Souped Up Recipes Carbon Steel Electric Induction & Gas Stove Wok, 12-Inch

Last updated date: December 30, 2020

DWYM Score

9.0

Souped Up Recipes Carbon Steel Electric Induction & Gas Stove Wok, 12-Inch

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We looked at the top Woks and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Wok you should buy.

Update as December 30, 2020:
Checkout The Best Wok for a detailed review of all the top woks.

Overall Take

This medium-sized wok is made from a light carbon steel that heats up quickly. It comes with a host of accessories, including a beautiful wooden lid, a metal spatula and a video users guide. As long as this wok is properly seasoned, it will continue to retain its non-stick properties.


In our analysis of 190 expert reviews, the Souped Up Recipes Carbon Steel Electric Induction & Gas Stove Wok placed 3rd when we looked at the top 15 products in the category. For the full ranking, see below.

From The Manufacturer

12.5 inch diameter, flat bottom wok is suitable for all heat sources including electric coils, electric and induction glass tops, gas stove tops, and other direct heat sources. Printed hammered texture is gorgeous and unique. It is made of carbon steel- the trusted choice for chefs of Asian cuisine around the world. There is no coating on this material- seasoning is required (clear instructions in English given). Included with the wok pan is a wooden lid, stainless steel spatula and a link to the video user guide on YouTube. In the video guide you will learn how to season, clean and care for your wok in detail- so this wok will last you many years to come. The lid is natural Fir wood and may have an odor. All products are tested to be generally accepted as safe. This carbon steel wok is brought to you by the YouTube channel, Souped Up Recipes. Included in the package is a link to the channel, which has over 8 million views, where you can find your favorite Chinese recipes to make in this wok. Make food that is better than takeout and cheaper. Order now and get started.

Expert Reviews

Expert Summarized Score

9.4
8 expert reviews

User Summarized Score

8.8
607 user reviews

What experts liked

It has a flat bottom, meaning that it works on electric stoves, induction stoves, gas ranges and other heat sources
- Delishably
It can be used on almost all heat sources including electric coils, electric and induction glass tops, gas stovetops.
- 111Reviews
Like most carbon steel woks, this product is lightweight for you easy to control. And this wok heats up really fast and helps you cook all the dishes most quickly.
- The Breslin
We loved the design. The hammered texture made it feel like we were cooking with an old traditional wok. This pattern also helped to keep the oil and food against the side of the wok.
- Kitchen Surfing
This wok pan measures 12.5 inches in diameter, providing lots of surface area for quick stir fry cooking.
- Thrive Cuisine
It's compatible with all stovetops, including gas, induction, and electric, so it wins points for versatility.
- Mic
The material used for making enables it to have a lightweight design that heats up very fast.
- Dinners and Dreams
The kit includes several accessories — a metal spatula and a wooden lid. With their help, every cooking session will be like a dream.
- Culinary Schools Online

What experts didn't like

This is a relatively small wok, which won't suit people hoping to make large meals
- Delishably
The lid is natural Fir wood and may have an odor.
- 111Reviews
The handle cracks after a short time
- The Breslin
Not dishwasher friendly.
- Thrive Cuisine
It won’t be able to make enough servings for larger gatherings, and it’s not pre-seasoned.
- Mic
Seasoning required
- Culinary Schools Online

Our Expert Consultant

Julie Chernoff
Culinary Expert

Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.

Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.

An Overview On Woks

The wok is one of the most useful pieces of kitchen equipment for both professional chefs and home cooks. It has been used in Chinese kitchens for centuries and is now a staple in many kitchens around the world.

“There’s a reason why the wok is the single most important tool in the Asian kitchen: its incredible versatility,” says our resident culinary expert Julie Chernoff, a long-time food journalist and dining editor of Better, a lifestyle website and print magazine. “Stir fry, deep fry, steam, blanch… the wok can do it all.”

In order to use the wok effectively, you need to first have very high heat. This results in meals that cook in a short amount of time. Because of the high heat, it’s important to use the right amount of oil so that the ingredients don’t stick to the pan. In many recipes, the ingredients, such as chicken, beef, pork or fish, plus vegetables like carrots or cabbage, are seared on the high heat in the wok, before being used in a different cooking method in the same pan. The wok can be used to boil ingredients in a liquid or steam them by using the lid.

Don’t overfill the wok. If this happens, the ingredients will cook too slowly and you won’t get the proper amount of heat. Before putting any ingredients in the pan, it’s critical to prepare all of your ingredients by washing, cutting and setting them out. This mise en place technique ensures that you can add the right ingredient to the wok at the right time.

One of the most common ways a wok is used is to make a stir fry.

“The key to a great stir fry is to cut up each ingredient to similar size so that they cook in the same amount of time (meaning equal-size chunks of protein, or all ¼-inch thick carrot coins, etc.), and to know what order to add them to the wok,” Chernoff explains. “Aromatics are added first, then ingredients in order of length of cooking time, from longest to shortest.”

The Wok Buying Guide

  • An important element to consider when selecting your wok is the material it’s made out of. “While there are many expensive Westernized versions available — made of copper, stainless steel, or even with nonstick surfaces — it’s hard to beat the classic carbon steel,” Chernoff says. “Although the carbon steel must be seasoned before first use, and cleaned thoroughly after each use and reoiled, the extra care and time are well worth it for the final product.” Some woks are made out of hard-anodized aluminum, while others are 100% cast iron and sold already seasoned. You’ll even find woks with an aluminum core between two stainless steel layers. Other woks are made of heavy gauge carbon steel.
  • If you want to avoid using excess oil in your cooking, you may want to pay attention to the non-stick coating on your work. Some woks have three layers of non-stick coating, while others have been seasoned with 100% vegetable oil. The seasoning improves as the pan is used.
  • The way your wok retains heat and distributes heat can affect the outcome of your recipe. Even heating is what you’ll get with an aluminum construction.
  • Because the wok is operated on such high heat, it’s important that the handles on the wok enable the cook to move it around safely, without having to touch the pan. “Look for a wok with a long wooden handle on one side and a helping handle opposite it for handling and moving the wok,” directs Chernoff.
  • Look for a wok with one long, brushed stainless steel handle that stays cool on the stovetop. Of course, a model with two assist loop handles for a safe and secure grip is also a good choice. However, they do heat up while cooking and can only be held using an oven mitt to avoid injury. Some woks have a long ergonomic phenolic handle and a small assist handle, which stays cool while cooking.
  • If you’re interested in exploring the versatility of the wok, then “look for a wok with a lid,” as Chernoff guides. This “helps with steaming and simmering ingredients during cooking.” Some woks come with a clear tempered glass lid, while others don’t come with a lid at all.
  • Whether you’re routinely cooking for a crowd or just for your family will dictate the size of wok you need. “You’re not going to need a gigantic wok (like the ones used in Asian restaurants), and you want to make sure that it will fit over one burner on your stovetop,” explains Chernoff. The SKY LIGHT Carbon Steel 12.5-Inch Wok is 12.5 inches, while the Craft Wok Traditional Hammered Pow Wok, 14-Inch is 14 inches.