Build Your Own Wok Setup
Our shop is not taking orders right now. A wok on its own will disappoint you. These three together are what actually make stir fry taste like the restaurant version.
- Craft Wok 14 inch Hand Hammered Carbon Steel Wok
Why this one: hand hammered in Guangzhou, flat bottomed so it sits on a Western hob, and light enough to actually toss. Carbon steel heats faster than cast iron and builds a black non-stick patina within a month of real use. - Cast Iron Wok Ring for Gas Burners
Why this one: the fifteen dollars that decides whether any of this works. A wok that rocks on the grate never gets hot enough, and this drops the pan down into the flame where it belongs. Buy it with the wok, not after you have been disappointed by the wok. - Stainless Steel Wok Spatula, 14.7 inch
Why this one: the curve matters. A flat spatula cannot scoop along the round wall of a wok, so food sits and steams instead of searing. The long handle also keeps your knuckles out of a pan running far hotter than anything else in your kitchen.
This traditionally hand crafted wok started from just an iron block and was hammered 36,000 times to shape it into this beautifully pebbled iron wok.
Cast iron is naturally non-stick. The heavy weight and beech wood handle give it a durable and quality feel.
Elevate your stir fry dishes including: pad Thai, Mapo tofu, drunken noodles, and fried rice with this authentic wok. It is large enough to comfortably toss large or small portions and cook food evenly.
