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Review:
4.6 out of 5
92.50% of customers are satisfied
5.0 out of 5 stars Beautiful, nicely seasoned wok
I wanted my very first wok and did some research before buying a decent starter wok. This wok seems to be at a great price point, pre seasoned, and no exposed rivets. I am glad I went ahead and got this one. The seasoned out of the box is beautiful but I did additional coatings after cleaning it up the first time. The handle is great and carbon steel seems to be high quality. It has great weight but not super heavy. Perfect size and easy to use it with good handle. I am sure it's my imagination but food cook in the wok just taste different. Cleaning is pretty straightforward. Rinse with hot water as soon as done cooking, and then heat it dry and coat it with a thin layer of oil before storing it away. I'm obsessed with the whole process of seasoning the wok and trying to learn to cook.
5.0 out of 5 stars Great quality at real value
Great wok that has been visibly hammered while maintaining smooth surface and done so to a great shape. This is a round-bottom wok, but has worked great on a regular gas stove for me without a stand or any rings. The pre-seasoned wok comes with a beautiful and thorough rich blue oxidation that looks really great in person which I'm not too sure how you would be able to actually achieve on your own unless you really know what your doing. Regardless, with a good season on this pan the non-stick ability is really unbelievable. If you haven't ever seasoned your wok before, I highly recommend looking further into the process as the instructions included are a little bit vague. Below I included a few tips I think can help if interested. However overall, aside from the seasoning which can actually be a very quick simple process, one thing is for sureand that is that I really find it hard to believe you'd be disappointed in this wok at all. The quality craftsmanship and material constituting this wok stands out and is able to compare well with much higher end woks for a great price in my opinion so I would definitely recommend it.I happened to use the oven to do mine and the pictures shown are the result. The handle is set extremely firmly into place, however if you want to use the oven to season it it is possible. I would recommend the stove top if you can use a vent and open the windows as the oven method will still be smoky as well. I actually suprisingly happened to use both methods on my pan which I will explain why I did and what to look out for if interested. For the oven, if you can't get the handle off just leave the 2 screws off if you prefer or you can leave one in to be safe while transferring and wet a paper towel damply with water to wrap the handle with it. Afterwards covering in foil to keep the moisture in. This can be done while preheating oven to the first tempature at 200F. When it's ready, 15min to warm the wok for applying the first coat of oil to be polymerized, then is raised to 350F. While the temperature is rising, just barely douse a paper towel with oil and wipe down all the surfaces for a very thin coat. A little bit really does go a long way and thinner the better. After another 15 min once more at 350F the handle should be loose enough to remove at this point and the wok needs as much excess oil wiped off as possible with a clean paper towel because any excess oil will pull together and can form streaks and bake on an uneven season on the next step, which would hardening the oil by using the highest setting that your oven can go to for about 45 min to an hour. This process can be repeated several times to get a better season and the handle can be reinserted while remaining firm. If your using an oven, the result can vary based on oil type and tempature with greater time involved but can result in a very smooth surface. I unconventionally used coconut oil for the oven, but I feel you should use vegetable, lard, canola, or some recommend flax due to its low smoke point which is ideal. Although it's worth mentioning that in the oven, the wok will still smoke because your getting the oil above the smoke point, it's just preventing excess amounts of it smoking when first applying. Over the stove, the process is similar but much faster. This is done by getting your wok very hot. You then want to use the same light application of oil but while holding it on its side and applying only the area the heat is on while making your way around the pan. You can use tongs to do this to swirl it on and then quickly use a dry one to wipe it down again as much as possible. It will seem like you might be wiping it all off but a thin layer will remain. This will smoke off until all of the oil has polymerized then repeat until it is finished. Although there are two key things to watch out for while using this method. One is do not apply access oil or let it sit for too long before removing. This can leave a thicker not yet fully polymerized patch of oil that can ruin your non-stick coating and will peel away your season. This happened to me after finishing multiple coats in the oven and applying a layer of canola oil. However this is easily avoidable and you will definetly be able to tell if it happens. After this, I actually completely removed the first season using baking soda, vinegar, heat and steel wool. The other thing to look out for is over applying coats and overcooking the wok. It is definitely thought that the more coats the better, but this is best developed over time. One or two well applied layers will work great and can result in an amazingly non stick and gently darkened surface. You can definetly easily get this surface to a rich black, but repeatedly doing this on the high flame will actually burn the polymerized oil. It will seem okay, but will start to flake off once cooking and even though it's not more harmful chemicals or metal, you probably don't want this to happen so don't be afraid to reduce the heat some or reduce to around a medium heat once the process gets going.
