Joyce Chen Pro Chef 14-Inch Flat Bottom Wok uncoated Carbon Steel
I bought this in August 2006 and have given it a pretty good workout. So far it has performed very well - much better than I expected given the price paid for it.
As with any carbon steel wok seasoning is critical. A well-seasoned pan is as stick-free as teflon, but you don't need to worry about the coating peeling off due to the high heat, or have to use plastic/nylon tools so you don't scratch it. Seasoning is not tough to do - there are clear instructions provided with the wok, and you can find tips galore on the web.
Keeping it seasoned is also important. Don't use soap to wash the wok - just use plain water and a scrub brush, and clean it when the wok is still fairly hot. Once clean, put it back on the stove and fire it up until all the water has evaporated. Every once in a while swab the hot wok with an oiled paper towel.
The handles are strong - no wobbles whatsoever as of yet, and I tend to be a bit spirited when it comes to stir-frying.
Highly recommend!
No comments:
Post a Comment