Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom)/731W88

Product Information

Constructed from carbon steel which is the traditional material used for making woks this deluxe wok features a heavy gauge steel for added durability. For lovers of Asian cuisine, this wok is heat-resistant and allows crisp frying, while the recessed non-stick coating prevents the food from sticking. Impress friends and family with a variety of oriental-inspired culinary delights, introducing them to a true World of Flavours.

Zhen San Huan Hand-Hammered Carbon Steel Blue Wok: This beautiful, hand-hammered wok is a beast of a cooking vessel. The top performers were also highly responsive to changes in heat so that we could lower the temperature enough to cook the garlic without burning it. Move the wok, turning it and tilting it up to the rim and back, until the steel turns a bluish-yellowish color. This style of wok differs from the Cantonese-style wok, which features two shallow handles and requires a different method of handling.This wok comes pre-seasoned, has a wide base for extra stability, and comes with a wok spatula and a flat, wooden lid for easy tossing and steaming. We also recently re-tested our favorite wok (from Yosukata) alongside several new woks, to see if there were any others we could recommend. This is because induction—which relies on magnetism to "heat" pans—provides a more focused, fast, and even heat than gas or even electric. The design is inspired by the classic carbon steel pan, but with a convenient ceramic non-stick coating.

What we didn’t like: Like the Yosukata, fried eggs stuck a little bit, though we think the seasoning will build up more over time and then this won’t be as much of an issue. Flat-bottomed woks sit easily on modern gas or electric ranges, whereas round-bottomed woks require a wok ring or some other mechanism for stability. Featuring deep sloped sides the wok allows quick, even, and maximum heat distribution whilst the flat base allows maximum balance and control on the cooker top. Pre-Seasoning Step: Prior to testing, we seasoned each of the woks (using these instructions and a total of four rounds of seasoning), to level the playing field.Some of our products will be shipped directly from suppliers and so might have slightly different timescales. You can crunch numbers, nerd out on specific metallurgical properties ( we’ll leave that to Kenji), or look at any number of attributes, but here’s the big takeaway: for the average home cook, a good wok should be reasonably easy to handle, should take on a seasoning well, should be durable, and should be very heat responsive. To maximize nonstick properties in this test, we made sure to heat each wok until it showed faint wisps of smoke, then swirled in a measured amount of vegetable oil until the surface was coated and just short of smoking.

As winter settles in, ensure your laundry stays fresh and dry with our innovative range of indoor drying products.When using or seasoning a flat bottomed wok on an induction stove, it's important to gradually heat it on medium heat and avoid using high heat settings during the heating-up process to prevent the wok's bottom from warping. Smithey Carbon Steel Wok: While this was a beautiful, burnished wok, it was quite heavy (3 pounds, 5. This review only includes flat-bottomed models, since most home cooks don’t have access to a traditional high-output wok burner. Give the end of the handle a couple of firm hits with a hammer to seat the handle firmly into the sleeve.

It is a bio-product, also suitable for vegan cuisine, also suitable for cooking like grilling you can use it to cook excellent American steaks.Because of that welded construction and added weight, this wok feels incredibly durable despite its slightly thinner gauge.