Carbon Steel Wok Care & Use Guide
Author: J. Kenji López-Alt | January 12, 2025 | Time to read: 11 min
The Our Place x J. Kenji López-Alt Carbon Steel Wok is a chef-designed, 13-inch wok that brings restaurant-level wok cooking into your kitchen. Designed with the two-time James Beard Award winner and expert who literally wrote the book on woks, it combines centuries-old technique with true material innovation: a super-nitrided carbon steel surface that arrives pre-seasoned, naturally nonstick, and ready for high-heat cooking.
With a flat bottom built for modern stovetops (including induction), a comfortable beechwood handle, helper handle, tempered glass lid, and a custom spatula, it is a complete wok set designed to cook your favorite recipes right out of the box.
This care and use guide walks you through to set up the wok, how to use it, clean it, and keep it in great shape for years to come.
Table of contents
Setting up your Carbon Steel Wok
Your wok arrives ready to cook, with no initial seasoning regimen required. The super-nitrided carbon steel surface is pre-treated to be harder than both stainless and standard carbon steel and more resistant to corrosion and rust, with longer-lasting nonstick performance.
In the box, you’ll find:
The Carbon Steel Wok
Tempered glass lid
Long beechwood spatula, custom-designed to follow the wok’s natural curve
Rinse the wok with warm water, then dry it completely. Set it over medium to medium-high heat until hot and a drop of water evaporates on contact. Add 1 to 2 tablespoons of high-smoke-point oil and swirl to coat the interior.
Always use the wok on a stable, level cooktop with good ventilation. The flat bottom means you do not need a wok ring and can use it comfortably on gas, electric, and induction.
If you want a gentle first run, start with a simple vegetable stir-fry. It helps you get a feel for how quickly the wok heats and how responsive it is, while enhancing the pre-seasoned interior.
How to use your Carbon Steel Wok
This wok is designed to add even more versatility and control to your home-cooking routine. Let’s break down a few classic wok cooking techniques and how the Our Place Carbon Steel Wok can help you make the most of them.
Achieving wok hei
Wok hei, or “the breath of the wok,” gives restaurant stir-fries their smoky aroma and caramelized edges that you know and love. To get there, preheat the wok, add high-smoke-point oil (don’t overcrowd!), and keep moving while still giving it short contact with the hottest surface. The lightweight body, long handle, and helper handle are designed for that toss-and-sear rhythm.
💡 Kenji’s note: “The secret to smoky wok hei is keeping the heat high from start to finish. To do it, I cook ingredients in small batches—at most a half a pound at a time—so the wok never cools down. As each batch finishes searing, I transfer it to a large bowl, then return everything to the blazing hot wok for one final toss and saucing right before serving.”
Stir-frying
For stir-frying, heat the wok over medium-high or high heat, add a thin layer of high-smoke-point oil, then start with aromatics (like ginger, garlic, or scallions), followed by proteins and vegetables. Cut ingredients to similar sizes so everything cooks evenly. Give the wok a couple nice tosses, and use the beechwood spatula to scoop food up the sides and back down into the hottest center so everything cooks nicely.
Steaming
To steam, add one to two inches of water, place a steamer basket or heatproof plate on a rack, and bring the water to a steady simmer. Arrange your dumplings, fish, buns, or vegetables, then cover with the tempered glass lid. The high sides and lid create a stable steaming environment while you keep an eye on doneness.
Deep-frying
The wok’s depth and sloped walls make it ideal for frying tempura. Fill with no more than one-third depth of oil, heat to your target temperature, and fry in small batches so the oil stays hot. Use both the long handle and helper handle for stability, then transfer food to a rack or paper towel-lined tray to drain. Use caution when deep-frying: hot oil can cause splatter, and the handles may get hot during prolonged high-heat cooking. Use oven mitts or other heat protection!
Searing and sauteing
For searing, treat the flat bottom like a high-heat skillet: preheat, add a thin layer of oil, and let proteins sit undisturbed until a crust forms and they release naturally. For sauteing, use medium to medium-high heat and more frequent movement, taking advantage of the sloped sides to flip, toss, and finish sauces.
Understanding your wok’s patina
A pan’s patina is the thin, dark layer that develops on the cooking surface as oils polymerize and bond with the steel. It’s the layer of love that gives our favorite dishes a deeper, richer flavor and aroma. We like to say: It’s not damage, it’s the point!
At first you may see spots, rings, or areas of uneven color. With regular cooking and light oiling after each wash, the interior darkens to a deeper brown-black and gradually smooths out. The result is even better nonstick performance, more flavor, and extra protection against rust and corrosion.
