- Wash carbon steel woks in warm soapy water and dry completely.
- Heat it, then wipe on a thin layer of oil. Tilt and rotate.
- Let it darken to a dull brown.
- Cool and wipe clean.
- Repeat a few times to build the natural non-stick patina.
Nothing beats the speed and sizzle of wok cooking at home. Since 1977, Peter’s of Kensington has supplied Australian cooks with woks and stir fry pans built for authentic high-heat cooking, from traditional carbon steel to practical non-stick. So, raid the fridge, round up the vegetables and stir fry your way to dinner magic in seconds.
Why a wok is the fastest way to a great dinner
A wok pan works fast because everything happens at high heat. Meat sears, vegetables stay crisp and sauce catches every noodle as the sloping sides keep the whole lot moving. A few quick tosses later and dinner lands on the table with caramelised edges, fresh crunch and stir-fry with loads of authentic flavour.
How to choose the right wok
To choose the right wok pan, start with the material, then match the size and base to your cooktop. Traditional carbon steel from Le Creuset or Pyrolux thrives at high heat and develops a seasoned cooking surface over time, while non-stick options from Scanpan, Tefal and Anolon keep everyday stir-fries easy to cook, serve and clean.
Flat-bottomed woks sit securely on induction, electric and ceramic cooktops; round-bottomed designs suit gas burners and traditional wok cooking. Choose 28–30cm for smaller serves or 32–36cm is better for larger batches and hungry tables.
Complete your cookware collection
After the wok pan has joined your kitchen crew, round out the lineup for everything else on the menu. Frypans and skillets take care of everyday searing and frying, while saute pans step in for saucy one-pan dinners. Add kitchen tools for steaming, stirring and serving, or choose a complete cookware set to cover the whole sizzle-to-simmer spectrum.
Frequently Asked Questions
How do I season a wok?
How do I clean a wok?
For seasoned carbon steel woks, rinse with hot water and use a soft brush to lift away food and avoid soap where possible. Dry it completely over low heat, then wipe on a very light layer of oil to help prevent rust. Non-stick woks can be gently washed with warm, soapy water and a soft sponge.
What is the best wok material?
It depends on what you value most. Choose a carbon steel wok pan for traditional high-heat cooking, quick temperature response and a seasoned patina that improves with use. Choose non-stick for easy everyday cooking and simpler cleanup. Cast iron woks hold heat beautifully, through its extra weight makes them less nimble for tossing.