The dimensions are 14.69 x 4.25 inches. The round bottom heavy 14 inch 15 gauge carbon steel wok is commercial grade. Quality has been proven over the years by the original design by Craft Wok. A traditional Chinese wok pan has a round bottom. It is not suitable for flat electric or flat induction stove. A carbon steel wok may rust. Before use, do not forget to season it. The instructions for seasoning are included. Their customer service is ready to help whenever you need it. Chinese professionals in Guangzhou hammer. Many professional Chinese chefs use this wok. The Wok weight was 4.5 pounds. It is heavy and sturdy. When you stir fry over high heat, the steel helpers handle will not burn. The handle is made of wood and has a not slippery surface. Love Wok! Their passion for the carbon steel wok is what draws them together. Their goal is to bring you as much pleasure from stir-frying in a wok as the chefs do. The best manufacturers in China are what they have found. Their range of branded products are authentic carbon steel woks that have been on the market for 7 years.
👤Excellent wok made of carbon steel. I emphasize that it must be properly tempered before use. I have not seen any of the videos or comments that understand this process. So read on. There is a The process of preparing the wok is not a "seasoning", but a cooking process. The bare steel surface needs very high temperature tempering. This is not cooking. It is an ancient process used on steel. It is the same process that is used on old steel swords and gun barrels to give them a black-blue coating. You need to perform thebluing process on your new wok. Carbon steel reacts very quickly. It forms red iron oxide, Fe2O3 when exposed to oxygen, like in H20 water. naked steel that is not properly prepared will form rusting quickly. The naked iron is prone to react with food. Black iron oxide, formed on a steel surface that has been heated to high temperatures, is less reactive, more stable, and is very good with oils. The black iron oxide surface on the steel is protected by a non-reactive coating when the oil is well-oiled. There is a You need to heat the steel to a high temperature and let the surface steel oxidize to black iron, also called magnetite. This is not cooking. This is something called metallurgy. The surface steel will oxidize to black iron oxide if it is heated to above 550 degrees F. The black surface gives the steel a beautiful blue to aqua-blue color. The blued steel is black iron oxide. The oiled blued steel is a non-stick surface when cooking. It has been used by Chinese cooks for thousands of years. The instructions on the wok tell you what to do. Do it. But they are not long. The details are here. The first thing you must do is clean the steel. It is covered with oils to prevent it from rusting. To expose the bare steel surface, you must remove all the oil. You can use a scouring pad and use detergent. You should plan on working 30 minutes. You should scrub and rinse. You should scrub and rinse. Rub the surface with a white paper towel. If you still get black staining on the paper towel, then you should scrub it more. You want NAKED steel with no oil on it. If there is oil on it, the oxygen cannot reach the surface when it is heated and oxidized to black iron oxide. The second step is heating. The instructions say to put the wok on high heat. Few people understand what that means. It means that the steel should be really hot and that the wok should be really hot. A very hot gas flame is required. You can use a 12,000 to 15,000 BTU burner. The oven is not hot enough. This is a big fire. A lot of modern stoves have a big high output burner. I use a single huge gas jet on my stove when I cook woks and when I use a single huge gas jet on my stove when I cook bluing. Get going. You might want to wear gloves. This is not cooking. Children and animals should be kept away. It will brand you if you touch that hot steel. It took me about 30 to 45 minutes to completely blue the wok. The heat should be turned on high. Wait and put the wok on the fire. And wait. And wait. The steel needs to be heated to over 500 F before it will start oxidizing. First you see orange yellow steel, then it will start to look blue. The blue is the result of the black iron oxide surface forming and the black iron on top of the silvery steel giving it a bluish color. There will be very little smoke if you have cleaned the wok. Smoking indicates that you did not properly clean off the oils that are burning and smoking. Stop if you are getting a lot of smoke. Go back to step one and get the steel cleaned. The blue surface is going to expand. Carefully turn the wok over the hottest part of the flame, then move the wok very slowly so the blue transformation moves all the way to the edge. Slowly, very slowly, move up and down over the fire, working outward from the hottest blue edge, from center to top, expanding the blue area. The entire surface of the wok should be blue steel. This is the black iron oxide coat. If there are orange or yellow-orange areas on the wok, you did not heat and transform them. They will turn blue if you heat them again. There is a The blacksmith work is done. I suppose the factory could do this, but it doesn't. Chinese cooks know how to cook on a hot fire and a wok lasts a lifetime, so one only needs to do it once in a life. There is a The third step. We are following the instructions. I'm just explaining. The wok should be kept cool. You will have a kitchen of smoke if you put oil on that steel. When it cools down, put it back on a medium flame. Follow instructions to oil it. Some smoke may be caused by this part. You are getting a lot of smoke, turn