Cooking with a wok gives a few advantages because of its rounded shape: food is heated evenly and thereby decreases cooking time and only a small amount of oil is needed compared to a skillet. The result is healthier food, retaining vitamins and less fat.
The one-handled wok is ideal for stir-frying and this 13" size is a good all-purpose size suitable for Thai dishes like Pad Thai.
Buying a good wok for yourself or as a gift is a great idea as it will last a lifetime and the cost is minimal. The bowl shaped ancient design is perfect for stir frying, poaching, boiling, deep frying and steaming. The high sides make it easy to toss ingredients without spilling and less oil is needed compared to a flat skillet. A wok is also perfect for steaming with its sloping sides which allow a Bamboo Steamer to fit.
Set the wok on a wok ring to maintain stability if you are cooking on a glass top or electric stove. This size wok will heat up well on either an electric or gas stove.
Please note that these woks are made of carbon steel, which must be conditioned or seasoned before use. To season the wok rinse and scrub it thoroughly with lots of hot, soapy water to remove every trace of oil, grime or rust. Then follow the directions below to Season A Wok. This wok is made from 100% carbon steel, so there is no coating (such as Teflon). It is manufactured in Taiwan, and then stacked, nested for shipping in a sea container. The delivered product, therefore can look like it has been through a long journey. The purchaser is expected to be prepared to scrub the wok and coat it with cooking oil in order to condition the wok. Once this is done the wok will develop an even black patina over time. This patina should never be subjected to soap. It should be maintained by only cleaning the wok with a strong brush or steel scrubbing pad as needed. The wok can be heated briefly on the stove after washing to keep rust away before storing.
Before use a steel wok must always be seasoned!
To Season A Wok
- Wash with soapy water.
- Dry over medium heat on the stove.
- Add 1-2 tblsp cooking oil and rotate to spread evenly. Leave on the heat for 5 minutes.
- Turn off heat. Cool.
- When cool wipe excess oil.
Steel wok with wood handle. Product of Taiwan. Also see, 17" Carbon Steel Wok.
We recommend these great tools and cookbooks to go with your wok:
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