8 best carbon steel flat bottom wok

Product description

Helen’s Asian Kitchen Carbon Steel Wok is the perfect addition to cookware for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying favorite Asian recipes and so much more. Crafted from a sturdy 1.6-millimeter carbon steel, it distributes heat quickly so foods cook evenly. The cooking surface collects a natural patina over time to create that coveted non-stick cooking performance. The bamboo handle and helper handles are heat-resistant for comfortable use. Its sturdy riveted and flat-bottom design sits securely on any stovetop and works equally well with gas, electric, and induction. The high-domed lid retains heat during the cooking process and prevents splatters. The wok hangs for easy storage. Carbon steel is easily seasoned, reseasoned, and maintained to help prevent rust. Successive seasoning and regular use will gradually build a black patina, providing a smooth, stick-resistant surface, much like a well-seasoned cast iron skillet. The more use the pan gets, the darker and more stick-resistant it becomes. It is completely normal for an unseasoned wok to develop rust. Rust will not harm or alter the performance of the wok in any way. Simply scour away the rusted areas and season as instructed. Before first-time use, clean thoroughly, then season to seal the surface and prevent rusting. Set includes a 13-inch bamboo spatula, recipe booklet, full use and care instructions along, and a lifetime warranty against manufacturer's defects in workmanship. Brought to you by HIC Harold Import Co.

Fashioned with a handsome profile and a rugged build, this Asian Kitchen carbon steel lidded wok provides a smart-performing traditional tool for high-heat cooking. Created by Helen Chen, daughter of Chinese cooking pioneer Joyce Chen, the 14-inch piece is crafted from heavy-gauge 1.6 mm carbon steel for speedy conduction. As opposed to nonstick pans, this material does require seasoning but with a little initial help from the cook provides an optimum surface for searing and stir-frying.

Flat-bottomed for stability, this wok features deeply sloped sides and dual heat-resistant handles made of wood. A high-domed lid allows for steaming and accommodates bamboo steam baskets comfortably. The set also includes a 13-inch bamboo spatula and recipe booklet. For best results, both wok and lid should always be washed by hand. --Emily Bedard

• Helen’s Asian Kitchen Carbon Steel Wok for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying favorite Asian recipes and more
• Made from 1.6-millimeter carbon steel with heat-resistant bamboo handle, helper handle, and high-domed lid; sturdy riveted design; hangs to store
• Carbon steel distributes heat quickly so foods cook evenly; cooking surface collects a natural patina over time for non-stick cooking performance
• Flat bottom sits securely on any stovetop; works with gas, electric and induction; high-domed lid retains heat and prevents splatters
• Easy to season and maintain; includes 13-inch bamboo spatula, and recipe booklet with instructions; lifetime warranty against manufacturer’s defects

User questions & answers

Question:	What is the diameter of the base of the pan? It needs to be 7" to work on one of the front burners on my induction range
Answer:	I made 2.5 lbs loaf so far and I can say that it could easily fit even bigger.
Question:	What is the exact diameter of the bottom measured on the outside (fyi: previous answers have been from 5" to
Answer:	Hello, that's made in China.
Question:	Is the wok hand hammered or spun
Answer:	From what I read, if there are any problem, they send you a replacement unit. I do not think they sell replacement hooks.
Question:	I have purchased this wok and after our first cook, the whole wok is stained and we are not able to remove it. I have tried many dish washing solution
Answer:	Hello, thanks for your question. The additional attachments are already on the way and will be available on Amazon soon. Also, this mixer can accept KA additional attachments.

Product features

Meet Helen Chen

Asian culinary expert, cookbook author, cooking instructor and developer of Helen’s Asian Kitchen cookware and cooking accessories. Helen's focus is making Asian cooking quick, easy, and more accessible to the home cook. Her recipes are updated to incorporate readily available supermarket ingredients while still maintaining the authentic flavors and variety of traditional Asian cuisine. Her inspiration for new recipes and products comes from her frequent trips to Asia for business and family visits.

