- Flat bottom wok with a 14-inch diameter; ideal for electric or gas ranges
- Constructed of heavy gauge carbon steel; 2.0 mm professional weight
- Ergonomic Phenolic handle fits comfortably and stays cool
- Additional helper handle stabilizes and simplifies transport
- Loop on handle for hanging storage; requires seasoning; hand wash
2010-06-22By Avid Reader (Sheridan, OR USA)
After buying a new stir-fry book and finding out how to correctly stir-fry, I was in the market for a good, uncoated Carbon Steel pan. This was exactly what I was looking for. I found this great one on Amazon.com. It was exactly as described, came quickly, and I am very happy with it. I even designed a "bag" to enclose it as it hangs in my kitchen. We live near the Oregon coast and always worry about rusting. So far, it has performed as described.
2010-06-06
By Y. Li
After I seasoned it, the interior bottom became ugly dark brown color. Now I am not sure if I will use it at all.
2010-05-05
By R. Bernhart (Pittsburgh, PA)
I have been making healthy stir fry dishes in a large non stick skillet but decided to get a wok. After doing my research, I ordered this one since it is uncoated carbon steel and has a flat bottom for the electric stove. It comes with a protective coating that must be melted off by boiling water in it and then scrubbing it. I used a Brillo pad. Then you must season it by heating up a bit oil in it, letting it cool down and repreating the process several times. Online instructions said the pan will darken but mine did not so I was concerned it may not have been seasoned right. But I went ahead and made a beef,chicken, shrimp and broccoli stir fry and not only did the wok NOT stick, it made the best stiry fry I have had at home. The meat was seared nicely and very tender and the veggies were tender crisp perfect. For clean up I just rinsed it out with hot water, wiped it out with a paper towel, and put a very light coating of oil on it for storage until next time. I recommend this product and ALWAYS love Amazon.
2010-04-17
By ringo (California)
I've owned a 12-inch version of this wok for years and years, after going through a lot of other stir-fry pans/woks, and I love it. It's just the thing for cooking Chinese-style in an American kitchen.
- The 2mm thickness is way heavy, so it's better to use a spatula-stir than to try to jerk-and-flip the food. However, that same weight lets the pan hold a good amount of heat on a wimpy western-style stove. Let the pan get hot before putting the food in for best results (for a stir-fry, the oil should look "shimmery" but not be smoking). Food will stick to a cold pan.
- The stick handle (phenolic, square profile) isn't traditional looking, but it's very solidly attached, with two horizontal bolts at the base, and a screw-eye at the end. Because the handle is square, you get a better grip when tipping out the pan. I do have to tighten up the screw eye from time to time, but it's not a big deal. I tried the round wooden handle version (attached with two vertical bolts) and it never felt quite as solid.
- The metal is very smoothly finished, and will season well as long as you don't over-oil it (lots of light coats is better than one heavy one). Cooking something starchy like cabbage the first few times will help. Don't bother with the non-stick versions if you really want to do stir-frying - they can't be heated hot enough to sear, and every one I've seen has eventually started to peel.
- The flat bottom lets the pan heat well on a flat-top stove, with no need for a wok ring.
Favorite recipe - Thaw a package of frozen string beans in the microwave. In the meantime, put about three tablespoons of sesame oil in the pan, add two smashed cloves of garlic, about the same amount of pounded ginger, and a hot chili pepper. Carefully TILT the pan by pushing down on the handle - this will make a deep pool of oil on one inside edge. Heat the oil and spices in the deep oil this way until the garlic and ginger start to bubble - you now have flavored oil. Drain the string beans VERY well and put them in the pan (yes, it will hiss and spit), now sitting flat. Mix the oil in with the veggies, lower the heat, and cover the pan for minute or so as everything finishes cooking. Once the beans are tender (to your taste), sprinkle them with soy sauce and toasted sesame oil, stir around again, and serve. (For a simpler recipe, use a couple of shakes of garlic and ginger powder, and a few drops of tabasco, and put them in at the same time as the veggies. For a more complicated recipe, toast some sesame seeds in the pan before putting the veggies in).
