| Brand | Linboo |
|---|---|
| Material | Carbon Steel |
| Special Feature | Non Stick, Electric Stovetop Compatible |
| Color | Black |
| Compatible Devices | Smooth Surface Induction, Gas, Electric Coil |
| Product Care Instructions | Oven Safe |
| Handle Material | Carbon Steel,Wooden,Wooden Handle |
| Has Nonstick Coating | No |
| Is Dishwasher Safe | No |
| ASIN | B0978SPNP8 |
| Customer Reviews |
4.2 out of 5 stars |
| Best Sellers Rank | #211,450 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #626 in Woks & Stir-Fry Pans |
| Date First Available | July 12, 2021 |
| Batteries Required? | No |
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Price: $25 - $50
Size: 12 to 13 in.
Color: Black
Compatible Devices: Electric Coil
Compatible Devices: Gas
Compatible Devices: Smooth Surface Induction
Care Instructions: Oven Safe
Special Features: Electric Stovetop Compatible
Special Features: Non Stick
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Product Description
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|---|---|---|
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Flat Bottom Easy to Clean |
Natural Wooden Handle |
Non-stick Honeycomb Structure |
Safe Cooking And Clean Kitchen
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Honest review- YOSUKATA Flat Bottom Wok Pan
live4products
It's not non-stick, but it will be in time
Reviewed in the United States on August 17, 2021
Like most woks, you want to season this; it is not manufactured with a Teflon or other non-stick coating, it achieves its non-stick qualities the same way that traditional woks and cast iron pots and pans do, via seasoning or over time as it is used and the oil that you cook with becomes polymerized on the steel.To season it (and I suggest that you do this before the first use) just very lightly coat it with oil, so light that you really don’t even know there’s oil on it, and toss it in the oven at 450 degrees F for about 1.5 hrs. Let it cool and voila, it’s seasoned. You can do the inside and outside, which I suggest, or just the inside. Again, lightly oiled, using a paper towel to rub in the oil, you should really see any residue left on the towel. If you add too much oil it can drip and puddle and ruin the coating. This wok/pan has a detachable handle which is great since you don’t want the handle to be attached when you place it in the oven.Seasoning is the way to go; Teflon and other similar coatings become potentially dangerous when subjected to very high heat and when you stir fry in a wok, you want to use very high heat.My other woks are 45 years old and are traditional woks, i.e., no handle, round bottom (which is why I call this a wok/pan), carbon steel that will rust if not treated correctly. They have 45 years of seasoning behind them, so you get the real wok hei associated with wok cooking. Wok hei, sometimes called wok chi, is the flavor that the wok contributes to the food (wok breath or wok energy/life). It is a reaction of using the oil at a very high temperature and the makeup of the wok materials reacting with the oil. This is why I have never used a non-stick wok; while you can cook in it, you’ll never get the flavor of the wok itself, which makes Asian food, especially Chinese food, at a restaurant so much better than you can make at home.This is a well-made pot; it is thick so that it won't warp. In addition, the flat bottom makes it easier to use when I don’t have a wok stand, e.g., if I’m catering and using induction or electric burners, I can’t use a round bottom wok.Hopefully, this metal will achieve wok hei; if not, it will just be a wok-shaped pan that is fun to cook with, but that doesn’t have a flavor impact.The handle is notched so that it does not move around (see attached picture), and it is easy to remove to make storage more manageable.The pan is nicely weighted, not too heavy, not too light. It has a pour spout which you don’t usually see on woks and makes getting the liquid out of the pan a bit easier.This wok comes with 6 stainless steel tools. I just threw them out because they bend easily (they’re stainless steel but very thin and cheap) and, in particular, the wok shovel (the tool that looks like a shovel) has a sharp edge that might scratch the pan. Correct shape, but not well made. It also comes with a wooden top which looks great. Many Asian dishes call for starting with frying but then adding liquid and steaming, and, to do that correctly, you need a lid for the wok. The wooden lid is nice looking but doesn’t fit very tight. That’s OK though, letting out a little steam is OK, and won’t change the end result.Also included is a splatter screen which is very useful. I like the fact that it has a handle in the center of the screen instead of a traditional handle so that it stores more easily.It takes a long time to develop the layer of oil polymer, which makes a wok a wok, and I’ll be reporting back after some serious use of the pan. It's a good idea to season it, but oven seasoning still does not get you wok hei, it gets you the non-stick properties; cooking with food over time is needed to get the wok hei. This is why you do not clean with soap on a real wok, just hot water and perhaps some coarse salt. The soap will remove the oil layer.When they start to cook with a wok, most amateur