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Helen's Asian Kitchen Wok with Lid, Carbon Steel and Bamboo, 4-Piece Set, 13.5-Inches

4.2 4.2 out of 5 stars 3,059 ratings
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Purchase options and add-ons

Brand Helen's Asian Kitchen
Material Carbon Steel
Special Feature Non Stick
Color Silver/Gray/Natural
Capacity 13 Inches

About this item

  • Helen’s Asian Kitchen Carbon Steel Wok for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying favorite Asian recipes and more
  • Made from 1.6-millimeter carbon steel with heat-resistant bamboo handle, helper handle, and high-domed lid; sturdy riveted design; hangs to store
  • Carbon steel distributes heat quickly so foods cook evenly; cooking surface collects a natural patina over time for non-stick cooking performance
  • Flat bottom sits securely on any stovetop; works with gas, electric and induction; high-domed lid retains heat and prevents splatters
  • Easy to season and maintain; includes 13-inch bamboo spatula, and recipe booklet with instructions; lifetime warranty against manufacturer’s defects

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From the brand


From the manufacturer

Meet Helen Chen

Asian culinary expert, cookbook author, cooking instructor and developer of Helen’s Asian Kitchen cookware and cooking accessories. Helen's focus is making Asian cooking quick, easy, and more accessible to the home cook. Her recipes are updated to incorporate readily available supermarket ingredients while still maintaining the authentic flavors and variety of traditional Asian cuisine. Her inspiration for new recipes and products comes from her frequent trips to Asia for business and family visits.

“I learned to cook the old fashioned way—from my mother—with a style that emphasizes the delights and comforts of home-style dishes. I love to teach the methods of Chinese cooking and created my Helen’s Asian Kitchen line to make the process even more enjoyable to the home chef.”

Heavy Gauge Carbon Steel

Made of heavy gauge carbon steel yet lightweight for easy lifting while cooking. Concentric grooves provide rapid, constant heating and quick heat recovery for optimum cooking. Extremely durable and should last a lifetime if cared for properly. A traditional wok material which renders superior cooking performance!

Naturally Seasoned

Carbon steel must be seasoned to ensure optimum surface for searing and frying, and to prevent against rust. Once seasoned, the naturally non-stick surface requires proper care. To clean, don't use soap, rather soak the wok in hot water for 5 minutes to loosen stuck-on food. Then use hot water and a soft sponge on the inside to protect the interior patina. To clean the exterior, hot water and a scrubber sponge is adequate. Dry over low heat prior to storing.

The carbon steel flat-bottomed wok is a versatile piece of cookware

Stir Fry

Fried Rice

Deep Fry

Pad Thai

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Helen's Asian Kitchen Wok with Lid, Carbon Steel and Bamboo, 4-Piece Set, 13.5-Inches


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Product Description

Product Description

Helen’s Asian Kitchen Carbon Steel Wok is the perfect addition to cookware for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying favorite Asian recipes and so much more. Crafted from a sturdy 1.6-millimeter carbon steel, it distributes heat quickly so foods cook evenly. The cooking surface collects a natural patina over time to create that coveted non-stick cooking performance. The bamboo handle and helper handles are heat-resistant for comfortable use. Its sturdy riveted and flat-bottom design sits securely on any stovetop and works equally well with gas, electric, and induction. The high-domed lid retains heat during the cooking process and prevents splatters. The wok hangs for easy storage. Carbon steel is easily seasoned, reseasoned, and maintained to help prevent rust. Successive seasoning and regular use will gradually build a black patina, providing a smooth, stick-resistant surface, much like a well-seasoned cast iron skillet. The more use the pan gets, the darker and more stick-resistant it becomes. It is completely normal for an unseasoned wok to develop rust. Rust will not harm or alter the performance of the wok in any way. Simply scour away the rusted areas and season as instructed. Before first-time use, clean thoroughly, then season to seal the surface and prevent rusting. Set includes a 13-inch bamboo spatula, recipe booklet, full use and care instructions along. s defects in workmanship. Brought to you by HIC Harold Import Co.

