It works on gas, electric, glass, ceramic, and halogen. 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. It is a big wok for 3-6 people. You get a wok pan, sponge and ring. 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.
Care instructions. It is recommended to wash this Wok. The overall length from handle to handle is 22. The taste is wonderful. You can find authentic Chinese and other Asian cuisines in your home. The Yosukata 13,5 inch wok has a flat bottom and is designed to lock the juice and flavor inside the ingredients. Pre-seasoned woks and stir fry pans are not pre-seasoned like their carbon steel wok. You still need full seasoning with oil. High-quality materials. The wok pan is made from black carbon steel. The wooden handle has a comfortable grip when you use it. It is possible to achieve dependability. You can cook healthy meals using traditional cooking techniques with the Yosukata carbon wok pan. The steel wok is easy to carry and store.
👤This is the second wok I have used. I am happy with the first one. The round bottom wok doesn't fit my stove. There is a This wok is easy to maintain. I was surprised by the reviews from people who said the wok rusted. Yes! If you don't understand the nature of iron and chemistry basics, carbon steel cooking ware will rust and peel off. There is a This wok is made of carbon steel and compatible with flat stove. It should be from high heat treatment. The other flat bottom woks need to be pre-seasoned or have a non-stick chemical coating, which is too small for fast heating, or not thick enough. I seasoned it once and it is almost non-stick. It looks more beautiful and unique after the color change. I usually fry the rice and noodles with vegetables, but the big size gives me endless opportunities to cook. If you are looking for cookware that is natural, healthy, and doesn't have the magic of easy handling, then this is the one for you.
👤They say it's not coated with anything, but after two uses, they don't coat it with anything, and it ends up in my food. Returned and hoped it wasn't toxic.
👤I followed the instructions. I washed the wok many times with dish soap and hot water, but the more I washed, the more black stain I got when drying the wok using a paper towel. After heating the wok and rubbing oil, it released a smell and the bottom changed to a strange look. I tried to wash the paper towel but it was black. What should I do?
👤Tldr is a sturdy wok with welded joints and a smooth cooking surface that should stand the test of time for everyday cooking. There is a I believe this Wok is used by a fairly famous chef. There is a After reading that a wok is one of the most essential pans for cooking, I decided to buy an additional wok. There is a I bought this wok from Yosukata because of the joint construction. Most of the pans I use rivets to connect the handle to the pan. I've seen situations where the rivets loosens or pops out, and the pop actually occurred on a name brand pot. This wok from Yosukata is very strong at the points where the handles meet the pan. This is obvious when cooking with it. The only downside to this is that it doesn't look clean due to the welds, but I'll take the sturdiness over this any day. It is easy to cook with the Yosukata wok. Use oil to stir fry. The heat distribution was pretty good, I had experience with the wok. Food did not stick and things cooked evenly when using an adequate amount of oil. The wok is easy to maneuver because of its even weight distribution. I have not used the wok for other cooking methods, but they are useful for deep frying and steaming. It would be helpful if the manufacturer included some sort of insulation for the smaller handle so that it would be easier to pick the wok up from both sides when hot. Carbon steel pans need a bit of care when cleaning. The oil is heated to a high enough temperature where it bonds to the metal. It comes off when cooking certain things. They shipped the pan with oil to prevent it from rusting, and the important thing is to never leave it in water for too long. I recommend rubbing a thin layer of oil on it before putting it away. Just cooking in it a lot and rebuilding seasoning can be done. I use a non abrasive scrubbing sponge to clean and then dry on an open flame. There is a This is a great pan that will be in my rotation. There were no real concerns or complaints here.
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.
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. You can get a 12.6inch carbon steel pan and wooden lid, as well as 8 accessories, including a ladle, spatula, skimmer, solid spoon, egg whisk and pasta server. The soup mouth design is easy to pour and the wooden lid is easy to use in the oven. The Koon pan is made of quality black carbon steel and uses no chemical coating, so it has superior performance and durability for lifetime use. The wok is lightweight and responds to heat in a way that makes it convenient for women to lift it. The surface has a honeycomb design which reduces food sticking to the pan, reduces scratches and maintains the beauty of the wok. It is safe and durable. The wok pan has passed several safety tests, and the flat base makes sure that it sits securely on any stove top. nitriding craftsmanship is more durable than the coated pan. There are ways to cook inverse daemon. The wok pan has superior performance on heating and heat transfer. The carbon steel wok can be used in many different cooking methods. Before using an iron wok, please read the user manual and keep it dry.