chefs make the fatal mistake of over-filling the wok. As soon as you add a lot of food to the wok, the wok cools down, and you've lost the effect of the wok. Small amounts at a time, cooked in layers, i.e., protein, vegetables one at a time, etc., is how you maintain the heat. Then, after all of the ingredients have been cooked, mix them all together. So, the larger the wok, the easier it is to not cool it down by overloading it.By the way, to help achieve wok hei when you’re not using a real wok, look on the web for instructions on using a torch to get “torch hei,” which can get you some of that wok hei flavor.One star was removed for cheap accessories and the lid not fitting tightly but it should only be 1/2 star removed.Review of: Carbon Steel Wok Pan,13 Stir Fry Pan With Wooden Lid And Handle, 7 Cookware Accessories, Suitable For All Stoves
Reviewed in the United States on August 17, 2021
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Reviewed in the United States on August 5, 2021
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Reviewed in the United States on August 17, 2021
To season it (and I suggest that you do this before the first use) just very lightly coat it with oil, so light that you really don’t even know there’s oil on it, and toss it in the oven at 450 degrees F for about 1.5 hrs. Let it cool and voila, it’s seasoned. You can do the inside and outside, which I suggest, or just the inside. Again, lightly oiled, using a paper towel to rub in the oil, you should really see any residue left on the towel. If you add too much oil it can drip and puddle and ruin the coating. This wok/pan has a detachable handle which is great since you don’t want the handle to be attached when you place it in the oven.
Seasoning is the way to go; Teflon and other similar coatings become potentially dangerous when subjected to very high heat and when you stir fry in a wok, you want to use very high heat.
My other woks are 45 years old and are traditional woks, i.e., no handle, round bottom (which is why I call this a wok/pan), carbon steel that will rust if not treated correctly. They have 45 years of seasoning behind them, so you get the real wok hei associated with wok cooking. Wok hei, sometimes called wok chi, is the flavor that the wok contributes to the food (wok breath or wok energy/life). It is a reaction of using the oil at a very high temperature and the makeup of the wok materials reacting with the oil. This is why I have never used a non-stick wok; while you can cook in it, you’ll never get the flavor of the wok itself, which makes Asian food, especially Chinese food, at a restaurant so much better than you can make at home.
This is a well-made pot; it is thick so that it won't warp. In addition, the flat bottom makes it easier to use when I don’t have a wok stand, e.g., if I’m catering and using induction or electric burners, I can’t use a round bottom wok.
Hopefully, this metal will achieve wok hei; if not, it will just be a wok-shaped pan that is fun to cook with, but that doesn’t have a flavor impact.
The handle is notched so that it does not move around (see attached picture), and it is easy to remove to make storage more manageable.
The pan is nicely weighted, not too heavy, not too light. It has a pour spout which you don’t usually see on woks and makes getting the liquid out of the pan a bit easier.
This wok comes with 6 stainless steel tools. I just threw them out because they bend easily (they’re stainless steel but very thin and cheap) and, in particular, the wok shovel (the tool that looks like a shovel) has a sharp edge that might scratch the pan. Correct shape, but not well made. It also comes with a wooden top which looks great. Many Asian dishes call for starting with frying but then adding liquid and steaming, and, to do that correctly, you need a lid for the wok. The wooden lid is nice looking but doesn’t fit very tight. That’s OK though, letting out a little steam is OK, and won’t change the end result.
Also included is a splatter screen which is very useful. I like the fact that it has a handle in the center of the screen instead of a traditional handle so that it stores more easily.
It takes a long time to develop the layer of oil polymer, which makes a wok a wok, and I’ll be reporting back after some serious use of the pan. It's a good idea to season it, but oven seasoning still does not get you wok hei, it gets you the non-stick properties; cooking with food over time is needed to get the wok hei. This is why you do not clean with soap on a real wok, just hot water and perhaps some coarse salt. The soap will remove the oil layer.
When they start to cook with a wok, most amateur chefs make the fatal mistake of over-filling the wok. As soon as you add a lot of food to the wok, the wok cools down, and you've lost the effect of the wok. Small amounts at a time, cooked in layers, i.e., protein, vegetables one at a time, etc., is how you maintain the heat. Then, after all of the ingredients have been cooked, mix them all together. So, the larger the wok, the easier it is to not cool it down by overloading it.
By the way, to help achieve wok hei when you’re not using a real wok, look on the web for instructions on using a torch to get “torch hei,” which can get you some of that wok hei flavor.
