Welcome to Wok Week! (The Alt-Weekly, Issue No. 11, Friday, January 16, 2026) (Patreon)

Notes, News, and Nerdiness from JKLA World HQ

Hello Super Frienjis, Cookbook Club Members, and distinguished guests!

From a work standpoint, the most exciting thing that’s happened here at JKLA World HQ this week (and honestly, this month…maybe even this past year) is the release of my most personal project yet: my own wok, produced in collaboration with Our Place (use the code KENJI10 at checkout for a 10% discount).

In non-work news, the most exciting thing that’s happened is that my kids got a brand new baby cousin to love. I’m writing this newsletter from Montana, where we’re visiting the baby and the new parents.

Because I know that a lot of folks have questions about this wok—What makes it different? Why does it cost so much? And most importantly, do I really need it?—I decided to open up this week’s newsletter to the entire Patreon community and give some straightforward answers, along with links to a bunch of wok recipes that show what you can do in a wok (any wok, not just mine).

So why a New Wok?

Woks are an ancient technology that hasn’t really changed all that much in 2,000 years. They are an ideal tool for stir-frying, deep-frying, braising, simmering, steaming, smoking, and more. And even the most basic wok can do all of those things beautifully. (See my friend Sho Spaeth’s great guide to Everything you can do in a Wok.)

So why did I want to design my own? What makes this wok different, and do you really need it?

Let me start with this: you absolutely do not need a wok like mine in order to cook excellent food. Heck, I used the exact same inexpensive carbon steel wok in my home kitchen for over two decades before it finally gave out and I hung it up for good—and you should be able to do the same.

In fact, my original guide on How to Buy, Season, and Care for a Wok is still up (and freely available) over on Serious Eats, and I still stand by all the criteria I laid out back when I wrote it about ten years ago. (There’s an updated and more detailed version in my book, The Wok.)

Here are the basics: look for a wok that…

Is made from heavy-gauge carbon steel. Carbon steel is lightweight and tough, seasons well, responds quickly to heat changes, and helps create wok hei. Because it has relatively low thermal conductivity, it also maintains the heat zones you want in a wok: a ripping hot center and cooler sides.

Is 13 to 14 inches wide, which is the right size for the average family meal or dinner party.

Has a flat bottom, designed to add stability on Western ranges.

Is widely flared, which makes tossing and flipping easier.

Has a long handle and a small helper handle on the opposite side, making it easier to stir-fry and transfer food.

Avoid woks that…

Have a nonstick coating. Most nonstick coatings aren’t designed for high-heat cooking and will severely limit what you can do in a wok.

Are made from clad construction. Aluminum cores are great for Western cooking where even heating is desirable, but detrimental to wok cooking, where concentrated heat in the center matters more.

Are made from stainless steel or cast iron. Both materials tend to be heavier than thinner-gauge carbon steel, making them less responsive to heat changes and harder to toss.

Once you hit those criteria, basically any wok will do a great job, and you can find one that will last you a decade or more at any Asian restaurant supply shop or through online retailers like The Wok Shop in San Francisco.

So what changed? Why a new wok now?

In two words: materials technology.

The big difference: nitriding

Traditional carbon steel woks have one real downside: they need to be maintained carefully in order to keep the seasoning—and the nonstick properties that come with it—intact. That means washing them out, drying them thoroughly, and re-oiling them immediately after use (i.e., before you sit down to eat) in order to prevent rusting and pitting.

Pre-kid and pre-single-parenting, this wasn’t too hard. Give the wok a quick scrub in the sink with a bamboo brush, set it on a burner for a couple minutes to evaporate moisture, then rub it down with a little oil and a paper towel.

These days, the dinner table is…a little more hectic. I often find myself putting my pots and pans in the sink to deal with after dinner. Some wild nights I won’t get to washing them until after the kids are asleep. And if I accidentally fall asleep with my four-year-old while we snuggle before bedtime, those pots and pans may not get washed until the morning.

Which means the odds of me waking up to a rusted wok have gone way up.

That’s where nitriding comes in.

When carbon steel is heat-treated in a nitrogen-rich environment, some of that nitrogen gets absorbed into the surface of the metal, creating an integrated layer that is several times tougher than raw carbon steel and far more rust- and stain-resistant. It’s a really enticing treatment for a wok.

Nitrided woks have been available in Asia for a while, but they’ve been relatively uncommon in the U.S. The folks at Our Place took the technology a step further, using a process they’ve dubbed “Super Nitriding,” which combines heat and pressure during nitriding to create a nitrided carbon steel layer about twice as thick as standard nitriding.

