Buy Cheap Helen Chen's Asian Kitchen Flat Bottom Carbon Steel 14-Inch Lidded Wok Set From Here Now!
Part of the Carbon Steel Wok Series by Helen's Asian Kitchen the 14 inch Carbon Steel Wok Set is a great gift or beginner set. It is made for use on gas or electric burners and the pan's carbon steel body is designed for rapid, even heating and cooling ¿ a must for any stir-fry. Its generous size will enable you to make delicious Asian meals for your entire family. These heavy weight carbon steel pans will render superior cooking performance. This pan is perfect for creating such authentic Asian-style recipes as curried shrimp with lemon rice and Szechwan beef stir-fry. This pan features heat-resistant natural wood and helper handles. Has a loop on the handle for easy hanging storage. Set comes with 1.6 mm 14 inch carbon steel flat-bottom wok, 13 inch bamboo spatula, high-dome lid and recipe booklet.
Readmore
Technical Details
- Traditional carbon steel wok set created in collaboration with Helen Chen- Includes 14-inch wok, domed metal lid, 13-inch bamboo spatula, and recipes
- Crafted from 1.6 mm carbon steel for durability, comfortable weight, and quick conduction
- Durable and attractive wooden handles; compatible with gas and electric stoves
- Washing by hand recommended; simple initial seasoning required
See more technical details
By Tina G. Frizner (Sacramento, CA)
i had this wok for a couple of years and used it sporadically. just recently the finished began flaking off into the food i was cooking. It may be that i was not properly taking care of the wok, as i cleaned it with warm soapy water each time. Next time i will buy one that will not erode over time and tolerate my neglect.
By J. Rose (Boston, MA USA)
This is my first wok, and after reading the enclosed instructions (which were very explicit), I was able to season my wok and enjoy healthy stir-frys next day! This is a good-quality pan - the handle hasn't twisted or come loose. But you MUST follow the directions and season it properly! I recommend repeating the first step where you smoke off the factory-coating and scrub it at least twice, and then season it with oil (thin layer - too much will gunk up and stick) at least four times. Also, do not attempt to cook anything starchy (like, say, cornstarch-coated tofu) the first few times until the coating has built up. When finished, rinse with water, dry totally, and rub in a bit of oil. After that, you will be golden... I have let my wok sit around unused - AFTER seasoning - for weeks and no rust has built up.
(I left off a star because I have not yet used the lid, since I am unsure of how to clean that and whether it needs to be seasoned as well - that would have been helpful in the directions)
By S. Owens (Winfield, MO United States)
I bought this wok after searching many local stores and then researching the web. It came with great reviews. I have been very pleased with it. I live with parrots so nonstick- (Teflon) coated cookware is out of the question due to its toxicity. Used to have an ancient wok which finally saw its last day a couple yrs. ago when its handle fell off. Cooking stir fry and Asian fare in a regular skillet is possible, but not as good.
My new wok is wonderful. I seasoned it according to directions. Have used it five times since. You need very little oil when cooking, so food is flavorful AND healthy. To keep it nonstick and non rusty, you merely have to wash in hot water, dry well, and wipe with a bit of veggie oil and a bit of paper towel. I like the flat bottom which sits well on my gas stove and is stable. My last wok came with a ring which unfortunately caused scorch marks on my gas stove top. This wok doesn't.
I am very happy with this product and would recommend it to anyone. Treat it as you would treat your treasured cast iron cookware (Yes, I have some of that too.... some of it is older than I am). One of my cast iron skillets belonged to my late husband's grandma, so it's nearly a century old. I expect that with minimal care, my new wok will last nearly as long.
By Elizabeth Bliss (Garfield, Arkansas)
I am very pleased with this wok. I seasoned it per the instructions and after the first couple of stir-fries, it is completely seasoned and non stick. It cooks the food quickly and uniformly.
By Dwayne L. Talkington (Baltimore, MD)
First off are people blind? It states "Carbon Steel" which means it will rust if not properly taken care of. First you need to season it and if you don't know how to do that you don't know how to cook and you need to read a little. Second, for most cookware it is best to rub down and give a light coat of oil(corn or soy) on the inside of any cookware. This is very important with steel or iron cookware. If you do these simple things, don't cook on too high of a temperature honestly most cookware will last for year and just decent cookware can last a lifetime.
Images Product
Buy Helen Chen's Asian Kitchen Flat Bottom Carbon Steel 14-Inch Lidded Wok Set Now