FAQ – Support and Tips
Get the most out of your HOT WOK with our comprehensive support guide.
Whether you need help with assembly, gas safety, or maintaining your wok pan, we have gathered the answers to the most common questions from our community of outdoor cooking enthusiasts.
At HOT WOK, we want to ensure you have a safe and professional cooking experience. On this page, you will find expert advice on everything from initial setup and gas regulator installation to the secret of seasoning your carbon steel wok for a natural non-stick surface.Find the help you need by category:
- Getting Started: How to assemble your burner and connect gas safely.
- Maintenance & Care: How to clean your cast iron burner and maintain your wok pan.
- Cooking Techniques: Mastering high-heat stir-frying and controlling the 3-tap system.
- Troubleshooting: Quick fixes for flame adjustments and performance issues.
FAQ
FAQ
How to Season Your Carbon Steel Wok: The Ultimate Guide
Want to unlock the secret to authentic restaurant-quality stir-fry at home? It all starts with learning how to season your carbon steel wok. A well-seasoned wok develops a natural, non-stick patina over time, protects the metal from rust, and helps you create the legendary Wok Hei – the breath of the wok. In this ultimate step-by-step guide, we will show you exactly how to season a carbon steel wok for the first time using high heat – from preparing and bluing the steel to building up the first layers of seasoning. Want to learn even more about wok cooking, heat control and technique? Visit our HOT WOK Wok Academy and take your wok cooking to the next level. Why Do You Need to Season a Carbon Steel Wok? Unlike non-stick Teflon pans, a traditional carbon steel wok arrives raw and unprotected. Seasoning is the process of baking thin layers of oil onto the steel at an extremely high temperature. Through a chemical process called polymerization, the liquid oil transforms into a hard, slick and protective coating. The more you cook with your wok, the darker and more non-stick it becomes. Over time, this seasoned surface becomes an important part of your wok and your cooking experience. What You Need Before You Start To get the best results, you need intense, focused heat. An ordinary indoor kitchen stove often lacks the power needed for true wok seasoning. For the ultimate result, we highly recommend using a high-performance outdoor gas stove, such as the HOT WOK PRO 12 kW Wok Burner. Gather the following materials: A raw HOT WOK carbon steel wok pan Dish soap and a stainless steel scouring pad – only used this one time An oil with a high smoke point, such as canola, peanut, sunflower or grapeseed oil Paper towels Cooking tongs to handle the oily paper towels A high-power gas burner Note: Never use olive oil or butter for seasoning, as their smoke points are too low and they can burn, leaving a sticky residue. Step-by-Step: How to Season a Wok for the First Time Step 1: Scrub Off the Factory Coating Every high-quality carbon steel wok is shipped with a thin protective oil layer from the factory to help prevent rust during transport. You must remove this completely before seasoning. Wash the wok in hot water with dish soap. Scrub the inside and outside vigorously using your steel scouring pad. Rinse thoroughly and dry the wok completely with a towel. Remember: This is the only time you should use soap during the initial seasoning process. Step 2: The Bluing Process – Heating the Steel This is where the transformation begins. Heating the raw carbon steel prepares the surface for the seasoning process. Place your dry wok onto your HOT WOK burner on high heat. Watch closely as the metal reacts to the intense heat. The bottom of the pan will begin to turn a deep blue, rainbow or silver-grey colour. Using the handle, carefully tilt and rotate the wok so the heat reaches the upper edges and sides. Once the entire inside has changed colour, remove it from the heat. Step 3: Apply the First Layer of Oil Let the wok cool slightly for 2–3 minutes so it is no longer extremely hot. Pour approximately one tablespoon of your high-smoke-point oil into the wok. Use cooking tongs holding a folded paper towel to carefully wipe the oil over the inside and outside of the wok. You only want an ultrathin layer. If the surface looks wet or has pools of oil, wipe away the excess. Step 4: Burn and Repeat Turn your burner back to high heat and place the oiled wok over the flame. The wok will begin to smoke – this is part of the seasoning process. Keep heating and