Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom)/731W88

Product Information

Wok Care: Wipe with a thin layer of vegetable oil after each use to prevent rust and build up a protective non-stick patena. With high, sloping walls the wok allows you to easily move food around the surface without spilling it over the sides. If we had to guess, it’s due to the large bottom surface diameter: The Zhen San Huan wok had the largest bottom diameter (eight inches) of all woks tested, which meant a significant portion of the wok was in direct contact with the heat source. As winter settles in, ensure your laundry stays fresh and dry with our innovative range of indoor drying products.

Despite its heavy gauge and considerable weight, the Zhen San Huan wok boiled water in about 10 minutes, which was pretty fast compared to other models. Constructed from carbon steel which is the traditional material used for making woks this deluxe wok features heavy gauge steel for added durability. The wooden handle is also tricky to remove if you’re trying to season the wok in the oven (a little gentle heating expands the metal, which helps release the handle). It would also make a perfect wedding or housewarming gift and is a must for all kitchen enthusiasts. The combination of both layers allows for sharp frying with little addition of fat and at the same time prevents the meat or other fried food from sticking.Your GreenPan has a limited lifetime warranty that protects against defects in the material and the finishing of the product and its non-stick layer with normal, non-professional use, in accordance with GreenPan's maintenance and usage instructions. It is a bio-product, also suitable for vegan cuisine, also suitable for cooking like grilling you can use it to cook excellent American steaks. This classy large black wok with its non-stick interior will create that perfect stir-fry every time.

Carbon steel retains heat beautifully, for fast, even cooking at high temperatures (essential for that stir fry ‘sizzle’). Stir-Frying Test 2: We made garlic fried rice, evaluating stickage and assessing batch-cooking, stirring, stir-frying, and saucing capabilities. To maximize nonstick properties in this test, we made sure to heat each wok until it showed faint wisps of smoke, then swirled in a measured amount of vegetable oil until the surface was coated and just short of smoking. So, how easy is it to apply a layer of oil, heat that layer, and to what extent is that resultant surface nonstick? After roughly 40 hours of testing, several pounds of fried rice, and smoking out our kitchen almost daily, here are some reliable options for great flat-bottomed, carbon steel woks.

We also recently re-tested our favorite wok (from Yosukata) alongside several new woks, to see if there were any others we could recommend. If this is the case then it will clearly be indicated in the product information for your awareness. Most importantly, these models were light enough to flip and tumble food with one hand (the Yosukata was slightly heavier)—an essential skill for keeping food moving through zones of direct heat, steaming, and convection. Their heavier gauge also made them less responsive to changes in burner heat and sometimes led to bits of burnt garlic.