Amazon.com

Fashioned with a handsome profile and a rugged build, this Asian Kitchen carbon steel lidded wok provides a smart-performing traditional tool for high-heat cooking. Created by Helen Chen, daughter of Chinese cooking pioneer Joyce Chen, the 13.5-inch piece is crafted from heavy-gauge 1.6 mm carbon steel for speedy conduction. As opposed to nonstick pans, this material does require seasoning but with a little initial help from the cook provides an optimum surface for searing and stir-frying.

Flat-bottomed for stability, this wok features deeply sloped sides and dual heat-resistant handles made of wood. A high-domed lid allows for steaming and accommodates bamboo steam baskets comfortably. The set also includes a 13-inch bamboo spatula and recipe booklet. For best results, both wok and lid should always be washed by hand. --Emily Bedard

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Helen's Asian Kitchen Wok with Lid, Carbon Steel and Bamboo, 4-Piece Set, 13.5-Inches
Helen's Asian Kitchen Wok with Lid, Carbon Steel and Bamboo, 4-Piece Set, 13.5-Inches
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Price$42.93$49.99$89.99-6% $65.75
List:$69.75
-14% $29.99
List:$34.99
$29.99
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Get it as soon as Saturday, Jan 11
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Customer reviews

4.2 out of 5 stars
3,059 global ratings

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Customers say

Customers find that the wok works well and takes seasoning well. They say it's sturdy and a good value for the money. However, some customers have reported issues with rust. Opinions differ on the build quality, ease of cleaning, and user-friendliness.

AI-generated from the text of customer reviews

227 customers mention "Functionality"213 positive14 negative

Customers like the wok's functionality. They say it works as well as any other wok, is sturdy carbon steel, and has a light weight. It works great on induction tops and for the money, it's a basic iron wok for a flat bottom stove.

"...This method works for cast iron even better. Six coats and a cast iron pan will be black as soot and outlast us all...." Read more

"...Tried the stovetop method. Looked ok, cooked some stir fry, worked pretty well...." Read more

"...is even lighter and there's not much substance to it, but it does its job perfectly...." Read more

"...handles on easily and with the flat bottom I expect it to work on my glass top stove." Read more

120 customers mention "Seasoning"91 positive29 negative

Customers like the seasoning of the wok. They say it takes seasoning well, performs magnificently for cooking, and has a non-stick coating that's easy to cook with. The wok is lightweight, easy to clean, and cooks things quickly.

"...I do like having a lid. It cooks great, food doesn’t stick and after my 2nd try at seasoning doesn’t taste like rust or metal anymore, haha...." Read more

"...It really does a great job for stir fry and it's a great value for the money...." Read more

"...Once properly seasoned, this wok cooks very nicely...." Read more

"...only negative that I will give to this product is the lack of emphasis on seasoning the wok...." Read more

88 customers mention "Value for money"65 positive23 negative

Customers find the saute fry pan good value for money. It works well for the price and is a joy to use.

"...Lovers of these types of pots know this and feel it's worth the effort and the benefits outweigh the extra steps...." Read more

"...It really does a great job for stir fry and it's a great value for the money...." Read more

"...There are tons of other ones out there. What a waste of money!" Read more

"- Excellent product at an excellent price. I believe this is the 3rd or 4th Helen Chen Wok I have purchased as gifts. -..." Read more

173 customers mention "Build quality"91 positive82 negative

Customers have different views on the wok's build quality. Some find it well-made with a nice wood handle and the steel is the right thickness. They feel it will last years with proper care and maintenance. Others mention issues like the lid being dented or made of low-grade aluminum.

"The wok is solid and the perfect size for the average family kitchen. It has a lid which is great. It weighs a mere 3lbs 7.1 ounces...." Read more

"...it is definitely not a product made to last. Find a better item elsewhere as this is nothing but a disappointment." Read more

"...It's made of carbon steel that when properly seasoned is ideal for the high heat required for stir frying because its naturally non-stick feature,..." Read more

"The wok looks great but the quality of the lid is a bit lacking... it came looking dented in more than several places...." Read more

84 customers mention "Ease of cleaning"37 positive47 negative

Customers have different experiences with cleaning the sauté fry pan. Some find it easy to clean, even with burnt food, and wipe down for next use. Others mention it gets dirty, stained, or hard to wash. The shipping oil layer can be tough to remove, and some stains stick to the metal.

