Crafted from carbon steel, our preferred wok cooking material, this pan features a long beech wood handle (which won’t overheat) as well as an ear handle for easy pouring and transport. Although it doesn’t have any sort of chemical coating, the pan’s glossy black interior undergoes a special nitriding process, which produces an iron nitride layer that increases durability and prevents rust. The inside is then polished to a shine and given a fish-scale uneven finish to promote air flow under food, both of which give the pan incredible nonstick properties straight for the box with a quick initial seasoning. So you don’t have to worry as much about building up a layer of seasoning straight away like you would with other carbon steel pans or cast iron.
Plus, its flat bottom ensures it’ll work with any cooking surface and the accompanying lid with an easy-to-grip wood knob makes it ideal for steaming as well.

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Most low-sodium soy sauces lack flavor or complexity, but this premium product from Marukin packs a ton of rich umami flavor with half the salt. Established in 1907, Marukin is one of only 1% of Japanese soy sauce producers that maintain traditional production methods from the past century. Their low-sodium sauce is made from the same ingredients as regular soy sauce and is fermented in cedar barrels over a hundred years old; the natural bacteria and yeast that live on the barrels and in the air slowly ferment the soybeans into this naturally sweet, malty and complex sauce. It's the perfect substitute for regular soy sauce for anyone who is looking to reduce their sodium intake without sacrificing flavor. Add this reduced sodium soy sauce to any number of dishes, marinades and sauces.

Megachef Oyster Sauce is made with premium oysters that are harvested off the Gulf of Thailand and smoked over hardwood for a deeper flavor and smoky, grilled aroma. We love its complex yet clean flavor: robust and savory, slightly briny and almost sweet. Although it's prepared by cooking down oysters until their juices caramelize, this sauce does not taste like oysters; rather, it has a molasses-like richness and sweet, savory and umami flavor that's slightly similar to soy sauce. Megachef's version has no added artificial flavors or colors—in contrast, even high-quality brands tend to augment their oyster sauce with ingredients like MSG and caramel coloring, resulting in an artificial taste.

While oyster sauce is mostly used as an ingredient for marinades, stir-fries or flavoring rice or noodle dishes, Megachef's Oyster Sauce is also delicious on its own as a condiment—the sauce's smoother consistency compared to other brands is perfect for dipping or drizzling over dishes.

Made from only two ingredients—organic rice and water from the mountains of Northern Hiroshima—this organic rice vinegar is a cut above standard supermarket varieties. Slightly sweeter, with a rounder flavor and more umami notes than most rice vinegars, its subtle acidity offers a much more balanced outcome, so no bitterness or harshness comes through. Sennari, a brewery established in Japan in 1927, uses a traditional static fermentation process to produce their vinegars. Koji, a natural fermentation culture, is combined with steamed organic rice and nearby mountain water featuring a soft PH of 7. The combination ferments and develops naturally over the course of six months, resulting in a rice vinegar with a more mild acidity and elevated taste. Conventional mass produced vinegar is usually made in just one week using an automatic fermentation method, the result of which we found lacking in taste.

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’s why we designed the Milk Street Hammered Wok specifically for American home cooks. After dozens of hours testing 10 woks of varying shapes, sizes and materials, we understand the features that make a great wok. Our redesigned 13-inch wok has high-quality construction, oversized handles 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.

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’s why we designed the Milk Street Hammered Wok specifically for American home cooks. After dozens of hours testing 10 woks of varying shapes, sizes and materials, we understand the features that make a great wok. Our redesigned 13-inch wok has high-quality construction, oversized handles 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.

When stir-frying, mise en place isn’t just about your ingredients—it’s your tools, too. Reliant on moving food around a ripping hot wok quickly, stir-frying requires sturdy but agile equipment that can easily get under your ingredients, helping to prevent sticking and scorching. The right tools can make all the difference in how your dinner turns out.

Conventional spatulas simply don’t match the curved sides of a wok that are essential for efficient, high-heat cooking. And while fish spatulas and silicone spoons are great tools in the kitchen, they just aren’t made for the rigor and technique of stir-frying.

