Good 14 inch Traditional Cast Iron Wok (incl. ring) Review
Product Description
A very traditional design that has been used in the Chinese countryside for centuries. Now it is available in the U.S. through the Wok Shop. Round bottom only and 41/2 inches in depth. Small metal handles. Retains heat, cooks evenly, quickly and efficiently and imparts the Chinese "wok hee" (wok flavor). Must be seasoned
14 inch Traditional Cast Iron Wok (incl. ring) Some Information:
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Product Features 14 inch Traditional Cast Iron Wok (incl. ring)
- ring included
14 inch Traditional Cast Iron Wok (incl. ring) Some Reviews:
When you desire what's ideal for you personally. It's not necessary to think twice with this piece. My spouse and i confirm it is efficiently put in place. Worthy of the purchase price, it isn't bad to produce you disappointed.
14 inch Traditional Cast Iron Wok (incl. ring) Reviews
| 5 of 6 people found the following review helpful  A cheap way to explore an entire cuisine., By Sin Patria pero sin Amo (Houston, TX USA) - See all my reviews Amazon Verified Purchase This review is from: 14 inch Traditional Cast Iron Wok (incl. ring) This is a thin walled wok that seasons well, heats up quickly and evently (the bootm seems to be slightly thicker that the sides). IF you ever wanter to try your hand at the traditional Chinese cooking, I highly recommend this wok.It is made of iron. If you have doubts, use a refrigerator magnet, it will stick to it. If you are a metallurgicaly inclined, it is probably closer to gray or malleable iron than a traditional high carbon cast iron. It is cast using a smooth walled mold (not a sand casting) so its surface does not look like the traditional castings you are used to. Advice on cleaning and seasoning: As the instructions with the wok mentions, it comes coated with water-soluble shellac. It is a lot easier if you let the coating soften before trying to take it off. Put the wok in a tub of water and let it sit overnight. If you don't have a suitable container, put a garbage bag in the shipping box, fill it with water, and put the wok in it (do this... Read more 2 of 2 people found the following review helpful good value for excellent wok, By Reef bug (USA) - See all my reviews Amazon Verified Purchase This review is from: 14 inch Traditional Cast Iron Wok (incl. ring) This wok came with a nice brushed cast iron finish. It is definitely cast iron, but thinner than my cast iron frying pan, so it is quite light. Not as light as a carbon steel version, but not a pan that will have my wife complaining about how heavy it is either.A while back I was worried about lead from Chinese products, but a little research showed that lead can not be used to make cast iron. It would weaken the pot and doesn't mix easily with iron during the forging process. Seasoning went smooth, but it wasn't my first time. I used vegetable oil. You do need to spend some time cleaning the wok of the preservative coating, but a little hot water, time soaking, and elbow grease took care of it. I am sure if the local Chinese market sold this wok it would be a few dollars cheaper, but I don't mind paying five bucks more to get exactly what I want. It comes with the wok ring. I also recommend getting the special spatula, I found one at the local... Read more 1 of 1 people found the following review helpful Great wok for a great price, By wilya "wilya" (United States) - See all my reviews This review is from: 14 inch Traditional Cast Iron Wok (incl. ring) I did a lot of research before deciding on which wok I was going to buy, I decided on this one because cast iron is the traditional material for woks and they are easier to season then carbon steel. This wok is cast iron for those of you in doubt just not the thick pieces we get in the US, these are thin so as to transfer heat quickly which is what you want in a wok. The trade off is that because cast iron is a brittle metal, these woks are a little delicate being so thin, not something you can bang around or drop into a sink which is why carbon steel is the most common wok material these days.It takes a bit of scrubbing and hot water to get the protective coating off, but after that it was very easy to season. One seasoning in the oven with lard, and a stove top seasoning with garlic and onion (to remove the metallic flavor) and it has be been nonstick ever since. This is better than my US made unseasoned cast iron, which took multiple seasoning to get to that point. The... Read more |
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