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4.9 out of 5
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5.0 out of 5 stars Beautiful Wok - AND here is the ONLY correct and complete guide to tempering this great Wok!
Excellent traditional carbon steel wok. BUT -- and I emphasize this -- it MUST be properly tempered before use. None of the YouTube videos or comments I have seen understand this process, and you probably will not either. So read on.This process of preparing the wok is NOT really a "seasoning" -- that implies some sort of cooking process. What is need is very high temperature tempering of the bare steel surface. This is metallurgy, not cooking! It is an ancient process used on steel to "blue" it. It is the same process used on old steel swords and gun barrels, to give them a protective non-rusting black-blue coating. Let me explain the "bluing process" you need to perform on your new wok.Carbon steel is chemically very reactive. It rusts -- it reacts with oxygen and forms red iron oxide, Fe2O3, when exposed to oxygen, such as the oxygen in H20 water. Rusting, or red iron oxide, will form quickly on naked steel that is not properly prepared. The naked iron is also reactive with food moisture, and food will stick to it. BUT black iron oxide, formed on a steel surface that has been heated to HIGH temperatures, is less reactive, more stable, and adheres extremely well with oils. When well-oiled, the oil incorporates in the black iron oxide surface on the steel; this provides a non-reactive coating that protects the steel.So what you need to do is BLUE the steel -- heat it to a very high temperature, and let the surface steel oxidize to black iron, Fe3O4, also called magnetite. Again this is not cooking. This is metallurgy!!Let me repeat: If clean carbon steel is heated to above 550 degrees F. it reacts with the oxygen in the air, and the surface steel will oxidize to black iron oxide, Fe3O4. This black surface gives the steel a beautiful black-blue to aqua-blue patina. This blued steel, or black iron oxide surface, adheres quickly to oils. When coated with oil, the oiled blued steel is very rust resistant, it is also a non-stick surface for cooking. And it has been used by blacksmiths (and Chinese cooks) for millennia to treat steel surfaces.The instructions that come with the wok tell you what to do. Do it. But they are brief. Here are the details.FIRST STEP, you must clean the steel. It comes covered with oils to prevent rusting. You MUST strip all this oil off, to expose the bare steel surface. As instructed, use a scouring pad and go at it with detergent. Plan on working 30 minutes at this. Scrub, and rinse. Scrub and rinse. Take a white paper towel and rub the surface dry. If you are still getting black staining on the paper towel, then scrub some more. You want NAKED steel, without any oil residue on it. If there is oil on it, the oxygen cannot reach the surface when it is heated and oxidize the surface steel to black iron oxide, the beautiful blue magnetite surface you want.SECOND step is heating to HIGH temperature. The instructions say put the wok on high heat until the steel turns BLUE. Few people understand what that means. It means REALLY heat the steel, really really really heat the steel -- all of it, all of the wok.This requires a very hot gas flame. Use a 12,000 to 15,000 BTU (or higher) burner to do this. A BBQ is not hot enough, your oven is not hot enough. This is big flame on bare steel hot. Most modern stoves have at least one big high output burner. On my stove, I can take off the top diffuser plate from the big burner and and get a single huge gas jet -- this is what I use both for the bluing and for wok cooking. So get going. You might want to wear some heavy gloves while doing this. This is blacksmith work, not cooking. Keep animals and children away. If you touch that hot steel, it will not just burn you, it will brand you. Over a 15,000 BTU jet flame, it took my about 30 to 45 minutes to totally blue the entire wok.Turn the heat on high. Put the wok on the hot flame, and wait. And wait. And wait. You must heat the steel to over 550 F. (around 300 C.) before the steel will begin oxidizing properly. First you will see orange yellow steel, then suddenly it will start to look "blue." That blue is the black iron oxide surface forming -- the black iron on top of the silvery steel underneath gives a bluish color. If you have properly cleaned the wok, there will be very little to NO smoke. Smoking indicates you did not properly clean off the oils, which are burning and smoking, and probably contaminating your steel surface. If you are getting lots of smoke, STOP. Go back to step one and get the steel cleaned of oils.Now watch the blue surface expand. Carefully turn the wok over the hottest portion of the flame, move the wok very slowly so the blue transformation moves all the way to the edge. Slowly, very slowly, move up and down and around over the fire, working outward from the hottest blue edge, from center to top, expanding