Wok pan — the name of a deep pan with a round bottom of small diameter. The main purpose of the wok is to “stir-fry” — fast frying with frequent stirring on a hot skillet, but in addition the wok pan can be used as vessel used for deep frying food in hot oil and for preparation of various soups. It can also be used as a steamer and even as a smoker. The steel wok is suitable for open fire, and you can even take it with you outside the home and surprise friends with unbelievable Chinese dishes. Always remember to season a carbon steel wok! Manuals for doing this can be found on the internet and with the wok as well. Round bottom: not suitable for flat electric or flat induction stove. Easy refund policy: if something is wrong please don’t hestitate to contact us.
Product Features
- 15 gauge (1.8mm) carbon steel, commercial grade. Original design by Craft Wok since 2014, proven quality over the years.
- Traditional chinese wok pan with round bottom: not suitable for flat electric or flat induction stove. Do not forget to season it before use! Instructions for easy seasoning are included with the wok. Our customer service is ready to guide through the process whenever you need it.
- Hand hammered by Chinese professionals in Guangzhou. This wok is the proven choice of many professional Chinese chefs.
- Steel helper handle will not burn when you stir fry over high heat, also helpful for hanging the wok for storage. Wooden handle has special hygroscopic not slippery surface for tight grip when you stir-fry.
- Craft Wok – Love Wok! We are a team of professionals drawn together by our passion for the carbon steel wok. Our mission is to bring you as much pleasure from Stir-frying in a wok, as chefs get in restaurants across China. To do this, we have found the best manufacturers in China. Our range of branded products is 100% authentic traditional carbon steel woks, 5 years on market.
Beautiful Wok – AND here is the ONLY correct and complete guide to tempering this great Wok! Excellent traditional carbon steel wok. BUT — and I emphasize this — it MUST be properly tempered before use. None of the YouTube videos or comments I have seen understand this process, and you probably will not either. So read on.This process of preparing the wok is NOT really a “seasoning” — that implies some sort of cooking process. What is need is very high temperature tempering of the bare steel surface. This is metallurgy, not cooking! It is an ancient process…
Beautiful wok This wok is absolutely beautiful. I love the hand hammered look of it. I wish I had space to leave it out on display in my kitchen. Very well made. I feel this could be handed down through generations. I’ve used this wok at least 2-3 times a week for almost a year now. You must season it when you get it and continue to take care of it like you would cast iron. I highly recommend using Flax Seed oil when seasoning and do it at least 3 times before first use. I think I did mine 5 times…
Iâm tired of buying new nonstick pan every few months … Iâm tired of buying new nonstick pan every few months since they all wear out eventually. And, not to mention the chemical coating you eat with the food… I am still in the first week of trying this new carbon steel pan. After around five times of proper seasoning, it turn black… and become a non-sticky. Not even a single rice stick onto it! The black coating which is from the burned oil (from seasoning) peel off and blend with the food sometime,…