This is a takeaway shop I always visit. I love watching Chef Ming Gor cooking with the flame and his carbon steel wok—it’s truly mesmerizing. “Ask any serious cook—carbon steel woks make a world of difference in the kitchen,” says Chef Ming. “They offer exceptional heat retention and precise control, allowing you to create dishes with consistent flavor. These woks are built to last and deliver results that other woks simply can’t match.”

Chef Ming explains how he relies on his carbon steel wok for everything from stir-frying to deep frying. “It’s all about even heat distribution,” he says. “With this wok, I can cook our stir-fried noodles to perfection every time. The flat bottom ensures compatibility with all stoves, from gas to induction, making it versatile for any kitchen setup.”

For those new to cooking with carbon steel, Chef Ming offers some advice. “Start simple,” he suggests. “Practice stir-frying vegetables with a bit of oil and high heat. Once you get the feel for it, you’ll find yourself experimenting with different dishes—maybe even taking on more complex recipes.”

Chef Ming also highlights the environmental benefits of choosing a carbon steel wok. “Unlike non-stick woks that wear out quickly and end up in the landfill, our carbon steel wok can last a lifetime with the right care,” he says. “By choosing a high-quality, well-maintained wok, you’re making a conscious choice for sustainability, not just better cooking.”

“Cooking with a carbon steel wok is an experience,” Chef Ming concludes. “It’s about mastering the heat, gaining control over your food, and enjoying the process. It’s not just a tool—it’s a cooking companion that evolves with you.”