👤The Wok is beautiful and the shipping was fast. The guide in the package made it easy to season. I have used it for every meal I cook. I have never used anything else. The Wok keeps a nice even heat. The hammered finish adds more surface area to the Wok, which helps it to emit more heat like a radiant heater, and also adds structure andDurability to the Wok. My vintage cast iron in my kitchen has been replaced with a Wok that should hold up for a long time. It is definitely a bargain.
👤I decided to get into Chinese cooking. I wanted a carbon steel wok that I could season. I used hot, hot water and soap to clean the wok. After drying, I put peanut oil in the bottom of the wok and spread it over the rest of the wok. The heat was allowed to cool. I did this again before I used for fried rice and vegetables. The wok cooks quickly and evenly. Vegetables can be steamed with the included wood cover. I was a little disappointed because at first there was some food sticking but with repeated use there was less and less. The wok is a breeze to clean after a week or so of use, and I have not yet used it for steaming or soups. There is a I use this easy to manuver pot just about every day and I think it's the best one because it's very versatile. It is all more loveable because of the continued improvement.
👤I purchase during a special day. $36! I received my prime member within 2 days. The box was packed well. Water can get into the handles of the 11 myriad light utensils. I put upright a counter jar for draining and storing, but it's only the bonus of this package. There are instructions for using the wok. There is an instruction page. The wooden handle and long screw make assembling easy. Like the wooden cover. I like the design of the wok. After seasoning, I fried an egg with butter and it came out perfect. Didn't stick! To get the factory oils out of the metal wok, it was necessary to put it in the oven on 500 degrees. Let cool. I washed with soapy water. Put on the stove top and wipe it with a paper towel and light oil. It was placed on high heat to burn off the oil. It gets smoky when you open the window. Put in high heat after rinsing off again, wipe in oil again and then dry. I did it 3 times. There were changes of color inside and outside of the wok. There was no problem with the discolored skin. I feel that the wok was seasoned properly. I was impressed by the way my egg was Fryed with light Pat of butter and not sticking. Love the look! I am a fan.
👤I love this Wok! It is hot and evenly distributed. The utensils that came with the Wok were very nice. There is a This Wok would make a great shower gift or birthday gift.
Blue black wok is pre-seasoned and you only need to wash and oil it. You have to season silver woks by yourself. They encourage you to watch the video yourself to see the miracle process. Wooden cooking utensils are included. For use with the King Kooker. The wok is made of carbon steel and has oil on it. Before use, the wok should be washed with soapy water. Any film or discoloration can be removed. The care sheet for the wok explains how to prepare, seasoning and use the wok.
👤The picture looks like spun steel. The one that I received looked like a stamped steel with a rolled edge made out of thin cookie sheet material. The edge would change if it wasn't rolled. It is very light so it might bounce if you drop it. If you could take the handles off, it would be a better lid. This one is not including the handles. Immediate return.
👤I like this wok. It is a large and fast-burning object with strong handles. The material thickness was the only thing that kept it from getting a perfect score. It is a bit too much at this size. There is a This comes with a thick layer of rust-preventive oil. It's more like a type of glue. You have a nice looking wok with a couple wipes and mineral spirits. The instructions are easy to understand.
👤I originally bought this for my rice roll steamer and it fit perfectly, but it had some rust on the bottom. The second photo shows my first use. The black stuff won't go away because I only boiled water for my steamer. I wouldn't buy this again.
👤I gave this to my husband for his birthday. We used it on a camping trip. We were responsible for cooking for a group of people. This thing was perfect. It is possible to cook for a lot of people.
👤The wok is the perfect size for my crew of 8. There is no lid for steaming and that can cause a problem. Being a little thinner than my smaller and larger ones was a good buy.
👤My son loves to cook. I bought him a propane burner so he wouldn't borrow ours. I am from Hawaii.
👤Not as thin as expected. Will do for stir fry outside.
👤It was terrible. The instructions to season the wok were not good. I didn't get to use it for my new years dinner. It has been moved to the garage.
👤Not the highest quality, decent for the price. If you respect the instructions, it will not rust. First wash it with oil. Put some oil and scrub with a towel, then wash with soap. The burner should be turned to the max and the wok burned to remove any impurities. This will take time. Don't eat onions if you cook them with oil and use them to soak up the remaining chemicals. Use a bamboo brush to scrub the wok after cooking some water. You should repeat a couple of times. Put some oil in the cooker. When you're done with the wok, cook some water again and scrub with the bamboo. When the wok smokes, there's no more water or residues. After it cools down, use oil to scrub the inside and outside. Done.
