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Town Food Service 16 Inch Steel Cantonese Style Wok
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- Essential for Asian cooking
- Cold forged steel for added strength
- Riveted handles will never break
- The best woks available
- Made in China
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||$9.29|
|Sold By||Amazon.com||Amazon.com||Supply Shop||Amazon.com||Great Credentials||MVTRADINGONLINE(USA)|
|Item Dimensions||16 x 17 x 5.25 in||18 x 19 x 5.5 in||—||14 x 18 x 5 in||1 x 1 x 1 in||—|
|Material Type||Steel||Steel||Cast Iron||Information Not Available||Aluminum||steel|
|Size||16 IN||18 IN||14"||14 IN||Medium||16- Inches|
Hand Hammered Cantonese Woks. An Asian cooking essential. The best woks available. The perfect shape in cold forged steel for added strength. Riveted handles never break. 16" diameter, 4.75" deep.
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I turned up the heat to about medium high and started burning the handle on one side while holding the wok by the other handle. I figured I'd start there first so it wouldn't be so hot by the time I needed to do the other side. Let me tell you, I believe the rated 54,000btu output is pretty accurate on that King Kooker. It burned and smoked off the factory coating just like you see in the restaurant seasoning videos. I wore silicone grill gloves and the wok still got pretty uncomfortably hot to hold. After all of the coating was burned off, I let it cool off for a few minutes and took it inside and washed it with hot soapy water and blue sponge with scrubber on one side and dried it off. I then applied a thin layer of soybean oil all over the wok with a paper towel and took it back out and put it on the King Kooker on about medium heat. When it got hot again, I added a couple of tablespoons of soybean oil and dumped some a cut up yellow onion, sliced ginger, and scallions to season the surface and that was pretty much it. I dumped the vegetables and washed the wok in hot water only and it looks like it's ready to go.
I took off one star because one of the riveted handles got a little loose while I was heating the wok. It's not terribly loose so I don't expect it to affect the way the wok works. I'll update this review if it gets worse.
I seasoned this pan twice after washing the oil off of it before I used it. I heated it up over a Coleman gas stove tilting it over the flame until it turned blue. I then added some Flaxseed oil using a paper towel soaked in the stuff. I then put it upside down in my grill and baked it for 15 mins at about 500°F. I let it cool and heated it again and rubbed it down with more oil and baked it for about 10 minutes more. I used it for the first time that evening and it worked like a charm--best Singapore chow mein fun ever. Those that post about it rusting did not season the pan. I can feed 4 using this wok.
I looked up several techniques on YouTube and used a combination.
1) I did this in my kitchen. Yes, it smokes but this is easily handled if you have an overhead vent over your stove that vents to the outside or, in my case, I opened the kitchen door to the outside and placed a fan (on high) by the door to move the smoke outside versus getting a call from ADT.
2) I used water, dish soap (Dawn - it's what I had) and a Scott's scrub pad (the pink one - light duty; the scrubby side, not the sponge side) and scrubbed the wok for about 5+ minutes, inside and out, to get the manufacturers coating removed as much as possible.
3) Without using any oil, I heated the wok on high (I have a gas stove) over the largest burner until it began changing colors. I started with the bottom, then moved the wok around doing sections at a time, including tilting it on each edge so the sides also began to change colors. This was to burn any residual manufacturers coating off the wok that I may have missed during scrubbing.
4) Then, using a wad of dry paper towels, I wiped both inside and out.
5) Next, using another wad of paper towels, I wiped it down (inside and out) with a good layer of peanut oil. It's important to use an oil that has a high temperature point. DO NOT use olive oil - it CANNOT take this kind of heat. I did this without letting it cool first. I returned it to the burner and continued to let it change colors. Again, I moved the wok around including tilting it on each side. Note: the color of the wok isn't going to be consistent all over. The bottom will probably get darker than the sides. This is just fine!
6) When the oil seemed to be gone (not shiny/slick), I re-coated the wok (inside and out) and "burned" it again (as in step 5).
7) Again, when the oil seemed to be gone again, I repeated step 6.
8) After seasoning it 3 times, I wiped it down first with a wad of dry paper towels, and then wiped it down (inside and out) with another layer of peanut oil and let it cool. Your wok is now ready to cook in.
9) Food stuck a little bit the first time I cooked. This is to be expected. I had seen in one of the YouTube video's I had watched that bacon grease (and lard) is GREAT for a wok SO, I cooked a WHOLE pound of bacon to further season my wok, moving the bacon up and down the sides, and around to get the grease everywhere inside the wok! It's PERFECT now (plus, it's BACON!)!
10) Since this wok doesn't have a wooden handle and you're probably wondering how I was able to hold the wok and tilt it on it's side for this process, I have a pair of heat resistant gloves that I had bought for my grill (https://www.amazon.com/gp/product/B00MR3BPFC/ref=oh_aui_detailpage_o02_s01?ie=UTF8&psc=1). These worked very well.
The Round Bottom:
This wok has a round bottom. People always say you need a wok ring. I have one but have not used it yet. It's not like a round bottom wok falls over. It's like a Weeble: it wobbles (tilts) but won't fall down! So, because I have the gloves mentioned above (they handle heat up to 932 degrees - supposedly), I keep one hand in a glove to hold the wok by the handle and the other to stir fry.
Several reviews have covered this already but I keep seeing comments that their wok rusted so they won't buy this one again or, they need to purchase another.
This wok is carbon steel. It (and ALL carbon steel woks) WILL rust if YOU don't take care of the wok properly. After each use, I thoroughly dry the wok (inside and out) with a wad of dry paper towels. Afterwards, and this is VERY important, coat the wok (inside and out) with a thin layer of oil. I use peanut oil. You can get a large container of peanut oil at Walmart.
Should your wok rust after not being used for a time, this is NO reason to buy a new wok UNLESS your wok now has actual rust holes in it. If your wok has rusted, do the re-seasoning step again. Scrub it thoroughly with soap and water and do the SEASONING steps again. That's all you need to do!