the heat down. You can use a high-temperature tolerant cooking oil, like safflower oil, refined Light Olive Oil, or peanut oil. I hate the smell of hot Canola oil. There is a The black iron oxide surface you have created on your "blued" carbon steel wok loves oil. It hugs and bonds with oil. It is a non-stick surface when coated with oil. Look at the color. It will shimmer with an agua-blue hue. There is a Cool the wok. Turn it over. You have created a beautiful blue-black surface of magnetite. It will be thicker on the outside surface. A thin coat of oil is all you need to coat the outside. The pretty color. It should be coat with more oil. There is a You have it. You are ready to use the wok. You have created a non-rusting and non-sticking surface. Cook onions and ginger in the wok. This is the surface. The only part of the process that is called "seasoning a wok" is this. There is a The photos are attached. The first one had a blue sink cloth added to help show the color. The metal is aqua-blue. This is a steel color. There is some brown oil gunk at the bottom of the pan, which I have cooked a few dishes in. The area at the top of the wok that is orangish to silver is where I did not blued. It was difficult to get that area hot. The job was not perfect. You shouldn't have areas like this on your wok. There is a The blue-black iron oxide surface is shown in the second photo. This is what you want to get in this process. There is a The stove burner is on high flame in the third photo. I use this for wok cooking because it gives a real jet flame. I used this flame for the process. Is that safe? I and the stove are doing well, thank you. I can't give any more guarantees. I took a photo of the wok on the jet gas flame. It's perfect for wok cooking. There is a Someone asked me about the handle wrap. I added another picture. It is easy to slide your hand on the lower metal section of the handle when cooking. It was very bad. When I was a kid, my cook in Taiwan did what I do today. I wrapped it with cotton fabric. Take an old t-shirt and cut it into a long piece. Wrap the metal tightly with the cotton strip. Put on a wrap of old-fashioned tape to hold it in place. The cotton should be tucked under the wrap. To remove the sticky surface of the tape, coat it with corn starch or flour. This is easy to redo if needed. Simple how to maintain. Don't use abrasives on the surface, they will remove the finish. Do not use a detergent on the pan, it will cause the oil finish on the bluing to be ruined. One can clean the surface with hot water and a dish brush. It is a non-stick surface when prepared and used correctly. After washing, dry well and wipe some cooking oil on the inside and outside. Don't store it in a wet place. There is a The handle of the wok may get loose after a few weeks of use, as the wood of the handle dries and shrinks. This is a problem with wood from high-humidity climates. To fix the problem, take out the two screws that hold the wood handle in the metal sleeve, and twist the wood as far as you can into the sleeve. Give it a couple taps with a hammer to put it in the sleeve. The screws need to be reinserted. It was fixed. My handle needed only one fix, so repeat if necessary. The wood of the handle will eventually dry.
Before using an iron wok, please read the user manual and keep it dry. Gourmet meals with their wok with lid and spatula set can be enjoyed at home. The woks with flat bottoms heat up evenly on any stove top, unlike round bottoms that limit the woks to gas stove. The Wok Pan with Spatula is from the Heritage Edition. The gold dragon wok pan is made from heavy-duty black carbon steel and it heats up evenly. The wood handle has a comfortable grip when cooking as well as compact storage. The Natural Nonstick Carbon Steel Wok is ideal for stir-frying, everyday cooking, steaming or boiling and has a 3.5 inch depth. The steel wok is easy to use, clean and store. Cleaning up is easy with its wood cover and handle. How about a lifetime guarantee? They hold ourselves to the highest production standards for safe handling and consumption and stand behind the quality of their products.
👤I love this wok. It's easy to clean and it will last a lifetime. I would recommend washing by hand with a nylon brush or bamboo brush, without dish soap, since this is dishwasher safe. The description says it has a non-stick coating, but you should wipe it down after each use to help build the non-stick patina. It's going to rust if you put away a pan that isn't dried. If you don't remove the soap from the handle or spatula, it should be dried. There is a There have been reviews about how clean the place is. Any item you purchase is a hammered carbon steel product. You need to wash it because it is coming from a factory that may have dust. All over the shop. The wood itself looks a bit'smoked' so the lid needs a deep clean. I put a layer of mineral oil on the lid after washing it. To make sure the wood doesn't split easily. The spatula is not 'raw' and does not need this type of treatment. The handle can be placed in the wok with the lid and into the bag. Living in a small space with a kitchen is very helpful when storing. Some people have commented on the bag. Before making a complaint, reach out to their customer service and I have been asked for input on future bags. I've used it on my electric range and portable stove. You need to keep the food moving. There is a The only time dish soap has been used is when I wash it w/ it. After it is washed, season the pan with oil and set the stove to heat up til hot. This is great so far, but I will give an update in the coming months. I don't have to crowd the wok for one person.