"...Instead I've just been developing gunk at the bottom of the wok and the pan is not turning black like I thought it would...." Read more

"...I never had to oil it initially, it works great and is so easy to clean. Nothing sticks to it and I thought most woks were made this way...." Read more

"This wok is shipped with a toxic coating that the manufacturer puts on the pan, so the pan doesn't discolor in transit...." Read more

"...once you do, I've made plenty of delicious meals, and with an easy cleanup afterwards." Read more

83 customers mention "Ease of use"38 positive45 negative

Customers have different experiences with the sauté fry pan. Some find it lightweight, easy to handle, and simple to assemble. The initial seasoning is straightforward, with clear instructions. However, others mention it's not as easy as some would like to believe and takes some time.

"...One tip when you're attaching all the handles: there was no instruction reminding me what the finished product looked like so I couldn't figure out..." Read more

"I’m well satisfied with this Wok. It came well packaged, put the handles on easily and with the flat bottom I expect it to work on my glass top stove." Read more

"...No other problems or issues - it is a learning curve to work with seasoned iron cookware, but once one gets the hang of it, it is awesome!..." Read more

"...It has a wooden long handle is heat resistant and is more comfortable for me to hold than a wok with 2 small handles because I have severe arthritis..." Read more

70 customers mention "Handle looseness"28 positive42 negative

Customers have different views on the handle looseness. Some find the wooden handles convenient and lightweight, without needing a potholder. Others mention the side handle is loose, getting in the way of sautéing.

"...high heat (gas top) to the point they just gave up and the handle separated. Obviously far from safe...." Read more

"...The helper handle is permanently attached. The long handle is essentially a wooden tube with an extended wing bolt through the center...." Read more

"...Carbon steel is not cast iron. The con I have is the helper handle. It gets in the way of tossing the food...." Read more

"...It’s also pretty light weight and I love the helper handle on it. Perfect size for my family. I have a glass cooktop and it sits perfectly on it...." Read more

149 customers mention "Rust resistance"21 positive128 negative

Customers are not satisfied with the rust resistance of the sauté fry pan. They mention that it gets rusty easily, even after heating it properly.

"...It must must must be seasoned. Carbon steel will rust just like cast iron...." Read more

"...This wok started rusting after the 3rd use: I was upset, confused, and all around disappointed...." Read more

"...I did a stir fry tonight. The seasoning chunked off, and it started to rust...." Read more

"...the wok produces a metallic taste and has small rust-like area on bottom that I can't get rid of. Need to get a new wok." Read more

Takes a bit of work to maintain but worth it!
5 out of 5 stars
Takes a bit of work to maintain but worth it!
I ordered my new wok after our old Farberware Millennium wok’s nonstick coating started flaking off. I read Cook’s Illustrated and like to experiment with cooking, so thought I was ready to try a carbon steel wok without the nonstick coating. This one was highly recommended by CI.Followed the instructions for seasoning. This is the first pan I’ve had to season so I was a rookie. I read the instructions, watched about 15 YouTube videos, and read blogs on how to properly season carbon steel. Tried the stovetop method. Looked ok, cooked some stir fry, worked pretty well. Made the mistake of leaving water in it to soak a bit, and guess what - it rusted. OK, lesson learned. Start over. Now I looked up videos on how to remove rust and re-season. This time I oven seasoned. Covered the helper handle with tinfoil and wet paper towels to protect it, and this method seemed to work much better.After about a year and using it about 2-3 times a month, I think it’s looking pretty good for a rookie. The bottom of the wok is seasoned beautifully! The inside looks great but has dark colored seasoning on the bottom that after reading some more online I’m pretty sure is from me turning the heat up too high. Apparently you don’t need really high heat with a carbon steel wok. I’ll try slightly lower heat!To wash after cooking, I wipe with a paper towel. If food is cooked on, I put some water in it and heat it up for a couple minutes but DO NOT let it soak, use soap, or let it stay damp. I dump the water out right away, and clean and dry it thoroughly, even turning it around over low heat to evaporate any water left on the surface. Then I apply a thin coat of oil with a paper towel and store it away!The lid is a little cheesy but it works. I do like having a lid.It cooks great, food doesn’t stick and after my 2nd try at seasoning doesn’t taste like rust or metal anymore, haha. It’s also pretty light weight and I love the helper handle on it. Perfect size for my family. I have a glass cooktop and it sits perfectly on it. I don’t have any trouble with wobbling like some have commented.If you can’t deal with seasoning and the care required I wouldn’t recommend this. If you’re willing to give it a try and keep up with proper maintenance, it’s a fantastic wok.
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Top reviews from the United States

