If you’re looking for an all-purpose wok that can handle daily abuse, your search is over. The 14-inch carbon steel wok from Yosukata has everything you want in a cookware multitasker and nothing you don’t. Plus, they have an option for any type of cooktop.

A wok’s bowl-shaped design spreads heat evenly for consistent cooking, plus if you love crispy dishes, you can cook them in a wok with less oil than a deep-fat fryer. Open the windows and turn on ventilation. Place the wok on high heat. Wait some minutes until the steel changes its color. Heat the wok on low, and pour in 1 tablespoon of oil, swirling the oil evenly. Remove from the heat. Below, we’ll walk through the detailed first-time seasoning process that you should apply to every new carbon steel wok.

The best wok overall: Yosukata carbon steel 14-inch flat-bottom wok

Stir-Frying Test 1: We stir-fried greens, looking at how easy it was to stir-fry and toss in each wok.

That said, friendly reminder to also be mindful of any manufacturer’s directions and warranties you may have!) Building a Patina Although both alloys are made with a combination of carbon and iron, they couldn’t be more different thanks to the difference in carbon content. Aside from the weight savings, a thinner carbon steel wok is going to get hotter, faster. Commercial wok burners are significantly more powerful than your home range. So, being able to get your wok rippin’ hot on a standard stove definitely works in your favor. If you find thewok has a rusty spot, then you probably did not heat it long enough to get rid of all the moisture or did not use enough oil to wipe it down. Pay attention to these two important steps! Leave your wok on high heat for another five minutes, wherein the wok's color starts to shift with blue tones.Wash the wok in hot water with a small amount of liquid detergent and a scrubber (such as a stainless steel sponge or pad). Ensure that no protective oil is left on the wok. The best is to use hot water (and scrub spots with any oil left).

Dry with a paper towel and heat the wok over high heat until all the moisture has evaporated. Let it cool.It’s rare to find woks smaller than 10-inches. For one, a 10-inch wok is too small to use on a standard wok burner, and it doesn’t have enough room to properly toss and spread ingredients in the pan. If you only cook for one or two people, you could get by with this small size, but even then I would go up to a 12 or 14-inch model. Traditional woks have a round bottom, which is fine if you are using it with a wok stand, but does not work so well on modern hobs, especially induction ones.

b) unscrew it; put small folded pieces of paper into the holes to tighten the connection. Then screw it in again. It doesn't get better than this reliable carbon steel wok from Craft Wok. As long as you properly season this wok, it won't rust and will be a true workhorse for you and an excellent tool to learn on. Woks were traditionally popularized in Chinese cuisine. It's a highly durable pan with a deep curvature and a long handle conducive to pan-frying, deep-frying, broiling, boiling, braising, and searing, among other traditionally Asian cooking techniques. 2. What are the types of wok?

to 14-inch woks are excellent for the widest range of dishes and can be used for one person or up to 8 or 10 people. It doesn’t matter if you’re using a round or flat bottom wok, the center where the heat is concentrated is a very small area. This means you can cook very small amounts of food without worrying about wasting heat on a large cooking surface. In two very demanding kitchens, I have seen the metal on this model bend or tear. In both instances, the failure occurred at the welded joint, where the handle fastened to the wok’s base. I’ll emphasize that: on both occasions, the wok was severely over-filled and then lifted. And this was after several hours of continuous harsh cooking. You’re incredibly unlikely to encounter a similar circumstance at home. Woks come in a range of shapes and sizes. Restaurants tend to use enormous woks that are far too big for the average home, but even domestic woks can be found in sizes ranging between 10 and 20 inches. Winco does not offer a flat bottom option, so you must have a gas range or wok burner for this choice. Egg-Frying Test: Over medium-high heat, we fried an egg in two teaspoons of vegetable oil, to assess any imperfections in the existing seasoning. We repeated this test twice in each wok.