A carbon Steel Wok, Spatula


You can pre-order here (your money charged) to be placed into our waiting list.  Although lead time (pre-order to ship) time can range as long as 3~4 weeks, shipping will be according to the sequence in this waiting list, first pre-order first ship once products become available.  Placing pre-order here indicates that you accept this long lead time condition.  You can always contact us with questions.  

A round bottom carbon steel wok of 14″ diameter and spatula.

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For wok-hei stir-frying, a carbon steel wok can help.  We can supply the basic combination: a wok and a spatula. The carbon steel wok set is suitable for both PowerFlamer PF13 propane and natural series burners.  EasyFlamer EF13 series burners may need a wok ring to support such deep round bottom wok. The wok size is 14″. It has one long handle (7.5″) and weighs about 2.7 lbs. It has round bottom and the height is about 4″. The wok thickness is about 1.25mm.

The spatula is of stainless with plastic handle.


Additional information

Weight 10 lbs
Dimensions 24 × 14 × 8 in


For how to care generic steel (or iron) wok, please read below:


please tell me how to care for my cast iron ware. i washed my grandma’s fry pan in the dish washer and it came out rusty.

Here is a typical way to maintain an iron ware if it does not have a non-stick layer.

  •  During storage, iron ware should not have any water.  Ideally it should be wiped with a layer of cooking oil before storage;

  • After cooking, wash and clean thoroughly with water.  Put the iron ware back to stove to dry out any moisture.  Then apply a layer of cooking oil before putting it away;

Hope above helps.  In your case, since you already observe rust, you can bring it out and polish the rust off with a steel cleaning ball and water.  Then follow step #2 above to store it away.  Any moisture will bring back the rust.

Here is 3 steps offered by http://www.ehow.com/how_2247902_prepare-season-wok.html:


  • Preparing your non-Teflon wok for great meals! Carbon steeled woks require some seasoning before use so that food won’t stick and the wok won’t discolor. After you remove the wok from the packaging, you will notice a lacquer type residue. You need to remove the film of lacquer from your wok. This will help get best cooking results. First place the wok on the stove top, fill it with cold water and then add two (2) tablespoons of baking soda. Bring this to a rapid boil for about 15 minutes. Next drain and scour off the varnish with a plastic scourer. Repeat this process if any lacquer remains. Now rinse the wok dry. It is now ready to be seasoned!
  • To season your wok, place the wok over low heat, have a roll of paper towels and vegetable oil handy. As soon as the wok is hot, carefully wipe it with a piece of the oiled paper towel. Repeat this step with freshly oiled paper towels until it comes away clean and without any trace of color on it. Keep in mind a seasoned wok should never be cleaned with soap! This will remove any seasoning.
  • To clean your wok, simply use hot water and a sponge or plastic scrubber. Dry the wok well after washing. Always store your wok in a dry well ventilated area. Use your wok often for great meals this is the best way to keep the flavor and seasoning in the wok!

Here is another 4 steps method:


Cast iron cookware has long been a much beloved tool to many a serious chef. Seasoning cast iron cookware helps provide a non-stick surface, and helps prevent rusting. And when seasoned properly, your cast iron can last a lifetime! Let the foods you cook with your cast iron cookware be full of delicious flavor, not buildup, rust, or stuck on grime!

For NEW or Old Cast Iron Cookware, Just SEASON IT!

If your cookware has been around for a while, it may have rust and/or thick black buildup. It can be restored! Old & New Cookware will benefit from Seasoning!

  • First place your cookware in a self-cleaning oven & run through one cleaning cycle -OR- place over a campfire or hot charcoal fire for about 1/2 hour. The buildup will begin flaking off. Allow to cool down afterwards to avoid cracking your cast iron. (If you have more rust than buildup, use steel wool to sand it off)
  • Second wash your cast iron with warm water, soap & a scouring pad. If you have purchased your cookware as new, it may be coated in oil to prevent rusting. This will need to be removed before seasoning so don’t skip this step.
  • Third dry the cookware thoroughly, it needs to be really dry. The oil needs to be able to soak in for a good seasoning, and oil and water don’t mix. Coat your cookware inside and out with lard, bacon fat, or corn oil. The lid too! Place upside down in your oven at 300F for at least an hour to bake on a seasoning that protects from rust and has a stick-resistant surface.
  • Fourth every time you wash your cookware, re-season it. Place it on the stove and pour in about 3/4 tsp. corn oil or other cooking fat. Wad up a paper towel and spread the oil across the cooking surface, any bare iron surfaces, and the bottom of the pan. Turn on the burner and heat until smoke starts to appear. Cover pan and turn heat off.


In today’s busy society, it might not be easy to maintain an iron ware.    For a video please see “Seasoning Process By Ala Luke“.



What do you think about carbon steel woks vs. cast iron or stainless steel?

We recommend stainless wok.  The reason is ease of maintenance.  Iorn wok is only better than stainless when the stove is not powerful enough.  Since our stove provides powerful heat, there is no concern in heat transfer to stainless wok.  You do not worry about getting rusty if you use stainless.  

Wok thickness

Customer (PF13L160):  Hello,  What thickness is the carbon steel of the 14″ wok you sell?   Also, I saw a 1mm 14″ wok for sale on another web site (carbon steel) – is that too thin for your wok burner? Thanks. I have just received your wok burner the 160,000BTU one manual start. I am so […]

I need some advice on woks.

Customer (PF13L160): Hello,  I am really enjoying the burner.  I need some advice on woks.   I bought a stainless steel wok and it’s not really working too well.  What kind of wok should I buy? Outdoorstirfry: Stainless steel may not conduct heat evenly, although the stove at its high heat end may be able to overcome this.   […]

Need a new wok

Customer (EF13SN50WG): The wok my dad has doesn’t fit so we need a new one. Which wok do you recommend we purchase for the grill model? He wants one with a handle. Outdoorstirfry: Your father certainly is a quite experienced cook.  Long handle is much easier to maneuver.   Our long handle carbon steel wok is […]

Which wok would work best with this product?

Customer (PF13CL130EI): Which wok would work best with this product? Outdoorstirfry: We wound recommend anything between 13”16” wok as optimal, although the stove should be able to handle any size outside this range.   You should try to find a single handle wok as high flame can come out all side except the  side with ignition […]

Wok style for your burners

Inquiry: We have a 14″, flat bottom, carbon steel wok that is very well seasoned. Just wondering if it would work on your 13″ burners. Outdoorstirfry: Yes it should work just fine.

do you sell the actual cooking wok that fits with this burner?

Customer Question:    So I ordered the EF13SQN50….do you sell the actual cooking wok that fits with this burner?  What is it made of?  How much is it? Answer:  All woks we sell on page https://outdoorstirfry.com/?page_id=338 would work with this burner.   Our best seller is the carbon steel single handle one.