“I learned to cook the old fashioned way—from my mother—with a style that emphasizes the delights and comforts of home-style dishes. I love to teach the methods of Chinese cooking and created my Helen’s Asian Kitchen line to make the process even more enjoyable to the home chef.”

Heavy Gauge Carbon Steel

Made of heavy gauge carbon steel yet lightweight for easy lifting while cooking. Concentric grooves provide rapid, constant heating and quick heat recovery for optimum cooking. Extremely durable and should last a lifetime if cared for properly. A traditional wok material which renders superior cooking performance!

Naturally Seasoned

Carbon steel must be seasoned to ensure optimum surface for searing and frying, and to prevent against rust. Once seasoned, the naturally non-stick surface requires proper care. To clean, don't use soap, rather soak the wok in hot water for 5 minutes to loosen stuck-on food. Then use hot water and a soft sponge on the inside to protect the interior patina. To clean the exterior, hot water and a scrubber sponge is adequate. Dry over low heat prior to storing.

Stir Fry

Fried Rice

Deep Fry

Pad Thai

Product description

This heavy 14-gauge wok is an easy and fun to use. The natural, blond, wooden handle and side spool handle allows the cook full command of the wok. The flat bottom wok is designed to sit directly on an electric stove to take advantage of all the heat. Wok cooking is done with high heat. The flat bottom wok also works very efficiently on a gas stove. If cooking with gas, the same wok is available in round bottom. Wok measures 4" in depth. Cooking recommendations: 12" for up to 5 people, 14" for 6 to 12 people, and 16" for over 12 people. Must be seasoned.

• Made with heavy 14-gauge carbon steel wok
• Round bottom can sit directly on electric stove or grills with wok ring
• Wooden side spool handle allow full command of the wok
• Made of unseasoned heavy carbon steel. Designed for rapid, even heating and cooling
• NOTICE: NEED TO SEASON FIRST BEFORE USE. Hand wash only and Dry Immediately
• Made in USA

User questions & answers

Question:	What are the measurements of this wok? depth? i just got a chen pos that was supposed to be 8" deep but was only 3 5/8" deep :( thanks in advance
Answer:	Is smooth no ridges
Question:	Is the bottom round or flat? It says round in the item title but flat in the description
Answer:	In the on-line description, shipping weight is 6 lbs
Question:	is it completely smooth or does it have ridges on the inside as the photo shows? Concerned about residue accumulating on ridges
Answer:	Might be the bushings but not entirely sure
Question:	what is the net weight, thanks
Answer:	It comes fully assembled. In general, a "complete" board tends to be.You should still purchase a tool so that you can tighten and loosen the nuts to suit your riding style. Also, routine maintenance (e.g. cleaning bearings) is guaranteed necessary for any board, which makes it nice to have a tool lying about.
Question:	so I have had this for around half a year and now it has begun to squeak any fixes
Answer:	Red
Question:	Do you have to assemble this at home or does it come assembled already
Answer:	These are 78a of the gel wheels.
Question:	What color are the wheels that come with the "natural" colored deck
Answer:	Because this mold has deep concave so it won't have wheels bite without wheel wells.
Question:	what the durometer of the wheels on this board
Answer:	Medium will expand if worn enough but can get a large so its not tight at first.

Product features

Classic Cruising Companion

All blank boards are colored using a high quality stain to provide a long lansting natural, blue, black, red, green, or purple color.

Various Shapes for any Riding Style

On top of our high quality Canadian maple boards, we also offer 10 longboard shapes: Drop Down, Drop Through, Lowrider, Pintail, Kicktail, Slimkick, OldSchool, Fishtail, Mini and Micro Cruiser.

These options can provide great versatility for different usage and riding experience. From beginners to pros, Our boards are made to be your classic cruising companion.

High-end Construciton

Built to last with durable 8-ply Maple Deck.

Tough Trucks

9.675" HD7, 180mm Hanger, Aluminum Alloy.

Smooth Ride

Speed Cruiser 70x52mm Solid Wheels, 78A Hardness.

Kicktail Shape

It features a low grade of concave and a kicktail to give riders a more control when riding.

