Collection: Carbon Steel Wok Pans

Carbon steel wok pans are made for high heat, fast cooking and authentic stir-frying. HOT WOK carbon steel woks feature the traditional round-bottom shape that brings ingredients close to the intense heat of the burner – ideal for quick searing, tossing and creating the characteristic flavour of wok cooking.

Choose between our 30 cm carbon steel wok and 35 cm carbon steel wok, designed for powerful wok burners and built to become better with use.

Carbon steel is the traditional choice for wok cooking for good reason. It heats quickly, responds fast when you change the heat and can handle the intense temperatures used for stir-frying. Compared with heavy cast iron cookware, a carbon steel wok is also easier to lift, toss and move while cooking.

As you cook and season the surface, your carbon steel wok develops a natural patina. The colour will gradually change and darken with use. This is a normal part of owning a carbon steel wok and helps develop the cooking surface over time.

A carbon steel wok really comes into its own at high temperatures. The relatively thin steel heats quickly, while the round bottom concentrates heat in the centre and creates different heat zones across the wok.

Combined with a powerful HOT WOK gas burner, this lets you sear ingredients quickly instead of slowly steaming them in the pan – helping vegetables stay crisp and meat develop a proper sear.

Want to understand the flavour created by intense wok heat? Read our guide to Wok Hei and learn more about our stir-fry technique.

30 cm Carbon Steel Wok

The 30 cm carbon steel wok is compact and easy to handle. It is a great choice for everyday wok cooking, smaller portions and cooks who want a light, responsive wok.

35 cm Carbon Steel Wok

The 35 cm carbon steel wok gives you more cooking surface and capacity for larger portions while still allowing ingredients to move quickly through the hottest part of the wok.

Both sizes use the traditional round-bottom design. The best size depends mainly on how much food you normally cook and how much room you want for tossing and moving ingredients.

Carbon steel is durable, but it should be kept dry and lightly protected with oil. After cooking, clean the wok while it is still warm, dry it completely and apply a very thin layer of oil when needed.

Avoid leaving the wok wet or soaking it for long periods, as untreated carbon steel can develop surface rust. For everyday cleaning, avoid using soap unless necessary, as aggressive cleaning can remove some of the seasoning you have built up.

If surface rust does appear, it can normally be removed with steel wool before the wok is cleaned, dried and seasoned again.

The wok is only part of the setup. Explore our Wok Burners, visit the HOT WOK Academy for techniques and inspiration, or discover more dishes in our wok recipes.

High heat. Fast cooking. Real wok flavour.