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Typhoon is the leading supplier of woks in Europe and the company has been selling woks for almost 20 years. Typhoon's Professional wok line is the top of the range wok. Comprising of a heavier, 1.8mm gauge, spun carbon steel body, food-safe lacquer protected carbon steel interior and extra long handles. The set features a glass lid, stainless steel skimmer and three superior quality European beech wood utensils in a full color laminated gift box.
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Technical Details
- Interior consists of food-safe lacquer protected carbon steel- Professional woks are flat bottomed and are suitable for all heat sources in induction
- Heat resistant glass lid with stainless steel rim
- Suitable for all cooking surfaces Gas, Electric, Ceramic & Induction
- A larger wok for the serious chef
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By Not my real name guy (Midwest)
The other reviewer for this Typhoon wok, Roy, should be ashamed of his/herself for being so ignorant and for posting such an unqualified review. I recently acquired the 12" version of this wok and I will supplement this review once I have more experience with it. It is replacing a non-stick coated wok whose finish started flaking off into the food it was cooking, and after a bit of research, I learned that the traditional steel woks, properly cured, have very good non-stick properties that do not flake. I have given this review a five-star rating in order to balance out the unfair one-star rating given by the other reviewer.
The lacquer coating on Typhoon carbon steel woks is not meant to be a non-stick coating, it is meant to be a protective anti-rust coating during shipping and storage. The coating must be removed prior to use and then the wok must be seasoned or cured to make it non-stick and to keep it from rusting. This is true of all authentic/apparently authentic Asian non-stainless steel woks. Per Typhoon USA, here are the directions for what Roy should have done with his/her wok before using it and reviewing it, directions that are included with the wok when purchased and which Roy apparently decided to ignore before using his/her Typhoon:
CARE AND USE
IMPORTANT PREPARATION OF YOUR WOK FOR USE ON ANY HEAT SOURCE.
Typhoon carbon steel woks are coated in a special clear food safe lacquer to protect them in transit. This lacquer MUST be removed and the wok seasoned before the first use.
TO REMOVE THE LACQUER
1) Wash the wok and dry. Using a pad of kitchen paper wipe a little vegetable oil over the entire inside and outside surfaces.
Place the wok over a LOW heat setting and allow it to heat for approximately 15 minutes. DO NOT LEAVE THE WOK UNATTENDED AT ANY TIME DURING THIS HEATING PROCESS. REMOVE FROM THE HEAT IF THE WOK BEGINS TO SMOKE.
2) Carefully wipe the surfaces with a clean pad of kitchen paper to remove the oil and lacquer. Allow the wok to cool, then repeat the process to ensure all traces of the lacquer are removed.
Do not immerse the wok in cold water at any time to speed up the cooling process.
GLASS TOPPED HOBS - If, during the removal of the lacquer, any marks are left on the glass, these should be removed as soon as possible with recommended glass hob cleaner.
TO SEASON THE COOKING SURFACE
Wipe the inside of the wok with a little oil. Re-heat the wok over a medium heat setting until it is hot, but not smoking. Remove from the heat and allow to cool thoroughly.
The wok is now seasoned and ready for use. After a few uses an even darker coloured "patina" will build up on the inside surface. Do not attempt to clean this off as it assists in the easy release of cooked foods.
EDIT: After using this wok for over a year, I do recommend it. Make sure during the first three or four times you use it that you do not allow food to stick and burn or it can result in some partial removal of the baked-on patina that serves as a non-stick surface coating. It cooks fast and food you want to push to the sides to allow the center, bottom food to cook more thoroughly does stay put instead of sliding back down like it would with a traditional non-stick coated pan. I'd buy one of these again - it's a very good product.
By S. Roy (NY)
All I want to say is that after one use that the wok's finish rubbed off while using a wooden spoon. After one washing the wok started to rust in the places the finish rubbed off. Absolutely poor quality. If I would have spit at the screen it would have been a rip off. Good luck to you if you decide not to listen to me;)
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