The Ken Hom range of cookware and accessories can be found in leading Department Stores and Independent Cookshops nationwide.
UK - Please call our Consumer Relations department on
01252 828055 or send us an enquiry >>
Worldwide (non UK) – please contact our local distributor >>
A non-stick wok is coloured black on the inside of the bowl. The non-stick wok is made from a carbon steel metal bowl, which is then covered with the non-stick coating.
Do not confuse a non-stick wok with a carbon steel wok. Non-stick woks (as the name implies) are ready seasoned and do not require special treatment, refer to the Use and Care section of this site.
A carbon steel wok is coloured silver / metal on the inside. As it is not coated, a carbon steel wok must be seasoned using the correct method as outlined in the use and care section of this site.
Heat the wok bowl, add oil as recommended in your recipe and do not add food until the oil is smoking. Move the food continuously to ensure it all comes in contact with the base of the wok. Do not overheat. Should the items become severely overheated turn off the cooker and leave to cool before removing from the hob. To prevent overbalancing always place the wok centrally over the trivet. Do not leave the item unattended whilst cooking.
Whatever wok you are using, if you find the food you are cooking is becoming dry and sticking together, do not add more oil – a couple of tablespoons of water will achieve the same results and prevent it from becoming oily.
Your wok needs re-seasoning. How to re-season a carbon steel wok >>
Important – This is only for carbon steel woks (silver).
Non-stick woks do not require seasoning.
A handy tip:
When putting your carbon steel wok away in storage, put a teaspoon full of cooking oil in the bowl and wipe it round the bowl using a piece of kitchen towel. This will stop any rusting occurring during storage. When ready to use the wok, wipe around the bowl using a clean piece of kitchen towel and this will remove any “dust” or debris that may have attached to the oiled surface.
Carbon steel woks – YES
Non-stick carbon steel woks – NO
Tao Stainless Steel woks – YES
Note: To prolong the life of the coating, it is recommended that excessive use of sharp implements is avoided. For best results, use wooden or plastic utensils.
Most types of heat can be used, i.e. Gas, Electric or Ceramic hobs.
Tao Stainless Steel woks are also suitable for induction hob.
Phone us on 01252 828055 and tell us what is missing. Please have the product code of your wok handy. This is found on the bottom of the box and will usually start with a KH or T reference.
The non-stick carbon steel woks have a 12 month guarantee and if you have followed the instructions in the booklet and not used metal utensils but have some of the non-stick coming off the wok, return it to the Retailer along with your proof of purchase and ask for a replacement.
The Tao Stainless Steel woks have a 5-year guarantee – follow the same instructions as stated above.
Ken Hom woks and accessories are guaranteed for 12 months from date of purchase. Always keep your proof of purchase (receipt) to confirm the date of purchase should a problem occur during the guarantee period. If needed, return the product to the Retailer along with your proof of purchase and ask for a replacement.
Tao Stainless Steel woks are guaranteed for 5 years - follow the same instructions as stated above.
You do not season a non-stick wok.
With Non-stick Woks, wash in a bowl or sink using a mild detergent. If any food has burnt onto the surface of the wok, leave to soak for a short time. Do not use scouring pads or cloths of any kind.
For Carbon Steel Woks, do not leave to soak or use harsh scouring pads or cloths, as this will remove the ’seasoning’ on the wok. Wash gently or if suitable, wipe the bowl with a damp cloth or kitchen paper and refer to notes above regarding using a spoonful of oil to deter rusting.
Can I put my wok in a dishwasher/microwave?
The carbon steel wok has a clear protective coating which must be removed before use. To remove this coating, place the wok on a low heat and add 1 tablespoon of cooking oil. Swirl the oil around the inside of the wok bowl until the whole bowl has been covered in oil. Remove from the heat, allowing the wok to cool and scour (scrub) the wok using wire wool or a scouring pad.
Next wash the wok in hot soapy water, rinse well and dry. Now its ready for the seasoning procedure.
Rub the entire inner surface of the bowl of the wok with cooking oil (do not use olive oil as this is not suitable for the seasoning) Gently heat the wok until the oil starts to smoke. Remove from the heat, leave to cool, then wipe off the excess oil with absorbent kitchen paper. Repeat the process two or three times to ensure proper seasoning.
At this stage the centre of the wok will go a brown or black colour. The wok will also continue to colour with use and may even go completely black. Your wok is now ready to use.
After use, the wok should be washed gently in a bowl or sink, dried thoroughly and stored in a dry place. If you wish you can add a light coating of oil over the surface of the wok to avoid rusting of the bowl. Do not over-wash or use a harsh scourer or pad as this will remove your seasoning layer. However, if required you can re-season a wok by using the above method. For example, if the wok has not been used for some time and has gone rusty, scour vigorously and start the seasoning procedure again.
Do not wash a carbon steel wok in a dishwasher or use in a microwave.
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