One star was removed for cheap accessories and the lid not fitting tightly but it should only be 1/2 star removed.
Review of: Carbon Steel Wok Pan,13 Stir Fry Pan With Wooden Lid And Handle, 7 Cookware Accessories, Suitable For All Stoves
It's not non-stick, but it will be in time
Reviewed in the United States on August 17, 2021
Like most woks, you want to season this; it is not manufactured with a Teflon or other non-stick coating, it achieves its non-stick qualities the same way that traditional woks and cast iron pots and pans do, via seasoning or over time as it is used and the oil that you cook with becomes polymerized on the steel.Reviewed in the United States on August 17, 2021
To season it (and I suggest that you do this before the first use) just very lightly coat it with oil, so light that you really don’t even know there’s oil on it, and toss it in the oven at 450 degrees F for about 1.5 hrs. Let it cool and voila, it’s seasoned. You can do the inside and outside, which I suggest, or just the inside. Again, lightly oiled, using a paper towel to rub in the oil, you should really see any residue left on the towel. If you add too much oil it can drip and puddle and ruin the coating. This wok/pan has a detachable handle which is great since you don’t want the handle to be attached when you place it in the oven.
Seasoning is the way to go; Teflon and other similar coatings become potentially dangerous when subjected to very high heat and when you stir fry in a wok, you want to use very high heat.
My other woks are 45 years old and are traditional woks, i.e., no handle, round bottom (which is why I call this a wok/pan), carbon steel that will rust if not treated correctly. They have 45 years of seasoning behind them, so you get the real wok hei associated with wok cooking. Wok hei, sometimes called wok chi, is the flavor that the wok contributes to the food (wok breath or wok energy/life). It is a reaction of using the oil at a very high temperature and the makeup of the wok materials reacting with the oil. This is why I have never used a non-stick wok; while you can cook in it, you’ll never get the flavor of the wok itself, which makes Asian food, especially Chinese food, at a restaurant so much better than you can make at home.
This is a well-made pot; it is thick so that it won't warp. In addition, the flat bottom makes it easier to use when I don’t have a wok stand, e.g., if I’m catering and using induction or electric burners, I can’t use a round bottom wok.
Hopefully, this metal will achieve wok hei; if not, it will just be a wok-shaped pan that is fun to cook with, but that doesn’t have a flavor impact.
The handle is notched so that it does not move around (see attached picture), and it is easy to remove to make storage more manageable.
The pan is nicely weighted, not too heavy, not too light. It has a pour spout which you don’t usually see on woks and makes getting the liquid out of the pan a bit easier.
This wok comes with 6 stainless steel tools. I just threw them out because they bend easily (they’re stainless steel but very thin and cheap) and, in particular, the wok shovel (the tool that looks like a shovel) has a sharp edge that might scratch the pan. Correct shape, but not well made. It also comes with a wooden top which looks great. Many Asian dishes call for starting with frying but then adding liquid and steaming, and, to do that correctly, you need a lid for the wok. The wooden lid is nice looking but doesn’t fit very tight. That’s OK though, letting out a little steam is OK, and won’t change the end result.
Also included is a splatter screen which is very useful. I like the fact that it has a handle in the center of the screen instead of a traditional handle so that it stores more easily.
It takes a long time to develop the layer of oil polymer, which makes a wok a wok, and I’ll be reporting back after some serious use of the pan. It's a good idea to season it, but oven seasoning still does not get you wok hei, it gets you the non-stick properties; cooking with food over time is needed to get the wok hei. This is why you do not clean with soap on a real wok, just hot water and perhaps some coarse salt. The soap will remove the oil layer.
When they start to cook with a wok, most amateur chefs make the fatal mistake of over-filling the wok. As soon as you add a lot of food to the wok, the wok cools down, and you've lost the effect of the wok. Small amounts at a time, cooked in layers, i.e., protein, vegetables one at a time, etc., is how you maintain the heat. Then, after all of the ingredients have been cooked, mix them all together. So, the larger the wok, the easier it is to not cool it down by overloading it.
By the way, to help achieve wok hei when you’re not using a real wok, look on the web for instructions on using a torch to get “torch hei,” which can get you some of that wok hei flavor.
One star was removed for cheap accessories and the lid not fitting tightly but it should only be 1/2 star removed.
Review of: Carbon Steel Wok Pan,13 Stir Fry Pan With Wooden Lid And Handle, 7 Cookware Accessories, Suitable For All Stoves
Images in this review