👤Ni bueno, ni malo, ni feo, ni de mala calidad. Regular, para sacarte del apuro. Y salir al paso. hay saber preservarlo, pero hay aceitarlo para evitar oxidacin.
👤Ademas de comidas orientales, ademas de trae las palas de bamb.
The set includes a Wok with a lid, a Deep Frying Basket, and a roasting rack. The optimal size for a wok pan is 5 quarts. The high quality glass lid is heat and shatter resistant, which prevents splatters, seals in the flavor and nutrients for a healthier and better tasting food. Food can be placed or removed from hot water or oil with the help of the frying basket. The roasting rack can be used to cook delicious meals. Their large pan is made from a traditional round- bottom Chinese wok and is ideal for stir fry, steaming, deep frying, and boiling. Heavy duty design. The 3-layer woks are made of rust- resistant STAINLESS STEEL. A scratch-resistant, non-stick surface is built with an aluminum core. The dishwasher and oven are safe. There is a doe ly and a bamBOO spatula. The set includes a 13 inch, 4 lbs wok, a dome cover lid, and a spatula. Great cookware! The healthy one-pan dinner is a good example. Woks and stir fry pans make healthy cooking easier and more efficient. This large wok will allow you to cook large amounts of food at the dining table without having to clean another pan. Birthdays and holidays aren't the only times to give gifts. Do you know someone moving into a new apartment or just bought a house? The new chapter in their life is made possible by this wok with lid.
👤ALUMINUM CORE is not a STAINLESS STEEL pan. Your brain gets aluminum from your food. This is proven. I'm glad I re-read the description so I can return it.
👤The quality of this wok is really good. I was very pleased with the final decision after reviewing the pros and cons of the options. This doesn't need to be seasoned or coated with Teflon to be safe. It is a perfect size and heats up quickly and evenly. It works on the stovetop as well. The company has amazing customer service. If you are shopping around for a wok at the right price, you can't go wrong with this.
👤It was a surprise to receive the wok much earlier than the original delivery date, it was at my door step. The delivery team did a great job. I love the wok. It is a good looking wok, large chicken can easily be placed inside for steaming, and it is a good size for my family's daily cooking needs. I used it for Chinese style cooking. If you know how to use it, it's not a stick. The secret is to heat up the pan with medium heat, add adequate amount of cooking oil til the oil has some oil wave-pattern appear, and turn the heat to low when the pattern appear. The fish needs to be dried before it is put into the wok. There is a It is light for a lady like me, fast to heat up, easy to clean, no need to have special seasoning, just wash it with detegen for the first time. There is a For the Chinese viewers. I don't like or have room for improvement. There is no air vent for steam to escape. I recommend the wok to my friends because it's light and moves on the glass top stove when I fry vegetables, but it's not always the case. Don't thank me for that. I think that's correct.
👤It is easy to use and clean. The traditional wok has less space to cook. The area is larger and the traditional sides are slower. The handle is cool to the touch. You should use a towel or a pad. A well used pot has signs of being used. After being used, expect some discolored skin. The walls are thinner than pots and pans. The steel will be discolored by heat and especially excessive heat. This doesn't affect the function. Barkeepers can clean it and smooth it from leftover food or oil. Great pan.
👤I like this wok. I can not get it back to being new looking. I have only used it twice and it is discolored. Others may have a problem with this.
👤I did a lot of research to find my son a wok. He is going to school to be a chef and I love to cook. I am a proud mom. He loves his wok. He says it's perfect. The perfect weight and cooking consistancy. This wok is very good. The seller has been great. My son received a great Christmas gift.
The hexagon design is created through a laser etching process to provide both steel and non stick surface. The dual surface allows your wok to sear still while using less oil, grease, and butter. The patented laser-etched hexagon design and tri-ply construction of the HexClad makes it PFOA-free, oven safe up to 500 degrees, and range ready. It has stay-cool handles for a premium cooking experience. High-quality materials. A tri-ply construction is needed to create a durable wok. The first and third layers are made of steel and aluminum, and they conduct consistent, even heat distribution. It is easy to clean and maintain. The big wok is dishwasher safe and can be cleaned using steel wool pads since it is scratch resistant and won't wear down from the use of metal utensils. There is a lifetime warranty. All non stick cookware is backed by a lifetime warranty. Fried vegetables, burgers, hotdogs, egg, meat, or fish. It can be added to your cookware sets.