Product description

The 2 steel handle model is the original wok design. This wok is a heavy-duty 14-gauge carbon steel. Available in 12", 14", and 16" (for the home) and 18", 20", 22", 24", 26", 28", and 30" only available in ROUND bottom (for commercial use). Must be seasoned. Made in USA. (lid not included, purchase separately)

• recommended for commercial stoves, 18" and larger

User questions & answers

Question:	Is this deep or shallow
Answer:	Yes...If we say made in USA it is. We make our own woks in San Francisco Bay Area. Been in business for 48 years in San Francisco. Cast-iron and hand hammered woks make in China. Thank you. Ms. Tane Chan The Wok Shop
Question:	Does really have aluminum in it
Answer:	Not if you follow common sense maintenance practices such as thorough drying the wok after washing and lightly oiling the inside and outside surfaces. You gotta take care of your tools and equipment.
Question:	This wok made in USA
Answer:	Are you the same person that I emailed earlier? Really, how could a wok be 8" deep unless you are referring to a commercial wok that is 30" or 32" diameter. A 14" wok will be approx. 4"deep which is the right depth for a 13" or 4" or even a 16" wok. If we describe as 14" diameter, that is exactly what the measurement will be, middle of the top of the wok, from left to right or vice versa. Anyway you measure the diameter, top edge of the wok will be 14" dia. We also have 12" diameter and 16" diameter. Woks made in USA for us, are arabic measurement, not metric. Woks from China are metric measurements, and may be about an inch more or less...e. g. 34 cm = as close to 14" as possible. Most woks are 4" diameter measured from the middle of bottom of the wok to the top edge, straight up, not curved. We know our woks and they are the correct depth for a serious wokking wok. Thank you. TC
Question:	Will it not rust inside after many use
Answer:	We have both flat bottom and round bottom woks. If cooking with gas you have a lot of options, flat or round. If electric, we recommend flat bottom. Come in 10"l, 12" and 14" and 16" with wooden handles as shown, or with two metal loop handles, or one long wood handle and metal loop helper handle on the opposite side., All very affordable. $19.95, 24.95 and 39.95 , with wood handles, $16.95,19.95, 29.95 with metal handles, all USA made for us in SF Bay Area. Thank you. The Wok Shop

Product description

Joyce Chen J22-0060 Flat Bottom Wok, Standard, Metal

• Flat bottom wok with a 14-inch diameter; ideal for electric or gas ranges
• Constructed of heavy gauge carbon steel; 2. 0 mm professional weight
• Ergonomic Phenolic handle fits comfortably and stays cool
• Additional helper handle stabilizes and simplifies transport
• Loop on handle for hanging storage; requires seasoning; hand wash

User questions & answers

Question:	First use: I heard a "boing" and a straightedge showed ~1 mm bowing of bottom. Will that affect use on ceramic top or induction stoves
Answer:	Yes it will rust if you do not dry it with heat, every time you use it wash with cold water and put it in the stove to dry. I use high heat and coconut oil. Then I use a paper towel to wipe excess oil out and put it away. This will take about 4 times depending on what you cook. I also used wooded tools in the beginning. Now I can use it like my cast iron cook ware. I hope this help you.
Question:	What's the practical advantage of this 2mm thick wok instead of Joyce Chen's other 1.5mm wok
Answer:	Hi Jeta, Our woks are shipped from United States or Australia. Hope that answer your question. Warm regards Wendy The Mammafong Family
Question:	Does seasoning have to be done before every use as mentioned in the instructions
Answer:	No mine is still firmly attached 5 months in...
Question:	What temperature can the handles withstand? Could it be put in the oven? If not, are the handles detachable
Answer:	Hello there, our Mammafong flat bottom wok is made of 16 gauge carbon steel which means the thickness is vary from 1.3mm-1.5mm. I know this may sounds confusing. As our wok is handcrafted and specially designed to have a thick base and thin wall, you may find the base is thicker (1.5mm) than the edge of wok (1.3mm). This help to make the wok lighter as well as improve heat distribution. I hope that's answer your question. Daphne - The Mammafong Family

Product features

Pro Chef Flat Bottom Wok Uncoated Carbon Steel, 14-Inch

This14 inch Carbon Steel Flat Wok features a professional weight 2.0mm, heavy-gauge carbon steel body, with stay-cool Phenolic handles.

