Helen’s Asian Kitchen Burnished Bamboo Stir Fry Spatula and Cooking Utensil, 13-Inch
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- Helen’s Asian Kitchen Burnished Bamboo Stir Fry Spatula for stirring, mixing, dividing, tasting, turning, and serving foods
- Made from 100-percent natural bamboo; fast-growing, fully sustainable alternative to traditional materials for a more sustainable living
- Lightweight, strong, less absorbent than wood
- Safe for use on nonstick cookware and metal pots and pans; will not scratch surfaces; perfect for wok cooking
- Hand wash only
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Helen’s Asian Kitchen Burnished Bamboo Stir Fry Spatula makes cooking a breeze! Whether stirring, mixing, dividing, tasting, or turning foods, it tackles everyday cooking tasks, from food preparation to serving. These kitchen utensils whip up everything from a snack to an evening meal and holiday meals. They’re lightweight, yet strong, and safe for use on nonstick cookware, making them the perfect cooking tools for everyone, even families with budding young chefs just learning to cook. Great for wok cooking, too! They store away easily in a kitchen gadget drawer and look great in a utensil holder on the counter, always at the ready. Made from 100-percent natural burnished bamboo, Helen Chen’s stir fry spatula is lightweight, strong, and less absorbent than wood. They are safe for use on nonstick cookware and metal pots and pans. Bamboo is a fast-growing, fully sustainable alternative to traditional materials for more sustainable living practices. Hand wash only. Occasionally coat with mineral oil to keep bamboo looking its best. Brought to you by HIC Harold Import Co. Not affiliated with Joyce Chen products.
A handy tool that's gentle on cookware, this stir-fry spatula from Helen's Asian Kitchen is crafted from natural bamboo for an ideal combination of strength and moderate weight. Efficient in action, the spatula works well for tossing and flipping stir-fry ingredients without scratching nonstick woks or scraping seasoned carbon steel ones. The 12-inch length keeps hands comfortably far from heat without sacrificing control, and the material is moisture-resistant. Harder than maple and safe in the dishwasher, the spatula has been burnished to create a rich, smooth finish. Coordinating rice paddles and turners are also available.. --Emily Bedard
Top customer reviews
Yes, the lid is thin and easy to ding, but the wok is heavy enough that I already need two hands to move it from point A to B, I don't want a heavy lid to contend with either. That's just personal preference; however, having Chinese friends whose woks (some actually brought over from the mainland) have lids just as thin and look like they've been through meteor shower, I believe this trait is actually motivated by functionality and authenticity than just the company trying cut corners.
My favorite part of this wok is how it cooks. I have a little 10 inch nonstick model that I love because it's so light and easy to work with, however, the nonstick never gets hot enough to add that bit of char that I find so tasty in stirfries. I recently made some shrimp with vegetables and white sauce, and (when done right) the shrimp have these wonderful little singed edges that add such a wonderful nuance to the dish. The trick to to stirfry each group separately and then join them together at the end so as not to disperse the heat too much. Will post pictures soon. I've cooked squid stirfry, fried rice, shrimp stirfry, bitter melon with pork, and a host of other things that turned out really well.
Observations: This is a heavier gauge carbon steel than my hand hammered woks. Boiled water in it, then scrubbed with stainless steel pad resulted in the protective lacquer/oil being removed relatively easily. If you skip this step, you will regret it, reducing your wok's ability to develop a nice patina. Seasoned with bacon grease, Chinese chives and ginger per wok guru Grace Young's instructions. The cast iron woks seem to be easier to season. However, this carbon steel wok is not far behind. A nice patina is already starting to form after just one session of seasoning and cooking a dish of chicken, bok choi and choi sum.
The bottom is very flat and responded well to cooking on a glass top, remaining sturdy and firmly planted. I have heard of some spun woks which end up dancing and rattling on glass surfaces. The wooden handles are more practical for dishing up food, leaving one hand free if needed while protecting you from high heat.
Initially, I recommend using a little more oil than you are used to using AND getting the wok hot enough, spreading protein such as chicken or beef out evenly, allowing for the pieces to sear before stirring too soon to avoid food from sticking to the wok. Cleans up easily with soap and hot water (no need for an abrasive sponge). Make sure you completely dry over heat and thinly coat with oil to keep wok from rusting...carbon steel, though more durable than thin cast iron which can crack, needs some care. All in all– an excellent carbon steel wok that should last for years!