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Woks come in a variety of sizes and shapes and can be made from a variety of materials, but the most common woks for home use are made from carbon steel or cast iron. Carbon steel woks are lightweight and heat up quickly, but they require more care than cast iron woks and can develop a patina if not seasoned properly.
Cast iron woks are heavier and take longer to heat up, but they retain heat better and are more durable.
Woks are traditionally used for stir-frying, but they can also be used for steaming, deep-frying, and even braising. When stir-frying, the food is cooked quickly over high heat while being constantly tossed or stirred, which helps to evenly cook the food and prevent it from sticking to the wok.
Steaming in a wok is done by adding a small amount of water to the wok and then placing a steamer basket on top of the water. The steam from the boiling water will cook the food in the basket. Deep-frying in a wok is done by adding enough oil to the wok so that it comes up about an inch or two up the sides of the wok.
The oil is heated to a high temperature and then the food is added to the wok and cooked until it is golden brown and crispy. Braising in a wok is done by adding a small amount of water or broth to the wok and then cooking the food in the liquid until it is tender.
The generous, bowl-shaped cooking surface and unbeatable heat retention of the 14 Inch Wok make it the perfect tool for everything from classic stir-fries and ramen to fajitas and scrambled eggs. Designed with deep sidewalls to keep everything contained as you cook, the wok can also handle frying and steaming.
The flat base is ideal for all cooking surfaces, and the sturdy dual handles help you maneuver around the kitchen with ease. Seasoned and ready to use.
Also used to steam, deep-fry, stew, and making soups, a wok is a versatile piece that can help you achieve great results with your dishes. This particular wok is constructed from hand-hammered cold-forged steel, making it extremely durable.
With welded handles, this wok is easy to handle while cooking. Perfect for Mandarin cooking, this wok is a sturdy and versatile piece to work with.
This 13. 75? Nonstick Wok comes with a large professional jumbo size interior that makes it easy to cook and clean. Large capacity makes it perfect for cooking family size meals. This Non Stick Wok is ideal for stir-frying the versatile wok also works well for steaming searing sauteing pan or deep frying poaching boiling and braising.
Shaped with a wide top and narrow base the gently curved wok heats quickly and evenly sealing in flavor. Effortless food release and quick convenient cleanup. The woks long stay-cool wooden handle promotes a secure grip keeps hands a safe distance from the heat and comes with a hole at the end for optional hanging storage.
13. 75-inch jumbo wok makes a great gift idea or for personal home use.
This Wok set is absolutely fantastic. It has long handles on both sides and very heavy duty metal design. Makes cooking on gas cooktop easy – no burning my hands getting the pot off the stove. The in skillet racks for steaming and frying are great as well as the domed lid, great for steaming vegetables.
I bought this as a gift for Christmas for myself and it hasn’t disappointed! With a gas stovetop it works really great and holds its heat very well so that sauces reduce quickly and proteins and vegetables get a nice caramelization! I have never been more into being in the kitchen! It’s also lightweight which is nice so you can stir the ingredients easily as a wok is a 2 hand job.
Really love this piece! 5 out of 5 would recommend.
This wok was bought to cater to the needs of an Asian food loving Family. We are able to grill, steam, stir fry without having to change our equipment. I was able to also steam dumplings in a pot kept on this wok.
The quality is excellent and its very easy to clean as well. The accessories are super handy. It’s kind of a one stop wok for asian food ! Happy Cooking !.
NutriChef Create restaurant-quality cuisine in the comfort of your own home with the nutrichef pre-seasoned cooking wok cast iron stir fry wok. This classic kitchen wok design allows you to enjoy the traditional Chinese iron wok cooking style.
Constructed from long-lasting, heavy-duty cast iron, you can use and enjoy cooking delicious food year after year. The smooth and non-stick pre-seasoned coating allows for easy serving and cleanup every time.
This stir fry woke is safe to use on gas, electric, ceramic, and induction counter cooktops. Make tonight a date night or family get-together.