👤I bought a carbon steel wok off Amazon. I bought that and another cheap carbon steel wok off the streets of Taiwan and they were easy to rust. Maybe the steel was paper thin. There is a The Golden Dragon wok is much thicker and heavier than the average one and has not rusted yet after 2 months of normal use. After speaking with their excellent customer service, I realized it was because I was not seasoning it enough, both initially and also after washing each one. I oil it while heating it after each use and it has not been discolored. It makes me feel better that my family and I weren't consuming rust or any other flaky coating that might be on some of the other woks. There is a For 2 adults and 2 small kids, the size is great. It feels and looks like the same size as the Joyce Chen 14” but I was worried that it was only 12” Will keep you updated with any further developments.
👤I am hesitant in buying cookware from Amazon, but this Wok was amazing. It was the right size for me and has a matching spatula. The packaging came with instructions on how to care for it, and it arrived earlier than expected. The ability to remove the handle makes it easy to store things. There is a The product was great.
LODGE CAST IRON American made. Since 1896 and Utopia Kitchen. Support small American businesses and save. The cooking surface is 14 inches. The construction is made of aluminum. It is easier to handle and less heavy than traditional cast iron. Pre-seasoned with soy bean oil. The heat is quickly and evenly. The traditional shape has high walls and a flat bottom. The extended steel handle has a helpers handle.
👤I don't like the pot because the iron comes off and it's not real iron. Also dangerous.
👤I called customer's support after I contacted them. The model number was provided. The model has non-stick coating. Did not mention it on the product page. They didn't mention safe temperature. There is a The original review had a proper cooking technique. I expected this wok to work. It won't be sticky. It is easy to clean. Great heat distribution.
👤The reviews don't know what they are talking about. This wok has a "pre seasoning" which is a factory applied coating of food grade vegetable oil. You can start cooking immediately if you prevent rust during storage. You'll have to reseason the wok at some point if you don't maintain this layer like any other seasoning. There is a misconception that cast iron is non-stick. If you don't use enough oil or let it sit for too long, things will stick. Teflon is popular because of it. This is a great wok. It is made of light cast iron so it won't warp on a glass top stove, but it does provide the advantages of cast iron. It distributes heat very evenly. This is the first wok that people will use. I've been using this wok for a few weeks for stir fry and Chinese recipes and am having a great time.
👤I was introduced to this pot, pot and stove by my friend, who said they were dirty and oil pollution. The crack was found on the pot. It's unbelievable. The whole stove is greasy and dirty because of the bad quality. Send the return and a new one together.
👤Have been using it for a while. I really like it! It's good for cooking traditional Chinese food and stir fry, which requires adding cool oil to a hot pan. I think the food tastes better when cooked in this pan. Because meat can be added after the pan becomes very hot, the cast iron wok holds a lot of heat and won't be easily cooled down by meat. The meat is tender because of the reduced cooking time. The meat may taste better because of this. I clean it with hot water and no detergent. It works well and doesn't stick even with a small amount of oil.
👤There is a problem with the heat distribution in my review. The heat does not go up through the sides and goes to where the flames are pointing. If you are cooking a stir fry make sure you do a lot of stirring. This pan is not appropriate to heat more than one tortilla or pita at a time because it will burn certain parts and not on others, but heating up something like this is a good way to see that he distribution problem. It is a beautiful wok. The handle is bulky and ugly.
👤The light cast iron wok is far superior to the carbon steel variety. I used the light rinse on this beautiful Imusa and nothing else was needed. I started cooking up some stir fries and rice. No need to add seasoning. It's very maneuverable. If you like crisp and fresh-tasting veggies, it gets hot and stays hot. I don't have to worry about it in my food. It is easy to clean. I use a dobie non-scratch cleaning pad with Dawn soap to clean after use. Nothing special. That is what I love about this piece of cookware. It delivers results with no fuss.
This is an ironing board. It's normal to be rusty. Keeping it dry and cleaning in time can reduce rust. After cleaning, it is best to coat with cooking oil. The wok pan and wok rack are carbon steel. They are important for any Asian food lover. Friendly customer service, and a worry-free 12-month warranty. The Wok weight is 4.5 pounds. It's strong and heavy. It is not suitable for flat electric or flat induction stove. Professional chefs choose a wok made of high-quality materials that transfers heat more efficiently, cooks food more effectively, and retains heat longer. When first used, these woks have no coating, but with the correct seasoning and use, it will become less and less sticky. The carbon steel wok has a wooden handle and steel helpers that are riveted tightly and firmly. It is easier to hang for storage with the help of the helpers handle. If the iron wok you received is a little rusty, it's a normal phenomenon, as long as you wipe off the rust and season the wok according to the instructions, it can be used normally. If you are dissatisfied with the product you received, please contact them.
