I made the wok of my dreams with my friends at Our Place. A lifetime of dreaming and a year of designing later, my super-nitride carbon steel wok is now available.

The Wok of My Dreams

I made the wok of my dreams with my friends at Our Place. A lifetime of dreaming and a year of designing later, my super-nitride carbon steel wok is now available.

Order My Dream Wok

I believe that this is the wok that will carry me through the rest of my life.

Stir-frying, deep frying, braising, simmering, steaming, and smoking, it’ll do it all.

Order the Our Place X Kenji Wok

The Wok: Recipes and Techniques

I wrote the book on it!

The Wok: Recipes and Techniques

My wok is the most-used piece of equipment in my kitchen—and not just for Asian dishes. From stir-frying to searing, from simmering to steaming, from braising to deep frying, it’s a simple tool that contains vast worlds of technique, flavor, and culture. When I wrote The Wok, I wanted to capture that complexity and make it approachable for anyone cooking at home.

This book is as much about ideas as it is about recipes. I explore how heat, oil, and motion interact to create smoky wok hei; how massaging your meat can turn it velvety smooth; and how to achieve a crisp crust that stays crunchy even when coated in sauce. It’s a deep dive into the physics, textures, and small details that make wok cooking so satisfying.

I’m excited to help more people pick up a wok and make it their most-loved pan, too.

Order The Wok Cookbook