This is to me very different in cooking with a cast iron skillet “wok” versus a regular wok. It doesn’t take much heat to cook food, it’s nice and deep so you can toss your food around without it spilling out of the skillet and I can still use my wok spatula which is steel and it won’t hurt the iron.
The lid is great because I like to keep my foods hot after cooking and not ready to serve just yet. It’s awesome to me. love it!.
The Calphalon Signature Nonstick 12-Inch Flat-Bottom Wok with Cover combines the cooking performance and durability you嚙踝蕭d normally find only in stainless steel cookware. Made with a Sear Nonstick interior to evenly sear, brown, saute, and seal in juices of meats, seafood, and vegetables, this wok is traditionally shaped with high, sloped sides for tossing foods.
The brushed stainless steel long handle stays cool while cooking on the stovetop, and the tempered glass cover keeps food warm until it’s time to serve. For added convenience, the pan’s nonstick surface is durable, so you can cook with metal spatulas, spoons, and whisks.
This Professional Series carbon steel wok might require an update to your will. Because family will want something special you made on your own, something you aged with each meal you cooked, something you imbued with a flavorful seasoning and a special character thats uniquely your own.
So you see, this classic cookware is destined to become your very own heritage piece, joining the ranks of that cherished tea pot or timeless carving knife. No two uncoated carbon steel woks age quite the same way.
While they begin their life in your kitchen shiny and bright, the more you use them, the more they evolve, developing a unique seasoning to the surface. Yes, the metal will darken. But do not be alarmed! This is all part of the process, which could take a few months before the pan turns completely black, like a cast iron pan, but without the bulk and brittleness common to that composition.
Carbon steel is lighter, stronger, thinner, and smoother. And itll be in your kitchen for a long timeunless your heirs have something to say about it.
Initial Cleaning: The protective factory coating on your pan must be removed before first use. Fill your pan one-half to two-thirds full with water. Boil for 5 to 7 minutes. Pour the water out of the pan. Immediately scrub with hot soapy water and a harsh scouring pad. This pan is hot. Handle with care. Scrub vigorously both inside and out, then rinse and wipe dry. Immediately season your pan as directed below. Initial Seasoning: Rub 2 tablespoons cooking oil (vegetable, peanut, corn or soy bean oil) over the entire interior surface of the pan. Place over medium heat for about 10 minutes. Using a paper towel, distribute the oil over the inside of the pan while it is heating. Tilt the pan over the burner so that the sides of the pan heat as well as the bottom. This pan is hot. Handle with care. Remove the pan from the heat and cool. Repeat 3 or 4 times. Your pan is now seasoned and ready to use. Basic Care: Wash with hot water only and immediately dry thoroughly. Soaps or detergent will remove the seasoning. Remove burned food with a scouring pad and hot water. Apply a light film of cooking oil before storing to prevent rusting. If you use soap to clean your pan, simply follow the initial seasoning instructions to restore the protective finish. If your pan becomes rusted, simply scour and re-season. A well-seasoned pan will naturally darken with use. Do not leave food in pan after cooking. Do not wash in the dishwasher.
7. Authentic Hand Hammered Wok, 14 inch Carbon Steel Chinese Pow Wok, Traditional Round Bottom Wok by Mammafong
The wok – Traditional wok used by professional chefs, this chinese wok is built to last and stand up to busy commercial kitchens. With a little TLC, your wok can be just like the one my mamma owned for decades.
I had to change my diet to cut out pretty much all flour and almost all sugar. For months I also can’t eat any starches (like rice). I basically have a diet of 6 oz of protein and 14 oz of vegetables per meal (some cooked, some raw).
That makes for a very boring diet very quickly. All of those problems were solved with this wok. First true wok cooking requires lots of heat. People do it on a regular stove, but if you want what you see and taste at the local Asian Fusion joint (with their flaming woks belching steam and fire) then you should consider getting an outdoor gas burner.
