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Typhoon 10-1/2-Inch Carbon Steel Wok
 
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Typhoon 10-1/2-Inch Carbon Steel Wok

by Typhoon
3.5 out of 5 stars  See all reviews (4 customer reviews)


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Product Features

  • Exceptional heat conductivity
  • Suitable for use on all cooking surfaces
  • Safe for use with metal utensils
  • Catering quality carbon steel
  • Not suitable for dishwasher

Product Details

  • Shipping Weight: 3 pounds
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B0009W7X9U
  • Item model number: 13811
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #174,686 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

10.5" Carbon Steel Wok with ergonomic triangular welded handle thus eliminating food traps. Produced from 1.5mm gauge carbon steel. Ideal for those cooking for one.

Important Information

Safety Information
Not suitable for dishwasher

 

Customer Reviews

4 Reviews
5 star:
 (2)
4 star:    (0)
3 star:
 (1)
2 star:    (0)
1 star:
 (1)
 
 
 
 
 
Average Customer Review
3.5 out of 5 stars (4 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

11 of 11 people found the following review helpful:
5.0 out of 5 stars Excellent Wok, November 9, 2006
By 
Amazon Verified Purchase(What's this?)
This review is from: Typhoon 10-1/2-Inch Carbon Steel Wok (Kitchen)
This is a carbon steel wok with NO nonstick coating. Since I will not use anything with a nonstick coating, I'm very happy with this. It's perfect for one or two, very comfortable to use with a slightly triangular handle, making this the most comfortable handle of any wok I own (I have 5 in different sizes and handle types). It has the smaller flat base which I like better than the large flat base some woks have. Most of my cooking is Asian, and the smaller flat base works much better. It's easy to clean and keep seasoned, I just scrub with very hot water and dry, then heat over low heat on a burner till it's almost too hot to handle, turn off the burner and rub a *very* light coating of canola or peanut oil over the inside & outside, then allow it to sit on the cooling burner till it's cool. This keeps it seasoned and prevents any rust. Carbon steel must be seasoned like this to keep it from developing rust, but it's worth it, being the best wok metal for hundreds of years. This is currently my favorite wok and I may get it in a larger size later. It's also a good looking wok, having the handle fit flush against the bowl.
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1 of 1 people found the following review helpful:
3.0 out of 5 stars what was I even thinking?, June 30, 2009
This review is from: Typhoon 10-1/2-Inch Carbon Steel Wok (Kitchen)
Well I bought this and never used it because of the high maintenance it needs.It got rust even when i was not using it.May be I didn't know how to clean it and use it but would definitely buy a stainless steel wok instead of this one.
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5.0 out of 5 stars Typhoon 10-1/2 inch wok, October 3, 2007
By 
Gregory L. Kroemer (Fort Wayne, Indiana) - See all my reviews
(REAL NAME)   
Amazon Verified Purchase(What's this?)
This review is from: Typhoon 10-1/2-Inch Carbon Steel Wok (Kitchen)
We decided to start doing stir-frying in an attempt to eat healthier. This is also our first foray into stir-frying. After a delayed start (the first wok we were sent had no handle. Amazon handled the return and replacement wok with ease), we have now used the wok on several occasions and love it. I can see us using it quite often.
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