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

Product Information

Round Bottom Heavy 14 Inch 15 gauge (1.8mm) carbon steel wok, commercial grade. Original design by Craft Wok since 2014, proven quality over the years. Traditional chinese wok pan with round bottom. Mini woks, up to about 18cm, are great when cooking for one, but they won’t have enough space for all your ingredients when cooking larger meals, causing them to stew when you want them to sizzle. Most woks are between 20cm and 30cm, which is an ideal size for couples and families, and anything over 36cm swiftly becomes too cumbersome for everyday cooking. Steaming – grab some bamboo steamers and you can easily use a wok to steam veg, dumplings and more. While the wok isstill warm, use a paper towel to spread the oil over the entire inner surface of the wok. There should be no standing oil. The carbon steel wok from Yosukata Store boasts a wielded hand base, making it sturdy and easy to hold with its wooden handle grip. Most traditional woks do not have a grip on the handle, so this one is ideal for amateur cooks who have low heat tolerance when cooking.

What We Don't Love: There's a learning curve to seasoning and maintaining it, some say the round bottom is better for gas rangesHelen's Asian Kitchen offers cooks and chefs a top-of-the-line carbon steel wok that is great for frying, stewing, sauteing, braising, and frying. It's made with 1.6-millimeter carbon steel along with a heat-resistant bamboo handle. There is also a helper handle, which helps significant events that serve copious amounts of food. Leave your wok on high heat for another five minutes, wherein the wok's color starts to shift with blue tones. This wok is perfect for giving to your loved ones for their birthdays. Everyone could use a handy wok for experiments in the kitchen. Thanks to its durable construction and the complete set it comes with, it's a sure set to help with weekday and weekend meal prep. Best Wok Material Buying Guide

Considering that the bottom of the wok is where most of the food will cook, you'll want an appropriately sized wok. We recommend a wok of 13 to 14 inches for the average home cook, but a 12- or 12.5-inch wok may work well for one person cooking for themselves. If you'd like to cook large whole fish, choose a massive wok of around 20 inches, but be aware that it will take up more space in your kitchen than a smaller wok and may not fit a standard size range. Additionally, a flat-bottom wok will be easier with a typical Western range than a round-bottom wok. There is no helper handle on this model, but there is a hole in the main handle to hang the wok for storage. One of the most common refrains among reviewers is that this Joyce Chen wok takes a lot of work to season and maintain, especially if you want to avoid rusting. There's a stovetop method and an oven method that you can look up online, and several users say that the latter is easier and more effective. Make sure to dry the wok immediately after cleaning and keep it oiled to help with longevity—as you would with any good-quality wok. Round-bottom woks can be used on gas or electric, and are made more straightforward if you add a wok ring, but the ring can put enough distance between the heat source and the wok to impede the fast, high-heat cooking that woks are known for being able to provide. It’s rare to find woks smaller than 10-inches. For one, a 10-inch wok is too small to use on a standard wok burner, and it doesn’t have enough room to properly toss and spread ingredients in the pan. If you only cook for one or two people, you could get by with this small size, but even then I would go up to a 12 or 14-inch model.This is one of the best carbon steel woks you can find online since it's made with Japanese artisanal craftsmanship and durability. It's less than a kilogram (2.02 lbs), making it lightweight and easy to use when trying to nail that famous Japanese omelet you've been trying to perfect for months now. In two very demanding kitchens, I have seen the metal on this model bend or tear. In both instances, the failure occurred at the welded joint, where the handle fastened to the wok’s base. I’ll emphasize that: on both occasions, the wok was severely over-filled and then lifted. And this was after several hours of continuous harsh cooking. You’re incredibly unlikely to encounter a similar circumstance at home. The wok is one of the most useful pieces of kitchen equipment for both professional chefs and home cooks. It has been used in Chinese kitchens for centuries and is now a staple in many kitchens around the world. Stainless Steel is another popular wok variation that home cooks prefer. Durability, heat conduction, and temperature maintenance are all on point. This type of material can retain and distribute heat evenly throughout the wok, making it a superb choice for those keen on cooking acidic foods. The Yosukata carbon steel wok is available in both a flat and round bottom configuration. A traditional round bottom will give you better cooking performance by concentrating heat in the pan’s center and gradually dissipating up the rounded sides.