Pre Seasoned Blue Carbon Steel Flat Bottom Wok -14 Inch Chinese Pow Wok - Traditionally Hand Hammered Woks and Stir Fry Pans by Mammafong

Product Information

Traditional woks are constructed out of carbon steel, an alloy made of iron and carbon. It has many similar properties to cast iron: it holds heat well, can be used on any sort of cooktop (including open flame and induction), and is extremely durable. Carbon steel is lighter and less brittle than cast iron and is also more responsive to changes in heat. The malleability of carbon steel also lends itself well to shaping and pressing, so the surface of a carbon steel pan will be smooth in comparison to the rougher surface of a cast iron pan. Dry Thoroughly: After washing, make sure to dry the wok thoroughly. Moisture can cause rust, so be sure to wipe the wok with a clean cloth until it is completely dry. We tested 18 different woks over the course of 24 total hours to find which were made from the highest quality materials and were the easiest to use, maneuver, and clean.

Durable: The Pre-Seasoned Carbon Steel Wok is known for its durability. This is due to the heavy-duty construction, making it ideal for those looking for a wok that will last for years.To avoid such circumstances and deliver the best wok, these are pre-seasoned, so it reaches in a ready to use & considerably better condition. The seasoning is performed by professionals using high-quality food-grade vegetable oils to make it safe for use. Which is the best: Pre-seasoned Carbon Steel or Cast Iron wok? User-Experience Evaluation: Throughout testing, we assessed how easy each wok was to use, paying attention to the wok’s handle and build quality and how balanced it felt in hand.

It is durable because when you drop your dish on the floor, hit it into one more container in the cabinet, or erroneously overheat it, its odds of breaking, scratching, or distorting are slim. This 1800-watt Pro model is a serious upgrade from the standard Breville Hot Wok, offering an additional boost of energy that allows this model to cooker hotter—up to 425 degrees—and faster than before. That’s just the right formula to help you sear and seal, but 15 other heat settings make this appliance just as functional as a wok over a fire. You can warm, slow cook, deep-fry, or steam with ease, especially since the tempered glass lid has an adjustable vent that gives you better control over covered cooking. We recommend it for stir-fry, fajitas, and steaming. Plus, you can use it to make wings for a crowd. Towel dry, reheat, and after it is cool enough to touch, wipe the entire wok down with a paper towel and a few drops of vegetable oil. Your wok’s ready for storage until your next dish! When you haven’t used your wok IN a long time The Mammafong carbon steel wok does require a bit of upkeep—after every use, it’s good practice to scrub away any excess food (without using soap), put it on a high burner to dry, and then oil it for your next use. However, this ensures that your wok will stay in tip-top shape for years to come and continue to provide you with delicious, flavorful meals. A Pre-Seasoned Carbon Steel Wok is a great cooking tool for many home cooks. Here are some of the Pros and Cons of using a Pre-Seasoned Carbon Steel Wok. Benefits

The best wok overall: Yosukata carbon steel 14-inch flat-bottom wok

Hungry for stir-fry? Want to try your hand at baking a dutch baby? No matter what you are making, make it the Yosukata way, in a cookware brand you can trust. Believe us when we say — you will be able to taste the difference. It also has an ergonomic wooden handle for a comfortable grip, a flat bottom that sits securely on any stovetop, and a lightweight design. It comes with a lid, a stainless steel spatula, and lifetime quality assurance. Best Round Bottom Carbon Steel Wok Helen Chen's Asian Kitchen Flat Bottom Carbon Steel Wok: This spun wok performed well in testing, but its durability is suspect. The wooden handle screws into a riveted base, so there are a couple points of failure over repeated use. In fact, by the end of testing I could feel the handle start to loosen and the rivets seemed to be warping slightly. Additionally, the wooden helper handle is not removable, so it’s difficult to season this wok in the oven without burning and ruining the handle. Seasoning: Pre-seasoned woks are easier to maintain. Look for one that has been seasoned with vegetable oil or sunflower oil, as these are healthier alternatives.