👤It's sticky, but couldn't even be cleaned. Not worth the money!
👤After purchasing a pan through Amazon, I found a pan that was $30 less on the website.
👤The quality is not what is advertised. The pan was seasond as directed by me. It is not better than my old pans.
👤This pan is a lifesaver. Something deep enough to manipulate a meal's worth of food in a small amount of time. Not to mention the amazing triclad etched dual-level surface. It will take some time to heat up on a non-inductive electric cooktop, so use a large burner size that will help heat the sides as well as the bottom. If you need to add oil while cooking, you can get a gravy boat. It is easy and fast to use a soap-dispensing round brush.
👤I bought another one for my son and daughter-in-law because I liked it so much that I purchased one for myself. It is similar to using a cast iron skillet. It's quick and easy to cook in, you season it before you cook it, and it cooks evenly, using lower heat settings, if you don't already know. I use wooden and silicone utensils in it. I wash my pots and pans by hand. It's easy! I like the look and feel of this skillet, it is solid, heavy but not too heavy, non-stick, and will probably last a lifetime. There is a If it starts to stick you can just clean and season again. Unless I have the heat too high, it doesn't stick. I have found that Med-High is high enough for just about anything, and that you should never have to go higher. I use a glass top stove. There is a I believe it will never need to be replaced unless I lose it. I love it so much. There is a I found a glass top lid for $2 at Goodwill and I have a complete skillet, but it does not come with a lid. Very happy with the purchase.
👤I have been using this product for over a month. Wok cooks quickly, cooks evenly, and is easy to mix and cook with. The handles are not cool after cooking. The food is cooked well. I love it so far.
👤It's great for high-heat cooking. It is easy to clean. The surface is non stick. Nobody in the house will use a pan anymore. We are waiting in line.
👤This will be your go to pan for cooking. It is easy to clean and it looks pretty on your stove.
Carbon steel can be seasoned and maintained to help prevent rust. Helen's Asian Kitchen Carbon Steel Wok is perfect for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying favorite Asian recipes. It was made from 1. A sturdy riveted design hangs from a bamboo handle and is heat resistant. Carbon steel distributes heat quickly so foods cook evenly. The flat bottom design is secure and works with gas, electric and induction. Carbon steel can be seasoned and maintained to help prevent rust.
👤I would like to acknowledge all of the 1-star reviewers. These people are known as keys. Everyone complaining about the grey stuff orrust after first use has no idea how to use carbon steel and did not read the directions for first use. They should be ashamed of themselves. The wok has a factory coating on it. Unless it says it's 'pre-seasoned', every single carbon steel cooking utensil has this. You should read the directions on how to remove the coating and season the wok when you receive it. To be sure you know what to expect, watch a few videos on how-to. The directions on the wok say to fill the wok 1/3's of the way with water and boil for 10 minutes, then scrub with steel wool and soap. I added another step of burning any left off via open flame after removing most of the coating. After washing the soap off, I turned my stove top burner onto high and slowly rotating the wok around the flame. If you don't turn your exhaust hood on, it will stink when it burns off. Your wok is ready for seasoning after this. My preferred method is to put a few coats of oil on the wok. It will be non-stick after this. I would like to get on with the review of the wok. There is a Let's do the bad first. The rivets in the handle were loose for me, which is why I'm only giving this 3-stars. It's not terrible, but it's kind of annoying. The small handle on the other side does not allow the main handle to be removed. The initial setup process on this wok is a pain. I could have seasoned the grill in the oven and burnt off all the factory coating on the outside of the grill if both handles were removed. I considered sawing the bamboo part of the small handle off, as I don't see a need for it. Those are the only two things I don't like about the wok. The steel was thick and blemish free when I received it. I haven't seen any hotspots yet. The ring at the end is useful for handing the wok up, as the main handle never gets hot. I don't know what else to say, it's a metal wok. There is a The handle was a little loose, so it earned 3 stars. It's good enough to cook with.
