UPDATE: The Steamy Kitchen wok has sold out!!! We are currently looking for another manufacturer that can help us produce more ASAP!!
One of the most asked questions I get is, “what kind of wok do you recommend?” To me, the perfect wok has to be:
– easy to cook with, easy to clean
– made of cast iron material for superior heat retention, but light enough to lift with one hand
– enamel on the outside so that it wouldn’t scratch the stovetop surface
– friendly for gas, electric, glasstop and induction stovetops
– glass lid so I can see what’s going on in the wok
– steamer rack insert
All of these qualities were a must for the perfect wok. Since I couldn’t find one on the market, I designed one myself with the help of my friends at Cooking.com.
Steamy Kitchen Wok
After a loooong year in the design, prototype, testing and manufacturing, I’m so thrilled to announce that the Steamy Kitchen Wok has launched! The wok features everything that I’ve described above!
There are 3 layers: the outside features an enamel coating so that it won’t scratch your countertop, cabinets or stove top. The middle is a thin, light cast iron material so that it heats evenly and retains the heat, and the inside is a durable nonstick coating to make cooking and cleanup simple.
The handle is silicone so you don’t burn your hands and there’s even a helper handle on the other end to make carrying easy.
The glass lid! Finally I can see how the vegetables are steaming or when the stir fry is perfectly cooked. I’ve also included a removable rack inside so that you can steam vegetables, steam buns, make Chinese steamed fish or make dim sum.
How to steam in the wok
To steam foods, all you have to do is pour in about an inch of water.
Place the steamer rack in the wok.
Put whatever you want to steam in a deep dish (like a cake pan, pie pan or glass dish)
Cover with lid.
Let it steam! The glass lid also has a steaming hole so that some steam can escape, which keeps the lid in place without rattling. The glass lid also lets you see the progress of your cooking without having to lift off the lid.
If you have a silicon steamer insert or one of those collapsable steamer inserts, you can use that too.
The wok is deep enough to accommodate all sorts of dishes.
You can buy the Steamy Kitchen Wok online at the store!
Steamy Kitchen Rice Bran Oil
Another question I tend to get is, “What’s the best oil for stir-frying?”
I’ve been using rice bran oil in cooking and salad dressings almost exclusively for the past 5 years, since I read Fine Cooking Magazine April 2004 rave and more recently, San Francisco Chronicle’s article, “Rice Bran Oil Offers Lighter Way to Fry.”
Rice Bran Oil has one of the highest smoke points – meaning you can heat it up super-hot and it won’t smoke like crazy. It’s smoking point is 490°F, even higher than canola (450°) peanut (460°) and grapeseed oil (485°).
Steamy Kitchen Rice Bran Oil features:
– One of the highest smoke point of all cooking oils, which prevents fatty acid breakdown at high temperatures
– Clean, neutral, light taste, versatile. Use in stir frying, deep frying and as a salad oil.
– From non-GMO rice
– Best balance of saturated, monounsaturated and polyunsaturated fats as recommended by American Heart Association and the World Health Organization.
– Hypoallergenic
– Trans fat free, high levels of antioxidants
The best part is that Steamy Kitchen Rice Bran Oil is made from the bran and germ of the rice kernal.
Love it yet? I hope so!
You can buy a large 750ml bottle of Steamy Kitchen Rice Bran Oil for less than $10!
Thank you, thank you to all my readers who’ve followed our Steamy Kitchen adventures. Scott, Andrew, Nathan and I so appreciate your love and support! This is a dream come true and we are so proud of the wok and rice bran oil.
Big kisses ‘n hugs ‘n silly faces!
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
Hi Jaden, I noticed you just reshared your “THAI SEAFOOD CURRY RECIPE” which looks amazing. Then I hunted around to find this red wok that you used. It looks like there have been no plans to manufacture it again soon…in which case would you kindly recommend one here or via email? I have an electric ceramic range. Thanks so much!
