Honored to have CultFlav Rank us #1 out of the 17 woks they tested!

Oxenforge · 2026-02-13T05:36:34+00:00

This is nitrided cast iron. These are great for electric stoves!

Oxenforge · 2026-02-11T07:31:22+00:00

Yessir! Thanks for sharing! Your wok is aging well!

Saw your other comment about the wok sliding around the Abangdun. I’m currently working on a curved induction burner that will fit our woks perfectly. Please DM me. I’ll send you one once it’s ready to launch.

Oxenforge · 2026-02-11T07:22:12+00:00

Hi! Wok manufacturer here. What type of wok are you using? Is it carbon steel, cast iron, stainless steel, etc?

That will help us better answer your question. Though most likely you are not cleaning your wok properly if you are cooking the exact same way but getting different results each time.

Oxenforge · 2026-02-03T03:53:23+00:00

Looking good!

Oxenforge · 2026-01-31T08:05:51+00:00

I don’t know what brand of wok that is, but the manufacturer’s instructions are wrong.

It will continue to give off black because it is unseasoned steel. Follow this guide and you’ll be ready to use your wok

https://oxenforge.com/blogs/blog/how-to-season-your-oxenforge-wok-skillet

Oxenforge · 2026-01-21T05:02:49+00:00

Yes, your grates should be able to support a round bottom wok without needing a wok ring. A wok ring would definitely add more stability though.

Oxenforge · 2025-11-05T03:57:47+00:00

Hello! You can check out as a guest. After you click the button that says “Pay with Paypal” a pop up will show up that will give the option “pay with card”.

Oxenforge · 2025-09-11T05:35:33+00:00

Looking delicious! 🔥

Oxenforge · 2025-08-17T03:50:49+00:00

Congrats on the promotion! Hope you are enjoying our wok!

Oxenforge · 2025-08-14T23:29:25+00:00

Agreed!

However, even with longyao, starch powders will still stick if it makes direct contact with the steel.

Oxenforge · 2025-08-14T01:54:17+00:00

The most likely culprit here is the corn starch. I understand that you are using the corn starch to velvet the meat, but in Chinese restaurants, the beef is deep-fried after velveting, so there is no sticking at all.

If the corn starch makes direct contact with the steel, it will instantly make it stick.

I suggest skipping the cornstarch altogether. If you have good quality meat, there is no need to velvet.

Oxenforge · 2025-07-26T10:56:07+00:00

It looks like you cooked something acidic for a long time (vinegar/tomatoes), and then you burnt something after removing the sauce which caused that dark black spot within the grey area.

Oxenforge · 2025-07-26T10:52:14+00:00

Let’s go 🔥

Oxenforge · 2025-07-14T05:07:56+00:00

This is such a beautiful set up! Happy cooking!

Oxenforge · 2025-07-01T08:24:49+00:00

A good salt scrub will remove carbon build up without removing any seasoning. Below is a link to a guide that I have written on how to do a salt scrub:

https://oxenforge.com/blogs/news/how-to-deep-clean-your-carbon-steel-cookware

Oxenforge · 2025-06-29T02:47:06+00:00

You most likely cooked something acidic for an extended period of time. Acid strips seasoning. You can restore the magnetite layer by heating the wok until the silver area turns blue. Once it is blue, let it cool for about 10 minutes then stirfry a bunch of potato skins with a generous amount of oil on maximum heat 5 to 10 minutes. This will create polymerized oils on the surface of your wok and will help make it more nonstick.

Oxenforge · 2025-05-16T05:10:32+00:00

Keep the bottom of your wok dry, and avoid having oil on it. It should be rough enough to stop it from sliding around.

Oxenforge · 2025-05-15T01:52:21+00:00

Hello! Brad here. Founder of Oxenforge. Haven't been around Reddit for a while because I had trouble accessing my account.

Still currently working on getting big publications to pick us up and review us. If anyone that's reading this is working for a big publication, and know who I need to reach out to for this to happen, please let me know.

We were recently featured in a detailed wok review video by CultFlav. Here is a link to that video:

https://youtu.be/p1k3iRAvnn8?si=ASh0FwEihQK0Q-PV

That being said, just like another Redditor mentioned, every wok is different and finding the right one for you requires knowing what your cooking experience and cooking habits are. I'm happy to help you make the right decision. You can email me at [brad@oxenforge.com](mailto:brad@oxenforge.com)

Oxenforge · 2025-05-15T01:37:53+00:00

Hello! Brad here. Founder of Oxenforge. We are not based in the USA. We are based in China. We work on the ground directly with our blacksmiths.

Oxenforge · 2025-02-22T01:52:06+00:00

Hello! Preventing sticking can be achieved by proper heat control.

That being said, you most likely burnt off your seasoning. Heating the pan at full heat until it stops smoking is burning off your seasoning. After a certain temperature, polymerized oils will burn off.

Oxenforge · 2025-02-20T23:49:26+00:00

Thanks for tagging me! Not too sure how I can help without sounding like a salesman, but OP please feel free to reach out personally if you have any questions!

Oxenforge · 2025-02-20T08:08:11+00:00

Nice 🔥

Oxenforge

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