This extremely well-crafted pan is a cinch to use, clean, and maintain, but the performance comes at a premium If you’re looking for a top-of-the-line carbon steel wok, Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok is an excellent choice. This 14-inch wok is made with a 15 gauge (1.8mm) heavy carbon steel material, is hand-hammered by Chinese professionals in Guangzhou, and features a round bottom for traditional Chinese cooking. To avoid such circumstances and deliver the best wok, these are pre-seasoned, so it reaches in a ready to use & considerably better condition. The seasoning is performed by professionals using high-quality food-grade vegetable oils to make it safe for use. Which is the best: Pre-seasoned Carbon Steel or Cast Iron wok? Best of all, the wok set comes with a pre-seasoned carbon steel wok, a carbon steel lid, and a stainless steel spatula with lifetime quality assurance.

Seasoning is carried out for cast-iron and carbon steel wok mainly to prevent it from rusting or corrosion. However, a stainless steel wok can be seasoned too. After multiple seasonings, the wok surface will become invincible and super slippery that the food will glide and you will need very little oil. Why Beginners Should Consider Owning a pre-seasoned Wok? Helen Chen's Asian Kitchen Flat Bottom Carbon Steel Wok: This spun wok performed well in testing, but its durability is suspect. The wooden handle screws into a riveted base, so there are a couple points of failure over repeated use. In fact, by the end of testing I could feel the handle start to loosen and the rivets seemed to be warping slightly. Additionally, the wooden helper handle is not removable, so it’s difficult to season this wok in the oven without burning and ruining the handle.

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Store Properly: To keep your wok in top condition, you should store it properly. Wipe away any excess oil and store it in a cool, dry place away from direct sunlight. 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 Season After Cleaning: After each use, you may want to season the wok to ensure it remains properly seasoned. To do this, heat the wok and then add a small amount of oil to the surface. Rub the oil into the surface with a clean cloth, then remove the excess oil.

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.

The takeaway

Preparing likewise keeps it from rusting and secures against general mileage 2. Not Dishwasher Safe. Every business or industry strives to provide ease to its consumers. The reason behind manufacturers offering pre-season wok is simple. The foremost aim behind pre-seasoning is it makes the wok ready to use on unboxing, and there is no pre-treatment required. Pre-seasoning also prevents the wok from rusting, which maintains the quality of cookware and offers better service to customers. Who it’s for: People with electric stovetops (or none at all!) that will unevenly heat a traditional wok. It is important to note that a carbon steel wok must be seasoned prior to each use. This helps to keep the wok from rusting and also helps to impart flavor to the food cooked in it. How to Season a Wok on an Electric Stove? Once the patina has been created, the wok should be cooled again and wiped with a paper towel. This process should be repeated a few more times to ensure the patina is properly created.