👤I like this wok. I finally settled on this one after watching so many videos on how to season a carbon steel wok. The $75 one was already blued and took my fancy. At this one, the size and thickness were the same. I was glad I went with it. There is a I blued the steel and did the oven seasoning method. I used coconut oil because I had it. There is no residual smell or taste in the oil. The smoke point of virgin coconut oil is over 400 F. I did not have to set my oven too high. I just did a little over 400. If I had used a smoke point with my oil, I would have had to set my oven at 520. I was able to blue the steel on my gas range. If you do the oven method, you have to remove the wood handle to put it back in. There is a The 3rd picture is after I fried the onion and scallions. Once seasoned, use a high smoke point oil for cooking. It was not covered. The onions were moving all over the wok. There is a After rinsing it in hot water, I dried it and applied a light layer of oil. I didn't think I could do the initial seasoning by myself, so I shied away from getting this kind of wok. I bought a ceramic coated one that was double the price and got scratched and lost its nonstick coating in a few months despite proper care. I was going to buy the same one again, but I decided on this instead. There is a The wok is heavy for me to lift with one hand, but it is balanced, and the handle is nice. I plan on using the wok ring to have a stable surface to set it on once I am done cooking because I feel like it is steady on its own.
👤I plan on coming back and editing this, but my initial review is that the wok is great quality. The steel is thick and I think it will work well. If you want to temper the wok well, you need to heat it up so it doesn't get hot and then use your hottest burner on the pan centered as best as you can. You will see yellow and blue first. If you have a butane or mapp torch, you should use it to make sure the top gets treated as well. It's not clear how well an electric stove can accomplish this pan. The cast iron pan is not pre seasoned. The handle is made of wood. Maybe maple. I can't tell. The handle is mounted with screws so it can be easily replaced. After you clean it, be sure to keep it oiled and dry. Don't use metal utensils as they will scratch your season. It's a high temp oil and perfect for seasoning pans. A review that was kind of long. I think you'll get it. The wok is as good as you can make it. Was surprised. 6 months later, I love this Wok, great buy.
How about a lifetime guarantee? They hold ourselves to the highest production standards for safe handling and consumption and stand behind the quality of their products. The CAPACITY is 8 QT. The cooking Wok has 5. For large meals, the 8 quart capacity is wide. In Chinese cooking, stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, and more are used. Non-STICK COATING: The cast iron wok has a non-stick coated layer surface that ensures quick, effortless food release and eliminates the need for butter, oil or cooking spray. Tasty homemade food can slide out easily. The pre-season began. The stir fry cooking wok comes pre-seasoned to prevent it from rusting while it sits on store shelves or in the warehouse. It prevents food from sticking to the cookware. A wooden lid and an oven grab mitt are included. The cast iron chinese wok is very effective in distributing heat. It is heat-safe at high temperatures. The total wok size is 17. The x 11 is 09”L x 11. 46”W x 1. 81”H The industrial substance is ready. All heating methods are compatible with this cast iron wok. Works on gas, ceramic, and electric stove tops. It is easy to clean. The whole family can enjoy traditional Chinese wok cooking.
👤I like my wok. I think it is the best wok. I did not get a wooden lid. I know it comes with it. I have been dealing with customer service about this issue. I am not happy about this. What a hassle.
👤I did it justice by sanding down the inside and reseasoning it. Now is the time for real wok action. There is a It's heavy, thick, good handles, heats well on electric top, all around nice piece to cook with, just I took inside finish to a more desirable cooking surface for me. Enjoyed the price as well.
👤Our cast iron collection has a new addition. This is a good wok for the price. The rubber grips were a bonus selling point. We seasoned it again before the first use. It works well with a glass stove. It cooks well and looks good. Excellent purchase.
👤We returned it because it is so heavy. When my husband asked for a new wok, I thought the cast iron would be great for cooking and would probably be passed down to our son who loves to cook as well. He decided to return it. There is a The wok is great.
👤I am afraid to use the lid for food because it has a terrible smell. It smells like chemicals. I have had this since October and used it a few times, but I wish I hadn't kept it. It's hard to clean and doesn't work well on my cook top.
👤The heat distribution is good. The handles and cleaning is easy. The information book is a great read. Coarse kosher salt is all you need. It is amazing and very useful.
👤I ruined mine by seasoning it with wrong oil. I put it in the fireplace because it was advised on the video to remove sticky staff. It was supposed to be cleaned and seasond. I found a spot inside. The same as in other reviews. I agree if it is a manufacturing defect. I wonder if it's okay to use the wok with this spot. It is small. There is hope that there are no harmful chemicals in food. I tried to remove it by scrabbling, but it didn't work.
