The HexClad Wok and a traditional carbon steel wok both excel at high-heat cooking, but they achieve it through entirely different approaches in material, maintenance, and price. HexClad offers a modern, high-tech hybrid of stainless steel and non-stick that requires no seasoning, while a carbon steel wok is a classic, affordable piece that demands initial seasoning to develop a natural, slick patina over time.
Here’s what you need to know to decide which high-performance wok belongs in your kitchen.
HexClad 14" Hybrid Wok
The HexClad Wok is a premium piece of cookware designed for the modern home cook who values performance and convenience. It features the brand's signature hybrid technology, combining the searing power of stainless steel with the ease of a PFOA-free non-stick surface, all in a scratch-resistant hexagonal pattern.
- What it is: A multi-clad wok with a patented hybrid surface of stainless steel peaks and non-stick valleys, designed to be durable, versatile, and easy to clean.
- Key features: Patented laser-etched hexagon design, 3-ply construction for even heating, stay-cool handle, induction compatibility, scratch-resistant surface (metal utensil safe), and it's oven safe up to 500°F.
- Price: Around $159 - $199
- Dimensions: 14" diameter with a wide cooking surface and deep, sloping sides.
- Materials/Construction: An aluminum core sandwiched between two layers of stainless steel, topped with the hybrid non-stick surface.
- Style: Sleek, modern, and highly engineered with a distinct, technical aesthetic.
- Pros: Requires zero seasoning, extremely easy to clean (dishwasher safe), provides excellent heat distribution, resistant to scratches from metal utensils, and comes with a lifetime warranty.
- Cons: Significantly more expensive than carbon steel, heavier construction makes it harder to toss food traditionally, and it won't develop the unique seasoned patina ("wok hei") that food enthusiasts love.
This wok is ideal for cooks who want professional-grade results and searing power without the demanding upkeep of traditional cookware.
Shop this product: hexclad.com/products/14-inch-hybrid-wok-with-lid
Traditional Carbon Steel Wok
Carbon steel woks are the timeless standard for stir-frying, favored by professional chefs and home cooks for generations. Made from heavy-gauge carbon steel, they are lightweight, incredibly responsive to heat changes, and become naturally non-stick with proper seasoning and use. Reputable brands like Lodge, Joyce Chen, and De Buyer produce excellent, long-lasting options.
- What it is: A wok made from carbon steel designed for high-heat cooking that requires seasoning to build a non-stick coating, known as a patina.
- Key features: Excellent heat conduction and responsiveness, lightweight design for easy tossing, and develops a durable, natural non-stick surface that improves with every use.
- Price: Typically $30 to $80
- Dimensions: Available in many sizes, from 10" to 16", with flat or round bottom options for different stovetops. A 14" model is most common.
- Materials/Construction: Spun or stamped from a single piece of high-grade carbon steel.
- Style: Utilitarian and classic, with an appearance that evolves from a plain metallic grey to a deep, dark black as its seasoning builds.
- Pros: Reaches very high temperatures ideal for achieving "wok hei", incredibly affordable, lightweight and easy to maneuver, and its long lifespan makes it a great value.
- Cons: Requires an initial seasoning process and diligent maintenance (hand wash, immediate drying, and oiling) to prevent rust. It's not compatible with a dishwasher, and the seasoning can be damaged by acidic foods.
The carbon steel wok is for the cooking purist who enjoys the ritual of maintaining their tools and wants authentic performance for high-heat dishes.
Shop this product: lodgesupply.com/products/seasoned-carbon-steel-wok-14
HexClad Wok vs. Carbon Steel Wok Comparison
Materials & Durability
The HexClad Wok is built with a sophisticated three-ply construction - an aluminum core for heat conduction surrounded by layers of durable stainless steel. Its standout feature is the hybrid surface that gives you stainless steel power while protecting the non-stick valleys. This makes it highly resistant to damage from metal utensils and provides a tough, long-lasting finish backed by a lifetime warranty.
A carbon steel wok is much simpler: it's a single sheet of heavy-gauge steel. Its durability comes from its sheer toughness. While it can scratch, these marks don't affect performance and get absorbed into the seasoning over time. Its biggest vulnerability is rust, which can occur if the wok is left wet. However, even a rusted wok can often be restored by scrubbing it clean and re-seasoning it.
Heat Performance & Cooking
Carbon steel's biggest advantage is its phenomenal responsiveness. It heats up almost instantly and cools down quickly, giving the cook precise control over the temperature - a key element for stir-frying where moments count. Its unique ability to get ripping hot and impart smoky flavor is what chefs refer to as "wok hei," or the "breath of the wok."