Initial Cleaning: The protective coating on your wok must be removed prior to first use. Fill your pan 1/2 to 2/3 full with water. Boil for 5-7 minutes. Pour the water out of the wok. Be sure to immediately scrub with hot soapy water and scouring pad. Scrub vigorously inside and out, rinse and wipe dry. Immediately season as directed below to ensure best results

Product description

This heavy 14-gauge wok is an easy and fun to use. The natural, blond, wooden handle and side spool handle allows the cook full command of the wok. Wok cooking is done with high heat. The Round bottom wok also works very efficiently on a gas stove. If cooking with gas, the same wok is available in round bottom. Wok measures 4" in depth. Cooking recommendations: 12" for up to 5 people, 14" for 6 to 12 people, and 16" for over 12 people. Must be seasoned.

• Made with heavy 14-gauge carbon steel wok
• Round bottom (requires wok ring to sit on a gas stove)
• Two metal handle allow full command of the wok
• Made of unseasoned heavy carbon steel. Designed for rapid, even heating and cooling
• NOTICE: NEED TO SEASON FIRST BEFORE USE. Hand wash only and Dry Immediately

Product description

This heavy 14-gauge wok is an easy and fun to use. The flat bottom wok is designed to sit directly on an electric stove to take advantage of all the heat. Wok cooking is done with high heat. The flat bottom wok also works very efficiently on a gas stove. If cooking with gas, the same wok is available in round bottom. Wok measures 4" in depth. Cooking recommendations: 12" for up to 5 people, 14" for 6 to 12 people, and 16" for over 12 people. Must be seasoned.

• Made with heavy 14-gauge carbon steel wok
• Flat bottom can sit directly on electric stove or grills
• Two metal handle allow full command of the wok
• Made of unseasoned heavy carbon steel. Designed for rapid, even heating and cooling
• NOTICE: NEED TO SEASON FIRST BEFORE USE. Hand wash only and Dry Immediately

User questions & answers

Question:	Has anyone used it on a electric glass top stove
Answer:	We don't have the exact volume. 16" wok is good for family of 4-6 people. Thank you
Question:	I love the wok, but I need seasoning instructions. Can you email them to me
Answer:	They are welded. The round discoloration behind the weld is not a rivet, it might be a peg, but the interior surface is smooth..
Question:	What is the volume of this wok
Answer:	If you do not know anything about carbon steel I would not recommend it. It takes skill and care to seasoning when you first use it. Otherwise it rusts.
Question:	Are the handles welded or riveted
Answer:	Sorry it won't be able to be use on a induction cooktop.
Question:	What gauge of steel is the wok
Answer:	If you have anything but a gas stove spend a few bucks and buy a Butane single burner stove. Millions of aisian people cant be wrong. It seems that many, if not all housholds use these things, the gas is not expensive and they work very well. Now once you get the portable stove you can use the wok that works best, not a workaround. I havbe 2 of them, not just for woking but as additional burners for when cooking for guests and needing more burners because all the large pots dont fit on the stove. Iwatani make quality stoves.
Question:	Can be used over induction glass top
Answer:	No
Question:	Is this wok safe to use on glass top induction range
Answer:	A real wok, which is the one pictured, which we sell and is our wok, is deep, not shallow. Our woks are woks, not stir fry pans, which are with high sides, and bottom of stir fry pan has a larger flattened area than a flat bottom wok. The Wok Shop
Question:	Does this wok have the traditional hammered indentations
Answer:	First I've heard of it, Patrick. I would doubt it does, but then, I'm no metallurgist, just a home cook who enjoys the delicious things that come out of this wok.

Product description

This heavy 14-gauge wok is an easy and fun to use. The natural, blond, wooden handle and side spool handle allows the cook full command of the wok. The flat bottom wok is designed to sit directly on an electric stove to take advantage of all the heat. Wok cooking is done with high heat. The flat bottom wok also works very efficiently on a gas stove. If cooking with gas, the same wok is available in round bottom. Wok measures 4" in depth. Cooking recommendations: 12" for up to 5 people, 14" for 6 to 12 people, and 16" for over 12 people. Must be seasoned.

