Carbon Metal Wok For Electrical, Induction and Fuel Stoves (Lid, Spatula and Person Information Video Included)
Original price was: $49.99.$39.99Current price is: $39.99.
Value: $49.99 - $39.99
(as of Feb 01, 2025 07:49:26 UTC – Particulars)
Product Description
PRE-SEASONED FOR IMMEDIATE USE – Scorching stir frys, crispy deep frys, pan-searing to perfection…. whereas additionally in a position to make soups and stews!
HANDLES HIGH HEAT AND SCRATCHES – Carbon metal wok has no tefflon coating and might maintain tremendous excessive temperature with out injury. You should use metallic utensil and no want to fret about scratches. With the right care, it should final you a life time.
VIDEO AND WRITTEN INSTRUCTIONS – Had issues with different carbon metal woks getting rusty? We’ve quite simple care directions, so you will be cooking like a professional!
THE ORIGINAL FLAT BOTTOM WOK – Works on electrical stoves, induction stoves, gasoline ranges and different warmth sources. Manufactured and imported by in style Youtuber, Souped Up Recipes.
VIRAL TAKEOUT RECIPES – Over 1 Million subscribers belief her recipes… and we’ll additionally embrace a hyperlink to over 200 video recipes within the field, many that may be made this wok
This wok set features a 12.5-inch wok, a chrome steel spatula, a picket lid, and a person information.
Prospects say
Prospects discover that the wok performs effectively and is well-made. They discover it simple to scrub and season, cooking meals evenly. Some prospects recognize the warmth degree, worth for cash, and ease of use. Nevertheless, opinions differ on stickiness.
AI-generated from the textual content of buyer critiques
11 reviews for Carbon Metal Wok For Electrical, Induction and Fuel Stoves (Lid, Spatula and Person Information Video Included)
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Original price was: $49.99.$39.99Current price is: $39.99.
Steve –
Very Handy, Nice quality and especially the handle for the lid!
Bought her new and great book, so naturally I bought this Wok that she uses for her Wok menu items, especially for my wife so that she can feel natural and uninhibited with her recipes. The price is very reasonable for the items included. Some sell similar lids alone for what it costs for the whole set here.
Super Great for home cooking.
PS also great for camping meals, one pot for everything, less mess on cleanups. Super fast breakfast meals for one or many people. You can dream big with this.
A Lazy Panda –
Take care of it and it’ll last a long time
I bought the wok with wooden lid just over five years ago. It’s become my primary cooking vessel, from eggs in the morning to late-night fried ravioli. I joke that it’s my favorite non-stick pan, since it’s carbon steel and needs to be seasoned. I did the oven seasoning once when I first got it, and never had to again. Regular maintenance is key, just like cast iron.
It’s okay to use water to clean it. Usually the kitchen sprayer is enough. The key is to dry it immediately after. I heat it back up to get it bone-dry. Then I apply a very thin layer of peanut oil (it should not be collecting/dripping) and hang it up. You don’t want to build up too much seasoning either, since it’s more likely to flake off. It’ll maintain naturally with regular usage. If you’re burning stuff on it then you may need to do spot seasoning if you’ve stripped it. Very important to empty the wok when finished cooking into a serving vessel, so it can be cleaned while hot. Stuff drying on it makes cleaning it harder.
I apply mineral oil to the wooden lid periodically, depending on how often I use it in a moisture application. Lid usage is rare for me, since I usually use a bamboo steamer on a steamer ring. But if you want to steam a whole fish it’s handy.
The size is perfect for a two-person household. It has enough volume for 6+ servings of something like mapo tofu, but depending on the recipe may require cooking in batches. Since it’s carbon steel it’s relatively light, and very reactive on my gas burner. Easy enough to toss with minimal strength.
I love deep frying in it. I used to have an electric deep fryer but it was a pain to clean and the smell dispersed anyway so I gave it away on Freecycle. The wok’s sloped walls somehow do a better job of containing things than sheer perpendicular walls. I run a fan in the kitchen window (no hood vent) and it’s sufficient for any atomizing molecules. I can strain solids and pour right into my oil keeper for the next time. Frozen dumplings fry faster and crisper than any other method. If you want to deep fry I highly suggest obtaining a spider (also good for straining noodles) and an infrared thermometer.