moving the wok until the smoking reduces and the oil has baked into the steel, leaving a dry, matte finish. Repeat Step 3 and Step 4 two to three more times. Each ultrathin layer helps build a deeper and darker seasoned surface. Step 5: Finish with Ginger & Scallions As a final step, you can use aromatic ingredients such as ginger and scallions to prepare your newly seasoned wok for cooking. Add a tablespoon of oil to the hot wok. Add a handful of chopped green onions (scallions) and sliced ginger. Stir-fry over high heat, pushing the ingredients around the bottom and sides of the wok for 3–5 minutes until well browned. Discard the aromatics and wipe the wok clean with a dry paper towel. Your wok is now ready for cooking. How to Maintain and Clean Your Seasoned Carbon Steel Wok Once you have created a good foundation, regular maintenance will help the seasoned surface continue to develop every time you cook. Avoid harsh cleaning: Clean your wok gently to protect the seasoned surface you have built. Clean with hot water: Use hot water together with a bamboo wok brush or soft sponge to remove food residue. Dry completely: Place the clean wok back over the burner briefly to evaporate remaining moisture and help prevent rust. Oil before storage: Wipe a very thin layer of oil over the inside surface before storing your wok. The more you use and care for your carbon steel wok, the more its natural patina will develop. For more techniques, guides and advice, explore the HOT WOK Wok Academy. Frequently Asked Questions About Seasoning a Carbon Steel Wok What is the best oil to season a carbon steel wok? Canola oil, peanut oil, sunflower oil and grapeseed oil are good choices because of their high smoke points. The key is to apply the oil in extremely thin layers before heating the wok. Why is my carbon steel wok turning black? A carbon steel wok naturally becomes darker with seasoning and continued use. A dark or black patina is a normal part of the development of a well-used carbon steel wok. How do I fix a sticky carbon steel wok? A sticky surface is often a sign that too much oil was applied during seasoning. Remove the sticky residue, dry the wok thoroughly and repeat the seasoning process using a much thinner layer of oil. How often should I season my carbon steel wok? A carbon steel wok does not normally need a complete first-time seasoning process every time you use it. Regular cooking, correct cleaning, thorough drying and a very thin coating of oil after use will help maintain and gradually improve the seasoned surface. Master Your Wok with HOT WOK Seasoning your carbon steel wok is only the beginning. Learning how to control the heat, prepare your ingredients and cook quickly can transform the way you use your wok. Visit the HOT WOK Wok Academy to learn more about wok cooking, or explore our HOT WOK inspiration, guides and news for more ideas and knowledge from the world of high-heat cooking. Master the heat. Season your wok. Let's Wok.
Propane vs butane wok burner – Expert guide to choosing the right gas
When searching for a propane wok burner or a butane wok burner, one thing matters above all else: heat performance. At HOT WOK, we design and work exclusively with high-powered wok burners made for serious outdoor cooking. Choosing the right gas type is not a detail – it is the foundation of authentic wok cooking. This guide is written based on practical experience, testing, and years of working with wok burners. The goal is simple: to explain the real-world differences between propane and butane, and why HOT WOK focuses on propane-powered solutions. Wok cooking requires extreme and controlled heat True wok cooking is fast, intense, and precise. Ingredients are cooked quickly at very high temperatures, locking in flavor and texture while creating the characteristic wok aroma often referred to as wok hei. A proper wok burner must deliver: Very high and consistent heat output Instant flame response when adjusting power The ability to handle heavy wok pans Stable operation outdoors The choice between propane and butane directly affects every one of these factors. Propane wok burner – power, stability, and professional performance A propane wok burner uses propane gas (C₃H₈), known for its high energy density and stable combustion. This is why propane is the standard fuel in professional and semi-professional wok environments – and the gas of choice for HOT WOK Wok burners. Why propane is ideal for wok cooking High heat outputPropane delivers significantly more power than butane. A