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

£57.495£114.99Clearance
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The handles on this wok are carbon steel as well and felt sturdier than others we’ve tested. (Use pot holders when cooking as the handles become extremely hot.) We learned through testing that this wok works best when paired with a wok ring to stabilize it on your cooktop, and we found it also worked best with smaller amounts of food, so it’s ideal for preparing meals for a few people. We found tossing food in it quite easy compared to some other woks we tested. Who it’s for: People with electric stovetops (or none at all!) that will unevenly heat a traditional wok. A Pre-Seasoned Carbon Steel Wok is a great kitchen tool offering a variety of benefits. It is a great option for chefs looking for a durable and versatile cooking experience. Typically, a wok ring is a piece of metal that cradles the base of a round wok, keeping it in place above your gas burner and concentrating the heat around the curve of it. It’s not recommended for electric stoves and serves no purpose for induction ranges since it can’t channel emitted heat the way it can flames, and may also scratch your cooktop. It is also called a wok stand and can be used to place your round-bottomed wok on a counter or table for serving.

That said, you shouldn’t let go of your wok-cooking dreams just because you have an electric stove. “Most of the time, a flat-bottomed carbon steel wok works on an electric burner, but occasionally the bottom may warp ever so slightly from the heat,” says Young. Looking for the best wok to buy is fun if you are opting for Yosukata, but what’s even better is seasoning the wok, and, ultimately, cooking something with it. We have various resources to help you get started and even feel like a pro at wok cooking. After your wok is cool enough to handle, move it to your kitchen sink, and use your scrubbing pad and some water to lightly scrub and rinse the wok clean. (You can use dish soap, but it’s not required for a light dish like this.)

Conclusion

This wok is heavier than other woks we tested and we found it necessary to maneuver with two hands during cooking. If you just cooked an especially strong food (e.g. a fish or a curry dish), you may have to wash and heat the wok twice. Heat helps rid the wok of residual flavors. It’s disappointing to cook a lightly seasoned dish only to taste the fish you cooked last night. Plus, you can rest assured knowing that you’re covered by this 24h customer support, so don’t hesitate to reach out if you need help! Performance: To analyze a wok's heat conductivity and distribution, we boiled water in each, monitoring how long it took to come to a boil and how long to cool down. We also recorded how well a wok seared beef and browned rice.

This is a pretty versatile gadget: It allows you to steam, stir-fry, and make stews thanks to a handy temperature control dial with 15 heat settings for all kinds of dishes. Plus, it comes with a vented lid that allows you to control how much moisture is in your dish. It can warm up to a toasty 425 degrees, which is just the right temperature to get a charred stir-fry. While it does have two helper handles, keep in mind that you aren’t able to hand-toss this wok. And since it does take up a lot of counter space, this electric wok is not ideal for anyone with a tiny kitchen. There are flat and round bottom utensils available. Flat bottom woks are suitable for all cooktops, while the round bottom analogs cannot be used on induction, electric, and ceramic stovetops. Materials There are flat and round bottom utensils available. Flat bottom woks are suitable for all cooktops, while the round bottom analogs cannot be used on induction, electric, and ceramic stovetops.

Just follow these steps and essential pointers, and your carbon steel wok will age gracefully and form a beautiful patina that any Chinese cook would be proud of. Another standout was this carbon steel wok from Joyce Chen. This wok also has a flat bottom that works great for balancing on stovetops. It features two wooden handles which made maneuvering while cooking quite easy. The two handles also made transferring our cooked dishes from wok to plate seamless. We did find this wok pretty heavy for tossing food consecutive times, so using a chuan or large metal spatula is the best way to maneuver food in this wok. The best woks can do it all, but only a wok can turn out stir-fry as it's meant to be: with vegetables that are vibrant, blissfully blistered, yet tender-crisp; meat that captures a little browning without drying out; and dishes with little oil but a lot of naturally extruded flavor. Not only does a wok allow you to cook high-volume ingredients—like the vegetable-heavy dishes Asian cuisine is known for—by virtue of its tall sides, but its sloping sides also catch heat in a blooming pattern, creating different zones. Where the flames hug the bowl is where you sear; up toward the edge is where you keep warm and dry. For those who enjoy cooking with a wok, seasoning a carbon steel wok prior to use is essential. Seasoning a wok helps to protect it from rust, and also adds flavor to the food cooked in it. The oven is the best method to season a carbon steel wok.

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