The Wok Shop is a family-owned business based in San Francisco, California. They specialize in hand-hammered carbon steel woks made in China and offer a variety of cookware, kitchen tools, and Chinese cooking ingredients.
- Established in 1969 by Tane Chan
- Began as a small shop in Chinatown, San Francisco
- Grew to be the largest supplier of woks in the United States
- Featured in numerous publications and television shows, including The New York Times and Food Network
A cookware and kitchenware brand that also specializes in Asian cooking tools and woks.
A manufacturer and supplier of Asian cooking equipment and products, including woks.
A company that offers a variety of Asian cooking tools and products, including woks.
The Wok Shop's signature product, made in China with a round bottom and a hand-hammered surface for even heat distribution.
A kitchen tool designed for cleaning woks without damaging the surface.
A traditional-style dispenser for soy sauce, made of glazed ceramic.
A wok is a versatile round-bottomed cooking pan used in Chinese cuisine, typically made of carbon steel.
To season a new wok, first wash it thoroughly with soap and water, then heat it over medium-high heat until it is hot. Once it is hot, add a tablespoon of oil and spread it around the inside of the wok using a paper towel. Repeat this process several times to create a non-stick coating.
No, it is not recommended to put Wok Shop woks in the dishwasher. Hand-washing is recommended to maintain the seasoning and longevity of the wok.
The best oil for stir-frying is an oil with a high smoke point, such as vegetable oil or peanut oil.
A round-bottomed wok is designed to be used over a wok burner or a traditional stove with a wok ring, while a flat-bottomed wok can be used on a regular stove burner. Round-bottomed woks are better for stir-frying because the shape allows for heat to be evenly distributed, while flat-bottomed woks are more versatile and can be used for other cooking methods such as braising or deep-frying.