Woks
Discover Staub Woks
A Staub wok pairs the fast, high heat cooking of a traditional wok with the heat retention of enameled cast iron. The pan stays hot as ingredients go in, which is what keeps a stir fry crisp rather than steamed.
Williams Food Equipment carries Staub cast iron woks with flat bases that sit securely on any cooktop, often with a glass lid for steaming and braising.
Why Choose a Cast Iron Wok?
Thin carbon steel woks cool quickly when food is added. Cast iron holds its heat, so batches sear instead of stewing, and the flat base works on flat cooktops including induction.
- Heat retention that keeps the pan hot through a stir fry
- Flat base that suits induction, gas, electric, and ceramic
- Enameled interior that needs no seasoning
What to Look For in a Wok
Consider size and whether you want a lid. A larger wok gives room to toss, while a lid adds steaming and braising to the range of the pan.
- Diameter for batch size and tossing room
- Glass lid for steaming and moisture
- Handle style, loop or long handle
Cooking with a Staub Wok
Heat the wok well before adding oil, work in batches so the pan stays hot, and keep ingredients moving. Beyond stir frying, the same wok handles deep frying, steaming, and braising.
Wash by hand and dry thoroughly to protect the enamel.
FAQs
Does a cast iron wok work on induction?
Yes. Staub cast iron woks have a flat base and work on induction along with gas, electric, and ceramic cooktops.
Does a Staub wok need seasoning?
No. The enamel interior needs no seasoning. Wash by hand and dry it well.
What can I cook in a wok besides stir fry?
A wok also handles deep frying, steaming, braising, and searing. A glass lid extends its range for steaming and moisture.
Why choose cast iron over carbon steel?
Cast iron holds heat better, so the pan stays hot when food is added. Carbon steel is lighter but cools faster.
Find Your Staub Wok
A Staub cast iron wok brings steady high heat to stir frying, steaming, and more. Browse the range at Williams Food Equipment.