high-quality propane wok burner reaches extreme temperatures quickly, making it ideal for stir-fry, searing meat, and cooking large portions without losing heat. Stable flame in all weather conditionsPropane performs reliably even in cold temperatures. This makes it perfect for outdoor wok cooking in changing climates, where butane often struggles with pressure loss. Designed for large and heavy woksHOT WOK burners are built for carbon steel and cast-iron woks. Propane ensures strong, even heat distribution – even when the wok is fully loaded with ingredients. Long runtime and flexible gas supplyPropane is typically used with 5–11 kg gas cylinders, providing many hours of uninterrupted cooking. This is ideal for frequent use, family cooking, and social gatherings. Butane wok burner – compact but limited A butane wok burner uses butane gas (C₄H₁₀), commonly found in portable stoves and camping equipment. While butane can be suitable for light cooking, it has clear limitations when used for wok cooking. Limitations of butane for wok burners Lower heat outputButane produces less heat than propane, which results in slower cooking and reduced searing ability. Achieving authentic wok results becomes more difficult, especially with larger portions. Poor performance in cold temperaturesButane loses pressure at lower temperatures, leading to weak or unstable flames. This makes butane wok burners less reliable for outdoor use. Shorter usage timeButane is usually supplied in small disposable canisters, which empty quickly and require frequent replacement. This can be impractical for regular wok cooking. Why HOT WOK focuses on propane wok burners At HOT WOK, our goal is to deliver real wok performance without compromises. Based on extensive testing and user experience, propane is the only gas that consistently meets the demands of high-heat wok cooking. Every HOT WOK propane wok burner is developed with a focus on: Maximum heat output and fast response Safe and stable combustion Reliable outdoor performance Long product lifespan and robust construction This is the same principle used in Asian street food kitchens – adapted to European safety standards and outdoor environments. Propane wok burner vs butane wok burner – quick comparison Feature Propane Butane Heat output Very high Lower Cold weather performance Excellent Limited Outdoor suitability Ideal Limited Large wok compatibility Excellent Moderate Typical use Serious wok cooking Light / camping use HOT WOK – specialists in propane wok burners and outdoor cooking Choosing a HOT WOK burner means choosing experience, engineering, and a deep understanding of what real wok cooking requires. Our focus on propane is not marketing – it is the result of practical knowledge and performance testing. If you are comparing a propane wok burner with a butane wok burner, the difference becomes clear in real use. Authentic wok cooking starts with real heat – and real heat starts with propane.
Adjusting HOT WOK burners
What are the 3 bolts/screws under the wok burner for?The three bolts regulate the balance between air and gas in your HOT WOK burner. When adjusted correctly, you will get a stable blue flame with only a small yellow tip. This applies to all HOT WOK burners, including the HOT WOK Basic 10 kW, HOT WOK Original 7 kW, HOT WOK Pro 12 kW, and HOT WOK Double 2x10 kW. How do I adjust the 3 bolts correctly?Start by making sure the bolts are only lightly screwed into the thread. Then turn on the gas, ignite the burner with a lighter or a match, and carefully tighten the bolts until the flame becomes steady and blue. Why is the flame yellow or uneven?A yellow or uneven flame is usually caused by an incorrect air/gas ratio. Try loosening or tightening the bolts slightly until you achieve the desired blue flame. What should I do if the flame becomes too small?If you tighten the bolts too much, the flame will be too small, and gas may escape under the burner, causing a “roaring” sound. Immediately turn off the gas, open the bolts again, and readjust. Why must each burner be adjusted individually?The pressure in valves, regulators, and gas cylinders may vary. Therefore, each HOT WOK burner requires its own adjustment to achieve the optimal flame. What should I check if the flame is still not correct? Is the gas cylinder empty? → Refill or replace it. Is the gas hose bent or damaged? → Straighten it and check for defects. Is the burner damaged or dirty? → Clean the holes with a stiff brush or sponge. Who do I contact if the problem continues?If the above advice does not solve the issue, please contact our customer support at hotwok@hotwok.com
