IMUSA USA GKG-61021 Light Cast Iron Wok with Wood Handles 14-Inch, Black
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- Made of Light Weight Cast Iron
- Lighter Weight vs. Traditional Cast Iron, but Provides all of the Qualities of Cast Iron
- Pre-Seasoned Durable 14-Inch Interior Cooking Surface
- Quick & Even Heat Distribution with Stay Coll Wood Handles
- Ideal for Stir-Frying Meats, Fish, Vegetables, Poultry & Rice, for Sauteing, Deep Frying, and More
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|Item Dimensions||13.58 x 5.51 x 23.23 in||—||—||14 x 23.25 x 5.63 in||14 x 22.75 x 3.75 in||14 x 6.3 x 23.62 in|
|Material Type||Cast Iron||Cast Iron||Cast Iron||Steel||Cast Iron||Steel|
Why Light: *Raw material recipe same as Traditional Cast Iron *Uses less material, hence thinner walls *Handles attached separately *Casting process is done by pressure vs. hand gravity
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So, I was looking for carbon steel but chanced upon this red-bottom Imusa wok. I found it very attractive. Yey red! And it was light (it does say lightweight cast iron). Although I wasn’t looking for cast iron (too heavy), this lightweight cast iron was fine with me. Some people prefer real (100%) cast iron but I don’t, for a wok. I don’t need my wok to retain the same temperature for a long period of time. My stove does that for the wok (i.e., maintain high heat).
The interior is black and shiny! The care instructions say do not use soap to clean. I still do use soap (Dawn dish detergent) to clean it because I don’t want flavors lingering. I do, however, season with oil after every wash. Regular seasoning keeps the interior nonstick, although not completely. Rice, for example, when you’re doing fried rice, will stick a bit.
The wooden handle looks very nice when new but, eventually, the finish wears off (see photo). That’s too bad but no biggie. I will just restain. I do that anyway for some of my other kitchen stuff with wood handles when I don’t like their original colors. Update: I have not bothered restaining since I actually like the old wood look (with oil applied a few times a year).
This has a flat bottom that sits well on our glass-top stove. It has a helper handle which is really helpful when lifting a filled wok. It doesn’t come with a lid but it’s fine with me because I have a huge lid from a previous wok.
This is my care regimen for this wok:
1. After use, wash every inch (pan inside/outside, handles) thoroughly with Dawn dish detergent.
2. Wipe inside of pan dry with paper towel.
3. Heat pan on stove for 4 min medium heat.
4. Turn off heat, Place paper towel briefly between pan and stove to dry the paper towel (Hey, we should be concerned about the amount of paper we use.)
5. Spray inside of pan briefly with oil (I just use regular canola oil spray).
6. Spread oil evenly all over the inside of the pan with the dried paper towel.
I also occasionally apply oil on the wood handles (same way that I apply oil to my chopping/cutting boards). It keeps the wood handles looking good (in an old but lovely kind of way).