The HexClad Wok also gets extremely hot, but its multi-clad construction means it heats more evenly and retains that heat longer. While this is great for searing steaks or general sautéing, it doesn't have the lightning-fast responsiveness of thin carbon steel. You can achieve fantastic results and deep caramelization with HexClad, but die-hard wok traditionalists might miss the subtle flavor and agility of cooking with carbon steel.
Maintenance & Ease of Use
This is the most significant difference between the two. The HexClad is built for modern convenience. You can use it right out of the box with no prep, use metal utensils on it, and clean it easily with warm, soapy water. While handwashing is recommended for longevity, it is technically dishwasher safe. It requires no oiling or special storage.
A carbon steel wok is a commitment. It must be seasoned before its first use - a process of heating thin layers of oil onto the surface to bake on a protective, non-stick layer. After each use, it should be washed with only water (or minimal soap), dried completely on the stove, and wiped with a thin film of oil to protect it from rust. This ritual is rewarding for many, but it can be a hassle for those who prioritize quick clean-up.
Price & Value
The price gap is substantial. A quality carbon steel wok is a bargain, often costing under $50, making it an incredible value for pro-level cookware that can last a lifetime. On the other hand, the HexClad Wok is a premium investment, typically priced around $180. The value for HexClad comes from its advanced technology, convenience, versatility, and lifetime warranty, positioning it as a one-time purchase that handles a wide variety of cooking tasks with minimal fuss.
Which One Should You Choose?
Both woks are excellent tools that serve different types of cooks and priorities.
Choose the HexClad Wok if:
- Convenience and easy cleanup are your top priorities.
- You want a multi-purpose pan that excels at searing and stir-frying without needing any special maintenance.
- The idea of seasoning and rust prevention sounds like too much trouble.
- You cook on an induction stovetop and need guaranteed compatibility.
- You're willing to invest in a modern piece of high-end cookware backed by a lifetime warranty.
Choose a Carbon Steel Wok if:
- You are on a budget but refuse to compromise on cooking performance.
- Authentic high-heat, smoky stir-fries are what you’re craving to create.
- You enjoy the process of caring for your cookware and watching it improve with use.
- You want a lightweight wok that is easy to shake and toss ingredients.
- You appreciate traditional, time-tested tools that are used in professional kitchens worldwide.
Frequently Asked Questions
What’s the main difference between the HexClad and carbon steel wok?
The primary difference is material and maintenance. HexClad is a modern hybrid of stainless steel and non-stick that is ready to use and easy to clean. Carbon steel is a traditional material that requires seasoning to create a natural, non-stick surface and must be carefully maintained to prevent rust.
Can you achieve 'wok hei' with a HexClad wok?
While the HexClad gets exceptionally hot and can produce a great stir-fry with deep browning, achieving the classic, smoky "wok hei" flavor is the true specialty of a carbon steel wok. This is due to carbon steel's ultra-thin, hyper-responsive properties that cause airborne droplets of fat to combust when flicked into the flame, creating that signature taste.
How do you season a carbon steel wok?
The basic initial seasoning involves washing the new wok to remove the factory coating, then heating it until it changes color. After that, you'll heat the wok and carefully wipe thin layers of a high-smoke-point oil (like grapeseed or sunflower oil) onto the interior surface, letting each layer smoke off before applying the next. This polymerizes the oil, creating the foundational patina.
Which wok is better for a beginner?
This depends on the beginner. The HexClad Wok is less intimidating because its care process is identical to any other modern pan. However, a carbon steel wok is a fantastic, inexpensive tool for beginners to learn about heat management and how to properly care for cookware.
Is the HexClad Wok non-stick?
Yes, it's a hybrid surface. The laser-etched stainless steel hexagon "peaks" allow for great searing, while the non-stick "valleys" provide easy food release and cleanup. It offers the best of both worlds - stainless steel performance with non-stick convenience.
Which wok is more durable?
Both are extremely durable. HexClad's stainless steel clad construction is resistant to warping and scratching by design, and its lifetime warranty speaks volumes. Carbon steel is virtually indestructible, even if rusted or badly damaged, it can almost always be stripped down and reseasoned from scratch.
Is a carbon steel wok hard to maintain?
It's not hard, but it does require a specific routine: wash without harsh soap, dry immediately on a hot burner until completely moisture-free, then wipe a very thin film of cooking oil inside before storing it away. The whole process takes a minute or two after cooking once you get used to it.
Why is the HexClad wok so expensive?
The HexClad Wok's price reflects its complex manufacturing process, high-grade materials (three layers of stainless steel and aluminum), patented hybrid surface technology, and its lifetime warranty backing its performance and durability.
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