Frequently asked questions about stir fry on HOT WOK
Why is a HOT WOK gas burner better for stir fry than a regular stove?Traditional stovetops rarely exceed 2–3 kW of heat output, which is not enough for proper stir fry. HOT WOK gas burners deliver 7.0 kW or 12.0 kW, creating instant heat that sears ingredients instead of boiling them. This is the key to authentic wok cooking with crisp vegetables and deep umami flavor. Which HOT WOK model should I use for stir fry?The 7.0 kW HOT WOK burner is ideal for smaller households and quick everyday stir fry. The 12.0 kW model is designed for larger portions, professional-style wok cooking and maximum heat retention in larger woks (30–35 cm). How do I keep vegetables crisp in a HOT WOK stir fry?High heat ensures that moisture evaporates instantly from the vegetables. By stir frying in small batches at 7.0–12.0 kW, you prevent steaming and preserve both texture and vitamins. Always add harder vegetables (like carrots and broccoli) before softer ones (like bell peppers or zucchini). Can I use a standard frying pan on HOT WOK?HOT WOK is optimized for round-bottomed woks made of carbon steel. A standard frying pan does not distribute heat efficiently at this level and may warp. For best results, use a carbon steel wok with a flat bottom if you want stability, or a round-bottom wok for maximum heat distribution. Is there a difference between rice and noodles when cooking on HOT WOK?Yes. Rice is prepared separately and served alongside stir fry, while noodles can be tossed directly in the wok. When using noodles, ensure they are pre-cooked and quickly flash-fried in the wok to absorb the sauce without sticking.
How to maintain your HOT WOK cast iron burner – enjoy it for many years
A HOT WOK cast iron burner is built to deliver extreme heat and last for many years. But to keep the burner in top condition and extend its lifespan, proper maintenance is essential. This guide gives you the best advice on how to clean, protect, and take care of your HOT WOK cast iron burner. Cleaning after use After cooking, it is a good idea to give the burner a quick cleaning. Always let the burner cool down completely before touching it. Remove any food residues or grease that may have dripped onto the cast iron. Wipe the burner with a slightly damp cloth – avoid dish soap or aggressive cleaning agents, as they can damage the surface. Prevent rust with oil Cast iron can rust if exposed to moisture. To avoid this, protect the surface with oil. Apply a thin layer of cooking oil or another acid-free oil when the burner is clean and dry. Spread the oil evenly with kitchen paper so the surface is coated but not greasy. This creates a protective layer that prevents rust and keeps the burner looking great. Storing the cast iron burner Store the burner in a dry place with ventilation if possible. Avoid damp basements or unheated sheds where condensation may form. If the burner is stored outdoors, cover it but make sure there is still airflow to prevent condensation. Check and adjust gas nozzles and air screws To ensure an even and powerful flame, you should regularly check the gas nozzles and air adjustments. Make sure the nozzles are not blocked by grease, dirt, or insects. Use a small brush or compressed air to clean them gently. After long periods without use – or if you replace the gas regulator – it is recommended to adjust the 4 air screws under the burner again. First, screw the air screws all the way in. Then open the gas on one valve at a time and slowly unscrew the air screw until the flame changes from blue to having a small yellow tip. Repeat this process for all three valves to achieve optimal combustion. Perform a gas leak test For safety, always check for leaks whenever hoses or the regulator have been disconnected. Mix some soapy water in a spray bottle. Spray it onto the connections between the gas hose and the regulator. If bubbles appear, there is a leak and the connection needs to be tightened or replaced. Long-lasting performance with minimal effort By following these simple steps – cleaning, oil treatment, proper storage, adjusting the air screws, and performing regular gas leak tests – your HOT WOK cast iron burner will last for many years and always deliver the powerful heat that makes wok cooking so unique. In short: Keep the burner clean, oiled, properly adjusted, regularly tested for leaks, and stored dry – and you will get the maximum enjoyment from your HOT WOK.