👤This was the perfect cast iron wok. I cook Indian food daily and it has replaced most of my pots and pans. All of my vegetables cook well. I am happy that my food is infused with iron. Once it is dry, I coat it with oil. I recommend it for cooking Indian and Asian food.
👤I have cooked with this item a few times. It is amazing so far. It is non-stick. It arrived a little later than expected because of the COVID 19 situation. It is a great wok. There is a detailed instruction in the package I followed. It will last a long time if you clean it right away, seasoning it regularly, and follow the instructions. The extra items are great. I use the oven grab mitts a lot. I agree with the other reviewers that it's a heavy cast iron material. I can still move it around with my weight.
Aneder wok pan has 45 days money back and lifetime technical support. Purchase with no worries! Please contact them if you have a problem with the product. The wok pan has been tested to make sure it works perfectly on all heat sources, like electric stove, gas stove, ceramic stove and other direct heat sources. The base is flat so it can sit securely on any stove top. HEALTHY DIET, SAFE WOK. No worry about toxic substances falling off with the honeycomb design. The honeycomb construction is designed to reduce scratches and maintain the beauty of the wok. Pan-frying, braising, boiling, steaming, deep-frying and so on can be done with a Wok with lid. durable WOKPAN Compared with cast iron pans and STAINLESS steel pans, carbon steel wok are extremely fast in heating speed and distributing heat evenly, which means it can reduce the loss of nutrition when cooking, also light in weight to lift, enabling you to toss food around easily like a true master chef while cooking. The wooden handle is easy to store and convenient for use in the oven. The hanging ring on handle is easy to use and saves kitchen space. The handle is made of solid wood and won't get hot when cooking on high heat. You can get six accessories, including a pasta server, a spoon, a spatula, and a wok. The wooden lid allows you to cook quickly. A set of kitchen tools is all you need.
👤The product I had was less than a month old. It is already rusted after being used twice. SMH? So disappointed! I didn't put it in the dishwasher. It is hard to clean. A total disaster. I feel cheated. Do yourself a favor and keep scrolling.
👤I was never able to make my mom's Asian cuisines by myself. I was pushed to get in the kitchen and start cooking. I don't use cooking pans that are heavy and shallow for food tossing. The wok seems to be designed for that. It is light weight and has a half sphere shape bowl for me to toss and catch while frying, which made me look professional, and I feel my cooking can taste like my mom's. I like the utensils in the kit. They are of good quality.
👤It is a cheap wok. Returned it without using it. It won't last long. The hammer marks are fake if you don't see them in the pics.
👤The pan doesn't like the small lid. The lid is very fragile and will break easily.
👤The wok has become rust prone after about 1.5 weeks of use, as the black coating on the center of the wok fell off completely. It's complete waste of money. Don't buy, trust me.
👤A good quality wok, light and convenient.
👤The video shows how to season the wok. I did what the video said to do. I used it for the first time to make pepper steak and onions. I threw the meat into the pan and it was Wham! Thank you, all my meat was stuck to the pan. It affected the flavor of my food and I was so upset. I moved it around to the sides and it slid off the pan. I rubbed that oil all over that pan, dried it with a paper towel, heated it up again, and wiped the excess oil off it, but I don't know why it stuck to the bottom. I allowed it to sit for 24 hours. I heated up and added my oil and everything stuck to it.
👤I would have liked to read the reviews before buying. Rusts are very easy. There is a I am. Water that is boiled will rust. Vegetables will rust because of the water. There is a If you don't add oil after cleaning and drying, it will rust.
This Wok is made of iron and carbon. If not maintained, it may rust. Immediately after it cools, clean and dry it. It should be seasoning to keep it from rusting. A wok with a lid. Made of heavy-gauge 18/8stainless steel with an aluminum core pan bottom to distribute heat evenly and quickly. It's safe to use on stovetops and induction tops. The handle of the stove is rivetted steel. A steam escape hole is in the glass lid.
👤I don't have a problem with this. I enjoy it a lot. The weight is my only complaint. It's a little heavy. Try to heat it up, put oil on the surface, and put it away from the heat to cool it down. This method never sticks for me. The weight should be a little lighter.
👤I was surprised by how well this worked. It's non-stick and cleans up without any issues if you use it correctly. I assumed the chicken vindaloo would stick. Not at all. It is important to get it hot and add oil. If you add food when it's cool that will be a problem, as it is with most of the pans.
👤I bought an Amazon Basics two slice toast to replace an old one that was only used for making toast. When I wanted to replace a couple of old "non-stick" pans that had begun peeling, I searched for "amazon basics" and found this. It's inexpensive, has heat-evening aluminum between two layers of STAINLESS steel, riveted "cool" STAINLESS steel handle and secondary grip, and is a wonder. Old "medium" settings have been changed. I only use olive oil, and it cleans up with little effort. If the little staining becomes too much, there are oxide cleansers that can be used, but this thing performs so well. I might never bother. It has a little character because of the staining. I will never, ever, use any non-stick cooking ware again. I'm considering augmenting this item with a standard shape pan of the same construction, also an Amazon Basics, but really, this thing has handled everything I require.
