Our exclusive carbon-steel wok is perfect for stir-frying meats and veggies, deep-frying tempura, steaming with bamboo inserts and more. Traditional carbon-steel construction ensures quick, efficient heating and exceptional heat transfer in a light, easy to maneuver pan. Wok features a sturdy maple handle for easy, safe stirring and flipping and a flat bottom for even results on a variety of cooking surfaces. Safe for use with metal utensils. Carbon steel will rust if not properly seasoned and stored.
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Our exclusive carbon-steel wok is perfect for stir-frying meats and veggies, deep-frying tempura, steaming with bamboo inserts and more. Traditional carbon-steel construction ensures quick, efficient heating and exceptional heat transfer in a light, easy to maneuver pan. Wok features a sturdy maple handle for easy, safe stirring and flipping and a flat bottom for even results on a variety of cooking surfaces. Safe for use with metal utensils. Carbon steel will rust if not properly seasoned and stored.
Joyce Chen Flat Bottom Wok, Standard, Metal
Sold Out, normally runs around $35 https://www.amazon.com/dp/B0001VQIP4
*removable plastic handle, attached with 2 rivets (vs 3 on this model).
Carbon Steel Wok With Metal Side Handle
$39.95 plus $25 (!!!) shipping inside the continental U.S. https://www.wokshop.com/newstore/...de-handle/
*this would be my ideal design, featuring removable wood handle and welded (rivet-free) attachments, but no way in hell am I paying $25 for shipping.
I got one similar to this but after using it awhile and seeing some professionals' videos I think the best setup is one with double hoop handles instead of one hoop handle and one long handle. These things just get super heavy and you'd need really good forearm strength to properly utilize one with the longer style handle.
well, it's debated whether one can wok properly at all without a 100k BTU flame. nevertheless, people still wok on their relatively low heat gas/electric stoves. most of the wok review/roundup articles that I've come across recommend a thick (14 gauge) flat bottomed carbon steel wok as the best option for electric ranges, properly seasoned of course. whether the results are satisfying depends on your own taste, but the reviewers seemed to suggest that with the right wok electric ranges are sufficient.
In 4 one. Happy wife, happy life! Thank you very much, LivelyMusic493, for presenting the deal and especially for your detailed instruction. Learned a lot today about woking!
Thanks. I have an electric range. I love wok food. Is this wok a good choice for that?
I have this, and can confirm it works well with an electric range. My old gas range obviously worked better with it, but this has a flat bottom and it works well enough.
As others have stated, this has high quality thick gauge steel. Very heavy and hard to maneuver.
Me, too. We had no power during the recent Texas snowstorm. A friend loaned us a single burner propane outdoor cooker. I made some authentic Chinese stir frys with a cheap Walmart wok, thanks to the burner. I tossed my old wok away because of rust on inside. Just ordered this. Will buy propane outdoor cooker, too!
off the top of my head, first remove any protective coating (beeswax) that comes from the factory by boiling water inside and scrubbing w/ soap water. then immediately coat all metal surfaces with a high temperature vegetable oil (like flaxseed oil) and bake in an oven at around 450-500F for 30-60 minutes. repeat the coating and baking until your wok is covered with a dark seasoning.
I dont recommend for cooking indian curry or anything acidic. The patena will be wiped out everytime anything acidic touches and and you have to reapply again. Its pain.
well, it's debated whether one can wok properly at all without a 100k BTU flame. nevertheless, people still wok on their relatively low heat gas/electric stoves. most of the wok review/roundup articles that I've come across recommend a thick (14 gauge) flat bottomed carbon steel wok as the best option for electric ranges, properly seasoned of course. whether the results are satisfying depends on your own taste, but the reviewers seemed to suggest that with the right wok electric ranges are sufficient.
You don't need 100K BTU to combust oil. You can get wok hei at 75K BTU and probably a bit lower than that.
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Origins K Wok, 14", Black
$30.46
https://www.amazon.com/dp/B000JLWU8A
*uses plastic handle that can't be removed (prevents oven seasoning).
Joyce Chen Flat Bottom Wok, Standard, Metal
Sold Out, normally runs around $35
https://www.amazon.com/dp/B0001VQIP4
*removable plastic handle, attached with 2 rivets (vs 3 on this model).
Carbon Steel Wok With Metal Side Handle
$39.95 plus $25 (!!!) shipping inside the continental U.S.
https://www.wokshop.com/newstore/...de-handle/
*this would be my ideal design, featuring removable wood handle and welded (rivet-free) attachments, but no way in hell am I paying $25 for shipping.
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Yes the handle comes off but no the smaller one does not.
People have successfully put it in the oven covered in foil/moist towel/foil but ymmv
update: Google reveals they had Helen's Asian Kitchen woks for sale on their website at one point, however these are 15-16 gauge carbon steel.
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As others have stated, this has high quality thick gauge steel. Very heavy and hard to maneuver.
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