FAQ
FAQ
How to store your Wokpan correctly – avoid rust and discoloration
When you are not using your HOT WOK wok pan for a period of time – for example during a move or seasonal storage – it is important to protect it properly. A wok pan made of cast iron or carbon steel can easily be damaged if exposed to moisture or stored incorrectly. This guide gives you the best tips on how to store your wok pan safely, so it stays in great condition and ready to use when you need it again. Clean your wok pan thoroughly before storage Before packing away your wok pan, make sure it is completely clean and dry. Rinse it with hot water (avoid dish soap if it is a carbon steel wok pan). Dry it with a clean kitchen towel. Optionally place it on low heat on your HOT WOK gas burner to ensure all moisture has evaporated. Protect the surface with oil To prevent rust and discoloration, coat your wok pan with a thin layer of oil. Use cooking oil or another acid-free oil. Spread the oil evenly over the entire surface, inside and out. Wipe off any excess oil with kitchen paper so the pan does not feel greasy. This will keep your wok pan looking just as beautiful as when you packed it away. Choose the right storage location Store your wok pan in a dry and preferably ventilated place. Avoid damp basements or unheated sheds where condensation may form. If you keep the wok pan in a box, make sure there is ventilation so moisture cannot build up. Extra tips for long-term durability Avoid large temperature fluctuations, which can cause condensation and lead to rust. Lightly cover the wok pan with a tea towel or lid to protect it from dust, while still allowing air circulation. If stored for a very long time, reapply a thin layer of oil occasionally. If your wok pan has wooden handles, make sure they are kept dry to prevent the wood from warping. Ready to use again When you take your wok pan out of storage, simply rinse it quickly in hot water, dry it thoroughly, and optionally heat it lightly on your gas burner. Then it will be ready to deliver high heat and perfect stir-fry again. In short: Make sure your wok pan is clean, dry, coated with oil, and stored in a dry place with ventilation – this way it will stay in top condition for many years.
What does nonstick in carbon steel really mean?
When people talk about nonstick pans, most immediately think of Teflon or ceramic coatings. But carbon steel is a completely different story. There’s no artificial coating – and that’s actually one of its biggest advantages. Instead, the nonstick effect comes from a natural process called seasoning. 🔥 How does it work? When you season your carbon steel pan for the first time (typically using neutral oil and high heat), a chemical reaction occurs: the oil bonds with the metal and creates a thin, hardened layer – known as polymerized oil. This layer offers two major benefits: Nonstick effect – food releases more easily from the surface Rust protection – it shields the metal from moisture and acids The more you use the pan – especially for fatty foods like meat, fish, or vegetables – the stronger and more effective the natural nonstick surface becomes. Benefits of nonstick in carbon steel Natural nonstick – completely free from chemicals, PFAS, and synthetic coatings Handles extreme heat – perfect for searing and stir-frying Lasts a lifetime – with proper care, it can be passed down for generations Things to keep in mind A carbon steel pan is not nonstick out of the box – you’ll need to season it and build up the surface over time Never wash it with dish soap or put it in the dishwasher – this will break down the seasoning layer If the seasoning wears off, you can always re-season the pan – it’s fully restorable Carbon steel gives you a tough, chemical-free, and naturally nonstick cooking experience – perfect for high-heat cooking and long-term durability. It takes a little care, but the reward is a pan that only gets better with use. Try HOT WOK Wokpan or Paella Pan
Which Wokpan should you choose?
Wokpan 30 cm vs. Wokpan 35 cm At HOT WOK, we offer two popular wok sizes – 30 cm and 35 cm in diameter. But which one is right for your kitchen? Here's a simple guide to help you decide based on how many people you're cooking for and how you like to use your wok. 30 cm wok pan – perfect for 2–4 people Our 30 cm wok pan is ideal if you're mostly cooking for yourself, your partner or a small family. It's easy to handle, heats up quickly and delivers powerful heat for authentic wok cooking. Advantages of the 30 cm wok pan: Suitable for 2–4 people Fast heating and great heat distribution Lightweight and easy to handle Perfect match for HOT WOK Original and PRO burners If you're into quick stir-frying, noodles or fried rice for a smaller group, this size is your go-to. 35 cm wok pan – for bigger portions and more guests Do you often cook for friends, family or larger groups? Then our 35 cm wok pan is the way to go – perfect for 4–8 people. You get plenty of space for large portions without losing heat. What really sets this wok apart is the two-handle design – one large handle at the back and a supportive front grip. This makes it much easier to lift and control the wok when it's full of food. Advantages of the 35 cm wok pan: Ideal for 4–8 people Extra-large cooking surface Two handles for easier lifting and pouring Great for large stir-fries, stews, or batch cooking Which size Wokpan fits your needs? Number of people Recommended wok pan 1–2 people 30 cm wok 3–4 people 30 cm wok 4–6 people 35 cm wok 6–8 people 35 cm wok Still unsure? Go for the 35 cm – it gives you more space and flexibility, especially when you're entertaining or meal prepping. Ready to Wok with plenty of room? No matter which size you choose, both woks are made of high-quality carbon steel and will quickly become a staple in your kitchen. And remember – both pans pair perfectly with our powerful HOT WOK Wokburners / Gas burners.
HOW TO: Maintenance of your Wok Pan
A wok pan is an indispensable kitchen utensil when it comes to preparing delicious Asian dishes. To ensure that your wok pan remains in perfect condition and provides you with the best cooking results, it is important to follow some simple maintenance tips.One of the most striking characteristics of a flavorful wok pan is its distinctive black color. However, you don't have to worry about the pan looking dirty because it is actually an advantage. It's a bit like a "dirty grill" that grills better too.When it comes to cleaning, always use water and avoid using soap. Never use soap to clean your wok pan, as it can remove the natural patina and protective oil coating that develops over time and gives the pan its non-stick properties.If your wok pan becomes rusty, give it a scrub with a steel sponge and then burn it off with oil before you start cooking in it again. This will remove the rust and restore the surface of the pan.For regular daily cleaning, simply rinse your wok pan with water. Wipe it off with a paper towel or a soft cloth. Then pour a small amount of cooking oil on a paper towel or cloth and apply a thin layer inside the pan. You can also do it on the outside. This will help preserve the pan's non-stick properties and protect it from rust.Remember to avoid using sharp utensils in your wok pan as they can scratch the surface. Instead, use wooden or bamboo utensils that are gentle on the pan's surface.By following these simple maintenance steps, you can ensure that your wok pan remains in optimal condition and provides you with many years of joy in cooking delicious wok dishes.
