Pre Seasoned Blue Carbon Steel Flat Bottom Wok -14 Inch Chinese Pow Wok - Traditionally Hand Hammered Woks and Stir Fry Pans by Mammafong

Product Information

The woks are available in three different sizes – 11.8’, 13.5’, and 14’ diameters. All of them are equipped with a convenient handle. Shapes The wok should be re-heated on high heat until it starts to smoke again. This step should be repeated multiple times until a dark patina appears on the surface. Because it’s made from cast iron, this wok is pretty heavy at nearly 13 pounds—so it’s not ideal for anyone hoping for something lightweight that can be hand-tossed. Additionally, it comes with two helper handles, which may be awkward for some cooks who are used to having one long handle.

We like the generous 14-inch diameter of this wok, which allows you to cook several portions at once. There's more than enough room to feed four people, to make enough food for a dinner party, or to even do a little meal-prep for your workday lunches. A long handle and stay-cool silicone helper loop provide yet another failsafe, and a flat base means anyone with a gas or electric stove can get cooking. That said, you shouldn’t let go of your wok-cooking dreams just because you have an electric stove. “Most of the time, a flat-bottomed carbon steel wok works on an electric burner, but occasionally the bottom may warp ever so slightly from the heat,” says Young. This wok set from Helen Chen is all you need to start cooking. It comes with a domed lid, a bamboo spatula, and a recipe booklet. Two wooden handles make for easy maneuvering and serving, though one of the handle screws did become a little loose during testing. However, we were still able to continue the full testing process, and we noted that the metal attachments for the handles did get hot during cooking.

Can I clean my Asian skillet in a dishwasher?

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. Towel dry, reheat, and after it is cool enough to touch, wipe the entire wok down with a paper towel and a few drops of vegetable oil. Your wok’s ready for storage until your next dish! When you haven’t used your wok IN a long time However, raw carbon steel requires a lot of seasoning, and all carbon steel is higher maintenance than other materials, as it must be hand-washed, kept dry, and oiled frequently. In a home kitchen, the metallic odor will take some time and use before fading. Additionally, rounded-bottom woks are only suitable for gas stoves with a wok ring. Home woks come in a wide range of sizes, from small 8-inch versions that are ideal for singles, all the way to 36 inches for feeding a party. A good average size to have is a 12- or 14-inch wok, which fits well on a standard stove, and can typically feed three to four people depending on their appetites. It will give you enough room to stir-fry a generous amount of food without worrying you might accidentally toss some of it out of the wok. There are flat and round bottom utensils available. Flat bottom woks are suitable for all cooktops, while the round bottom analogs cannot be used on induction, electric, and ceramic stovetops.

Price: The price of a pre-seasoned carbon steel wok varies according to its size and quality. Choose one that fits your budget and meets your cooking needs. Heat the wok on low, and pour in 1 tablespoon of oil, swirling the oil evenly. Remove from the heat. A wok's price tag is just that, a price tag: We tested a few woks more expensive than any on this list. We found that there wasn't anything extraordinary about their performance or design, and a couple were even harder to use. Most often used for stir-fries, woks can transform ingredients into crisp, flavorful delicacies in a flash—but they’re also versatile enough to steam, sear, braise, deep fry, and more. They have a unique curved shape that allows them to retain heat more efficiently than other types of pans—and they’ve been around for more than 2,000 years since the Han Dynasty of China. Design: The best woks have a classic sloped sides, enough cooking space for a 4-person household, useful handles, and look great when left out on the stove. We rated woks higher when those handles stayed exceptionally cool when over high heat.This wok is 14 inches in diameter, so it’s big enough to make a stir-fry for six people. It has a helper handle so you can lift and swish your wok around with little effort. The main handle is covered in wood, which allows you to nimbly flip food in your wok without burning yourself. It also has a flat-bottom design, so it’s compatible with electric stovetops. My favorite wok is a 14-inch flat-bottomed carbon steel wok with a long wood and short helper handle,” says Young. “The traditional wok is round-bottomed, but that requires a wok ring to stabilize it, and once the wok is on a stand, it’s too far from the heat source. The flat-bottomed wok sits directly on the burner enabling the pan to get hotter than a round-bottomed wok.” An electric wok is a good option for people who live in apartments without stoves, as well as anyone with electric stovetops that unevenly heat dishes. Breville’s Hot Wok features an electric plate with a butterfly heating system, which mimics the temperature consistency achieved by a round-bottom wok on a gas stovetop—without upgrading any large appliances in your home. Below, we’ll walk through the detailed first-time seasoning process that you should apply to every new carbon steel wok.