Carbon Steel vs. Stainless Steel Wok: Which Material Should You Choose?

Woks have been around for more than 2,000 years and are popular cooking instruments in Chinese cuisine. Most often used for stir fries, they're also great for braising meat, steaming dumplings, cooking noodles, and more. The large, bowl-shaped pans of commercial woks can hold generous portions of food and feature thin walls for fast heat transfer and efficient use.

What’s the Difference Between Carbon Steel and Stainless Steel?

Carbon steel is the traditional material used for woks in restaurants. It must be seasoned with heat and oil before use to create a nonstick coating and is made of a light, thin metal with high conductivity. Stainless steel is made of an iron alloy containing chromium, which makes it extremely durable, though it's slower to conduct heat.

What Is a Carbon Steel Wok?

Early woks in China were used for quick cooking because of the region's limited fuel supply.¹ Carbon steel woks remain popular in Chinese restaurants because their thin walls and high conductivity are ideal for the fast searing required in many traditional Chinese dishes.

Pros of Carbon Steel

• Excellent heat conductivity: Quickly reacts to temperature changes
• Seasoned with hot oil: To develop a natural nonstick patina over time
• Durable design: Lasts for years with proper care

Cons of Carbon Steel

• Must be seasoned: Requires seasoning before use and to maintain maintenance
• Prone to rust: Needs to be dried and oiled after washing
• Uneven heat distribution: Works best on wok or open flame burners

What Is a Stainless Steel Wok?

Stainless steel woks are heavier, thicker, and won't develop a coating like carbon steel. This metal is more common in Western kitchens because it retains heat for longer, making it ideal for cooking large foods like thick steaks.

Pros of Stainless Steel

• Even heat distribution: Provides consistent heating and quick recovery
• Rust-resistant, dishwasher-safe design: Eases the cleanup process
• No seasoning needed: For ready-to-cook meals

Cons of Stainless Steel

• No nonstick surface: Food may stick without proper preheating or oil
• Heavy construction: Makes it difficult for lifting and tossing food during cooking
• Lower conductivity: Slower to respond to temperature changes

Is a Carbon Steel Wok Better Than a Stainless Steel Wok?

While carbon steel is traditionally used in most Chinese or Asian restaurants, stainless steel can still be a useful tool if handled properly. Choosing between the two metals depends on your cooking needs and staff experience. Stainless steel woks will be easier for staff familiar with Western-style cookware. It's easy to clean, durable, and efficient, making for an excellent tool in high-volume operations working with varied menus and larger vegetables or cuts of meat. Carbon steel is better for Asian dishes requiring precise control over high temperatures with quick heating times.²

Achieving Wok Hei in a Commercial Wok: Stainless Steel vs. Carbon Steel

Woks are famous for producing wok hei, which literally means "breath of the wok". It's the smoky, charred aroma and flavor that comes from cooking food at extremely high heat. Vegetables, noodles, and proteins maintain their freshness and juices while being fully cooked and immersed in the aroma of mixed spices.

Chefs prefer carbon steel for achieving wok hei because its thin construction and high conductivity make it more reactive to heat. However, with proper preheating and smaller batch sizes, the best stainless steel wok can replicate wok hei flavors.

Shop Carbon Steel & Stainless Steel Woks at KaTom

If you're looking for a reliable wok for your operation, KaTom's large selection includes carbon steel and stainless steel models. KaTom offers woks with single or double handles and options that come with lids.

References

1. The History of the Wok Mamma Fong. Accessed May 2025
2. Wok Science: How a Wok's Material and Design Make It a Cooking Powerhouse. Serious Eats. Accessed May 2025.