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Helen’s Asian Kitchen 97004 Wok, Carbon Steel and Bamboo, 14-Inches, 14 Inch, Silver
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Model Name | Carbon Steel |
Material | Steel |
Brand | Helen’s Asian Kitchen |
Item Diameter | 14 Inches |
Color | Silver |
About this item
- Make sure this fits by entering your model number.
- Helen’s Asian Kitchen Carbon Steel Wok for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying favorite Asian recipes and more
- Made from 1. 8-millimeter carbon steel with 2-tone heat-resistant bamboo handle and helper handle; sturdy riveted design; hangs for easy storage
- Carbon steel distributes heat quickly so foods cook evenly; cooking surface collects a natural patina over time for non-stick cooking performance
- Flat bottom design sits securely on any stovetop; works with gas, electric and induction; carbon steel is recyclable and bamboo is sustainable
- Carbon steel is easily seasoned and maintained to help prevent rust; full instructions included; lifetime against manufacturer’s defects
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Helen’s Asian Kitchen 97004 Wok, Carbon Steel and Bamboo, 14-Inches, 14 Inch, Silver
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Helen’s Asian Kitchen Helen’s Asian Kitchen Wok, Carbon Steel and Bamboo, 12-Inches, 12 Inch
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Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88
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Yosukata Carbon Steel Wok Pan – 13,5 “ Woks and Stir Fry Pans - Chinese Wok with Flat Bottom Pow Wok - Traditional Chinese Japanese Woks - Black Steel Wok
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Customer Rating | 4.1 out of 5 stars (387) | 4.1 out of 5 stars (367) | 4.5 out of 5 stars (4928) | 4.3 out of 5 stars (848) |
Price | Unavailable | $34.99$34.99 | $59.75$59.75 | $57.99$57.99 |
Shipping | — | FREE Shipping. Details | FREE Shipping. Details | FREE Shipping. Details |
Sold By | — | Simonmall | Craft Wok | Yosukata |
Color | Silver | Silver | Steel | Black |
Item Dimensions | 16.75 x 13.88 x 5.75 inches | 14 x 12.25 x 3.25 inches | 22.52 x 14.02 x 5.98 inches | 22 x 13.5 x 5.5 inches |
Material | Steel | Steel | Carbon Steel | Carbon Steel |
Size | 14 Inch | 12 Inch | Middle sized | 13.5" |
Product description
Product Description
Helen’s Asian Kitchen Carbon Steel Wok is the perfect addition to cookware for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying favorite Asian recipes and so much more. Crafted from a sturdy 1. 8-millimeter carbon steel, it distributes heat quickly so foods cook evenly. The cooking surface collects a natural patina over time to create that coveted non-stick cooking performance. The 2-tone bamboo handle and helper handles are heat-resistant for comfortable use. Its sturdy riveted and flat-bottom design sits securely on any stovetop and works equally well with gas, electric, and induction. It also hangs for easy storage. Carbon steel is easily seasoned, reseasoned, and maintained to help prevent rust. Successive seasoning and regular use will gradually build a black patina, providing a smooth, stick-resistant surface, much like a well-seasoned cast iron skillet. The more use the pan gets, the darker and more stick-resistant it becomes. It is completely normal for an unseasoned wok to develop rust. Rust will not harm or alter the performance of the wok in any way. Simply scour away the rusted areas and season as instructed. Before first-time use, clean thoroughly, then season to seal the surface and prevent rusting. Full use and care instructions are included along with a lifetime against manufacturer's defects in workmanship. Brought to you by HIC Harold Import Co.
Amazon.com
Handsome, rugged, and classic in composition, this Asian Kitchen wok is an ideal tool for the high-heat searing and stir-frying called for in Eastern cooking. Created by Helen Chen, daughter of renowned Chinese chef Joyce Chen, the pan is made of durable 1.8 mm carbon steel. Substantial in weight and construction, it will gradually season to create an optimum cooking surface for veggies, seafood, and meat. Generous in size, the piece is a quick conductor and includes dual two-tone bamboo handles for comfortable, heat-resistant control. Flat-bottomed for use with gas, electric, and induction stovetops, the pan measures 14 inches in diameter and should be washed by hand for best results. A version with wooden handles is also available. --Emily Bedard
Product information
Product Dimensions | 16.75 x 13.88 x 5.75 inches |
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Item Weight | 3.94 pounds |
Manufacturer | Harold Import Company |
ASIN | B000OFREBY |
Item model number | 97004 |
Customer Reviews |
4.1 out of 5 stars |
Best Sellers Rank |
#146,227 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
#553 in Woks & Stir-Fry Pans |
Is Discontinued By Manufacturer | No |
Date First Available | April 19, 2007 |
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Customer reviews
Top reviews from the United States
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As some other people pointed out, you really need to take care of a carbon steel wok, just as you need to take care of cast-iron pans. After using, and before it cools, just rinse it under plain water, and give it a good scrub with a nonabrasive brush. After that just a light coat of oil on a paper towel will keep it from rusting.
This pan develops a nice patina quickly. I did my initial seasoning in the oven: [...] This is a really quick method, and you'll be ready for cooking in about 30 min. My very first stirfry still had a touch of a metallic taste, but after that it was fine.
Geesh, not sure what people expect for $30. I think it's a great value, and a great wok! Take care of it and it should take care of you.
I just finished the painstaking task of seasoning this wok. After a failed attempt at seasoning a crummy wok I purchased about a month or so ago from a national retailer, I did some research and decided to try this wok instead. On the previous wok, I followed the instructions for seasoning to the letter and the bottom burned and warped. The Helen Chen's wok has pretty much the same instructions. I wasn't risking it this time. After much research, I opted to try a glorified version of the oven method since there were so many variations online.
INSTRUCTIONS: After using a scouring pad, detergent and hot water to thoroughly scrub the coating off the front and back of the wok, preheat the oven to 425 degrees. Remove the long handle by unscrewing it. Cover the small helper handle in a damp dish cloth and then wrap it twice with aluminum foil, covering all exposed wood. Then use a paper towel to lightly coat cooking oil over the exposed surface, front and back. Flip the wok upside down and back at 425 for 20 minutes. Repeat this 20 minute baking process three times, allowing the wok to cool in between baking. Remove any excess oil with a dry paper towel and recoat the surface lightly with the cooking oil using a clean paper towel prior to putting in the oven each time. After the third bake, bring the wok to the stove at medium/high setting. Stir fry some aromatic vegetables (I used green onion) and cooking oil. Stir fry until the onions are charred and throw them away. Your wok should have a beautiful black to brown patina and be virtually non-stick!
I originally posted a photo of my end results; however, upon editing my Amazon review, it disappeared and I cannot figure out how to reupload it. The small, decorative ends of the helper handle were falling off. This was most likely a result of the oven method. (The instructions that came with the wok didn't even mention using the oven to season). There might have been some wood glue holding these three pieces together that melted off in the oven. Regardless, the end caps are strictly aesthetic and don't affect the functionality of the piece at all. I ended up cutting them off in lieu of affixing them, leaving the large center piece of the handle in tact. It's perfect in my opinion!
I opted for the 14" sans lid, to save $12. I kept my lid from my last wok just in case so I plan on using it with this one!
As of March 31st, 2020- 2nd review after my 2nd purchase hoping it won't be a defective wok like the 1st purchase.
Did the same thing and got the same result. The rivets on the wok are loose after seasoning it.
2 stars for poor workmanship! But I know it will cook well with the seasoned wok.

