Helen's Asian Kitchen 97005 Helen Chen's Asian Kitchen Flat Bottom Wok, Carbon Steel with Lid and Stir Fry Spatula, Recipes Included, 13.5-inch, 4 Piece Set, Silver/Gray/Natural

Proper cooking in a carbon steel wok requires preparation and technique. Important to note is that seasoning a carbon steel wok is not like seasoning a cast iron pan; you're aiming to blue the steel, then blacken it, forming a protective layer against rust. If you try to treat this like seasoning a cast iron pan, you will likely be upset with the results if you use this to do traditional high heat Cantonese style dishes; that polymerized oil seasoning will be destroyed at those temperatures. I use a 3,600W induction burner and have no issues getting wonderful wok hei in my dishes. Unlike thinner and cheaper carbon steel woks I have used, it has not warped on the bottom at all, despite many trips up to 580+*F (according to my infrared thermometer). If you treat this wok right, it is a wonderful tool. Note: The actual measurement is 13.5" ish across, not 14 though. Price is a little steep compared to my old wok but it comes with a lid which is nice for this size of wok.

A real plus for this wok is that it DOES NOT have a non-stick coating. It is made of uncoated carbon steel which works quite well. A more expensive wok could be pre-seasoned, but this wok is less expensive. First, use dish-washing detergent, a scrub brush, and hot water to scrub its rustproofing/shipping finish off, inside and outside, then thoroughly rinse the wok using a clean wash cloth and hot water to completely get rid of any rustproofing/shipping finish and dish-washing detergent, then put this wok on a medium-low heat stove for a while to completely dry it, then turn off the heat and when the dry wok has cooled to room temperature use a paper towel to spread a VERY THIN layer of cooking oil on the inside and outside of the wok, practically any cooking oil will do, and then hang up the wok for storage. Now comes the real work, seasoning the wok. Start at a medium cooking temperature below the smoke point of cooking oil, saute any assortment of veggies, chicken, fish, or meat bits and in time, as days and weeks go by, the carbon steel will begin to show signs of seasoning and the seasoning will continue to get better and better, congratulations! A lid on the wok can turn it into an oven. just put a round rack in the bottom of the wok. New, unseasoned carbon steel woks ordinarily get shipped having a rustproofing/shipping finish on them.

We have halogen heated glass top, therefore I was happy that the flat base is sufficiently wide and suitable. Although I couldn't burn it on my halogen glass top, I went to a Chinese restaurant who seasoned it for me. I've since then cooked wonderful meals and had no problems. After cooking, I pour in hot water, rinse it, wipe it, heat it, add oils and toss some spring onions and sliced ginger. This way it's easy to maintaj. High heat not burning the base, and also heating up the sides. Once done. I keep it until cool and remove the ginger, spring onions and wipe off excess oil. I've used it 5 times now and it does start to get better. However. I find the dome too cheap, and not helpful. It's too thin, and gets bends easily. May be a wooden flat cover would have been nice addition. Overall I love this wok.

Once you do a good seasoning coat it is a wonderful wok, well balanced, lightweight and effective. Very happy with this purchase

Excelente calidad y tamaño ! No olviden “curarlo”