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

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It would also make a perfect wedding or housewarming gift and is a must for all kitchen enthusiasts. Heavy duty woks, made from carbon steel with riveted non slip handles and a highly durable Quantum II non stick interior. In fact, by the end of testing I could feel the handle start to loosen and the rivets seemed to be warping slightly. Conductivity is key here, too, and correlates roughly with the thickness of the metal: According to Kenji in The Wok: Recipes and Techniques, “it will take about twice as long for a 2-millimeter-thick pan to conduct heat from the burner to the food than a 1-millimeter-thick pan. What we didn’t like: This wok is slightly heavier than the overall winner, and the handle is large, so cooks may find it a little awkward to maneuver.

It had a wide, flat bottom that kept it stable during cooking (even on gas burner grates), and its wood handle was comfortable to hold and stayed cool.

This uncoated carbon steel wok is ideal for the fast, high-temperature cooking that’s a hallmark of traditional Chinese cuisine. Finally, if you opt for a cast iron wok that's too thin, it will be extremely fragile—it can crack in half when set down too hard. Underperformers like the model from Craft Wok showed some signs of rice sticking and were generally a bit too heavy to toss food easily with the non-dominant hand.

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. Unless you can find a thin-walled cast iron model, in general cast iron woks are a bit heavier than carbon steel versions, so motions like flipping when stir-frying are cumbersome. 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. This collection stands out from the crowd thanks to its jet black design, special matt black handle and high-quality materials for years of cooking pleasure.

When using or seasoning a flat bottomed wok on an induction stove, it's important to gradually heat it on medium heat and avoid using high heat settings during the heating-up process to prevent the wok's bottom from warping. Wash the wok in hot water with a small amount of liquid detergent and a scrubber (such as a stainless steel sponge or pad). So, how easy is it to apply a layer of oil, heat that layer, and to what extent is that resultant surface nonstick? This model didn’t cook the best eggs off the bat, exhibiting minor sticking; but after cooking with this wok for a few days, the seasoning and nonstick properties improved.Non-personalized content and ads are influenced by things like the content you’re currently viewing and your location (ad serving is based on general location). For most casual cooks, the long handle of the pow wok is more intuitive—closer to a Western skillet—and is generally safer for the average home cook in terms of handling. When it came time to crank up the heat, sear the soy sauce, and toss everything together, these woks heated back up in less than 30 seconds. There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data.

You'll be able to track the parcels journey back to us, so we can process your refund in the quickest possible time. Cantonese-style woks have shallow “pig ear” handles that tend to heat up quickly, which requires using a towel or pot holder to maneuver the pan. It is important to note that the hand hammered wok possibly you are holding in your hands right now, carries the spirit of the Chinese Master who personally crafted it, far away in China. Follow these guidelines to keep your wok in optimal condition and enjoy the benefits of wok cooking to the fullest.As the thinnest gauge model in the lineup, the Yosukata exhibited the fastest heat gain of any model, boiling water in nine minutes flat. The wok pan by GreenPan has a rounded design in high-quality anodized aluminium with a flat, matt black, riveted handle perfect for stir-frying. For example, many fried rice recipes begin with frying cooked rice in batches; the rice is emptied into a bowl, then the wok is reheated to continue cooking aromatics and any additions before finally incorporating the rice again. 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. Featuring a flat base, the wok is ideal for maximum balance, comfort, and control, and the hard-wearing, non-stick coating makes for easy cleaning once you've finished with your oriental-inspired masterpiece.