Because this wok is already treated, you have a head start on seasoning. You will see a noticeable change after a handful of cooks and a more uniform patina over the first couple of months. Avoid scrubbing the interior back to a bright, bare finish unless you are dealing with a specific buildup.
💡 Kenji's note: "Think of patina as your wok's memory. Each meal adds another layer of flavor and performance and the more you use it, the more personal it becomes.”
Cleaning and maintenance
Caring for carbon steel is much simpler than its reputation, especially with our super-nitrided surface. A short routine after each cook is all this wok needs.
Daily cleaning and regular maintenance
Let the wok cool down slightly until it is warm, not blazing hot.
To remove stuck food, boil water in the wok to loosen burnt bits, then scrub with a spatula or brush.
Wash with mild soapy water, rinse, and heat on the stovetop until completely dry.
Wipe the interior with a small amount of neutral oil using a paper towel, then heat again for a few minutes to maintain seasoning.
Repeat oiling and heating if sticking persists.
This routine develops the beautiful patina and keeps the wok ready for your next cook.
What to avoid
To protect your wok, we recommend:
Hand-wash only, no dishwasher
No soaking or leaving water in the wok
No harsh abrasives or scouring powders
No storing the wok while it is still wet
No prolonged simmering of acidic foods, which can wear down the super-nitrided layer
Storage
If you’re using your wok regularly, store it completely dry with a thin layer of oil on the interior. If you stack cookware, place a soft cloth or paper towel between pieces to protect the surface.
For long-term storage of a few weeks or more, apply a slightly more generous coat of oil to the inside and outside, heat briefly to set, let it cool, and store in a dry, well-ventilated cabinet.
💡 Kenji’s note: ”The best time to clean is while the wok is still hot—food releases more easily. After cleaning, I always dry my wok over heat on the stovetop and finish by rubbing it with a thin, thin layer of oil.”
Troubleshooting common issues
Even confident home-cooks can run into the same questions around carbon steel. Here’s a quick look at how to handle recurring issues.
Food is sticking. Food sticking usually means the wok or the oil wasn’t hot enough, or the seasoning needs reinforcement. Preheat until water evaporates on contact, then heat your high-smoke-point oil until it shimmers. Let proteins release naturally before moving them.
If sticking continues, bring a small amount of water to a boil in the wok to loosen any burnt bits, scrub gently with your spatula or a soft brush, dry thoroughly, then apply a thin layer of neutral oil and heat for a few minutes to re-season. Repeat the oiling-and-heating step as needed until the surface feels smooth again.
The wok smells metallic or new. The light metallic or “new pan” smell is normal and fades with use. Cooking a few rounds of aromatics such as scallions, ginger, garlic, and chiles will replace any factory aroma with the flavors you actually love.
The color is uneven or there are dark spots. This is patina development. Rings, patches, and darker areas are expected and will even out as you keep cooking. Don’t try to scrub them away.
Acidic sauces dulled the surface. Large amounts of tomatoes, vinegar, or citrus can soften the seasoning. If you notice more sticking after cooking something acidic, follow up with a couple oily stir-fries and your usual oil wipe after washing. The patina will recover.
The spatula feels dry or rough. If the beechwood spatula looks or feels dry, rub on a small amount of food-safe mineral oil, let it soak in, and wipe off any excess. This keeps the wood smooth and helps prevent splitting.
The wok feels wobbly on my cooktop. The flat bottom is designed to sit level on gas, electric, and induction cooktops. Check that your burners, grates, or induction surface are properly seated and that there is no debris under the wok. If it’s still wobbling, reach out to our team so we can take a closer look.
Caring for the accessories
The full set includes a lid and custom utensil specifically designed to work together with the Wok. Here’s how to keep every piece in tip-top shape so you can enjoy the full set for years to come:
Tempered glass lid
The lid is heat-safe up to 480°F and can go in the dishwasher, though we recommend hand washing in warm water with mild soap to keep it clear. Avoid sudden temperature shocks, such as placing a very hot lid under cold running water, which can stress the glass over time.
Beechwood spatula
Hand wash the spatula, avoid soaking, and dry right away. Occasionally treat it with a small amount of food-safe mineral oil to maintain the finish and smooth feel. Expect the wood to develop its own gentle patina as you cook.
A note on metal utensils
Everyday metal cooking tools are safe to use with the super nitrided surface. The steel is three times harder than traditional carbon steel, which means it stands up to contact with metal. Just no sharp scraping and heavy abrasion, especially during cleaning, so the patina can keep building instead of being stripped away.
Watch and learn
To read more about our Carbon Steel Wok, how ours differs from other carbon steel cookware in the market, or to shop the rest of Kenji’s collection, visit these pages:
Shop Kenji’s Collection here, including the Wonder Oven® Pro and Brushed Titanium Pro Cookware