I finally switched from a steel pan to a carbon steel wok and wow what a difference

I used to cook all my stir fries in a stainless steel pan. It worked fine I guess but everything stuck like crazy and I spent forever cleaning it. About 2 months ago I grabbed a $35 carbon steel wok from a restaurant supply shop downtown. Night and day difference. The heat is way more even and nothing sticks once it's seasoned right. I can toss veggies around without them getting soggy. My fried rice actually comes out with that wok hei flavor now. Has anyone else made the switch and never looked back?

2 comments

2 Comments

murray.spencer3d ago

People sleep on the wok ring situation. A flat bottom wok on a gas range is fine but setting it up in a wok ring lets the flames actually climb up the sides. That's the real game changer for getting that wok hei taste without a jet burner.

jenny_coleman3d ago

My wok ring game is so weak I usually end up with my wok sitting crooked and half the flames just licking the counter instead.