---
product_id: 656373140
title: "13.4 Inch Carbon Steel Wok For Electric, Induction and Gas Stoves (Lid, Spatula and User Guide Video Included)"
brand: "souped up recipes"
price: "VT37778"
currency: VUV
in_stock: true
reviews_count: 9
url: https://www.desertcart.vu/products/656373140-13-4-inch-carbon-steel-wok-for-electric-induction-gas
store_origin: VU
region: Vanuatu
---

# 13.4-inch size Video guide included High heat tolerance 13.4 Inch Carbon Steel Wok For Electric, Induction and Gas Stoves (Lid, Spatula and User Guide Video Included)

**Brand:** souped up recipes
**Price:** VT37778
**Availability:** ✅ In Stock

## Summary

> 👩‍🍳 Elevate your culinary game with the wok that everyone is raving about!

## Quick Answers

- **What is this?** 13.4 Inch Carbon Steel Wok For Electric, Induction and Gas Stoves (Lid, Spatula and User Guide Video Included) by souped up recipes
- **How much does it cost?** VT37778 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/products/656373140-13-4-inch-carbon-steel-wok-for-electric-induction-gas)

## Best For

- souped up recipes enthusiasts

## Why This Product

- Trusted souped up recipes brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Flat Bottom Design:** Compatible with all stove types—electric, induction, and gas.
- • **Versatile Cooking Options:** Perfect for stir-fries, deep-frying, and more.
- • **Master the Art of Wok Cooking:** Unlock authentic flavors with ease!
- • **Join the Viral Cooking Community:** Access 400+ recipes from a trusted YouTube chef!
- • **Durable Carbon Steel Construction:** Built to last a lifetime, no Teflon needed.

## Overview

This 13.4-inch carbon steel wok set is designed for versatility and durability, featuring a pre-seasoned, nonstick surface that withstands high temperatures. It includes a stainless steel lid, spatula, and access to a comprehensive user guide and video tutorials, making it perfect for both novice and experienced cooks. Ideal for various cooking methods, this wok is compatible with electric, induction, and gas stoves.

## Description

13.4 Inch Carbon Steel Wok For Electric, Induction and Gas Stoves (Lid, Spatula and User Guide Video Included)

## Features

- MULTI-PURPOSE WOK SET: made with durable carbon steel, this wok set is perfect for cooking delicious, authentic Chinese food. Its lightweight design enables easy one-hand operation, while the spacious bowl shape with sloping sides facilitates effortless tossing. From sizzling stir-fries to crispy deep-fries and flawless pan-searing, this set empowers you to perfect a myriad of dishes, including soups and stews.
- PRE-SEASONED AND NONSTICK - This carbon steel wok has no Teflon coating and can sustain extreme temperatures without damage. Feel free to utilize metal utensils without concern for scratches. With the proper care, it will last you a lifetime.
- VIDEO AND WRITTEN INSTRUCTIONS - Cooking with a carbon steel wok does require some skills and knowledge. Otherwise, the wok may rust and discolor. We have very simple care instructions and a detailed user guide to make sure you master wok cooking like a pro!
- FLAT BOTTOM DESIGN - Works on electric stoves, induction stoves, gas ranges and other heat sources. Manufactured and imported by popular Youtuber, Souped Up Recipes.
- VIRAL TAKEOUT RECIPES - Over 1.7 Million subscribers trust her recipes... and we'll also include a link to over 400 video recipes in the box, many of which can be made in this wok.
- This wok set includes a 13.4-inch wok, a 304 stainless steel lid with a tempered glass window, a spatula, and a user guide.

## Product Details

- **Brand:** Souped Up Recipes
- **Material:** Carbon Steel
- **Special Feature:** (function(f) {var _np=(window.P._namespace("DetailPageProductOverviewTemplatesJava"));if(_np.guardFatal){_np.guardFatal(f)(_np);}else{f(_np);}}(function(P) {
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}));  wok,carbon steel wok,flat bottom wok,best wok, woks,wok pan,cast iron wok,stainless steel wok,iron wok,steel wok, wok with lid, wok spatula, best wok pan, stir fry, stir fry pan, fry pan, asian pan, chinese pan, chinese wok,souped up recipeswok,carbon steel wok,flat bottom wok,best wok, woks,w…    See more
- **Color:** D-13.4 inch Wok with Stainless Steel & Glass Lid
- **Capacity:** 7 Liters

## Images

![13.4 Inch Carbon Steel Wok For Electric, Induction and Gas Stoves (Lid, Spatula and User Guide Video Included) - Image 1](https://m.media-amazon.com/images/I/611XL-cCXIL.jpg)
![13.4 Inch Carbon Steel Wok For Electric, Induction and Gas Stoves (Lid, Spatula and User Guide Video Included) - Image 2](https://m.media-amazon.com/images/I/81vt2R3zigL.jpg)
![13.4 Inch Carbon Steel Wok For Electric, Induction and Gas Stoves (Lid, Spatula and User Guide Video Included) - Image 3](https://m.media-amazon.com/images/I/71MPqpZdChL.jpg)
![13.4 Inch Carbon Steel Wok For Electric, Induction and Gas Stoves (Lid, Spatula and User Guide Video Included) - Image 4](https://m.media-amazon.com/images/I/71jtdlg2lLL.jpg)
![13.4 Inch Carbon Steel Wok For Electric, Induction and Gas Stoves (Lid, Spatula and User Guide Video Included) - Image 5](https://m.media-amazon.com/images/I/710OYNXyI6L.jpg)