Hi Carla – I love the Anolon wok with lid – it works very well, has a see-through lid, perfect size and very well priced. http://amzn.to/290aPhM
Hi, Jaden! i would like to know where i can purchase on-line a low sodium, no MSG, no corn syrup, packaged Hot & Sour soup mix for a rice recipe i am making. can you tell me what store on-line sells this? i have looked at walmart and amazon and their hot and sour soup mixes have all the ingredients i cannot have. please help.
Hi Gloria – Every brand I’ve looked at has a lot of sodium. You can make the soup from scratch! I have the recipe in my Kindle book “Steamy Kitchen Take Out Recipes” for $3.99
since you’re not planning to make anymore now, can u please recommend one. I need one ASAP.
I’ve had the wok for a year and it’s the finest wok I have ever used, and is the most successful one for use on a modern induction stove.
Hi Jaden!
I’m interested in the Steamy Kitchen Wok with glass lid (the one you’re trying to find a new manufacturer for) and would like to know how much it costs. Please send email on cost and if it is now available for purchase.
We sold out of 2 runs!! I’m not making another batch quite yet – I’ll let you know when I do! ;jaden
Jaden,
That’s a great design, but I see nothing’s been mentioned in the comments about a new production of the wok. Is there any news about when it would be available again?
I love the red color too. It’s definitely a bunch more exciting than a drab metal color.
Mike
Is your wok available anywhere online? I keep running into dead ends!
Hi there! It has a flat bottom, I promise! 🙂
Hi: I like the looks of the Steamy Kitchen 13″ red wok. According to one review it works on an induction stove – good. Another review says it has a round rather than a flat bottom. I think a flat bottom is needed for a flat surface stove, right? How can it stay level when the bottom is rounded? If you have a flat bottom model I’d buy it immediately. Thanks, Campy
Hi Jaden!
I love your wok, but I have to ask.
Over continued use won’t the metal rack scratch the non stick surface of the pan/pot?
Have a Joyful Day :~D
Charlie
I love this wok, and the rice bran oil! We’ve been using both like crazy since they arrived. The wok heats up fast and is easy to clean. The oil has a very clean taste and works great with high temperature frying. Yay Jaden!
Congrats on the launch Jaden. So happy and I feel so good that someone whose blog I have been following for years has her line of wok and oil. Way to go! As an ardent fan I feel so proud & happy that I know you and your blog so I can imagine the happiness your parents, family and friends would feel about you. Sending warm wishes your way.God bless!
Love the wok, what a great product! I enjoyed listening to you speak at BlogHer Food in Seattle. Congratulations on your success!
Looks great-what a winning combo-great performing wok with Rice Oil-the best oil to use for woking and all kitchen needs!
So many congrats, Jaden! This is absolutely fantastic! The design is beautiful, looks like it cooks like a dream 🙂
Congratulations! What an exciting accomplishment in your journey. This could not have come in better timing since my current wok’s non-stick surface has completely worn off and I’m in need of a new wok bad!!!
Jaden: Do you have an induction cooktop shown above? If it is, can you elaborate on the cooktop?
This is AMAZING news 🙂 Many congrats!!!!
This is Fabulous… Congrats! Will have to add to my collection!!!!
I am one of those readers that has asked you about your wok! Congratulations, Jaden! I am so happy for you! 🙂
really love your wok but shame I can’t still to figure out how to purchase it for international orders oh wells 🙁
That last photo is ADORABLE! Congratulations on the product launch!
Great food for less than 10$ 😛
I love all of the photos, especially the last one! 🙂 Congrats, so excited for you!! xoxo
Did you mentioning in your requirements, aesthetically pleasing? It is….congrats.
Jaden, this is so exciting! Love, love, love our wok and oil! xoxo
Congrats love!! That wok looks fabulous. I can’t wait to give it and the oil a try 😀
I know you can sear and brown in a wok. But I was told not in a Non-Stick wok. Is that true? Is non-stick better than carbon steel? I’m not worried about having to maintain carbon steel.
Yes searing and browning in a nonstick wok. I’ll post soon!
Hi Jen! Yes you can absolutely sear and brown meats in a wok! It’s all in the technique and not overcrowding the wok. I will have to do a post on how to stir fry step by step!
