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Milk Street 3-Piece 13-Inch Hammered Carbon Steel Wok Equipment Milk Street
Milk Street: 3-Piece 13-Inch Hammered Carbon Steel Wok Equipment Milk Street
Milk Street: 3-Piece 13-Inch Hammered Carbon Steel Wok Equipment Milk Street
Milk Street 3-Piece 13-Inch Hammered Carbon Steel Wok Equipment Milk Street
Milk Street: 3-Piece 13-Inch Hammered Carbon Steel Wok Equipment Milk Street
Milk Street: 3-Piece 13-Inch Hammered Carbon Steel Wok Equipment Milk Street

Milk Street: 3-Piece 13-Inch Hammered Carbon Steel Wok

Ideal for quick, high-heat cooking, plus steaming, frying and more.

$99.95 $124.95 (20% OFF)

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.

Net Weight:
Wok: 3 lbs 8 oz
Lid: 2 lbs
Rack: 13 oz
Total Weight: 6 lbs 5 ozDimensions:
Diameter: 13 inches
Height: 3.74 inches,
Thickness: 1.6 mm
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.

Not dishwasher-safe.
Use care when cooking with acidic foods and avoid wet cooking methods, like simmering, braising and stewing. Prolonged exposure to acidity can cause reactions with the metal that can cause food discoloration and off flavors. Carbon steel also needs to stay oiled. Like cast iron, you must dry it completely and lightly oil it after washing.
To Season:
Carbon-steel woks must be seasoned before use. Scrub them aggressively with hot soapy water and a scrub brush.
-Set the pan over medium-high heat. Add 1 tablespoon of vegetable oil, then use a paper towel to spread the oil in a thin, even layer over the pan.
-Leave the pan over the heat until it smokes. Hold it at this stage for 1 minute, then use a paper towel held with tongs to carefully wipe the pan clean of oil.
-Repeat the second and third steps until the pan develops a golden brown patina, 3 to 5 repetitions.

Milk Street: 3-Piece 13-Inch Hammered Carbon Steel Wok

$99.95 $124.95 (20% OFF)
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The Best Features Combined in One Perfect Wok

  1. Flat Bottom Heats Evenly

    The broad base sits squarely on any type of burner.

  2. Nonstick, Hammered Surface

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

  3. Included Steamer Rack

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

  4. Well-Designed Handles

    One long one for safety and a helper one to move a loaded pan.

  5. Big Enough for the Whole Family

    The 13-inch diameter accommodates food for four without overcrowding.

  6. Tight-Fitting Lid

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

  7. Lifetime Durability

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

You Thought Woks Were Only for Restaurants? Think Again!

The More You Use It, the Better It Gets

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

Food Will Sear 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.

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’ll find yourself using it to sauté, steam, blanch, boil, deep-fry, shallow-fry and of course, stir-fry.

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

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

The Tight-Fitting Lid Allows You to Braise or Poach Food Without Losing Too Much Liquid

A great lid also allows speed up boiling time, and you can even use a lidded wok as a small smoker for meats, fish or vegetables.

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.

Get Dinner on the Table in A Flash

The 16-gauge carbon steel heats faster and can get hotter than a typical skillet, so stir-fries will come together in minutes.

The Two Handles Are Sturdy and Well Designed

Common metal and plastic handles heat up and burn your hands, and a single flimsy handle will do you no good when it’s time to transfer your food. This longer handle stays further from the heat source, and the helper handle makes it easy to move a heavy pan loaded with food.

Testimonials
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Finally, a Great Wok

This is the wok I have always needed—well constructed, and it cooks like a true wok, and that’s a first after several others I’ve owned. I seasoned as suggested and have made a few stir-fries so far. The carbon steel gets good and hot; not just on the bottom but the sides as well. So food cooks quickly and evenly. Well worth the investment. Finally, a great wok will probably outlast the cook; I couldn’t be happier with this pan.

Susan S.
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Amazing and Versatile

Because of the perfect size, the wok is an all purpose pan. I’ve done pasta, and meatballs using the same pan. The heat distribution is awesome. Flat part is for searing and frying while the sides serve as slower cooking. You can even steam with it! It’s quickly becoming my favorite pan and I have $1000’s of dollars in pans!

David A.
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Wok Pleasure

Sturdy as my best cast-iron and very easy to use. It is a pleasure to stir-fry, and the eggs I have cooked in it have come out perfect, runny yoke and crusty edges on the whites.

Kris T.
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Don't "Wok" Away From This

Strongest, sturdiest and most balanced wok I have ever used! The long handle makes it much more easy to manipulate on the stove. Thank you again, Milk Street!

Susan B.
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I Love This Item

I love this item. It is well-made and beautiful. The required seasoning of it was a process but of course, well worth the work. I use it on my side burner on the grill. It cooks things evenly and perfectly. I like the fact that I can use it with the lid or not. I also like the fact that it is stable and does not tip over.
Thanks for another wonderful product!! Happy cooking

Donovan L.
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Well Worth the Money

The wok is very high quality. The handle is long and substantial with a gap at the wok to keep the handle cool when cooking. I was really impressed with the quality and thickness of the steamer rack that came with it and the lid fits perfectly and the thickness and quality were impressive. Well worth the money!

Brian M.
CHANGE THE WAY YOU COOK
Do it all with the Milk Street Wok!

Stir-Fry

The 13-inch diameter is broad enough to stir-fry for 4 to 6 without overcrowding the pan.

Hammered Surface

The carbon-steel, hammered treatment grows more nonstick with use. The surface means perfect fried noodles with flavorful searing.

Deep-Fry

The sloping sides are ideal for deep- or shallow-frying without crowding food.

Steam

The custom-fit rack makes the wok perfect for steaming a huge bunch of greens, dumplings, chicken or even a whole fish.

customer reviews