the blue area. When you are done, the ENTIRE surface of the wok should be beautiful blue steel. This is the the black iron oxide coat to the steel called "bluing." If there are orange or yellow-orange areas on the wok, then you did not fully heat and transform them. Heat them again until they turn blue.Okay, blacksmith work done. The factory could do this I suppose, but none do. Chinese cooks know how to do it on a hot fire -- and a wok lasts a lifetime, so one only needs to do it once in a life!STEP THREE. We are following the instructions that came with the wok. I am just explaining. Let the wok cool. If you put oil on that 550 degree F. steel, you will have a kitchen of smoke! When it cools quite a bit, put it back on medium flame. Now oil it, following instructions. This part may cause some smoke. It you are getting lots of smoke, turn the heat down. Use a high-temperature tolerant cooking oil, like Safflower oil, refined Light Olive Oil (NOT regular olive oil), or Peanut oil. Canola oil also works, but I hate the smell of hot Canola oil.The black iron oxide surface you have created on your "blued" carbon steel wok loves oil. It combines with oil quickly, it hugs and bonds with oil. And when coated with oil, it is a surface that is both non-stick, and non-reactive to rusting. Look at the color! It will be shimmering with an agua-blue hue, not a really black color.Cool the wok a bit. Turn it over. Look at that beautiful blue-black surface of magnetite you have created by proper tempering. It will be darker and thicker on the outside surface, which got hotter. Coat the outside with a thin coat of oil. Marvel at the pretty color. Coat it with more oil occasionally.There you have it. Your are now ready to use the wok. It is properly tempered, blued; you have created a traditional non-rusting, and non-sticking surface. Traditionally, now start the wok by cooking onions and ginger. This "seasons" the surface. This is the only part of the process properly called "seasoning a wok"!Attached are a few photos. In the first one, I added a faded blue sink cloth to help show the color. Notice the aqua-blue hue of the metal? This is blued steel color. (I have cooked a few dishes in this pan, so there is some brown oil gunk at the bottom.) At the top of wok, by the handle rivets, you will see an area that is orangish to silver -- well, that is an area I did not get properly blued. It was hard to get that area hot enough. So it goes, the job was less than perfect. But you should not have many areas like this on your perfectly blued steel wok.The second photo shows the outside surface, and its beautiful blue-black iron oxide surface. This is what you are shooting to obtain in this process.The third photo shows my stove burner on high flame, with the top diffusion plate remove. This gives a real jet flame, and I use it this way for wok cooking. I used this flame for the bluing process. Is that safe, you ask? Well, so far, both I and the stove are doing well, thank you. But I can offer no further guarantees. I added a photo of the wok on the jet gas flame, with the diffuser plater removed. Believe me, it is perfect for wok cooking.Addendum: Someone asked me about the handle wrap. I added another photo. The lower metal section of the handle gets very hot while cooking, and it is easy to slide your hand on to it. Ouch. I do what our cook in Taiwan did when I was a kid fifty years ago. I wrap it tightly with cotton fabric. Take an old t-shirt, cut a three inch wide and fairly long piece. Wrap the metal very tightly with several wraps of the cotton strip. Then put on a wrap of old-fashion friction tape over that to hold the wrap tight. Tuck the top and bottom ends of the cotton under the wrap. Coat the friction tape with some corn starch or flour to take away its sticky surface. This lasts a long time, and is easy to redo if needed.How to maintain: Simple. Never use abrasives (like a steel scrub) on the surface; doing so will remove the finish. Never use a detergent on the pan; doing so will remove the oil finish on the bluing, and detergent may contaminate the oil coating. One can usually clean the surface with very hot water and a kitchen dish brush. It really is a non-stick surface, when properly prepared and used. After washing, dry well and wipe a few drops of cooking oil over the inside and outside. And of course, don't store it in a wet place.Loose handle problems, another addendum: The wood of the handle of the wok dries and shrinks, and the handle may get loose after a few weeks of use; mine did, others report the same thing. This is a common 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, then twist the wood as far as you can into the sleeve. Give it a couple solid taps with a hammer to set it tightly into the sleeve. Reinsert the screws. Fixed. Repeat if necessary later; my handle needed only the one fix. The wood of the handle will eventually dry and stop shrinking.
5.0 out of 5 stars Craft Wok Review: High-Quality, Easy Use & Authentic Cooking. A Culinary Game Changer!
