Skip to main content

The Best Non-Stick Carbon Steel Wok I've Ever Used: 11" Ken Hom Wok Review

Helena Ricketts is a freelance writer currently living in Indiana who loves writing about cooking.

The Ken Hom 11" Wok after weeks of use in my kitchen.  Still looks fantastic!

The Ken Hom 11" Wok after weeks of use in my kitchen. Still looks fantastic!

Not All Woks Are Created Equal

I consider myself to be a pretty good home cook. Since I cook as much and as often as I do, I am always on the lookout for the best kitchen supplies. This wok definitely fit that bill for me.

Yes, I too have looked at the other lines of woks out on the market, spent a considerable amount of time scouring the internet for quality at a good price, and stood in front of a store display reading the box and wondering if the product inside is worth the price. I've found that you never really know until you try it yourself.

This isn't the first wok that I've purchased, but it is possible that it will be the last one that I purchase. I'm going to explain to you why I think this wok is amazing. We are going to dissect it from one end to the other, and then you'll see why I love it as much as I do.

Close Up of the Wok Handle


The Handle

The handle is important on any wok because it is where you hold onto it. If the handle isn't secure and sturdy, you will definitely have a hard time during cooking.

This particular handle is made of a hard plastic and has a ring on the end so you can easily hang the wok on a pot hanger or anyplace else that you feel you need to. The ring is very secure inside the handle with no chance of it coming out with regular, every day use. And the handle is riveted into the body of the wok. It is securely attached so it will never come lose.

It is also heat resistant and stays cool while you're cooking.

A Flat Bottom Is Important on a Wok


The Bottom

The bottom of a wok takes a beating, so the construction and design are very important. This wok's construction and design are excellent. The way the sides taper up from the flat bottom makes this a very nicely designed piece of cookware. As you can see in the photo, I have used this wok quite a bit, and I do shake it around almost every time I do use it. The flat bottom is important for a few different reasons:

  • It helps distribute heat evenly across the bottom of the wok.
  • It keeps the wok steady on the cooktop.
  • It makes it very easy to move the wok around on top of the burner.
  • It helps keep the wok from rusting.
Scroll to Continue

Read More From Delishably

The Outside Coating


The Outside Coating

The exterior of this Ken Hom wok is coated with a layer of non-stick, PFOA free coating.

Why is this an important element for cookware? It is simply because this coating will make the outside of the wok non-stick, as well as the inside. If you have really gotten into cooking with a wok, you know that sometimes when you are throwing the food around, accidents happen, and food can sometimes drip down the outside of the pan.

This coating makes it extremely easy to remove any bits of food that migrate to the outside. The pan will always look clean on the outside, and it takes very little effort to keep it that way.

The Non-Stick Inside Cooking Area


The Non-Stick Interior Coating

Of all the components that make up this beautiful carbon steel wok, the interior non-stick coating has to be my favorite. I do love everything about this piece, but this coating takes the cake because it works.

  • Just like the outside coating, it is PFOA free.
  • Prevents sticking and does not peel off if you use the correct kitchen cook utensils with it.
  • Prevents the steel from rusting.

I have found that nothing sticks to the interior of the wok. Even sticky cheese will slide right out. It is so easy to keep clean because of the non-stick surface.

11" Non-Stick Ken Hom Carbon Steel Wok

How to Clean a Ken Hom Carbon Steel Non-Stick Wok

It is dishwasher safe, which means you can wash this wok in your dishwasher—but if you want it to last as long as it is designed for, I would suggest not using that option.

Hand washing is my preferred way of cleaning this carbon steel wok. The non-stick interior and exterior coating make this wok extremely easy to clean, no scrubbing required.

Cleaning is easier if you use it properly and only use bamboo, rubber, or soft utensils when cooking with this wok. Metal utensils will scratch the interior non-stick coating and damage the wok. I recommend staying away from them whenever you decide to cook in this wok.

© 2016 Helena Ricketts

Related Articles