Best Carbon Steel Wok Pan 12 Inch - Professional Chinese Stir Fry Pan with Wooden Handle - Perfect for Asian Cooking, High Heat Stir Frying, Sautéing & Deep Frying in Home Kitchen

$15.11

$27.49

Safe 45%

Best Carbon Steel Wok Pan 12 Inch - Professional Chinese Stir Fry Pan with Wooden Handle - Perfect for Asian Cooking, High Heat Stir Frying, Sautéing & Deep Frying in Home Kitchen

Best Carbon Steel Wok Pan 12 Inch - Professional Chinese Stir Fry Pan with Wooden Handle - Perfect for Asian Cooking, High Heat Stir Frying, Sautéing & Deep Frying in Home Kitchen

$15.11

$27.49

45% Off

Delivery & Return: Free shipping on all orders over $50

Estimated Delivery: 10-15 days international

18 people viewing this product right now!

SKU: 22933397

Guranteed safe checkout

Description

Helen’s Asian Kitchen Carbon Steel Wok is the perfect addition to cookware for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying favorite Asian recipes and so much more. Crafted from a sturdy 1. 6-millimeter carbon steel, it distributes heat quickly so foods cook evenly. The cooking surface collects a natural patina over time to create that coveted non-stick cooking performance. The 2-tone bamboo handle is heat-resistant for comfortable use. Its sturdy riveted and flat-bottom design sits securely on any stovetop and works equally well with gas, electric, and induction. It also hangs for easy storage. Carbon steel is easily seasoned, reseasoned, and maintained to help prevent rust. Successive seasoning and regular use will gradually build a black patina, providing a smooth, stick-resistant surface, much like a well-seasoned cast iron skillet. The more use the pan gets, the darker and more stick-resistant it becomes. It is completely normal for an unseasoned wok to develop rust. Rust will not harm or alter the performance of the wok in any way. Simply scour away the rusted areas and season as instructed. Before first-time use, clean thoroughly, then season to seal the surface and prevent rusting. Full use and care instructions are included along with a lifetime against manufacturer's defects in workmanship. Brought to you by HIC Harold Import Co.

Shipping & Returns

For all orders exceeding a value of 100USD shipping is offered for free.

Returns will be accepted for up to 10 days of Customer’s receipt or tracking number on unworn items. You, as a Customer, are obliged to inform us via email before you return the item.

Otherwise, standard shipping charges apply. Check out our delivery Terms & Conditions for more details.

Features

Helen’s Asian Kitchen Carbon Steel Wok for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying favorite Asian recipes and more

Made from 1.6-millimeter carbon steel with 2-tone heat-resistant bamboo handle; sturdy riveted design; hangs for easy storage

Carbon steel distributes heat quickly so foods cook evenly; cooking surface collects a natural patina over time for non-stick cooking performance

Flat bottom design sits securely on any stovetop; works with gas, electric and induction

Carbon steel is easily seasoned and maintained; full instructions included; lifetime warranty against manufacturer’s defects

Reviews

*****

Verified Buyer

I bought this flat-bottom wok to use on my Viking induction plate. It is a beauty, with solid and sturdy wooden handles. I believe this is termed a "spun" factory-made wok, because of the concentric circles that are evident in the metal. The gauge is the proper thickness and when I press on the sides with my hands I cannot bend it.If you don't know how to season a wok this one comes with very clear and concise instructions for seasoning. Personally, I think everyone buying a wok for the first time should also consider buying Grace Young's The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore. You will find many helpful "recipes" for seasoning a wok in that book. In fact, if you are new to wok-ing, and not in a big rush to get started, you should buy the book before you buy the wok. It is the best stir-frying cookbook I own, and is more important to a novice wok-er than her newer book Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories.I also have a 16" round bottom wok that I use on an Eastman Outdoors 90411 Portable Kahuna Burner out in the yard. (Sorry, I tried to provide a product link, but failed. It is offered by Amazon, though.) The 16" wok is a higher gauge metal (which means it is a thinner metal) and I can bend the sides by pushing on it with my hands. The thinner metal gives me some trouble on the powerful burner, and I am much happier with the thickness of this Helen Chen wok. The long, wooden handle makes it easier to manipulate the wok--it is way easier to work with than the metal "ear" handles of my 16".I love to stir-fry, but I hate the smell in the kitchen. So I try to keep my stir-frying activities out-of-doors. Along with this new wok, I also bought a metal cart with wheels Seville Classics SHE18321 Stainless Steel Kitchen Workstation. Now I keep the induction plate and the wok on the cart and wheel the whole setup out to the porch. I can now stir-fry anytime I want to and not worry about the wind. (The powerful flame of the Portable Kahuna Burner does not mix well with any wind over 5mph.)The only thing I don't really like about this product is that the name "Helen Chen" is wood-burned into the top of the long handle. You can not see that in the picture. I consider it a distraction.

-45% Off