wok are plentiful. The ability to get those high temperatures while cooking makes a world of difference in Asian cooking.
They’re also very durable and can hold up over time, some users have had carbon steel wok for over 40 years with no issues! Because of their construction, some carbon woks are hand-hammered and that helps with food retention on the sides, helping to steam food.
There are a couple of cons with carbon woks, chiefly due to its’ materials. They require seasoning and oiling between uses to maintain its’ ability to cook at such high temperatures.
This can be a pain to some who just want to wash the wok between uses and hang it up. You can’t do that with a carbon steel wok, it would rust. You can’t really use any items that are super-acidic either such as lemons or tomatoes. The acidity breaks down the seasoned coating that develops in repeated uses of the wok.
Are Carbon Steel Woks safe?
Safety is paramount in cooking and the verdict on carbon steel pans are that they are indeed safe to use. They are comparable to cast iron pans and cookware, they may blacken over time and use.
The other caveat while use carbon woks is that they have to be seasoned (oiled) between uses to maintain its’ high-heat capabilities. Seasoning it between uses also hampers the formation of rust that can appear after washing it.
Using carbon steel woks can also help Iron intake while cooking food. This is an added health benefit as most of us don’t take enough vitamins and minerals each day.
Adding a little extra iron into every meal cooked on a carbon steel wok can definitely help with any iron deficiencies. Some carbon woks are a bit on the heavy side, so dropping one on your foot may be the most “unsafe” facet about them!
Final Verdict: Best Carbon Steel Wok
Finding the best carbon steel wok choices can be difficult when you are doing it on your own, but with a buying guide like this one, you can see the top choices available and find the greatest options from the very beginning.
Whether you are looking for a traditional option or opt for a more modern choice, all of them can be found on this list. Use these reviews to decide which wok you would like to use the most. When you have found the best carbon steel wok for your kitchen, then you will be able to make your final purchase.