My hottest stove eye is 20,000 BTU. My outdoor burner is 200,000 BTU. I usually have it on about half, so 100,000 BTU is the range for true wok power. If you think of Woking like Grilling, then it’s not that much of a stretch to have an outdoor burner to power it.
Carbon steel is the way to go. It’s durable. Woks come in 14 (heaviest) to 18 (lightest) gauge. This one is 16 gauge, so in the middle. It has to be scrubbed with soap to take off the anti-rust coating when you first get it then properly seasoned before use – Youtube is a good source.
again, high heat. The metal should turn blue. Then it is seasoned with oil that locks into the metal. After that never wash it with soap. That’s what I did and it’s almost perfectly slick. It will get slicker with more use.
I have cooked lunch and dinner on it every day since I got it about a week ago. This is a great wok. The handle is long enough to cook over a really hot heat source. In the end a wok’s a wok. They’ve been making these things for 2,000 years.
This is as good a wok as any home chef could ever need if it’s properly seasoned (high heat), properly cleaned (no soap ever) and you have a good heat source. Wok Chi!.
It’s bigger than I thought and thought about returning, but decided to roll with it and I’m so glad I did. Hammer marks look awesome and really gives that hand-crafted look. I followed the included instructions to season it and it came out gorgeous.
My pics show before, during, and after first use. For me, it heated up pretty quickly on my gas stove top. You do have to pay attention to how you set it down on your cook top to make sure it does not fall over as it is round on the bottom.
there was a close call or 2 before I really paid attention. I was able to stir my vegetables around aggressively without anything flying out – which is why I became so glad I went with this size. Sauces did stick a little above the vegetables in it, but rinsed off easily with only hot water.
Update: 5 months now having this wok. The areas where sauces would stick finally built up enough to where rinsing would not remove it. That was maybe after 15 uses or so. I scrubbed, re-seasoned, and have used 3 times since and seems to be back to normal.
The 3rd pic is how she looks after roughly 20 stir-frys over the last 5 months. Still love it.
Stir fry your favorite Asian recipes using the Winco WOK-34 Black Carbon Steel Wok. This heavy duty wok has one integrated handle and can also be used for steaming, deep frying (using less oil than a traditional fryer), braising, stewing or making soup.
It is made of black carbon steel and features welded joints. It measures at 14 inches in diameter by 20-1/2 inches in length.
Description Prepare your favorite meals with the help of this T-Fal A8078964 wok, which features a 4-1/2-quart capacity that lets you cook plenty of food. The Thermo-Spot heat indicator shows you when the wok has reached an ideal temperature level.
Features 4-1/2-quart capacity Accommodates a variety of foods for flexible cooking options. Thermo-Spot heat indicator Lets you know when the wok has reached an ideal preheat temperature. Durabase technology Distributes heat evenly for optimal results.
Helper handle Offers a comfortable grip and helps ensure safe use. Nonstick interior and exterior Simplify cleanup. What’s Included T-Fal 4-1/2-Quart Nonstick Wok Owner’s manual.
I use a wok at least a couple times a week, so it is important to me that it is durable! My old wok had ran its course and I did a lot of research before purchasing this one. I have not been disappointed! The size is great and the quality has held up wonderfully of the past couple months.
Sur La Table Professional Carbon Steel Wok 21-9969 – Our exclusive carbon-steel wok is perfect for stir-frying meats and veggies, deep-frying tempura, steaming with bamboo inserts and more. Traditional carbon-steel construction ensures quick, efficient heating and exceptional heat transfer in a light, easy to maneuver pan.
Wok features a sturdy maple handle for easy, safe stirring and flipping and a flat bottom for even results on a variety of cooking surfaces. Safe for use with metal utensils. Carbon steel will rust if not properly seasoned and stored.
Build layers of flavor with the KitchenAid 5-Ply Clad Stainless Steel Wok designed for precision cooking with exceptional base-to-rim heat conduction. Crafted from 5-layers of heat conductive metal throughout, this heavy-gauge wok is built to fuel endless possibilities in the kitchen while providing superior heat retention.