## Available Options

This product comes in different **Color** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Take care of it and it'll last a long time
  

*by A***A on Reviewed in the United States on August 23, 2024*

I bought the wok with wooden lid just over five years ago. It's become my primary cooking vessel, from eggs in the morning to late-night fried ravioli. I joke that it's my favorite non-stick pan, since it's carbon steel and needs to be seasoned. I did the oven seasoning once when I first got it, and never had to again. Regular maintenance is key, just like cast iron.It's okay to use water to clean it. Usually the kitchen sprayer is enough. The key is to dry it immediately after. I heat it back up to get it bone-dry. Then I apply a very thin layer of peanut oil (it should not be collecting/dripping) and hang it up. You don't want to build up too much seasoning either, since it's more likely to flake off. It'll maintain  naturally with regular usage. If you're burning stuff on it then you may need to do spot seasoning if you've stripped it. Very important to empty the wok when finished cooking into a serving vessel, so it can be cleaned while hot. Stuff drying on it makes cleaning it harder.I apply mineral oil to the wooden lid periodically, depending on how often I use it in a moisture application. Lid usage is rare for me, since I usually use a bamboo steamer on a steamer ring. But if you want to steam a whole fish it's handy.The size is perfect for a two-person household. It has enough volume for 6+ servings of something like mapo tofu, but depending on the recipe may require cooking in batches. Since it's carbon steel it's relatively light, and very reactive on my gas burner. Easy enough to toss with minimal strength.I love deep frying in it. I used to have an electric deep fryer but it was a pain to clean and the smell dispersed anyway so I gave it away on Freecycle. The wok's sloped walls somehow do a better job of containing things than sheer perpendicular walls. I run a fan in the kitchen window (no hood vent) and it's sufficient for any atomizing molecules. I can strain solids and pour right into my oil keeper for the next time. Frozen dumplings fry faster and crisper than any other method. If you want to deep fry I highly suggest obtaining a spider (also good for straining noodles) and an infrared thermometer.I've smoked fish in it. I form a rack with soaked chopsticks above an aluminum foil basket to hold the sugar and tea. You want not only the lid but an ad hoc gasket (I used aluminum foil) to really keep that smoke in. With the wood lid not big enough for a whole duck but I've done pork belly.The metal spatula is serving me well. It's the perfect shape for what it's meant to do. Pick stuff up, nudge stuff, toss stuff, I smash fresh sausage with it to break it apart. It cleans very easily since it's so smooth. I would not put it in a dishwasher. It's got a loop so it hangs with the wok on an s-hook.It looks great. It's got a (machine) hammered look, strong rivets, and a stained wood handle that stays cool. The bottom of mine's developed a blueish tint. Might be the original annealing under the seasoning. I love the look of a well-used wok, and it can be a conversation piece.

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Excellent wok, with one caveat about initial seasoning.
  

*by A***. on Reviewed in the United States on August 19, 2019*

I cooked with my new wok today (more on that later). I wanted to share this photo of the new wok beside my trusty 40 year-old family heirloom, which is a handmade hammered steel wok. It has been a workhorse. The hammer marks on my old wok serve to hold food that you want to pull away from the hot middle while you add more ingredients, or reduce a sauce. The hammer marks on this new Souped-up-recipes wok are more pronounced, so should serve the same purpose even better. They are manufactured, not hand- hammered.I followed the seasoning instructions exactly, including washing off the protective wax. I think not all the wax came off in hot soapy water though, as the seasoning oil just wanted to slide off. I made two applications of oil and hour-long bakes in the oven. However, the seasoning process was not really successful.Tonight I cooked kung pao chicken in the new wok. The first ingredient was marinated chicken in a generous amount of oil. The chicken stuck really bad! After cooking the chicken, I paused the recipe to deglaze the pan with some water and a lot of elbow grease. The good news is that I think the wok is ready to be seasoned again, the bad news is that we probably got some of the wax in our food.Bottom line, compared to my trusty old wok, this wok looks to be high quality. The weight is nearly the same, and the flat bottom is a little easier to deal with on the stove. Unless I come back to update this review in case I am not able to get it properly seasoned for nonstick cooking, then you can be sure that this wok is a good buy. It seems very sturdy and should last decades.*Update* After seasoning again, and doing some deep frying, this wok is perfectly seasoned and completely non-stick.*Another update after 10 months* I use this wok at least once per week. I haven't had to re-season even once. It has developed a beautiful patina making it completely nonstick. As soon as I dump the food into a serving dish, I take the hot wok to the sink and rinse with hot water. Everything comes off easily with a few scrapes of the spatula, and a few swipes with a nylon brush. No soap! Back on the hot stove with the burner off for a quick dry while we eat. I couldn't be happier with this wok!

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Great value
  

*by C***N on Reviewed in the United States on November 26, 2024*

Very nice pan.  Quality lid and spatula.  Cooks superb.  Does require oil application after cooking for awhile - not a throw in the dishwasher item.

## Frequently Bought Together

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*Product available on Desertcart Vanuatu*
*Store origin: VU*
*Last updated: 2026-01-26*