The Milk Street Wok Spatula is the right tool for the job. Designed to function flawlessly with the Milk Street Hammered Wok, this heavy-duty stainless steel spatula features a thin, rounded edge that perfectly mirrors the curved sides of the wok, making scooping, stirring and scraping a smooth and effortless task. The spatula’s non-slip textured handle provides the perfect grip for precise control in all conditions, no matter how wet or greasy things get. And it’s light enough to maneuver, allowing you to stay nimble while eliminating hand fatigue. It works well beyond the wok, too—sautéing, stirring pasta, even on the grill.

When using a wok, mise en place isn’t just about your ingredients—it’s about your tools, too. Draining liquids and oils away quickly while stir-frying, frying or boiling requires sturdy but agile equipment with enough surface area to easily get under your ingredients, while keeping your hands at a safe distance. The right tools can make all the difference in how your dinner turns out.

Milk Street’s Wok Skimmer is custom-designed to work seamlessly with the Milk Street Hammered Wok. This well-built, stainless steel tool features the right handle length and bowl size for nimble and efficient use, unlike flimsy, poorly made tools that aren’t big or wide enough to be effective in a wok. It scoops, strains and drains effortlessly—and excels when used in tandem with the Milk Street Wok Spatula. The satin-finished steel is dishwasher-safe, rust-proof and nearly impervious to wear.

And despite its name, the Milk Street Wok Skimmer is terrific beyond the wok. Its uniquely perforated head makes it an ideal tool for lifting blanched vegetables or deep-fried foods out of hot water and red-hot oil. Or use it to strain delicate stuffed pastas, like tortellini or spaetzle, out of a simmering pot to avoid breaking them. It’s even great for skimming broths and stocks.

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 circumference 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.

Welcome the new Milk Street Small Wok!

When using a wok, mise en place isn’t just about your ingredients—it’s about your tools, too. The right tools can make all the difference in how your dinner turns out.

The Milk Street Wok Spatula is the right tool for the job. Designed to function flawlessly with the Milk Street Hammered Wok, this heavy-duty stainless steel spatula features a thin, rounded edge that perfectly mirrors the curved sides of the wok, making scooping, stirring and scraping a smooth and effortless task. The spatula’s non-slip textured handle provides the perfect grip for precise control in all conditions, no matter how wet or greasy things get. And it’s light enough to maneuver, allowing you to stay nimble while eliminating hand fatigue. It works well beyond the wok, too—sautéing, stirring pasta, even on the grill.

Milk Street’s Wok Skimmer is custom-designed to work seamlessly with the Milk Street Hammered Wok. This well-built, stainless steel tool features the right handle length and bowl size for nimble and efficient use, unlike flimsy, poorly made tools that aren’t big or wide enough to be effective in a wok. It scoops, strains and drains effortlessly—and excels when used in tandem with the Milk Street Wok Spatula. The satin-finished steel is dishwasher-safe, rust-proof and nearly impervious to wear. And despite its name, the Milk Street Wok Skimmer is terrific beyond the wok. Its uniquely perforated head makes it an ideal tool for lifting blanched vegetables or deep-fried foods out of hot water and red-hot oil. Or use it to strain delicate stuffed pastas, like tortellini or spaetzle, out of a simmering pot to avoid breaking them. It’s even great for skimming broths and stocks.

Factory seconds are products that are still in complete working order, they’ve simply been set aside because of minor cosmetic imperfections—say, a scuff or scratch or a speckle in the coating. The beauty of factory seconds is that since they’re still completely functional, we can sell them to you at a great rate (usually a fraction of full price), as long as you know they might have a superficial flaw. Our full-sized Hammered Carbon Steel Wok is the first Milk Street product we’re offering as factory seconds; they’re a steal, so they'll go quick.

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’s why we designed the Milk Street Hammered Wok specifically for American home cooks. After dozens of hours testing 10 woks of varying shapes, sizes and materials, we understand the features that make a great wok. Our redesigned 13-inch wok has high-quality construction, oversized handles 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.