14" Japanese Style Steel Wok
Fulfillment by Amazon (FBA) is a service we offer sellers that lets them store their products in Amazon's fulfillment centers, and we directly pack, ship, and provide customer service for these products. Something we hope you'll especially enjoy: FBA items qualify for FREE Shipping and Amazon Prime.
If you're a seller, Fulfillment by Amazon can help you increase your sales. We invite you to learn more about Fulfillment by Amazon .
- Enter your model number to make sure this fits.
- Recommended for restaurant/commercial use only.
- 1.2 mm thick
- Welded Joints with round bottom. (wok ring necessary for residential customers)
- Protective coating must be burned off before use.
- Because of the nature of carbon steel, the wok need to be seasoned each time after cooking. Otherwise it would be rusted.
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
Have a question?
Find answers in product info, Q&As, reviews
Please make sure that you are posting in the form of a question.
Compare with similar items
Town Food Service 14 Inch Steel Peking Style Wok
Thunder Group ALSR001 Steel Wok Rack
Joyce Chen 22-0060, Pro Chef Flat Bottom Wok Uncoated Carbon Steel, 14-inch
Town Food Service 12 Inch Steel Mandarin Style Wok
16 inch Carbon Steel Hand Hammered Wok (wok ring not included)
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||$9.29|
|Sold By||kitchensupplysunrise||Wasserstrom Restaurant Supply||MVTRADINGONLINE(USA)||Amazon.com||Amazon.com||MVTRADINGONLINE(USA)|
|Item Dimensions||14 x 21.5 x 4.5 in||14 x 20 x 5.5 in||1 x 1 x 1 in||15.4 x 22.8 x 3.6 in||12 x 19 x 4 in||—|
|Size||—||14 IN||Medium||14-Inch||12 IN||16- Inches|
14" Japanese style wok is recommended for restaurant/commercial use only. 1.2mm thick with welded joints. Protective coating must be burned off before use. Because of the nature of carbon steel, the wok need to be seasoned each time after cooking. Otherwise it would be rusted. To Season a new wok Step 1. Wash, rinse & dry. Thorough scrub the wok using s steel scrubber with soap to get rid of the coating oil. Step 2. Place wok on stove top in medium high heat. After heating the wok about a minute, add the oil (2 tablespoon cooking oil). Step 3. Wipe the oil all over the wok with a dry paper towels. Use cooking tong and paper towel to apply the oil all over the wok. Step 4. Let it cool off and wipe off excess oil. Repeat 2 to 4 step up to 3 times for a better seasoning .
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
My tips on burning and seasoning process;
The instructions that come with the item is kind of confusing so I had to figured out by myself by watching several vedios and articles to make sure that I won't mess this up!
The whole instruction sounds to be a bit difficult but it was actually quite simple. Here's what I did.
1. Scrub the black coating off with soap. Don't need to overdo it. I did until I see some silver coating but some people just wash scrub for one time with hot water from the videos I watched.
2. Put the wok on the stove or fire maybe on a grill as well until you see the color turns to silver. It may cause some smoke. Make sure that every part of the wok is turned to silver equally.
3. You can wash the wok with soap one more time or not :-)
4. Place the wok on the stove on a medium heat and add some oil with garlic or onion and cook it until it turns brown. While cooking it use a spoon to coat the wok with the oil by spreading and applying.
Now you're good to go! The process was kind of a pain at first but I'm really happy now and believe me, it's worth doing it though :)
First and very important. The coating is NOT , repeat NOT a NON stick surface. I've seen other reviews saying this is non stick, IT IS NOT!!!!!!!!!
Second If you don't have access to over 1200 degree heat then you will never remove the coating with just an ordinary stove
I have uploaded pictures below numbered 1 thru 7
1. This is the temperature my wok was at for about 15 minutes 975 to 1032 drgrees
2, Letting it cool down and then scrubbing for about 10 minutes with water/soap/steel wool = barley any coating removed, I repeated this 2 more times and gave up
3. Time to break out the big guns, power drill and pumice = removal
4. Like # 3
5. Almost there
6. Success after about 20 minutes of grinding with the drill and pumice
7. Seasoning in progress
Bottom line is if you have ordinary gas( I even had a work burner) then it is impossible to get the coating off as they describe in the directions. No amount of heating and scrubbing will remove it. The power tool was less hassle, less gas and less scrubbing and was seasoned from start to finish in about 35 minutes.
I hope this helps
UPDATE as of 9/6
Work can get very hot. Seen as the handle is metal also you will need to hold it with some towel or something to protect your hand.
Most recent customer reviews
Unfortunately, not very strong.