Deep sloping sides make it easy to toss ingredients for those flavor-filled stir fries. Stainless steel lids lock in heat to get the most out of every ingredient, and sealed rims prevent corrosion, allowing for the wok to be truly dishwasher safe.
Broiler and oven safe to 500 F for versatility, freedom, and creative cooking.
Ninja Foodi NeverStick Premium Hard-Anodized 11″ Wok in Gray The Ninja Foodi 11-Inch Wok is the essential pan for making wok recipes like fried rice or stir-fry. With a max manufacturing temperature of 30,000o F, our cookware won’t rapidly lose nonstick like traditional nonstick pans made at 900o F can.
Plus, the nonstick surface is easy to clean. NeverStick Technology ensures the extremely durable, textured Ninja exclusive nonstick coating is metal-utensil safe and enables excellent food release day after day without sticking.
Omg! These pans are amazing! When they say nothing sticks they mean it. Yes you have to heat up the pan first to avoid sticking and it only takes a few minutes. The heat retention is superb. I’ve used them on the stove and in the oven.
It is also very nice that they can be used on induction. Do not hesitate getting these!.
This roomy 14″ 1. 5 mm carbon steel wok is a great way to bring your family healthier and more flavorful dishes. The lightweight carbon steel design also features Exdura non-stick interior. Double wooden handles make tossing your ingredients a breeze.
This cookware heats evenly and allows nutrients from your foods to be retained. The non-stick interior allows you to use less oil.
This is the same wok that is use in most Chinese restaurants. DOesnt scratch easily, make with good quality carbon material. I have cook all types of cuisines with wooden utensils. I used a stainless utensil and it didnt scratch.
The Wok is a nice size, big, and you can not beat this price.
After the third use the coating started peeling off the pan! I tried to use it again only to find tiny black bits of coating all through my food. I asked my husband to throw it away that same evening.
More frustrating is the fact that I still owe one payment on this non-functional wok!!.
This was actually my first wok and I love it! The size is great and it gets really hot and makes amazing fried rice and stir frys! A little light in weight compared to other woks but it does it’s job.
This Professional Series carbon steel wok might require an update to your will. Because family will want something special you made on your own, something you aged with each meal you cooked, something you imbued with a flavorful seasoning and a special character thats uniquely your own.
So you see, this classic cookware is destined to become your very own heritage piece, joining the ranks of that cherished tea pot or timeless carving knife. No two uncoated carbon steel woks age quite the same way.
While they begin their life in your kitchen shiny and bright, the more you use them, the more they evolve, developing a unique seasoning to the surface. Yes, the metal will darken. But do not be alarmed This is all part of the process, which could take a few months before the pan turns completely black, like a cast iron pan, but without the bulk and brittleness common to that composition.
Carbon steel is lighter, stronger, thinner, and smoother. And itll be in your kitchen for a long timeunless your heirs have something to say about it.
Manufactured from 2. 0mm Carbon Steel for the serious Asian Cook. Carbon Steel is the ideal material for Woks as it can withstand very high temperatures. Manufactured with a flat base for use on the modern cooker.
Use on Gas, Glass/Ceramic, Halogen/Ceramic, Induction, Solid Plate/Fuel and Hot Plate. The natural wood handles are both attractive and practical as they stay cool. For ease of carrying this large Wok is suppled with a natural wood Helper Handle.
The Wok is supplied with the handles attached. Can be used with all types of utensil including stainless steel.
The wok is a well made quality item that I am happy with. Where I struggled with it was removing the protective layer. I simply could not see it and therefore could not tell if I had removed it so ended up scrubbing and scrubbing to hopefully remove it.
The manufacturer stated that when the lawyer had been removed the surface should feel slightly rough, it didn’t. When seasoning the wok the notes stated that the wok should turn dark grey or bluey grey- this didn’t happen either.