I recently purchased the Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok and wanted to share my thoughts on this high-quality kitchen essential. Before seasoning, it’s important to blue the wok, a process I found straightforward. To ensure even bluing, I removed the wooden handle, which was a simple adjustment that allowed for a uniform treatment of the entire wok.The quality of the carbon steel is immediately noticeable—this wok has heft, indicating durability and robustness. It’s heavy in a good way, indicating its quality, yet not too cumbersome, allowing for easy tossing during cooking. The hand-hammered design is not just for looks; it contributes to the wok’s excellent performance. Heat distribution is proportional, though somewhat dependent on the burner used. While I have yet to try it on my outdoor wok burner, the round bottom was a perfect fit for my Bluestar Platinum stove, which has removable grates specifically designed for a wok.Many reviewers complain about the weight of the wok and how cooking and tossing with it feel awkward. However, these criticisms often stem from a misunderstanding of traditional Asian wok cooking techniques. Unlike Western-style cookware, where tossing and stirring are done with lighter pans, an Asian wok is designed to handle high-heat, stir-fry cooking. The weight of the wok plays a crucial role in maintaining even heat distribution, which is essential for achieving the perfect stir-fry texture and flavor. Instead of tossing ingredients by shaking the pan, you use a spatula or similar tool to stir and move the food quickly across the wok’s hot surface. Additionally, you can rest a portion of the rear of the wok on the stove to help push up and toss the food. This method ensures that each ingredient is cooked evenly and retains its unique texture and flavor. I recommend looking up videos on how to toss with Chinese woks for a visual guide. Practice with rice or uncooked pasta to get the hang of it.The handles feel good in the hand—sturdy and comfortable to use, enhancing the overall cooking experience. I found the wok easy to season and clean, a testament to its thoughtful design aimed at frequent use. As my first real wok, replacing a flat bottom, thin, non-stick wok that I was not happy with due to uneven heat zones, this wok has been a revelation.Value for money is exceptional with this wok. It’s the best for what you get, offering high quality, excellent performance, and ease of maintenance at a reasonable price. I would definitely recommend this wok to anyone looking for an authentic cooking experience. Whether you’re a seasoned chef or new to wok cooking, this tool will elevate your culinary creations.
Un verdadero wok!
Está más grande de lo que pensaba y para mi eso es muy bueno, buenas instrucciones para "curar", me hubiera gustado que compartieran algún pequeño recetario para tener alguna variedad para cocinar. Hasta ahora va bien, esperemos que continúe funcionando correctamente.
Best wok I own!
Really happy with this purchase. Have two other well loved and well used woks, each over a decade old, but I now keep coming back to this one as it’s slightly thicker (weighs 11-12% more than my similar sized flat bottom wok, which also has bigger handles) allowing for higher heat retention, searing, and the all important “wok hay”. The extra weight does make it a bit more of a workout when tossing, but the results are worth it. Took to seasoning beautifully (follow included instructions and/or watch one of the hundreds of videos online) and is now very non-stick and as smooth as glass. Handle had a slight wobble and wasn’t perfectly aligned (I wanted the wood/metal transition to be completely smooth), but I followed the instructions to remedy this and got it absolutely perfect within a few minutes. Handle is unfinished/uncoated, but I’d rather oil it myself than have some coating flake/bubble or burn off with high heat use. If you’re comfortable cooking with and caring for a proper carbon steel wok, or if you’re willing to learn how, you won’t be disappointed.
Pesantissimo ma indistruttibile
Ormai è parecchio che lo uso, sto cercando solamente la soluzione di fornello adatta alla potenza termica richiesta per uno stir fry degno del wok. È in ferro, quindi come qualcuno ha scritto, tende ad arrugginirsi se non se ne ha cura o non lo si stagiona a dovere. Il mio dopo esser stato lavato non appena ricevuto e stagionato ad oggi è in perfetta forma, se fa la ruggine non è colpa del wok ma di come lo trattate. Il peso del prodotto è importante ma tutti i wok che abbia mai visto lo sono!
Helt ok wok
En genuin kinesisk wok som håller det den lovar. Nöjd.
Masterchef adaylari
Bu tavayi elinize aldiginiz anda bir masterchefe donusuyorsunuz. Asya mutfagina giris yaptim. Tavayi sallamasi cok keyifli ama kol kaslarinizin kuvvetli olmasi gerek cunku agir. Tavanin bakimini iyi yapmalisiniz yoksa paslanma yapacaktir.
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Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88
BHD52599
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Product origin: United States
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