👤I got this for my wife because she wanted a flat wok. She uses the wok a lot. If you season it with hot oil and use the Barkeepers Friend, it will clean up nicely. The weight is her main complaint. It is too heavy for her hands. It should have instructions for the first use of seasoning.
👤This sucker is very heavy. This is important because it distributes the heat perfectly. The sides are cool enough to move the food out of the heat. It was beautiful and washed right up. I like it. I would like to own two of these.
👤It's a good pan, but everything sticks to it badly. The reviewer said to make sure the pan was hot and oiled before adding food. That doesn't work. You can use scrubbers on it because it is a steel.
👤I ordered this wok because I need a lid that is 12.5” instead of buying a lid that is 13” as described in my order, but I found that the wok/lid is 13” and I couldn't use it.
👤The wok is easy to clean. I've used woks before, but this one gets too hot on the sides and sticks to it. Even with extra oil and different heat settings... I've used it to cook a variety of foods, and it's the same result. It's not that deep of a wok. deep.
Carbon steel can be seasoned and maintained to help prevent rust. The 13 inch diaMETER W/ 7 inch FLAT BOTTOM is a perfect addition to your kitchen ware. The flat bottom would allow food to move around more thoroughly. It's oven safe. They prepare you with a Wok, Wooden lid, Spatula, Soup ladle, KitchenScissor, and Egg Beater. The cooking tongs and sponge pads are x1. There are five reasons why you need a carbon steel cooker. It's safe to useIOUS STOVES on electric, gas, and halogen stove. There are three strategies on design. You can use this feature with either hand if the phlegm is on both sides. The long wooden handle has a slight angle so no awkwardness when handling the pan. * A rich caramel brown lid is a handy carbonized wooden lid. If you have any issues or concerns, please do not hesitate to reach out to them.
👤Good pan. But lid is useless. It is impossible to remove because it is stuck in the pan. My food was stuck in the pan twice and it was in the middle of cooking. Don't use this lid because force to remove it will throw food all over the kitchen. It gets stuck in the pan with the temperature because it doesn't stay on the top rim. You have to use a knife or screwdriver to remove it. I can't find a regular lid that fits on the pan that I have.
👤The wood handle has a hole in the center for a screw, so that you can take the handle off when you put the pan in the oven, which seems like a strange thing to do with a wok. It comes with a long metal screw with a circular hook on the end that goes through the handle and is secured to the side of the pot, which makes it easy to hang the pot from when not in use. I was concerned that the screw wasn't fastened through the handle to the pot because the wooden handle was too long and the screw was too short. I used a heavy amount of sandpaper to sand down the end of the handle to make it shorter, and after some work, I was able to get the screw tightened to the point where it felt more secure. I am happy with the weight, finish, size, and accessories that come with this pot, so I am happy with the purchase.
👤The bench is cheap. It's easy to setup and move around. It's sturdy once you're on it and can support my weight. There is a The way it connects the upper and lower sections is the only issue I have. It's held together with 2 pins. This does not cause sturdiness issues when you're sitting or laying down. There is a I recommend this weight bench for this price. There is an update. The bench is holding up well. The company never responds to my complaint. I filled out my warranty and was supposed to get a gift card, but I never got it. I reached out to the company to find out what I missed. Two weeks ago, there was no response. There is a If that is how they respond to customers, I would advise you to stay away from this company and product.
👤I was so excited to use the wok when it arrived, but it took me a while to use it because my rice was stuck to the bottom. I thought maybe I need to use more oil because my rice was so bad when I tried the wok a second time. It burned my rice. I was so happy. The price is good, but the quality is not. .
👤The first wok I ordered was missing the handle, but another was delivered within a couple of days. I was surprised by the size of the wok, it can hold a lot of food. Follow the instructions for seasoning the pan for an easy clean-up. I like the scissors and the tools are easy to clean with. The fit on the lid is not great. I don't think I'll ever use the lid much. I am very happy I bought it.
T-fal's Heat mastery system combines their superior non-stick coating with an even heat base and thermo-spot technology to provide perfect cooking results every time. The Iron Wok is healthy and safe. Aneder wok is made of carbon steel, it is safe and durable. It is possible to reduce the loss of vitamins C and E in vegetables by cooking them in an iron pot. The 12.5 inch non-stick frying pan is multi-purpose and suitable for all heat sources. The uniform heat flat bottom allows it to be placed evenly over heat source and is suitable for use on all stove types. The wood handle isDetachable and Anti-scalding, it is convenient for oven use and easy storage. The hanging ring on handle is easy to use and saves kitchen space. The wooden handle is made of solid wood anti-scalding design, which keeps the cooking cool and comfortable. The stand-free glass lid is heat and shatter resistant which prevents splatters, seals in the flavor and nutrition for a healthier and better tasting food. The wood spatula is covered at least three times and has a sleek surface. Aneder Iron Wok has 45 days money back and lifetime technical support. Purchase with no worries! Please contact them if you have a problem with the product.