The wok appeared to pretty much stay the same colour even when I used a blow tourch on it.
Much larger and heavier than I expected, regular stove top surface is overwhelmed. Would be great for a professional kitchen cooktop. Also I thought I was very careful following wok seasoning instructions but was not completely successful.
I should fess up hat I bought these on a recommendation from a Toyota Tacoma owner’s group. I was told that these would be plug and play in my truck. They did fit- although with a little modification (had to grind a little tab off in the truck’s speaker hole).
No big deal and certainly not the speaker’s fault. They were pricey though- I actually paid less for the aftermarket 6x9s in the truck’s doors. They do sound good.
A good wok has to be able to take the heat, so go for this induction-ready, carbon steel model when you want that authentic Asian flavour. This wok s heavy-gauge carbon steel construction helps it to retain heat and withstand open flames, making it ideal for high-temperature cooking.
Use it on any hob induction included and crank up the heat to enjoy those authentic, smoky wok-hei flavours. If you’ve never used a proper wok before, it could truly transform how you cook Asian cuisine, opening up a whole new world of recipes to try, adapt and share with friends.
When you’re done cooking, it’s long-lasting non-stick coating releases food without struggle. This makes clean-ups as speedy as dialling your favourite takeaway restaurant! Height 14cm Width 20. 5cm Depth 39cm Hand wash only.
This is one of the nicest cat brushes I’ve used. It works very well for short or long-haired cats, and is very easy to clean, with a simple fur-release button. My cats love being brushed with this. Good price and well made.
Flip, fry, stir, repeat! With the Napoleon 12-Inch Stainless Steel Wok, you’ll have your friends and family craving your home cooking. This 12-inch wok has a depth of 22. 5 inches, making it the ideal cooking pan for a plethora of recipes.
Craft loaded fried rice, noodle dishes, potato pancakes, and even breakfast egg scrambles. For a time-saving hack, you can use the wok to cook one-dish meals that are easy to cleanup and enjoy. Equipped with 2 handles, this pan is easy to manipulate no matter what you’re cooking up.
The stainless steel wok is designed for a grill burner, but can also be used on any other grill, gas, electric, or ceramic stove. Its versatile size is just one of the many reasons you’ll love this sturdy wok.
When you’re done creating culinary masterpieces in the kitchen, this pan is easy to clean and maintain. The Napoleon 12-Inch Stainless Steel Wok is sure to be a hit in your household.
It’s fabulous! Sturdy but not too heavy and large enough to hold a stir fry for four. But I use it for the two of us because it’s so roomy. It heats evenly and looks fabulous too. I felt crazy spending so much money for a pot but I did because it matches my stainless steel set so well and now I’m very glad I did! It has a very solid bottom to hold heat and a lovely mirror finish.
TOLERANT Wok, black, 13 “. The pan’s low weight makes it easy to handle when filled with food. Two handles make it easy to lift the pan. The heat is highest at the bottom, and the sloping sides make the food drop down.
Constantly stir the food for a crisp result. Made from aluminum, which spreads heat evenly and energy efficiently, and makes it easier to regulate heat so the food does not burn and stick. Non-stick lining reduces the risk of food burning and getting stuck.
I’m very disappointed as this cannot be used on my Induction Cooktop. Apart from this wok, I purchased the other 3 cookwares, it’s so strange that only the 5L one can work well with my Induction Cooktop, but the other 2 and this wok cannot.
When I returned the useless products, the staff said I might be unable to get the refund because they couldn’t resell them as they were opened. If I didn’t open them how I could know they could not work with my cooktop.
It’s really ridiculous and it didn’t make sense!!! Finally, the staff still needed to get the approval from her Senior for this refund.
It is a big wok and quite handy one. But the wok is not thick and may burn the food if not constantly stirred. So it is not suitable for steam cooking. It comes with a glass lid which is very heavy and the knob is small compared to the lid.