I’ve smoked fish in it. I form a rack with soaked chopsticks above an aluminum foil basket to hold the sugar and tea. You want not only the lid but an ad hoc gasket (I used aluminum foil) to really keep that smoke in. With the wood lid not big enough for a whole duck but I’ve done pork belly.
The metal spatula is serving me well. It’s the perfect shape for what it’s meant to do. Pick stuff up, nudge stuff, toss stuff, I smash fresh sausage with it to break it apart. It cleans very easily since it’s so smooth. I would not put it in a dishwasher. It’s got a loop so it hangs with the wok on an s-hook.
It looks great. It’s got a (machine) hammered look, strong rivets, and a stained wood handle that stays cool. The bottom of mine’s developed a blueish tint. Might be the original annealing under the seasoning. I love the look of a well-used wok, and it can be a conversation piece.
mapa19 –
Great wok especially for induction stove top
I love this wok. It is well made and easy to use. The handle is well crafted. And I love that it comes with a lid. You can prepare a plethora of meals and clean up is easy
SeattleViking –
Solid Wok, Cheap Spatula
I found this wok because of Souped Up Recipes Youtube channel. The wok works well. We have used it many times and it’s heats quickly and is easy to clean. It would be nice to have a helper handle. The wooden lid works fine and a has a smell like cedar which is pleasant. The wok spatula is kind of cheap. The shaft is not very solid and the is not as good as some others but it does work. I’ve been using the wok quite a bit and works very well. The size is just right for us at 12.5-ish inches. It’s large enought to stir fry a good quantity but not so large that it’s awkward. Flat bottom is about right size for our glass top stove.
Amy C. –
Excellent wok, with one caveat about initial seasoning.
I cooked with my new wok today (more on that later). I wanted to share this photo of the new wok beside my trusty 40 year-old family heirloom, which is a handmade hammered steel wok. It has been a workhorse. The hammer marks on my old wok serve to hold food that you want to pull away from the hot middle while you add more ingredients, or reduce a sauce. The hammer marks on this new Souped-up-recipes wok are more pronounced, so should serve the same purpose even better. They are manufactured, not hand- hammered.
I followed the seasoning instructions exactly, including washing off the protective wax. I think not all the wax came off in hot soapy water though, as the seasoning oil just wanted to slide off. I made two applications of oil and hour-long bakes in the oven. However, the seasoning process was not really successful.
Tonight I cooked kung pao chicken in the new wok. The first ingredient was marinated chicken in a generous amount of oil. The chicken stuck really bad! After cooking the chicken, I paused the recipe to deglaze the pan with some water and a lot of elbow grease. The good news is that I think the wok is ready to be seasoned again, the bad news is that we probably got some of the wax in our food.
Bottom line, compared to my trusty old wok, this wok looks to be high quality. The weight is nearly the same, and the flat bottom is a little easier to deal with on the stove. Unless I come back to update this review in case I am not able to get it properly seasoned for nonstick cooking, then you can be sure that this wok is a good buy. It seems very sturdy and should last decades.
*Update* After seasoning again, and doing some deep frying, this wok is perfectly seasoned and completely non-stick.
*Another update after 10 months* I use this wok at least once per week. I haven’t had to re-season even once. It has developed a beautiful patina making it completely nonstick. As soon as I dump the food into a serving dish, I take the hot wok to the sink and rinse with hot water. Everything comes off easily with a few scrapes of the spatula, and a few swipes with a nylon brush. No soap! Back on the hot stove with the burner off for a quick dry while we eat. I couldn’t be happier with this wok!
rancher Mike –
Works very well
Can’t speak to durability, haven’t had it very long. It came pre seasoned, which was thoughtful and convenient. Unbox it and start cooking. It cooks very well. It seems to be heavy enough material and we really like the lid with the see through section on top. Very handy and a great value.
No complaints.
smartko77 –
Quality wok. Easy to use and clean. Perfect.
JB –
Great wok. Watch out for how hot it can get.
Jack –
It realy do what is has to do. It is strong, nothing sticks to it . For me the best wok ever.
Jarleth –
Just follow the instructions – in no time it becomes non-stick cold quickly & effectively. The lid enables you to add steam. Do good thinking of buying another as a Christmas gift for a friend
Cliente Amazon –
Es una maravilla cocinar con el wok. Las verduras se cocinan más rápido y quedan excelentes. Y si sigues las instrucciones de mantenimiento a la hora de limpiarlo, siempre está como nuevo.