👤This pan is one of the best purchases I have made on Amazon. There is one I wanted to buy something that didn't have chemicals. The pan has non-stick capabilities. There are two I wanted a pan that was big and sturdy, and this pan is strong and thick, which makes cooking smooth. There are more than one 3). The lid is nice. I thought when I got this pan. The lid is heavy. It is a nice fit and it is heavy. There is a small hole that steam can't open. I like the lid handle. There are 4 The taste of the food is great. I cooked fried vegetables last night and everyone said it tasted better than what we tasted in our pans. There is a If you are looking for a good pan without the non-stick coating and other chemicals, this is it. Have fun cooking.
👤I was very excited to have a wok. My first meal was cooking. The cover was on the vegetables. The first time I lifted it off the pan it blew, so disappointed and concerned on the quality.
👤I am happy that I bought this wok. There is a The pros are 1. It is large enough for me to cook stir fried rice for the whole family. 2. It is beautiful. I like the design of the lid and the wood handle. 3. The design is smart. The handle of the lid makes it possible to stand on your own. The hanging ring is easy to use. I don't mean it's bad when I say cons. It doesn't work for me. 1. A little heavy. An iron pot of this size should be heavy. The same weight as my pan. I can't hold it with one hand. 2. The coating makes it easy to clean, but I have to be extra careful. There is a The lid handle should not be above the vent hole when you assemble it. You might get burned by the steam coming out of the hole while cooking. I know it is common sense, but I made a silly mistake. Hope no one else makes the same mistake. A good and beautiful wok!
👤I have to say that. I was going to get a Misen brand and searched on Amazon and they didn't have any, but it did find this, and it looks legit. There are a lot of good things about this product. It is a great price, quality and does the job. You need a seasoned chinese style wok to make good drunken noodles. I don't have access to outdoor propane for a chinese style wok. I had to get a wok for indoor use. Highly recommended, will look into their other products now.
👤After seasoning this pan with salt-oil-potato skin method, I have had great cooking results with no stick and easy hand wash. I use the wide wood spatula to gently move the skillet around on the electric ceramic cooktop because I don't use the high heat with this skillet. I get great butter fried eggs with medium heat, that just slide out of the pan. I like my hamburgers crisp. The ground chuck with no oil crisps up with this skillet. The high sides help decrease the splatter of grease. This skillet is a bit heavy for a senior. I just bought a second handle in this line. The model would have been perfect if it had a second handle.
A lodge has a cast iron Wok. The handles and base are large. The heat retention and heating is unparalleled. Pre-seasoned with vegetable oil. Use to cook, bake, broil, fry, or grill. You can use it in the oven, on the stove, or over a campfire. It's great for induction cooktops.
👤My first cast iron pan was the Lodge 10.25", which became my go to pan for most things. It is too small for many meals. I didn't like buying, maintaining, and storing multiple cast iron pans, so this wok is the only thing that works for anything that doesn't fit in the 10.25" skillet. I paid for this product and didn't get any compensation for it. If you found the review helpful, click the button below.
👤Iron has its own justification. It was as though our lives were reorganized around a mysterious object from a foreign world when we opened it, as though the obelisk from 2001 A Space Odyssey had suddenly appeared in our kitchen. You hold it by the handles and you can see the history of a world where the magic of the earth was being used for the first time by the first seekers, pushing back against the darkness from their rude huts. An iron void, deep and dark, blackly bright and shimmering with power-Feminine? Masculine? Both? We are the children of Cain, an early and mysterious child of our creative energy. It makes great popcorn.
👤The wok is great. Lodge makes it in America, and they did an excellent casting job. The wok was pre-seasoned. The inside surface was smooth and there were no flaws that we could see. The wok is heavy and flat on the bottom, so it won't move around on the stove when cooking. This makes it safer than other pans. Everyone said it was round on the inside and deep. We use a gas range so we don't have to worry about getting the wok to heat up quickly and stay hot for a long time. You can buy a 13 inch WincoCS-14 STAINLESS STEEL WOMB COVER for less than $10 if you want a wok with a lid.
👤The quality is good, but it's too heavy for me. I would like to return it. There is a I can't return this item, according to the website. You should tell us about this when we buy it. I am really disappointed.
