14'' Chinese Round Bottom Carbon Steel Wok

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14'' Chinese Round Bottom Carbon Steel Wok

14'' Chinese Round Bottom Carbon Steel Wok

Authentic Round Bottom Carbon Steel Wok for traditional style wok cooking. The round bottom wok allows food to be stirred and cooked without trapping in the edges like pans. You may require a wok ring to help stabilise your wok during cooking, these are available to purchase at the bottom of this page.

Also suitable to use with all types of utensils, including metal. Not suitable for dishwashers.

Remember to clean initially and season as below. Carbon steel is preferred for its ability to heat up rapidly to the correct high temperatures and once well seasoned will have a natural non stick 'patina' surface that lasts. Carbon steel also offers excellent, even heat distribution.

Seasoning Your Carbon Steel Wok

This wok is protected by a factory applied lacquer coating which must be removed before starting. Wash and scrub both the interior and exterior of your wok thoroughly with a cream cleaner to remove the coating. Rinse and dry thoroughly over your gas ring or electric hot plate. Put in two tablespoons of cooking oil [any will do except olive oil, groundnut is preferred]. When the oil is warm rub the interior with a paper towel until the whole surface is lightly coated with oil. Heat the wok slowly for about 15 mins wiping occasionally with more oil. You will see it start to darken in colour. This means your wok is becoming seasoned and with use it will get darker and even black.

Never scrub your wok after it has become seasoned especially with any harsh cleaners or scouring pads. Just wash it gently under the tap with plain hot water and gently wipe off food debris with a sponge or traditionally a Bamboo brush cleaner.

If food has burned on or you think it has to be washed more thoroughly, try to remove food debris as carefully as possible without harsh detergents or scouring pads.  Rinse and dry the inside and outside with paper towels. Then to finish drying, place the wok over a medium heat and 'burn' to sterilise it ready for your next cooking session. Wipe the inside of the wok with a small amount of oil and season as before.

Always remember to season before storing for any lengthy period of time to avoid rusting. If rust does occur gently remove this by using a little cream cleaner on the spot and then re-season. 

the Asian Cookshop tip: ''Do not put the wok in the dishwasher. If rust appears or it is accidentally cleaned in the dishwasher, simply re-season it, being careful to remove all the rust. The wok will build up a black layer, but don't worry this will prevent it going rusty and helps the non stick process."

wok safety:  never fill more than one third with oil for deep-fat frying

Gas cookers can usually use both a flat bottomed or round bottomed wok although the round bottom wok may require a wok stand for extra stability depending on its use. Electric cookers are usually best suited with a flat bottom wok as it sits easier and a round bottom wok with stand can damage the cooker surface with the heat reflecting onto it. Induction cookers are also usually suited to flat bottom woks as you can get the maximum amount of heat on the wok. With Induction it is usually glass, aluminium and some stainless steel or copper bottom cookware that should be avoided. Always consult your cookers manufacturers guide as this information may not apply to your specific cooker.

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