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Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok Equipment Milk Street
Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok Equipment Milk Street
Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok Equipment Milk Street
Milk Street Mini Wok Milk Street
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Milk Street Mini Wok Milk Street
Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok Equipment Milk Street
Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok Equipment Milk Street
Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok Equipment Milk Street
Milk Street Mini Wok Milk Street
Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok Equipment Milk Street
Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok Equipment Milk Street
Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok Equipment Milk Street
Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok Equipment Milk Street
Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok Equipment Milk Street

Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok

$99.95

The typical wok is lousy for home cooking. With a round bottom that doesn’t heat on a flat American burner, poorly conductive steel and low-quality construction, most woks don’t perform well enough to be worth the storage space. 

That is why we introduced the Milk Street Hammered Wok. The broad 13-inch diameter wok is designed for big batches, ideally for four or more main-course servings. But what about smaller batches, side dishes and sauces, or when cooking for one or two? Then smaller is better.

Meet Milk Street’s tried-and-true wok design in a new compact version. Its 10.5-inch diameter provides just enough real estate for smaller jobs in an easy-to-store package. It’s perfect for cooking smaller batches or cooking for just one or two.

With high-quality carbon steel construction, an oversized handle for better control, a special dimpled surface for nonstick cooking and a tight-fitting tempered glass lid, it will last a lifetime, and it’s guaranteed to improve your day-to-day cooking.

Net Weight: 2 pounds 6 ounces

Dimensions:

  • Diameter: 10.5 inches
  • Height: 3.25 inches
  • Handle Length: 9 inches
  • Total Width (Including Handle): 19.5 inches
  • Carbon Steel Thickness: 0.0625 inch

Materials:

  • Hammered Anti-Rust Matte Finish Carbon Steel Wok
  • Stainless Steel Customized Long Handle with Satin Finish
  • Matching Glass Lid with Satin Finish, Loop Handle, and Air Hole

Use on gas, electric, and induction stovetops.

Your Lid & Heat: The glass lid is heat-safe up to 350 degrees.

Cast-iron and carbon steel cookware become more nonstick as it heats because the fat in the pan polymerizes with the surface. To prevent foods from sticking, especially lean proteins like eggs or chicken, heat the pan with your cooking oil until it flows easily, then swirl to coat evenly before proceeding. Many recipes specify the temperature to which the pan is heated, so follow instructions once the pan is coated.

Use care with prolonged cooking of acidic foods (tomatoes, citrus, vinegar, wine), which can strip the patina and can cause food discoloration and off flavors.

Cast Iron and Carbon Steel Care and Handling
Cast-iron and carbon steel pans are virtually indestructible and will develop a durable nonstick patina coating with use. The more you cook, the better they get.

Milk Street cast-iron and carbon steel cookware are pre-seasoned at the factory. However, they should be treated to a fresh coat or two of neutral oil before use to jumpstart patina development.

Seasoning
Before seasoning, cookware should be scrubbed well with hot soapy water, then rinsed and dried.

We recommend turning on the exhaust fan before seasoning to capture fumes produced during the process. (Different oil varieties may produce more smoke than others.)

1) Set the pan over medium-high heat. Add one tablespoon of neutral oil with a high smoke point, such as grapeseed, avocado or canola oil. Use a double layer of paper towels to spread the oil in a thin, even layer over the pan’s interior, making sure to wipe up any pooled oil.

2) Leave the pan over the heat until it begins to smoke. Hold it at this stage for 1 minute. Remove from the heat and use folded paper towels held with tongs to carefully wipe the pan clean of oil.

3) The surface may look blotchy at first, but consistent cooking should be enough to even it out. If desired, you can repeat the seasoning process once the pan cools.

Note: If the pan’s patina is affected–via scrubbing, strong dish soap or acidic ingredients–and food begins to stick, it is likely the pan requires re-seasoning. Repeat steps above.

Washing and Storage
Cast-iron and carbon steel cookware is not dishwasher-safe. It is best cleaned with hot water and a stiff scrub brush. If necessary, use minimal dish soap and rinse well. If stubborn, stuck-on bits remain, make a slurry of one tablespoon each of neutral oil and kosher salt; use this abrasive paste to scrub and then wash clean with water to remove any salt residue.

Ensure that the cookware is thoroughly dried before storage. For long-term storage, lightly oil the pan’s interior to prevent any oxidation.

Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok

$99.95
$89.96Store Member
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The Best Features Combined in One Perfect, Compact Wok

  1. Scaled Down for Small Batches (and Storage Spaces)

    Not just a shrunk-down version, its fully re-engineered for high efficiency in a small scale.

  2. Flat Bottom Heats Evenly

    The broad base sits squarely on any type of burner.

  3. Nonstick, Hammered Surface

    The carbon-steel, hammered treatment grows more nonstick with use.

  4. Included Steamer Rack

    Turn the wok into a steamer for vegetables, dumplings or fish.

  5. Tight-Fitting Lid

    See your food through the tempered glass while it’s cooking.

  6. Lifetime Durability

    Carbon steel pan and 304 stainless steel handles are impervious to rust.

  7. Fast Heating

    The small scale and unique design heats quickly, making it perfect for boiling small batches of pasta or dumplings.

Ideally sized for small batches and compact spaces.

The More You Use It, the Better It Gets

Carbon steel builds up a permanent patina with use for guaranteed nonstick cooking.

Flat Bottom Heats Evenly—and It’s More Stable on Your Stovetop

The broad base sits squarely on any type of burner, unlike wobbly round-bottom woks that shift around when you stir.

Bring the Famous “Breath of the Wok” Restaurant Flavor to Your Home Kitchen

This wok can withstand ripping-hot temperatures that create the smoky, wok hai flavor of pleasantly singed vegetables and caramelized sauces.

A Wok is Not Just For Stir-Fries, It’s an All-Purpose Pan

It’s much more versatile than you expect. You’l find yourself using it to sauté, steam, blanch, boil, deep-fry, shallow-fry and, of course, stir-fry.

Food Sears Better on the Gently Sloped Sides of the Custom Bowl Shape

Most woks have steep walls (to capitalize on a wok burner’s intense heat), but the sides of the Milk Street Wok are shallower, so foods stay put longer over the less-intense heat of a home range. That means more opportunity for flavorful wok hai.

A Dimpled, Hammered Surface Makes It Easy to Cook Ingredients In Hotter and Colder Zones

Pushing some ingredients to the cooler walls of the wok allows some ingredients to cook more slowly, and the dimpled surface pattern helps to hold the food in place.

Turn Our Wok into a Steamer for Crisp-Tender Vegetables, Succulent Dumplings and Healthy Fish Fillets

An included steamer rack fills the base of the pan to elevate food above a scant amount of boiling water.

A Pan Attractive Enough to Serve Right at the Table

The hammered surface and premium stainless handle are as attractive as effective for cooking, so you can serve right at the table.

See it in action

Stir-Fry

The compact 10.5-inch diameter and fine-tuned diameter is right sized to stir-fry for one to three without overcrowding the pan.

Nonstick Cooking

The slippery surface means perfect fried rice without a sticky mess.

Deep-Fry

The sloping sides are ideal for deep- or shallow-frying without crowding food. The small size makes it ideal for small batches without wasting too much oil.

Steam

The custom-fit rack makes the wok perfect for steaming greens, fish or chicken and seafood.

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