By Ava Pham on March 19, 2020
As of March 31st, 2020- 2nd review after my 2nd purchase hoping it won't be a defective wok like the 1st purchase.
Did the same thing and got the same result. The rivets on the wok are loose after seasoning it.
2 stars for poor workmanship! But I know it will cook well with the seasoned wok.



Love it love it love it. Its pretty light, lighter than my carbon-steel 12" lodge, so its easy to maneuver. The small handle is tightly riveted, as it the long handle. Those handles stay cool to the tough, even on a large gas burner. This pan should get better with use. I don't mind seasoning after use, and cleaning is "wipe clean with hot water" , try to avoid soap.
Reading the description for this wok and who endorses it convinced me try it. After seasoning it several time with the correct oil as directed it never did turn black as stated it would. I only wash it with water and use only soft scrubbers to clean. After cleaning it I dry it right away and place it on a warm burner with oil rubbed into it as directed. Each time I used the pan it made the food taste like metal. It has become more of an issue each time I use it. Now the thought of a stir fry makes me sick.
I bought it on November 20th and if I could return it I would. It is very disappointing and a waste of money. It is a very poor product.
what it is suppose to look like before you place food in it.
It took me 45 minutes
I love this wok it’s a authentic quality heavy gauge wok . Many blessings

By susan b on October 16, 2020
what it is suppose to look like before you place food in it.
It took me 45 minutes
I love this wok it’s a authentic quality heavy gauge wok . Many blessings

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