👤I was surprised by the number of negative comments. This is a nice compromise between super thick steel and superthin steel, and I love the fact that it has aremovable handle. It is very fast and very hot. You can stirfry in about 20 seconds. I use a cheap brand. There is a You need to take care of a carbon steel wok just as you need to take care of cast-iron pans. After it is used, rinse it under plain water, and give it a good scrub with a nonabrasive brush. A coat of oil on a paper towel will keep it from rusting. There is a The pan develops a nice shine quickly. I did my first seasoning in the oven. You will be ready for cooking in about 30 minutes. My first stirfry had a metallic taste, but it was fine after that. I'm not sure what people expect from $30. It's a great value and a great wok. It should take care of you if you take care of it.
Birthdays and holidays aren't the only times to give gifts. Do you know someone moving into a new apartment or just bought a house? The new chapter in their life is made possible by this wok with lid. The taste is wonderful. You can find authentic Chinese and other Asian cuisines in your home. The Yosukata 14 inch wok has a round bottom and is designed to lock the juice and flavor inside the ingredients. Pre-seasoned woks and stir fry pans are not pre-seasoned like their carbon steel wok. You still need full seasoning with oil. High-quality materials. The wok pan is made from black carbon steel. The wooden handle has a comfortable grip when you use it. It is possible to achieve dependability. You can cook healthy meals using various traditional cooking techniques with the Yosukata 14'' pow wok. The steel wok is easy to carry and store.
👤This isn't pre-season. This isn't pre-season. This isn't pre-season. This isn't pre-season. There are many reviews to the contrary, but the listing still reads "Pre-seasoned". There are three different seasoning methods in the care instructions. What is the deal with the Trump approach to marketing?
👤This will be a heirloom kitchen utensil and it is a great price, pre seasoned which is practical. If you want to use the metal circular wok stand on the gas stove for greater stability, you should just keep it stable by holding the handle while stir frying. There is a The quality of metal used and the pre seasoning of the wok give an authentic Chinese take out taste.
👤This is a different type of wok that you can find in the stores. It is an original Japanese wok. As soon as you unpack it, you will notice the difference. The heat distribution is perfect for stirfry toufu with veggies and indo-chinese fried rice. The dishes were perfect. 10 on 10 is the number for the wok. If you need to remove it from the oven, you need to use the screws on the handle. A lot of woks have a thinner handle. I would recommend it to a home cook looking for a perfect wok.
👤I have a gas cooktop that I cannot vouch for on an electric one. The pan gets very hot quickly, which I think is essential for cooking good Chinese food. I made three dishes that I have made many, many times before, and my husband said they were the best he had ever tasted. One was a sweet-sour dish with a thick sauce and twice-fried meat, another was a classic stir fry with meat, mushrooms and a seasoning sauce, and the third was a green vegetable in garlic sauce. The garlic sauce was cooked down to almost nothing, and the meat was cooked much more quickly than it is in my current wok, which is why it is so much better. The cooking time was reduced and the flavors in the dishes were more pronounced. The smoke alarm didn't go off because it heated up so quickly, and there was less smoke when I made Chinese food. There is a It was easy to clean the dishes. I wiped it out with a sponge and dried it with a paper towel before starting the next dish, but in the future I will just dry it on the burner. I received an email about a week before my pan arrived, detailing how to care for it. When you get yours, save this and read it again. The pan is heavy, so choose the right size. I will use this pan instead of the non-stick version I have been using, and I will look forward to seeing how my wok chi changes.
👤Not happy with the product at all. After washing it with dawn dish soap and water, this was the result. I will never cook in this again. I have been waiting for the company's response to my call.
High-quality materials. The wok pan is made from carbon steel. The wooden handle has a comfortable grip when you use it. The wok is hammered by artisans to the highest standards. The handle base of the woks and stir fry pans is tightly fixed. The Chinese wok is made for cooking. The taste is wonderful. You can find authentic Chinese, Korean, Japanese cuisines in your home. The Yosukata 14 inch wok has a round bottom and is designed to lock the juice and flavor inside the ingredients. It is possible to achieve dependability. You can cook healthy meals using various traditional cooking techniques with the Yosukata 14'' pow wok. The big steel hand-hammered wok is easy to carry and store.
👤You need to remove the blue paint with a wire wheel if you want to keep it. When it arrives, the blue paint will chip off and end up in your food. Do you want to eat paint? The picture is after about 40 minutes of work with a drill and a wire wheel. You can see what is underneath, it may be steel or carbon steel. Blue carbon steel is impregnated into the metal during the forging process, so it wouldn't just grind off with a wire wheel. There is a The pan is fine, but the handle is a little loose, which could be fixed with a little work. I'm giving it 2 stars because I had to spend 2 hours stripping the paint off and reseasoning the pan because I felt that it wasn't advertised correctly.