  • Reviewed in the United States on March 24, 2021
    The wok is solid and the perfect size for the average family kitchen. It has a lid which is great. It weighs a mere 3lbs 7.1 ounces. It must must must be seasoned. Carbon steel will rust just like cast iron. Lovers of these types of pots know this and feel it's worth the effort and the benefits outweigh the extra steps. Here's what I did: I chose to season the wok inside and out. Only the inside is really necessary but each coat of seasoning will further darken and protect the surfaces.
    Scrub the wok with soap and water, and dry completely.
    Remove the long handle completely and to protect the non-removable helper handle, cover it with a layer of aluminum foil, a damp paper towel and cover the damp paper towel with another layer of foil.
    Then with a paper towel apply a (very) thin layer of oil to the surface to be seasoned. I use flaxseed oil for its low smoke point but vegetable oil will work fine.
    Put the oiled wok bottom up in a cold oven and set it to 500 degrees F (260C) or as high as your oven will go.
    As the oven reaches temp the (very) thin layer of oil will pass through it's smoke point (and smoke! but no worries. open a window...) and the oil will carbonize and darken.
    When the oven reaches setpoint turn off the heat and let it cool down. You can open the door in a bit to speed up the cooling.
    When cool enough to handle re-wrap or moisten helper handle if necessary and repeat the process one or two more times; up to six times total if you feel froggy.
    This method works for cast iron even better. Six coats and a cast iron pan will be black as soot and outlast us all. For the wok i went with two coats for esthetic reasons mostly. It's protected looks cool and will only get more non-stick with further use.

    The helper handle is permanently attached. The long handle is essentially a wooden tube with an extended wing bolt through the center. You screw the rod into the handle base through the wooden handle using the hanging ring. It's quite solid once dogged down. The handle design allows for an fix to a minor annoyance for me. The acute angle of the upward facing handle end can be irritating with extended use but the can be rotated 180 degrees so the wider angle faces up reducing this effect. As a bonus the handle has "Helen Chen" prominently branded on to the top and it isn't visible when rotated into the more comfortable position.
    Customer image
    5.0 out of 5 stars Great wok for the money. Carbon steel, like cast iron, must be seasoned.
    Reviewed in the United States on March 24, 2021
    The wok is solid and the perfect size for the average family kitchen. It has a lid which is great. It weighs a mere 3lbs 7.1 ounces. It must must must be seasoned. Carbon steel will rust just like cast iron. Lovers of these types of pots know this and feel it's worth the effort and the benefits outweigh the extra steps. Here's what I did: I chose to season the wok inside and out. Only the inside is really necessary but each coat of seasoning will further darken and protect the surfaces.
    Scrub the wok with soap and water, and dry completely.
    Remove the long handle completely and to protect the non-removable helper handle, cover it with a layer of aluminum foil, a damp paper towel and cover the damp paper towel with another layer of foil.
    Then with a paper towel apply a (very) thin layer of oil to the surface to be seasoned. I use flaxseed oil for its low smoke point but vegetable oil will work fine.
    Put the oiled wok bottom up in a cold oven and set it to 500 degrees F (260C) or as high as your oven will go.
    As the oven reaches temp the (very) thin layer of oil will pass through it's smoke point (and smoke! but no worries. open a window...) and the oil will carbonize and darken.
    When the oven reaches setpoint turn off the heat and let it cool down. You can open the door in a bit to speed up the cooling.
    When cool enough to handle re-wrap or moisten helper handle if necessary and repeat the process one or two more times; up to six times total if you feel froggy.
    This method works for cast iron even better. Six coats and a cast iron pan will be black as soot and outlast us all. For the wok i went with two coats for esthetic reasons mostly. It's protected looks cool and will only get more non-stick with further use.

