14-Inch Carbon Steel Wok
The one pan behind every stir-fry on this site. Cheap, light, and it gets hotter than anything else in the kitchen.
Daily driver for fried rice, Mongolian beef and Thai basil beef
Watch the video
Buy it, then season it
If you make one gear purchase after watching my videos, make it this. A flat-bottomed carbon steel wok works on a regular home burner, heats in about a minute, and gives you the smoky wok hei that a non-stick pan never will. It costs less than a takeout order for four.
What's good
- Gets screaming hot on a normal gas or electric burner
- Light enough to toss one-handed
- Builds a natural non-stick patina with use
- Costs a fraction of a clad stainless pan
What's not
- Needs seasoning before first use and a wipe of oil after washing
- Will rust if you leave it wet — no dishwasher
- Long handle needs cabinet space
The details
- Size
- 14-inch, flat bottom, wood handle
- Material
- 1.5–2 mm carbon steel
- Works on
- Gas, electric, induction (flat bottom)
- Care
- Hand wash, dry on the burner, wipe with oil
Where to get it
Around $40 at the time of writing. Buying through this link supports the channel at no extra cost to you.
Questions & comments
Recipes I used it in
MainsRestaurant Secret Fried Rice
The wok secrets restaurants don't want you to know — crispy, smoky, perfectly seasoned fried rice at home.
MainsMongolian Beef (Better Than Takeout)
Crispy-edged flank steak in a glossy soy–brown sugar sauce with a pile of green onions. Faster than delivery.
MainsThai Basil Beef (Pad Kra Pao)
Spicy, garlicky ground beef with Thai basil over jasmine rice, topped with a crispy fried egg. 20 minutes, one pan.