👤The bad boy has a nice looking wok. It is hammered deep blue steel. The handle base is welded and not screwed on. The wooden handle grip is thick and nice. The wok is large but not heavy. The best wok I have found so far. This is a very cheap wok. I will still season it even more, even though it comes pre-seasoned. Can't wait to cook it. I will use it for everything else, like carne asada, even fired eggs and bacon. It has a round bottom. Yosukata has a lot of reviews on their other woks, so I am the first reviewer. They offer a black hammered wok, but if you spend the extra $10 you can get the dark blue beauty. A good one. There is a It was a glowing success when I made beef chowmien on it. I continued to seasoned it. I tried a fried egg and it didn't stick. The bottom of the wok will no longer have that dark blue hue, but it is still smooth to the touch, and it is more stick free, because of the high heat concentrated in the bottom middle. The more you cook on it, the more stuff slides off. I made huevos rancheros on it. This wok is amazing.
👤A great wok that has been hammered while maintaining a smooth surface. This is a round- bottom wok, but it works great on a regular gas stove without a stand or rings. I'm not sure how you would be able to actually achieve on your own unless you really know what you're doing, and the pre-seasoned wok comes with a beautiful and thorough rich blue oxidation that looks really great in person. The non-stick ability is amazing with a good season on this pan. If you haven't seasoned your wok before, I highly recommend looking further into the process as the instructions are a little bit vague. If you're interested, I included a few tips. One thing is for sure, aside from the seasoning which can be a very quick simple process. It's hard to believe that you'd be disappointed in this wok. The quality craftsmanship and material of this wok stands out and is able to compare well with much higher end woks for a great price, so I would definitely recommend it. I used the oven to do mine and the pictures show it. If you want to use the oven to season it, the handle is firmly in place. If you can open the windows and use a vent, I would recommend the stove top. I will explain why I used both methods on my pan and what to look out for if interested. If you can't remove the handle from the oven, you can leave the screws on it, or you can wet a paper towel with water and wrap it around the handle. The foil keeps the moist in. The first coat of oil can be put in the wok when it's ready, but only after 15 minutes. A little bit really does go a long way. After another 15 min at 350F the handle should be loose enough to remove at this point and the wok needs as much oil wiped off as possible with a clean paper towel because any excess oil will pull together and can form streaks and bake on an even season. This process can be repeated several times to get a better season, and the handle can be reinserted while remaining firm. The result of an oven can vary based on oil type and tempature but can result in a smooth surface. I unconventionally used coconut oil for the oven, but I feel you should use vegetable, lard, canola, or some recommend flax due to its low smoke point which is ideal. The wok will still smoke in the oven if you get the oil above the smoke point, but it's just preventing excess amounts of it smoking when first applying. The process over the stove is much faster than it is over the stove. Getting your wok very hot is how this is done. You want to use the same light application of oil but while holding it on its side and applying only the area of the pan the heat is on while making your way around the pan. You can swirl it on with tongs and then wipe it down with a dry one. It will seem like you are wiping it all off, but a thin layer will remain. The smoke will continue until all of the oil is finished. There are two things to watch out for when using this method. Do not let access oil sit for too long before you remove it. A thicker patch of oil can ruin your non-stick coating and cause it to peel away. This happened to me after I applied a layer of oil in the oven. You will be able to tell if it happens. I completely removed the first season using baking soda, steel wool, and heat. Over applying coats and cooking the wok are things to look out for. The more coats the better, but this is best developed over time. One or two well applied layers can result in an amazingly non stick and gently darkened surface. You can easily get this surface to a rich black, but if you do this many times on the high flame it will burn the oil. Even though it's not more harmful chemicals or metal, you don't want this to happen so don't be afraid to reduce the heat some or reduce to a medium heat once the process gets going.
Cooking wok steel products from Bielmeier. In this article about cooking wok steel you can see why people choose the product. Yosukata and Craft Wok are also good brands to look for when you are finding cooking wok steel.
Bielmeier, Yosukata and Craft Wok are some of the best brands that chosen by people for cooking wok steel. Find the detail in this article. Gold Dragon, Leidawn and King Kooker are also brands that their products are worth to check.