Handhammered carbon steel pow wok, 16"
by Made in China
Our Price: $24.95
Availability: Usually ships in 1-2 business days
Category: Kitchen
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Product Summary
Manufacturer: Made in ChinaProduct features:
- Handhammered, excellent quality, popular among chefs
Kitchen and Housewares Reviews of Handhammered carbon steel pow wok, 16"
Customer Review: POW Best wok in the world!
Summary: 5 Stars
I've had a carbon steel wok for 30 years, a little too big tho. Talked to Tane Chan (the owner) at her Wok Shop in Chinatown and she steered me to the 16" hand hammered pow wok. It now looks like a cast iron skillet, but with a beautiful golden brown patina and slick surface. Never use soap or detergents, a sponge with hot H20 is all that's necessary. I'd advise against the bamboo scrubbers (sorry poster). Wash it out, wipe it with a paper towel and set over low heat till dry. Massage veg oil into it while warm and it will love you forever.
Don't be dismayed by the wooden handle when it comes to seasoning it in the oven. Tane instructed me to wrap the wooden handle with a damp dish towel followed by tin foil. It worked perfectly, be prepared for the towel to be hot when removed from the oven.
I use it just about everyday. Fish tacos are the bomb with the wire rack accessory that wraps 1/2 way around the wok. They drain perfectly! Eggs, meat, chicken and stir fried rice can't be beat. For a couple of extra bucks throw down for the lid and steamer rack, you'll need them both and are sold separately. Also go for the metal stirrer (spatula), it's shaped to fit the wok and the sound is like music when you're tossing veggies or whatever you're creating.
Check out the book "The Breath of a Wok" by Grace Yound and Alan Richardson. You'll find Tane on page 37. The book is priceless as is Tane.
My pow wok is my best friend in the kitchen and is never relegated to a cupboard or closet. She sits proudly on the stove at all times begging to be used!
Description of Handhammered carbon steel pow wok, 16"
Beautifully handhammered pow wok is round bottom with a single, wooden handle. Referred to as the Beijing or Peking pan since it is most frequently used in Northern China. Perfect for tossing veggies over a high flame. Must be seasoned. Imparts wok "hee",(flavor)Woks & Stir-Fry Pans
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