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Stainless Steel Woks

Stainless steel woks are popular for their durability and even heat distribution.

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Do you need to season a stainless steel wok?

All our Ken Hom stainless steel woks already have a non-stick coating, so you won’t need to season them.

However, you might find it’s a good idea to do so if you buy an uncoated stainless steel wok. Seasoning your wok fills the pores in the metal with oil to create a smooth, non-stick surface. Although stainless steel is much less porous than iron or steel, it isn’t naturally non-stick, so it can be useful to create this layer.

This being said, if you’ll be using oil when you cook with your wok you’ll still be filling in these pores. Food will still be prevented from sticking to the wok.

One thing to bear in mind with uncoated stainless steel woks is that the seasoning doesn’t build up in the same way it does on carbon steel. It often washes away when you clean it. You can either re-season it frequently, or just use a little more oil when you’re cooking.

How to season a stainless steel wok?

If you decide to season your stainless steel wok, these are the steps:

- Wash your wok with soapy water and dry it off
- Heat the wok on a medium heat and add a small amount of oil when hot
- Using a paper towel, wipe the oil all over the inside of the wok to cover the surface
- When your wok begins to smoke, take it off the hob and let it cool down
- When it is cool, use a different paper towel to wipe away any excess oil

Your wok is seasoned!

You might notice that washing your wok strips your seasoning, so repeat these steps when required.

How to clean a burnt stainless steel wok?

If you’ve burnt food onto your wok, the best thing you can do is fill it with hot water, add some washing up liquid and leave it to soak for an hour or two. When you come back to it, the burnt food should have softened ready to be easily scrubbed away.

As stainless steel woks don’t tend to have a non-stick coating, you can use a scouring pad to tackle any tough bits. You can also put your wok in the dishwasher for a deep clean, though we often find that burnt food is best handled with hand washing.

What is the best stainless steel wok?

When considering which stainless steel wok to purchase, you should consider whether you’re looking for a wok with or without a non-stick surface. Though it’s completely down to personal preference which you choose, non-stick woks are easier to work with than a bare stainless steel surface.

Stainless steel is not naturally non-stick, so you’ll need to season your wok frequently (which can be time consuming) or use more oil when cooking to prevent sticking (which isn’t the healthiest option). Our non-stick stainless steel woks are designed to be used at high temperatures and with less oil than you typically need to use when stir-frying. They’re also made to ensure a quick and even distribution of heat.

How should you store a stainless steel wok?

Hanging up your stainless steel wok on a pegboard is the best way to ensure it doesn’t get damaged during storage. Try to avoid stacking pots inside your wok, as this can lead to nicks and dents in the metal. It can also damage the non-stick coating. If you do need to stack them, simply cover the inside of your wok with a tea towel.

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