👤The reviews said this was huge and heavy. I went with this one because I didn't find any nice cast iron woks in a smaller size. It's not terrible. I like it. This is an American made product. The lodge has a good reputation. I bought this stove because it says it can be used on electric. I put it on a bigger burner to help keep it hot. It worked well, but it might have gone better if my kids hadn't chosen dinner time to distract me on my first attempt at cooking with a wok. I have been using cast iron daily for years and am a novice at stir fry. I've never replaced a cast iron pan before. My old fry pan is one of my pans. The preseasoning is new to me. It seemed to disappear from my scrambled eggs this morning. It was the same as my other pans when it came to scrambled eggs. It seems like a quality piece. I think this wok would be great on a gas stove, but not great on my electric one. To clean it, I poured in a bit of water, used a nylon scraper, and wiped it dry with a wash cloth. Put the burner to the side to finish drying. I don't feel like this pan is heavier than my other cast iron pans. cooking It is not using teflon and will not need to be replaced. If you have a rust issue, you should scrub your pan well, dry thoroughly, and wipe with oil. As new, your pan will be good. The picture is of a stir fry. It turned out to be amazing.
The chef pan is easy to clean. Simply wipe it over with a sponge. It's easier to make your daily food intake. This wok has a stone-derived,super non-stick coating. APEO&PFOA is free. The coating uses anti-scratching technology to keep your wok elegant. Flexibility. The hanging ring on the handle is designed for hanging storage, and it is easy to use. The handle has an anti-scald design. A transparent lid will help you keep an eye on your food while cooking. This steamer basket can be used to steam food. This steamer is free. COMPATIBLE INDUCTION BOTTOM- conducts heat quickly and evenly and retains heat longer, saving energy and time, so it can be placed evenly on the heat source. It's suitable for a lot of things. This frying pan comes with a lifetime warranty, a 100% satisfaction refund or replacement within 30 days of purchase. If you have a problem with your frying pan, please contact them through Amazon. They will replace faulty items within 30 days with 100% satisfaction.
👤The review was updated in September 2021. I threw it away because the rust had spread to the inside. A star was docked for its poor longetivity. There is a The seller was quick to respond to my inquiry after I got a faulty product. The replacement was good, but the rim is already starting to rust and it has been at least a month or two. I was careful to dry it after washing because I knew it was prone to rusting. The rust is not in the cooking area.
👤The handle can be screwed onto the wok without any tools. I like the extra layer for steaming. When the water is boiling, I burn myself trying to put food on top of the steam rack, but this extra layer solved the problem. I can boil the water in the bottom layer and then put the cold top steaming layer to the wok. The size of the wok is good for my family. The wok can be used to cook food. It is very easy to clean as it does not stick.
👤It is an authentic wok. I love the steamer. The heat is very evenly. The lid broke while the counter was not being used. We use my other glass lids because they fit it. Love that you can remove the handle for storage.
👤The first time I used it was to steam vegetables, after they were done, I left the pan with the water in it. I went to clean it the next day and it was all rusted. I soaked it for a while and the rust came out as you can see from the photos. I will have to oil it after I use it and not put it in the dishwasher, because Amazon is sending me a replacement. If you are using it for steaming, make sure you dry it and oil it after you finish.
👤I was looking to replace my old sauce pan and stumbled on this. I am very happy with my purchase. Excellent design for multitasking. It is sturdy and has good heat distribution. Fried rice, pasta and pot stickers came out great.
👤This is ridiculous. I put the cover in the dishwasher. The glass broke and almost destroyed my dishwasher. There is a The seller wants to pay me to remove the review and I have received over 20 emails from them in the past 3 months. The same issue was described in more reviews in the past months. It's a good idea to avoid it like plague.
👤I really want to use this wok. It is light to handle. The non- stick coating performs well in the first month. It starts to show a sign of stickiness at the bottom of the wok in a single month and then it starts to peel off and get worse everyday. I messaged the seller and he said it was caused by dry burning or using a scratch cleaning pad. I am careful with non-stick pan. I only use wooden cooking utensils and use a non-scratch sponge with warm water to clean my oil prior to heating. The wok fails me in less then 2 months of moderate use. I don't recommend this wok. There was an update on 11/15-21. I have been using a replacement for about a month. It is holding up. If I didn't dry the inside, there would be a few spots where rust would show up. The rust can be removed. The wok is still in use. I will update again.
Cooking wok nonstick products from Craft Wok. In this article about cooking wok nonstick you can see why people choose the product. Gold Dragon and Imusa are also good brands to look for when you are finding cooking wok nonstick.
Craft Wok, Gold Dragon and Imusa are some of the best brands that chosen by people for cooking wok nonstick. Find the detail in this article. Bielmeier, Nutrichef and Babyltrl are also brands that their products are worth to check.