Well the rack is placed I’m the wok, it’s not really used in any other way, so unless you purposely roughly scratch the wok with it, it shouldn’t do anything to the wok!
Does the steamer rack not scratch up the non-stick surface? We’ve been wanting a good wok for awhile now, but I was pre-trained that all non-stick couldn’t have metal used on it.
But I thought non-stick woks defeat the purpose? They don’t sear or caramelize… Yes? I was always under the impression that you need to use a properly seasoned carbon steel wok…?
Congratulations Jaden! This is so wonderful! Soon my kitchen is going to be full of Food Blogger Cookbooks and “Steamy Kitchen” kitchen products!
Congrats on the release of your new wok. Sounds amazing and so looking forward to trying it out. The new wok is light weight and I was wondering how much the wok actually weights. I am asking because I have bad carpel tunnel and light pots and pans keeps me from dropping it…actual I have been told that coordination and I can not be used in the same sentence. = )
Love the Chinese red color. Your blog is the best pick me up during a stressful day. Thanks and keep it up.
Jaden, Jaden, Jaden…
When I came to your sight today and saw the picture of you on your home page, I just had to open this post. YOU ARE GORGEOUS in those photos! (Not to mention how wonderful the family photos are.) .. Sorry, I just had to let you know how great you look.
Congratulations on the launching of the wok and oil!
Congrats on the product release! I’m always amazed at how many woks have a temperature limit of something like 200 or say to cook on low to medium heat. Glad to see that this appears to be made for high heat and durability! I’ve been wanting to do more wok cooking since my 10 yo developed a bunch of food intolerances; teh foods that work lend themselves much better to asian cooking 🙂
Love this wok….where can they be purchased and how much are they ? Love the idea of Rice Bran Oil…..will have to try this also…and BTW, your children are beautiful and your husband is very handsome…..he looks like a model 🙂 Is he in show business ??
I have a gift certificate I won to cooking .com you have just made up my mind what to get thanks for ideas.
How exciting! Congrats on the launch of both products! I know it will be well worth it! Can’t wait to use them.
That’s so awesome, Jaden – congrats!! My wok has been unusable since the wok ring disintegrated and I haven’t been able to find a replacement that fits my burners. I’m thrilled to see that yours doesn’t even need one! Would love to hear about the R&D process sometime, it sounds like a ton of work but fascinating.
Awesome Wok Jaden!!!! I’m going to have to grab one for myself.
PS- love the family picture!! Too cute!!!
Thanks for the quick response. I greatly appreciate that you put in the time and effort to make a product that is worth buying. Congrats on the release, I wish you the best with this and future products. This is going on my “to-buy” list.
Cheers!
Jaden, I love your recipes and your site overall, but a nonstick wok? The first (and last) time I bought a nonstick wok, the nonstick layer bubbled up and flaked while I was pre-heating it the first time. Is this built to stand up to proper wok cookery or is it just another wok-shaped nonstick pan?
It’s a strong nonstick layer and a layer of cast iron in the middle. I too had a cheap-o nonstick wok that bubbled in college. So when we designed this one, we made sure it was durable. I’m still using the prototype that we designed for a year now!
Wishing you the best on your new endeavor, Aside from being a good quality wok, it looks quite attractive also
Congrats! We love our wok and oil! So excited for you!
How awesome is this!! Congrats 100X on the launch of this! Go Steamy Kitchen!!!
I want your wok so I can steam stuff! How cool is that?
This is so awesome – I’ve held off buying a wok for so long now. Can’t wait to try yours out!
Congrats on the product Jaden! It looks so amazing. I have a wok that I like at the moment, but when I’m due for a replacement I’ll be checking this out for sure. Love the steamer insert.
Congrats on the launch of your products Jaden. I love the photos of you and the family. You all are too cute for words. Off to check if the wok ships to Canada.
Also I had no idea I could steam food that way. I tend to do mine in the microwave so I’ll be trying that with steamed veggies this weekend. Great tutorial.