With our wide range of tents and accessories, you can embrace the cold, crisp winter air as you explore frozen landscapes and winter wonderlands. Craft Wok Flat Hand-Hammered Carbon Steel Pow Wok: Though attractive, this wok performed poorly in fried egg and stir-frying tests: Food tended to stick to the surface, and eggs needed a lot of scraping to release. Thanks to the thermal Infinity ceramic non-stick coating (PFAS-free) you can successfully make even the most difficult of dishes! The wooden handle screws into a riveted base, so there are a couple points of failure over repeated use.

In the pans, a special stainless steel honeycomb structure is placed over the non-stick coating, which also determines the look. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page. To level the playing field for testing, we gently scrubbed each surface with steel wool, a scouring pad, and salt to remove as much of any pre-seasoning as possible (in some cases, it was not possible). Despite its heavy gauge and considerable weight, the Zhen San Huan wok boiled water in about 10 minutes, which was pretty fast compared to other models.What we liked: After a thorough scrubbing and seasoning, this wok was quite nonstick: it was the only wok that produced clean, unbroken, unstuck fried eggs. Pre-Seasoning Step: Prior to testing, we seasoned each of the woks (using these instructions and a total of four rounds of seasoning), to level the playing field. This is because induction—which relies on magnetism to "heat" pans—provides a more focused, fast, and even heat than gas or even electric. Flat-bottomed woks sit easily on modern gas or electric ranges, whereas round-bottomed woks require a wok ring or some other mechanism for stability.

I love that the wok came with instructions on seasoning, the handle is very sturdy and I was able to follow the directions and season my wok.It heated up quickly and evenly (it was the fastest during our boil test), and the handle angle made it easy to toss food. He's written many recipes, explainers, and equipment reviews for Serious Eats—including woks and sauciers. Follow our comprehensive guide on carbon steel wok care and maintenance to keep your Craft Wok in top condition for years of delicious, healthy stir-fry cooking. Similar in design to the Yosukata (which also features a wooden handle and a metal helper handle), this wok was very responsive and also large enough to stir-fry garlic fried rice without losing grains. These models were also fairly nonstick throughout cooking, showing no signs of burning or premature browning.

We are able to arrange for a collection if that is easier for you, just get in touch and we can help with this.The double-layered non-stick coating also helps to keep the wok easy to clean despite cooking at such high temperatures. Not only are they extremely heavy and difficult to maneuver, they also take a long time to heat up and cool down—a fatal flaw for anything that requires rapid, on-the-fly heat adjustments—like a stir-fry. With its large smooth non-stick interior, it has a large range of uses, including cooking, frying, sautéing, and preparing all your favourite stir-fries.

Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH). For this test, we stir-fried multiple batches of leafy green vegetables like yu choy and Shanghai baby bok choy in each of the woks. Stir-Frying Test 1: We stir-fried greens, looking at how easy it was to stir-fry and toss in each wok.Wok Care: Wipe with a thin layer of vegetable oil after each use to prevent rust and build up a protective non-stick patena. Then we wiped a thin layer of oil and seasoned each wok in a 500°F oven for 45 minutes, repeating each seasoning step for a total of four layers of seasoning on each wok. The warranty does not cover stains, discolouration or scratches that are part of normal wear and tear. Finally, the ability to build a reliable and even seasoning is perhaps the most important feature of a wok.