- Exceptional heat conductivity
- Suitable for use on all cooking surfaces
- Safe for use with metal utensils
- Catering quality carbon steel
- Not suitable for dishwasher
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Product Details
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Product Description
14" Carbon Steel Wok with seamless extra long wooden handle and helper handle. The handle, which is made of hardwood and durable stainless steel, screws into an anchor welded to the outside of the wok, thus keeping the inner surface absolutely smooth for stir-frying. Produced from 2mm catering standard carbon steel. Suitable for use on all cooker surfaces including induction and halogen.
Important Information
Safety Information
Not suitable for dishwasher
Not suitable for dishwasher
Customer Reviews
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Most Helpful Customer Reviews
113 of 113 people found the following review helpful:
5.0 out of 5 stars
great wok,
This review is from: Typhoon Professional 14-Inch Carbon Steel Wok (Kitchen)
got the Joyce Chen's unseasoned carbon steel wok first. Receive damaged. Returned and replaced with this Typhoon wok and very happy with the quality:
*) well packaged, can be given away as gift without losing face; *) solid wok, 2.5mm steel rather than 1.8mm from joyce chen; *) clear seasoning instruction; *) handles are welded on the wok: no dead spot when cleaning; overall, joyce chen's wok looks like the one you can find in chinatown supermaket's shelf, which has 20 wok stacked together; and the Typhoon one is like the one for Macy's -- totally outclass the joyce chen's. About seasoning, even thou the Typhoon's instruction is clear, I still used the same old instruction that my grandma taught me. Here I share it with you. I am not a chemist or material scientist. So don't ask me the reason behind it: 1) filled with water, throw in 10 or so cheap tea bags - any will do, cheaper the better; 2) bring the water to boil. for a while (5 minutes or so), you will see the sheet of film floating out. it is the coating put on by the factory. even thou they say it is odorless and harmless and can be burn away with high heat, I would rather just deal with the bare steel; 3) brush the film out. keep the water boiling for another 10-20 minutes. 4) pour the water out, and wipe dry the wok. you will see the metal turned brownish blue; 5) start cooking the wok, if you have bacon, use it to wipe around the inner wall of the wok, otherwise, wipe the vegetable oil by using the paper towel; if you are not using a gas stove, it may be better off using the oven. Just put it in the oven and boiled for 10 minutes. 6) after the wok turned brown, take it out and air cool it down. 7) rinse the wok off and clean with sponge. wipe dry and you are done. hope this helps.
44 of 44 people found the following review helpful:
5.0 out of 5 stars
greate value,
By
Amazon Verified Purchase(What's this?)
This review is from: Typhoon Professional 14-Inch Carbon Steel Wok (Kitchen)
I bought this wok about 6 months ago from amazon. I have decided that I wanted a carbon steel wok from my online research. I love my cast iron pans, and I want my wok to have the similar feel instead of the non-stick, easily-scratched kind.
I was a little skeptical of this wok at first due to the low price tag (less than Joyce Chan's brand), but the Typhoon wok turned out to be better than the Joyce Chan 14" wok that I tried out at the store. The handles are sturdy, especially the helper handle (all of the Joyce Chan wok's helper handle were a little shaky). I also like how the handles on the Typhoon wok are welded in. I love the large size of the wok, I know it's heavier than what most people are used to, but since I am used to heavy cast iron pans, this is not that different for me, but I can see how some people might have a harder time with this wok. My wife can use it fine, but usually needs both hands for tossing. I would recommend buying a cover for the wok from a local Asian food market, they are pretty cheap, usually less than $10. A 13" inch one will fit this wok nicely. And while you're there, pick up some bamboo steamer baskets as well. I tried the tea bag trick one of the reviewers provided, but it didn't work for me. (Perhaps it's not the right kind of tea?) I end up seasoning the wok according to the instructions included, and I think it turned out okay. Like cast iron cookware, you should clean this wok as soon as you are done using it. Don't let the wok sit in your sink or stove top until the next meal uncleaned, it will be difficult to remove all the "stuff" from the wok... I just treat it like my other cast iron cookware, I rinse it with hot water first (no soap!), and if there is still some stuff in the pan, then I pour a little oil and some coarse salt (table salt won't work, get Kosher salt), and use a paper towel to wipe the wok down, and then rinse it again with hot water. Then I put it back on the stove to burn off the water, and then wipe it with some oil before I put it away (or cook my next dish). If you do, however, let it sit for longer and the food is now stuck on the wok even after you tried to wash it off with water/oil, don't worry, you can still fix it, just crank up the heat and burn the food pieces off, and then repeat with the hot water -> oil + salt cycle. I really like this wok, I cannot imagine working with a wok smaller than this size... although I usually only cook for 2 people, I like to have some room to work with, and this 14" wok provides that. It's much easier to toss, and the thicker/heavier steel gives your food that perfect sear. I use this wok almost everyday, and I am not worried about scratching it - It's one of the benefits of having cast iron-like cookware - even if you scratched it, you can still re-season it and "fix" it. I use a combination of metal tong and wooden spoon to work with this wok, and so far I have not managed to scratched it. Pros: ===== - Cheap - Sturdy & thick - Sears food perfectly once properly seasoned - Almost non-stick once properly seasoned - Welded-on handles Cons: ===== - Requires cleaning immediately after use (my wife think it's a pro, this forces me to clean up my mess right away) - Heavy - Requires more care (but worth it to some) Overall, I treat this wok just like my cast iron pans, except I don't put it in a 450 degree oven because I am afraid of the wooden handles catching on fire.
10 of 11 people found the following review helpful:
5.0 out of 5 stars
great value,
This review is from: Typhoon Professional 14-Inch Carbon Steel Wok (Kitchen)
I love this wok. Heavy duty compared to woks you buy at oriental stores. I highly recommend it.
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