Woks & Cooking Accessories
A wok transforms ingredients into a Thai dish: high heat, short cooking time, constant movement. Our carbon steel woks are dimensionally stable and do not need to be seasoned, so you can start cooking right after unpacking.
Buying a wok: what really matters
A wok is not just a deeper pot, but a tool for a specific cooking method. Its round shape distributes heat from the center outwards, allowing you to sear ingredients intensely while gently simmering others. This is precisely the foundation of the flavor known from Thai street food kitchens.
When you want to buy a wok, three things ultimately decide: the material, the size, and whether you have to treat it before you can cook.
Carbon steel, cast iron, or coated?
Carbon steel is the material used in Thailand. It absorbs heat quickly, releases it quickly, and is light enough to move while cooking. Over time, a natural patina forms, making the wok non-stick.
Cast iron retains heat longer but reacts slowly and weighs significantly more. For wok dishes that require rapid temperature changes, this is more of a disadvantage.
Coated woks cannot withstand the high temperatures generated during wok cooking. The coating suffers, and the typical roasted aroma is absent.
Our woks are made of carbon steel and are dimensionally stable, meaning they won't warp even under intense heat.
Wok without seasoning
Classic carbon steel woks must be seasoned before first use: heat repeatedly, oil, let cool. This takes time, smokes, and deters many from buying.
Our woks are pre-treated. You can start cooking directly after unpacking. Rinse, dry, heat, done.
Which wok size is right for you?
26 cm is sufficient for one to two portions and fits on any normal hob. The right choice for singles, couples, and anyone who wants to store the wok in a drawer.
32 cm is the family size. More surface area means that ingredients don't overlap and release water, but actually fry. If you regularly cook for three or more people, the larger version is the better investment.
When in doubt, go larger: a wok that's too small is constantly in the way when cooking, while one that's too large is only a hassle when storing.
The right wok accessories
Three tools belong with a wok, all with long handles, because the rim gets hot:
- The wok spatula has a curved edge that follows the shape of the wok, allowing it to lift everything from the bottom.
- The wok ladle is used for turning, portioning, and serving.
- The wok strainer retrieves noodles, meatballs, and fried foods from oil or broth.
Individually or as a cooking utensil set. For those who want to start completely, choose one of our wok sets with a pan and accessories.
Care: how your wok will last a lifetime
After cooking, clean with hot water and a brush, no dish soap and no dishwasher. Then let it dry on the hob and rub a thin layer of oil. This further develops the patina, and the wok gets better with every use.
Discoloration and an uneven tone are normal and a sign that the wok is being used.
Frequently Asked Questions
Does the wok work on induction?
Carbon steel is magnetic and therefore generally suitable for induction. Make sure the wok rests flat on the cooking surface.
Do I need a lid?
Not for classic wok dishes. It becomes useful for steaming or when simmering curry in the wok.
Do I really not have to season the wok?
No. Our woks are pre-treated and ready to use immediately. The patina develops on its own through cooking.
And what can I cook with it?
The fastest way is with our Pad Krapao Wok Sauce or Pad Thai Sauce. You can find more ideas in our recipes.
