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Are Woks Non-Stick? (And How To Make them Non-Stick)

Are Woks Non-Stick? (And How To Make them Non-Stick)

Are Woks Non-Stick?

Traditional woks made from carbon steel are not inherently non-stick like modern non-stick cookware coated with materials like Teflon. However, a well-seasoned wok can develop natural non-stick properties over time, which is one of the reasons why seasoning is an essential step in wok care.

Check out our blog post about how to season a wok.

Carbon Steel Woks vs. Non-Stick Coated Woks

Keep in mind that the level of non-stickiness in a seasoned wok may not be as pronounced as with dedicated non-stick cookware. Some ingredients, especially those with high starch content, may still stick to the wok's surface, but with proper cooking techniques, such as continuous stirring or flipping, you can minimize sticking issues.

For those who prefer a more non-stick experience, there are also woks available with modern non-stick coatings. However, there are many downsides to wok that use non-stick coatings. 

Disadvantages of Non-Stick Coated Woks:

1. They may not achieve the same high heat capabilities and versatility of traditional carbon steel woks. Many non-stick coatings break down at high heat and release toxic fumes that cause sickness in humans, and death in some pets.

2. Non-stick coatings can wear off over time, which is why many chefs and home cooks prefer the longevity and performance of a well-seasoned, classic wok. 

3. A non-stick coated wok is extremely non-stick when it is brand new, but it gets less and less non-stick with every use. The opposite is true with a carbon steel wok. It is not very non-stick when it's new, but becomes more and more non-stick with every use. 

We forge the best hand hammered woks in the world, and our woks are pre-seasoned by master craftsmen to ensure that you have a great cooking experience straight out of the box. Check out our website to learn more about Oxenforge Woks.