I feel afraid to use it as it may slip and break. It is better to just buy a simple wok and not this one with a lid.
For the price that we paid, it does what it is supposed to do and is surprisingly sturdy. We didn’t think that it would last as long as it did, however in this case the build took us by surprise. Would recommend, however definitely measure up your stove to see if the size would fit.
It almost did not fit our apartment stove and would’ve been a lot better if it was one size smaller.
T-Fal Pure Cook Nonstick 14″ Aluminum Wok With Helper Handle In Black – The T-Fal Pure Cook Wok boasts durable aluminum construction with an even-heat base and Thermo-Spot heat indicator that shows when cookware is properly preheated for cooking.
Wow, I was surprised with this, I didn’t want one so big, I kept it anyway. I use it at least once a week, it’s great. I do stir fries and fry my shrimp. You can make just about anything in it. Easy to clean up and I find it very useful.
Stir-fry, pan-fry and steam all your favorite meats and veggies with the Brentwood Nonstick Aluminum Wok with Lid. This wok is the ideal addition to your kitchen, accommodating cooks of all skill levels.
The nonstick surface makes cooking and cleaning a breeze, while the heat-resistant handle is riveted for long-term durability. This wok’s granite-textured finish adds a modern aesthetic to your kitchen.
Place it in the dishwasher for effortless cleanup.
This wok is working well for me. I bought it for $11 during a Thanksgiving sale. The size is bigger than I wanted, but it hasn’t been too much of a disadvantage. The wok is light for its size, hence manageable to use.
The lid fits perfectly, has a nice heat-proof handle on the top and a small vent for steam. I use this wok to saute, stir-fry, and sometimes even steam. The non-stick coating is nothing to brag about and has developed minor scratches already after 4 months of use.
But for a student who’s only going to use it for a year (max), this is a good purchase. If you’re buying it for a small kitchen or dorm use, it may be too big to store neatly.
It’s very good for the price. I love it!!The first time I used it I fixed my grandson (aka egg boy) his weekend omelet. No stuck eggs and easy clean up. When I can afford to buy more Brentwood skillets,pots and pans I will.
Its a good pan, got it for my teens it the house to use, its not the best, but its also not bad. I like it and as long as you take care of any pan, it’ll last you! Ive had the wok in this same brand for a few years now and still non stick and works perfect!.
When shopping for a wok, it is important to consider the material it is made of. The three most common materials are carbon steel, cast iron, and nonstick. Each has its own advantages and disadvantages.
Carbon steel woks heat up quickly and evenly, making them ideal for stir-frying. However, they require seasoning before use and need to be regularly maintained to prevent rusting.
Cast iron woks are very durable and retain heat well, making them ideal for deep-frying. However, they are heavy and require seasoning before use.
Nonstick woks are the easiest to use and require no seasoning. However, they do not conduct heat as well as other types of woks and may not be suitable for all cooking methods.
When choosing a wok, it is important to consider what type of cooking you will be doing with it. Stir-frying, deep-frying, and steaming are the most common methods. Each requires a different type of wok.
Stir-frying is best done in a carbon steel or nonstick wok. Deep-frying is best done in a cast iron wok. Steaming is best done in a carbon steel or cast iron wok.
No matter what type of wok you choose, it is important to maintain it properly. Seasoning is required for carbon steel and cast iron woks. Nonstick woks require no seasoning.
Carbon steel and cast iron woks should be seasoned before use. This prevents rusting and sticking. To season a wok, heat it over high heat until it is smoking. Then, add oil and swirl it around to coat the entire surface.
Allow the wok to cool and then repeat the process.
Nonstick woks do not require seasoning. However, it is important to not use metal utensils with them as this can damage the nonstick coating.
It is also important to clean your wok after each use. Carbon steel and cast iron woks should be washed with hot water and soap. Nonstick woks can be washed with hot water and soap or put in the dishwasher.
When properly cared for, a wok can last for many years. With proper care and maintenance, your wok will be a kitchen staple for years to come.
