Uncoated woks for developing a natural patina

Traditional carbon steel and iron

Uncoated woks are built from carbon steel or cast iron specifically for high-heat cooking and authentic flavor. These materials allow for the development of a natural nonstick patina through a process called seasoning. This collection features traditional hand-hammered options from ZhenSanHuan and Mammafong that offer a textured surface for better ingredient control.

Because there are no chemical coatings, these pans can withstand the extreme temperatures required for wok hei. The nitriding iron process used by WANGYUANJI further enhances rust resistance while maintaining a raw metal surface.

Shape and handle variations

Selection depends heavily on your stove type and preferred tossing technique. Round bottoms require a wok ring for stability on gas ranges, while flat bottoms sit directly on induction, electric, or ceramic cooktops. Long wooden handles are common to keep hands away from the heat source during active cooking.

Larger 14 in and 16 in models provide ample space for moving ingredients, while 12 in versions are lighter and easier to maneuver for beginners. Some sets include traditional wooden lids to trap steam.

• Hand-hammered surfaces for grip
• Long wooden stay-cool handles
• Round or flat bottom geometries
• Pre-seasoned nitriding iron finishes
• Included wooden lids and spatulas

Care for raw metal

These pans require specific care to maintain their performance and longevity. You must hand wash these items and dry them immediately to prevent oxidation and rust. Regular applications of oil after cleaning will help build the seasoning and ensure the surface remains naturally nonstick for years.

Avoid using soap once the patina has developed to preserve the nonstick layer. If the pan loses its finish, it can be re-seasoned at home to restore its original cooking properties.