4.0 out of 5 stars Beautiful Wok. Few notes for when you receive it.
This is a very nice wok. Very durable and well crafted. I thought I should write about what you should expect when you first receive it as many reviews here reflect an incorrect impression. The wok comes with a shiny smooth layer of oil that is EXTREMELY difficult to scrub off. I consider myself a persistent guy, and I spent the better part of an hour scrubbing it with one of those yellow sponge/ green scrub pad, using the scrub pad side.As hands got tired I forced fist into the scrub pad scrubbing with a blister on my knuckle to prove it. I changed the water out many times as the oil turned water grayish. I included the picture of the paper towels used to dry the wok each time I prayed it was finally off.Convinced I had finally removed it all i commenced to seasoning it. After 10 minutes i wiped oil out and let cool. I come back to find a dark hard plasticky residue peeling up at the bottom. I had read and seen other pictures from 1 star reviewers of this same occurrence. I could scratch at it and it was a residue that scratched up.Knowing I had followed the steps shown I commenced to scrubbing at it, and for the most part removed all of it. Now, Ill admit im not completely sure, but i believe that residue everyone shows as scratching up in their pictures is the oil seal. We all think we've finally removed it, but when we heat the Canola oil up in the wok to season it the oil seal melts into the bottom of the wok as if you melted a piece of plastic wrap in there.I do understand this seal is probably meant to help store them longterm, but it would be better if the seller contracted to have the seal removed before shipping. This issue obviously confuses many people, and most people just want to pull a wok out, season it, and cook.That being said, the craftsmanship and durability of this wok are beautiful. You can see the hammer prints where it was handcrafted, AND YOU WANT THAT. A true hand hammeted wok holds the foods up on the side of the wok where the heat is less and keeps it warm while your other food cooks in the center. If you haven't had the a chance to see Chef Wally Nash 5 minute wok infomercial you should YouTube it. He will have you laughing and astonishing you with all of the things he teaches you on woks in about 5 minutes.Looking forward to making General Tsio's(sp?) Tomorrow!
buena calidad
lo que mas quiero resaltar es la buena calidad del producto, si es costoso pero si se siente que uno recibe lo que paga por el articulo, yo compre el de 13.5 pulgadas, es algo pesado, no es facil manejarla con una mano.yo soy nuevo con los sartenes de acero de carbono, y algo que si se debe considerar es que tu estufa tenga una flama adecuada para poder usarlo, ya que yo no cuento con una flama grande y es un poco dificil calentarlo para hacer la comida a altas temperaturas, aunque me a funcionado muy bien, cuando la cure, dure mucho por lo mismo que no tengo una flama grande y dure mucho, aun le falta pero ya he cocinado como 5 veces con ella y no se le pega nada, al limpiarla es muy facil y es muy bonito como objeto tambien, lo recomiendo totalmente este articulo
Good wok for stir fry
I like it and I use it almost everyday for any Asian cooking mealPRO- Sturdy- No chemical coating- Conduct heat very well- Non-stick (Follow the instruction properly to season it so it will become non stick with time.)- Easy to clean (Do not use soap after cook, clean it with hot water)CON- Will scratch and chip if using metal spatula (not restaurant grade of carbon steel wok)- Not seating flat on ceramic stove even though I bought the ceramic version- Heavy (my wife can't use 1 hand to hold the wok)- Like all other carbon steel wok, it need maintenance after each clean to prevent rust.
Das teure Modell
Den gleichen Wok gibt's auch mit etwas dünnerem Blech, was eine leichtere Handhabung ergibt, für nur 69€. Dafür hat der Rand einen Grat, den man ein bisschen glätten sollte.Beide müssen eingebrannt weren. Dieser hier schuldet seinen stolzen Preis einem dickeren Blech und besserer Verarbeitung - dafür ist er aber auch fast doppelt so schwer. Allerdings ist er sehr schlecht gehämmert, während der billigere maschinell gedrückt wure, also glatt ist.
Ok
Fantastic pan, well made and easy to maintain
I am in love with this wok. It's so well made, and the directions for further seasoning were clear and simple. I did as it instructed and am looking after it per the instructions, which is quick and easy to do. It cooks beautifully and is a pleasure to use. It's VERY heavy, so be warned. I bought a proper large metal wok spatula to use with it and it's the perfect combination.
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YOSUKATA Woks and Frying Pans 34 cm - Pre-seasoned Flat Bottom Wok - Blue Carbon Steel Wok - Wok for Induction, Electric Hobs, Gas and Open Fire - Traditional Chinese Wok
BHD59509
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Product origin: United States
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