The difference between a 7 kW Original and a 12 kW Pro - Wok Burner
The difference between a HOT WOK Original 7 kW and a HOT WOK PROFESSIONAL 12 kW Wok Burners Are you unsure whether to choose the HOT WOK Original 7 kW or the HOT WOK Professional 12 kW? You are not alone. In fact, it is one of the most frequently asked questions from our customers. The short answer is simple: it all comes down to heat and speed. If you want authentic Asian wok cooking with crispy vegetables, juicy meat, and the distinctive "Wok Hei" flavor, you need high heat. Below, we will help you find the model that best suits your cooking needs. Quick comparison - See this link Why does kW matter? When it comes to wok cooking, heat is everything. A standard indoor induction or gas stove typically delivers around 2.2–2.4 kW. This is why vegetables and meat often end up steaming rather than frying when cooked at home. With a HOT WOK gas stove, you get: Authentic Wok Hei: The signature flavor and aroma created by extreme heat. Crispier Ingredients: Moisture evaporates instantly, helping vegetables and meat retain their texture and flavor. Faster Cooking: Many dishes can be prepared in just a few minutes. When should you choose the HOT WOK Original 7 kW? The HOT WOK Original 7 kW is the ideal choice if: You typically cook for 2–4 people. You mainly prepare traditional wok dishes. You want a powerful gas stove at an attractive entry-level price. When should you choose the HOT WOK Professional 12 kW? The HOT WOK Professional 12 kW is the right choice if: You often cook for more than 4 people. You want maximum flexibility with the large 35 cm wok pan. You cook outdoors in windy conditions. You want to use the stove for large pots, soups, boiling water, or home brewing. Which model do most customers choose? The price difference between the 7 kW and 12 kW models is relatively small. Because of this, the vast majority of our customers choose the HOT WOK Professional 12 kW. The additional power provides greater flexibility and ensures that you always have the heat you need, no matter what you are cooking. View the HOT WOK Professional 12 kW Set View the HOT WOK Original 7 kW Set Frequently Asked Questions Can I use the HOT WOK 7 kW and 12 kW models indoors? No. Both models are designed exclusively for outdoor use. If you are looking for an indoor solution, we recommend the HOT WOK Silver Line 4.5 kW, which is approved for indoor kitchen use. Does the 12 kW model consume significantly more gas? At maximum output, the 12 kW model uses more gas than the 7 kW version. However, because it cooks food much faster, the overall difference in gas consumption during normal use is often surprisingly small. Which gas regulator do I need? All HOT WOK sets include a regulator and gas hose that match the gas standards of the country where the product is sold, making installation quick and hassle-free. No matter what, you get a unique heating effect with both the 7 kW and 12 kW Gas stove and Wok Burners. They are two of the most powerful Gas Stoves on the market. You must get a gas stove with a high heating effect when you want to grill and not boil food. With a 12 kW Gas Stove, you get lots of power – and you can always turn it down. The 5 kW extra, you get with a 12 kW Gas Stove rather than a 7 kW Gas Stove, is useful if you want to use it for something else than wok/the big wok pan. For instance, if you want a big pot of water or soup to boil quickly. We use a HOT WOK 12 kW PROFESSIONAL gas stove when we cook for more than 4 people at a time (for 2-4 people vi use the Silver Line model with 4,5 kW and the small wok pan). That is also useful as a Gas Stove indoors. A HOT WOK gas stove with 12 kW and the big 35 cm wok pan just go well together. The gas stove does not care if it’s a bit windy and can keep the heat on the wok pan etc. The 7 kW gas stove needs to work a bit of overtime – but can in principle do the work. To compare all this with kW, effect, etc. we can explain how your normal stove performs – induction/ceramic: 2,2 ~ 2,4 kW. The secret to make great wok recipes is the heat and the frying. The water should be sautéed away and will give the ingredients a very different taste than by boiling them. The price is not that different. Therefore, we recommend you choose the 12 kW gas stove even though the 7 kW could be enough. Our sale statistics show that most people choose the 12 kW gas stove – but then again, we also sell a lot of the 7 kW gas stoves and Wok Burner. See all Wokburners