    The helper handle is permanently attached. The long handle is essentially a wooden tube with an extended wing bolt through the center. You screw the rod into the handle base through the wooden handle using the hanging ring. It's quite solid once dogged down. The handle design allows for an fix to a minor annoyance for me. The acute angle of the upward facing handle end can be irritating with extended use but the can be rotated 180 degrees so the wider angle faces up reducing this effect. As a bonus the handle has "Helen Chen" prominently branded on to the top and it isn't visible when rotated into the more comfortable position.
    Images in this review
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    24 people found this helpful
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  • Reviewed in the United States on December 8, 2021
    I ordered my new wok after our old Farberware Millennium wok’s nonstick coating started flaking off. I read Cook’s Illustrated and like to experiment with cooking, so thought I was ready to try a carbon steel wok without the nonstick coating. This one was highly recommended by CI.
    Followed the instructions for seasoning. This is the first pan I’ve had to season so I was a rookie. I read the instructions, watched about 15 YouTube videos, and read blogs on how to properly season carbon steel. Tried the stovetop method. Looked ok, cooked some stir fry, worked pretty well. Made the mistake of leaving water in it to soak a bit, and guess what - it rusted. OK, lesson learned. Start over. Now I looked up videos on how to remove rust and re-season. This time I oven seasoned. Covered the helper handle with tinfoil and wet paper towels to protect it, and this method seemed to work much better.
    After about a year and using it about 2-3 times a month, I think it’s looking pretty good for a rookie. The bottom of the wok is seasoned beautifully! The inside looks great but has dark colored seasoning on the bottom that after reading some more online I’m pretty sure is from me turning the heat up too high. Apparently you don’t need really high heat with a carbon steel wok. I’ll try slightly lower heat!
    To wash after cooking, I wipe with a paper towel. If food is cooked on, I put some water in it and heat it up for a couple minutes but DO NOT let it soak, use soap, or let it stay damp. I dump the water out right away, and clean and dry it thoroughly, even turning it around over low heat to evaporate any water left on the surface. Then I apply a thin coat of oil with a paper towel and store it away!
    The lid is a little cheesy but it works. I do like having a lid.
    It cooks great, food doesn’t stick and after my 2nd try at seasoning doesn’t taste like rust or metal anymore, haha. It’s also pretty light weight and I love the helper handle on it. Perfect size for my family. I have a glass cooktop and it sits perfectly on it. I don’t have any trouble with wobbling like some have commented.
    If you can’t deal with seasoning and the care required I wouldn’t recommend this. If you’re willing to give it a try and keep up with proper maintenance, it’s a fantastic wok.
    Customer image
    5.0 out of 5 stars Takes a bit of work to maintain but worth it!
    Reviewed in the United States on December 8, 2021
    I ordered my new wok after our old Farberware Millennium wok’s nonstick coating started flaking off. I read Cook’s Illustrated and like to experiment with cooking, so thought I was ready to try a carbon steel wok without the nonstick coating. This one was highly recommended by CI.
    Followed the instructions for seasoning. This is the first pan I’ve had to season so I was a rookie. I read the instructions, watched about 15 YouTube videos, and read blogs on how to properly season carbon steel. Tried the stovetop method. Looked ok, cooked some stir fry, worked pretty well. Made the mistake of leaving water in it to soak a bit, and guess what - it rusted. OK, lesson learned. Start over. Now I looked up videos on how to remove rust and re-season. This time I oven seasoned. Covered the helper handle with tinfoil and wet paper towels to protect it, and this method seemed to work much better.
    After about a year and using it about 2-3 times a month, I think it’s looking pretty good for a rookie. The bottom of the wok is seasoned beautifully! The inside looks great but has dark colored seasoning on the bottom that after reading some more online I’m pretty sure is from me turning the heat up too high. Apparently you don’t need really high heat with a carbon steel wok. I’ll try slightly lower heat!
    To wash after cooking, I wipe with a paper towel. If food is cooked on, I put some water in it and heat it up for a couple minutes but DO NOT let it soak, use soap, or let it stay damp. I dump the water out right away, and clean and dry it thoroughly, even turning it around over low heat to evaporate any water left on the surface. Then I apply a thin coat of oil with a paper towel and store it away!
    The lid is a little cheesy but it works. I do like having a lid.
    It cooks great, food doesn’t stick and after my 2nd try at seasoning doesn’t taste like rust or metal anymore, haha. It’s also pretty light weight and I love the helper handle on it. Perfect size for my family. I have a glass cooktop and it sits perfectly on it. I don’t have any trouble with wobbling like some have commented.
    If you can’t deal with seasoning and the care required I wouldn’t recommend this. If you’re willing to give it a try and keep up with proper maintenance, it’s a fantastic wok.
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  • Diane M. Schuller
    5.0 out of 5 stars Wish I had bought one years ago
    Reviewed in Canada on November 7, 2022
    As long as you follow the directions in the instruction manual (or watch a video about the first seasoning of a carbon steel wok) this will be a versatile and useful product in your kitchen.