• Flat bottom can sit directly on electric stove or grills
• Heavy 14-gauge carbon steel wok
• Wooden side spool handle allow full command of the wok
• Made in USA

User questions & answers

Question:	How heavy is the wok? I have tendonitis in my wrists and can't hold something very heavy. Thank you
Answer:	Sorry, typo....all our USA made woks, made here in Bay Area for us, are 14 gauge. 12 gauge is too heavy, 14 gauge is the correct gauge for commercial-grade woks. Don't go by our prices, they are very reasonable because we want everyone to afford a wok and wok. Thank you. Ms. Tane Chan (wok is quality even wooden handles are USA made in Maine. THE WOK SHOP
Question:	How many people can you cook for with the 12inch
Answer:	Depending how you count it, it is about 4.5 inch to 5 inch in diameter. Keep in mind, that the wok gradually turn flat, so it truly depends how you want to make the call for the flat surface.
Question:	The info at the top of the page says this is a "heavy 12-gauge" wok while the product description says it is a "heavy 14-gauge wok" - so which is it
Answer:	I am sure, but not all customers tell us what type of stove they have. The flat bottom of this wok is as flat as our machinists (USA made) can flatten the bottom of this wok on their spinning machine (woks are spun out). Flattened diameter is 4". The Wok Shop
Question:	How wide is the flat surface inside of the wok
Answer:	There are any number of seasoning instructions available online for 'seasoning a wok'. Try them.

Product description

This heavy 14-gauge wok is an easy and fun to use. The natural, blond, wooden handle and side spool handle allows the cook full command of the wok. The flat bottom wok is designed to sit directly on an electric stove to take advantage of all the heat. Wok cooking is done with high heat. The flat bottom wok also works very efficiently on a gas stove. If cooking with gas, the same wok is available in round bottom. Wok measures 4" in depth. Cooking recommendations: 12" for up to 5 people, 14" for 6 to 12 people, and 16" for over 12 people. Must be seasoned.

• Made with heavy 14-gauge carbon steel wok
• Flat bottom can sit directly on electric stove or grills
• Wooden side spool handle allow full command of the wok
• Made of unseasoned heavy carbon steel. Designed for rapid, even heating and cooling
• NOTICE: NEED TO SEASON FIRST BEFORE USE. Hand wash only and Dry Immediately

User questions & answers

Question:	In the picture this wok has a handle that attaches by a small metal piece that curves upward. Will that prevent a lid from fitting over the Wok
Answer:	You wrap it with a wet towel or washcloth and cover the wood with foil. I seasoned it in the oven. It will come with detailed instructions. The long handle can be removed since it's just a screw, it will be delivered "disassembled" which, if you can screw in a lightbulb, you can manage this.
Question:	How deep is this wok
Answer:	The wok pictured if from us, The Wok Shop, is made in USA in Bay Area. We have made our own woks for 40 years. We have been in business for 47 years. Thank you. Tane Chan THE WOK SHOP
Question:	Since the short handle can't be removed, does that mean that this wok cannot be seasoned using the "oven" method because the wood handle would burn
Answer:	3.5 lbs, 12" but the "helper" handle helps when lifting to wash. You would not be lifting wok to stir fry, and use your wok utensils to toss and flip the food. Should not be a problem, especially 12" which is very manageable. We also have same wok,10", but does not have a helper handle (no need, it is a mini wok). Very popular too. $19.95. USA made also. The Wok Shop
Question:	Where is it made
Answer:	Ideally 2 to 4 people depending if you are only going to cook one entre, e. g. fried rice, chow mein, noodles. Can even cook for 6 or more if you are cooking more than one entre since wok cooking, stir frying is quick and easy. A 12" wok is not very large so it will heat quickly, so you can stir fry a couple of entrees very quickly. If you are only going to do one stir fry, e. g. broccoli/beef but for more than 4 people, can easily cook two servings. Best to wok one serving and then another serving rather than piling up all the veggies, etc. and stir frying once.