Combine that with a wok designed to meet all of my personal criteria for shape, weight, size, and usability, and you wind up with the wok of my dreams: a wok that can be used like traditional carbon steel for high-heat cooking and true stir-frying (on gas, electric, induction, or even an outdoor wok burner), but is also:

far more rust-resistant

easier to maintain

more naturally nonstick

and requires no initial seasoning

This is the wok I plan on using until my arms can’t lift it anymore (at which point my kids will hopefully enjoy cooking in it).

A word on pricing

I understand that this wok is significantly more expensive than a basic carbon steel wok. Between the quality of construction, the work that went into development, and the unique technology involved, it simply costs more to produce.

I want to reiterate: a plain old $40–$50 heavy-gauge carbon steel wok will do you just fine. You can cook truly excellent food with it, and it can last you decades.

But if you want a tool that can make wok cooking easier and a more joyful—something that’s designed to be truly durable, low-maintenance, and beautiful to use—this might be your lifetime wok. (Or the wok you buy for someone you really, really like.)

If you do decide to order one, you can use the code KENJI10 at checkout for a 10% discount through January 20th. Order my wok from Our Place, (currently available only in the U.S., Canada, and the UK, unfortunately).

Let’s put that wok to use!

I cook—a lot. That’s why each week these newsletters include a themed recipe bundle to keep you inspired in the kitchen.

This week, we’re focusing on recipes you can make in what is by far the most-used pan in my kitchen: my wok. Whether you’re using your ol’ reliable or a brand new, beautiful Our Place wok, these recipes will put it to good use. Continue reading each recipe for free:

This takeout-style kung pow chicken is a Chinese-American classic, and it was my favorite NY Chinese-style dish growing up (I still love it).

Want the real deal? Here is an authentic Sichuan-style gong bao ji ding. It’s Sichuan ma-la flavor in its purest incarnation. You can watch a video of how I make it right here.

Fried-then-sauced chicken dishes are a staple of Chinese-American cuisine and a great way to showcase how effective a deep-frying tool a wok really is. My version of General Tso’s Chicken uses a splash of vodka in the batter for extra-crisp results.

Orange chicken is the West Coast dish created by the chefs at Panda Express and a direct descendant of General Tso’s Chicken paired with some citrus-y brightness. If you’ve made one, you know how to make the other.

This sliced beef with purple basil is a simple stir-fry with fresh herbs and aromatics that showcase the balance of classic Thai flavors.

Phat Krapow (stir-fried ground meat with basil) is one of my go-to meals when I have less than half an hour to get dinner on the table. It’s a simple, flavorful crowd pleaser.

Phat Phrik King is a dry-style Thai curry stir-fried with beans and tofu in a spicy and aromatic red curry base.

I cook a lot of fried rice, and my House Special Fried Rice is an all-the-time, crowd pleaser. But, before you dive in, familiarize yourself with the rules for fried rice.

This crab-fried rice is a Thai classic and a great way to celebrate crab season.

When stir-frying noodles, I like to load them up with vegetables, like in my Stir-Fried Lo Mein with Charred Cabbage, Shiitake, and Chives.

Fanqie chao dan, or tomato and scrambled eggs, is a dish that is both humble and beloved. It brings me right back to my childhood. 

For my own kids, this is a classic in its own right. Sanshoku Don is a simple and adaptable Japanese rice bowl that’s great fresh or packed into a bento box.

Sometimes simple is best. These buttered noodles with oyster sauce are simplicity at their most delicious. 

Finally, these hot and numbing potatoes will bring heat, fragrance and umami to the table. 

Want to know how to take care of your wok? Here is my guide to wok maintenance. It’s specific to my new super-nitrided wok from Our Place, but the general guidelines can be followed for any carbon steel wok. If using raw carbon steel, just remember to carefully dry your wok after each use to prevent rusting!

Ready to rock out with your wok out? You can find hundreds of my other wok-based recipes in my book, The Wok, or by searching my Patreon, my Youtube channel, or Serious Eats.

What I’m Eating

You can find a running list of over 100 of my favorite spots in Seattle over on my Apple Maps Let’s Eat guide.

Join my Livestream AMA!

I’m hosting an Ask Kenji Anything Livestream this Tuesday, January 20th, from 10-11am Pacific. This AMA will be open to all members (paid and unpaid). And, the first 1,000 free-tier members to use this gift link can get a free one month upgrade to Super Frienji status.

Thank You!

Thank you again for joining me as a Frienji of Kenji here on Patreon, you make all of this work possible and I truly appreciate it.

And to all the free-tier guests seeing the weekly update this week, welcome! If you want to continue getting recipe collections, access to exclusive new recipes and videos, participation in AMA’s and community discussion, and first dibs on new product launches, make sure to join the club!

I want my content here to serve you and your needs in the kitchen. Comment down below what recipes, techniques, or topics you’d like to see me cover!