    Decades ago I had a curved bottom wok and wasn't happy with it. I really find the flat bottom of this wok ideal to use. Plus, in the past, I didn't know how to properly season a wok. But this time around, by following the directions included in the box I have a beautifully seasoned wok.

    I watched a video first but then I followed the exact instruction in the booklet provided. Voila, I now had a seasoned pan. Also, before my first use, as suggested on a video instruction (YouTube), I added some high smoke point oil, added cut up ginger and onion, then moved it around the hot pan until it charred. Removed, wiped thoroughly with paper towel. A beautiful way to finish the seasoning.

    My first use was intentionally to deep fry some croquettes, which is what I've done with cast iron too. Ever since, my wok is beautifully seasoned only requiring a light wipe out or rinse (never using soap). Just like cast iron, simply wipe dry, add a few drops of oil, heat well, wipe and cool. It's always ready for the next use and never rusts.
  • absdubai
    5.0 out of 5 stars جيد
    Reviewed in the United Arab Emirates on July 5, 2023
    جيد
  • Khushi Gurbani
    4.0 out of 5 stars Good build, easy maintenance, delicious food
    Reviewed in Germany on December 26, 2021
    We have halogen heated glass top, therefore I was happy that the flat base is sufficiently wide and suitable. Although I couldn't burn it on my halogen glass top, I went to a Chinese restaurant who seasoned it for me. I've since then cooked wonderful meals and had no problems. After cooking, I pour in hot water, rinse it, wipe it, heat it, add oils and toss some spring onions and sliced ginger. This way it's easy to maintaj. High heat not burning the base, and also heating up the sides. Once done. I keep it until cool and remove the ginger, spring onions and wipe off excess oil. I've used it 5 times now and it does start to get better. However. I find the dome too cheap, and not helpful. It's too thin, and gets bends easily. May be a wooden flat cover would have been nice addition. Overall I love this wok.
  • Eva
    5.0 out of 5 stars Excelente
    Reviewed in Mexico on August 12, 2020
    Excelente calidad y tamaño ! No olviden “curarlo”
  • CuppaT
    5.0 out of 5 stars Great wok
    Reviewed in Australia on April 1, 2022
    Once you do a good seasoning coat it is a wonderful wok, well balanced, lightweight and effective. Very happy with this purchase