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Page Contents:
-Woks
-Cover
-Tempura Rack
-Ring
-Spatulas, Ladles and Skimmers
-Cleaning Brush
-Mini Recipe Book
Related Pages:
-Steamers
-Chopsticks
-Chinese Cleavers
-Mongolian Fire Pot
-Sushi
-Fantes.com Main Page
A popular, all-purpose Asian pan, the wok is distinguished by
high, sloping sides, resembling a bowl. Hammering looks nice, and does not
make a wok better. Expect a carbon steel wok to turn dark (to oxidize) with
repeated use; this is a desirable quality.
The general idea is to create a hot spot at the bottom of the wok,
where the actual cooking takes place. The sides are used to rest the food
that is cooking at slightly cooler temperatures. Moving the food about gives
you great control and versatility, while enabling you to cook each food
perfectly to enhance its flavor and retain its nutrients.
Combined with a bamboo steamer, woks are ideal for steam cooking
and, with a tempura rack, make excellent deep fryers or tempura pans.
The typical traditional wok measures about 14 inches in diameter
and is made of carbon steel.
Iron woks take a long time to heat up, but hold the high heat
very, very well.
Stainless steel's inherent qualities make this a poor metal for a
wok and also make it much more expensive.
An electric wok is an inefficient and expensive alternative that,
with few exceptions, is best avoided.
Non-stick surfaces are unnecessary and don't last long. They are
most common in electric woks.
Aluminum gets hot all over and considered overkill. They lack the
cooler parts of the wok's inner surface, which is used to move foods away
from the hot spot to a cooler spot.
If you have electric burners, you may need to use a flat-bottom
wok in order to get enough heat. Or turn the ring to the side that keeps the
wok closer to the burner.
Round-bottom woks are best for flame burners. Use a wok ring to
keep them stable on the stove burner.
An oil coating is generally applied to carbon steel after
manufacture, to prevent rusting during transport and storage. There are
different instructions on its removal, depending on the type of oil. It is
generally a good idea to remove the coating before seasoning and using the
wok.
For more information on woks, metals, use and care information, please
review our Cookware Guide. |
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12" Flat Bottom Carbon Steel Wok $14.99
#1660
|
12" diameter,
3-1/2" high,
4-1/2" wide flat bottom,
7" long handle,
Heavy gauge carbon steel,
Wooden handle with hanging loop
 Made
in Taiwan |
(Handles are now natural wood) |
14" Round Bottom Wok, Carbon Steel
$20.99
#14671
|
14" wide,
4" high,
1.25mm gauge carbon steel,
7-1/2" long wood and metal handle,
Wooden helper handle,
Use with wok ring, available separately
 Made in
China
Has food-grade oil coating to prevent rusting during transport. See
Removal Instructions. |
(Handles are now natural wood) |
14" Round Bottom Wok 6-Pc Set, Carbon
Steel $39.99
#5704
|
14" x 4" wok,
1.25mm gauge steel,
7-1/2" wood and metal handle,
Wooden helper handle,
Aluminum cover, wok ring, bamboo cooking chopsticks, stainless/wood
spatula and ladle,
Wok recipe booklet
Made in
China
Has food-grade oil coating to prevent rusting during transport. See
Removal Instructions. |
 |
14" Helen Chen Carbon Steel Flat-Bottom
Wok $25.99
#14670
|
13-7/8" diameter,
3-3/4" deep,
6" flat base,
Very heavy gauge carbon steel,
Bamboo handles,
Cast aluminum hanging hook
Made
in Taiwan |
| 14" Helen Chen Carbon Steel Flat-Bottom
4-Pc Wok Set $34.99
#5709
|
Includes wok as above, plus:
Bamboo spatula,
High-dome aluminum lid,
Recipe booklet
Made
in Taiwan |
 |
LeCreuset Cast Iron Wok With Cover
$199.99
(Reg. $270)
#L25W3-36
Special Order Item
|
14.25" diameter,
4.5 qt capacity,
Helper handles,
Flat base,
Non-stick interior,
Glass lid,
 Made
in France
Specify exterior color desired:
Satin Black, Flame, Cobalt Blue, Cherry Red, or Kiwi
Allow 4-6 weeks |
 |
12" Cast Iron Wok $22.99
#77101
|
12" diameter,
6" long handle,
1 x 3" helper handle,
4-3/4" diameter flat base,
3" deep,
Cast iron
Made in
China |
 |
Wok Cover $8.99
#22446
|
Fits 14" woks,
Aluminum,
Wood knob |
 |
Tempura Rack
$3.99
#12877
|
Fits over 14" woks,
4" wide,
Covers almost half the top,
Chromed steel |
 |
Reversible
Wok Ring7.99
#22447
|
8 & 10" wide,
1.5" high,
Chromed steel,
Use it to stabilize all round woks
Made
in Taiwan |
 |
Bamboo & Stainless Wire Skimmer, 5"
$6.49
#13736
|
5" wide skimmer bowl,
1" wide handle,
Stainless bowl wires,
Dishwasher safe,
Made in
China |
| Bamboo & Stainless Wire Skimmer, 7"
$10.99
#4272
|
7" wide skimmer bowl,
11" long bamboo handle,
Stainless bowl wires,
Dishwasher safe
Made in
China |
 |
Stainless Steel Skimmer $7.99
#119990
|
15-1/4" long,
5-1/2" wide bowl,
1-1/4" deep,
3/16" wide holes,
18/0 stainless with bakelite handle,
Dishwasher safe
Made in
China |
 |
Stainless Steel Wok Spatula $6.99
#119991
|
14" long,
3-7/8" wide shovel mouth,
18/0 stainless with bakelite handle,
Dishwasher safe
Made in
China |
 |
Wok Bristle Brush $7.99
#6161
|
2-3/4 x 8-1/2",
7/8" thick wood,
2" long natural bristles
Made in Sri Lanka |
 |
Bamboo Wok Brush $3.99
#13738
|
7" long,
1.38" wide,
Steel wired |
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The Best 50 Wok Recipes Mini Cookbook
$5.95
#4437
|
6 x 4-1/2" format,
Soft cover,
Includes helpful tips |
Removing Food-Grade Oil from Some Woks
A food-grade coating was applied to some of our woks to prevent any
rusting during (ocean) transportation and storage. This replaced the
"old" method of using the messy machine oil. Other than this coating,
it is a carbon steel wok in its natural state.
We recommend that you remove the coating before seasoning:
1) Add 1 tablespoon cooking oil to wok.
2) Heat wok to medium to high heat.
3) Wipe off with paper towel. Repeat if necessary.
4) Wash with warm soapy water, rinse off.
Sometimes the food-grade coating may have been applied unevenly and may be a
little thicker in certain areas and it may be necessary to repeat the
process.
It is not absolutely necessary to remove all of the oil coating before
seasoning, but it is recommended that you remove it from the interior bottom
of the wok before seasoning. |
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