16 Inches Carbon Steel Wok with Helper Handle (Round Bottom), 14 Gauge Thickness, USA Made
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- Made with heavy 14-gauge carbon steel wok
- Flat bottom can sit directly on electric stove or grills
- Wooden side spool handle allow full command of the wok
- Made of unseasoned heavy carbon steel. Designed for rapid, even heating and cooling
- NOTICE: NEED TO SEASON FIRST BEFORE USE. Hand wash only and Dry Immediately
- Made in USA
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This item 16 Inches Carbon Steel Wok with Helper Handle (Round Bottom), 14 Gauge Thickness, USA Made
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|Color||Gray||Punch Pink/Ultra Blue||Sliver||Sliver||Silver||Steel|
|Item Dimensions||—||15.4 x 22.2 x 8.4 in||—||—||14 x 23.5 x 4 in||—|
|Material Type||stainless-steel||Steel||Carbon Steel||steel||Steel||steel|
This heavy 14-gauge wok is an easy and fun to use. The natural, blond, wooden handle and side spool handle allows the cook full command of the wok. The flat bottom wok is designed to sit directly on an electric stove to take advantage of all the heat. Wok cooking is done with high heat. The flat bottom wok also works very efficiently on a gas stove. If cooking with gas, the same wok is available in round bottom. Wok measures 4" in depth. Cooking recommendations: 12" for up to 5 people, 14" for 6 to 12 people, and 16" for over 12 people. Must be seasoned.
Top customer reviews
This wok has a rounded bottom, which is preferred by many cooks, but it is available from same vendor in flat-bottomed version which is more stable and easier to use, particularly on an electric stove. We use this round-bottomed version on a gas stove with steel grated burners and it works well.
Since I'm not feeding a football team the 14" should suit my needs just fine.
I like the wok itself. only thing I find could be improved is the handle screw... it loosens.
And this is not the woks fault but it took me 3-4 times to season this wok using different methods.... that's acceptable since this is the first time i've done it.... we've done the salt method first which seemed the simplest to do (but hot and the salt pops!) but it didn't seem to give the "right" patina you should be looking for so we did the stove top method too.... Whoah the house was full and I mean full of smoke! we can't breath and you have to do it 3-4 times. We thought we did it right then so we started using the wok. after a few days I noticed some parts of the patina getting removed? and the color is in patches.... so I did my research and scrub it again to repeat seasoning from scratch and I've learned that the type of oil you use in stove top method is important and it takes time before you proceed in doing the next step....
now I love my wok with beautiful even patina! also this patina gives a nonstick coating that makes all those teflon coating useless for me now hehehhe...
again love this wok! and all the troubles i guess is worth it