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

Product Information

The Yosukata wok comes with an initial seasoning layer, but the manufacturer recommends seasoning again before you begin cooking. The wok comes with an instruction manual that covers their seasoning process in detail, which will help you get started on the right foot.

It doesn't get better than this reliable carbon steel wok from Craft Wok. As long as you properly season this wok, it won't rust and will be a true workhorse for you and an excellent tool to learn on. One of the key attributes of a carbon steel wok or any wok for that matter, is how heat is concentrated at the bottom of the pan. Lodge 14-Inch Cast Iron Wok: If you're thinking you want to do some old-fashioned cooking while crouched over a fire pit or when camping, this 14-inch cast-iron wok could be for you. It's slow to heat due to being so large, but it holds heat quite well once it reaches temperature.However, for home use, our tester suggests going for a carbon steel wok like the Craft instead. "It's like using a big Le Creuset Dutch oven as a wok—it just doesn't make sense," she says of the Lodge, which she found too heavy to use regularly as a wok for home cooking, and it's not a wok you can toss with.Woks are bowl-shaped frying pans believed to have been invented more than 2,000 years ago, during the Han Dynasty. Wok means "cooking pot" in Cantonese, and after using a good-quality wok, the name makes sense. This multifaceted tool can do much more than your average frying pan or soup pot, mainly because of its ingenious shape, which narrows at the base and widens at the top. And lest you think the wok is a specialized piece of cookware, stir-fry isn't the only thing it can do. You can sear, steam, deep-fry, braise, and even stew to your heart's content. From pad thai to stewed lamb, the possibilities are almost endless—and so is the variety of options available. Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88 Unlike carbon steel, stainless steel does not require a great deal of maintenance. It does not need seasoning, and the surface is less prone to damage when compared to an equivalent carbon steel wok.

A wok lid is not a must-have, but can be a very useful accessory. A wood or metal wok lid can be very handy when steaming vegetables, but my favorite use is for covering and steaming mussels or clams right in the wok. Size However, the addition of that 1% of carbon makes the material much more durable. It can also be worked a lot better than iron, so carbon steel cookware can be thinner and therefore lighter. It can also be seasoned just like cast iron too. This carbon steel wok presents a promising quality, which is naturally seasoned that many users loved. "Muy Buen wok," according to one customer from Mexico. Here are the most common materials used in high-quality woks. Hopefully, this will help you choose the best one that suits your cooking needs. We aren’t saying you’ll use your new wok every day, but mine certainly get used a lot for loads of different tasks.Hand-hammered by experts in Guangzhou, China, these 14-inch pans can perform most basic tasks, including stir-frying, deep-frying, scrambling, and poaching. Though it's more than 4 pounds, one side has a steel helper handle, while the other side's wooden handle won't slip as you're tossing your food. Because it's so large, the weight is spread evenly, and it's surprisingly easy to work with. Though this won't work for a flat electric or induction stove, it will serve you well on a decently strong gas range, as long as you heat it up sufficiently before adding oil.