Fante's Kitchen Shop - fantes.com

 
Page Contents:
-Flat-Bottom Woks
-Round-Bottom Woks
-Cover
-Tempura & Steam Racks
-Ring
-Spatulas, Ladles and Skimmers
-Cleaning Brush
-Mini Recipe Book
-How to Season Steel/Iron Woks

Related Pages:
-Steamers
-Chopsticks
-Chinese Cleavers
-Mongolian Fire Pot
-Sushi
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Woks & Utensils

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. (Coating removal and seasoning instructions below.)

For more information on woks, metals, use and care information, please review our Cookware Guide.

Top

Flat Bottom Woks

Mauviel copper wok 12"
Mauviel
Solid Copper Wok

$374.99
#5712
2.7 qt capacity,
11.8" diameter,
Heavy gauge copper,
Polished copper exterior,
18/10 stainless steel interior,
Stainless steel rivets,
Bronze handle,
Made in France
14" flat-bottom carbon steel wok with bamboo handles

More info from HIC Kitchen Blog
14"
Helen Chen
Carbon Steel
Flat-Bottom Wok

$29.99
#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 Wok
4-Pc Set

$35.99
#5709
Includes wok as above, plus:
Bamboo spatula,
High-dome aluminum lid,
Recipe booklet
Made in Taiwan
12" carbon steel flat bottom wok 12"
Flat Bottom
Carbon Steel Wok

$21.99
#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
Flat bottom steel woks with side handles

flat bottom steel woks with side handles
14"
Flat Bottom
Carbon Steel Wok
With Side Handles

$20.99
#14675
14" diameter,
3.5" deep,
Carbon steel,
Welded side handles,
Made in USAMade in USA
Made for commercial and home use.
16"
Flat Bottom
Carbon Steel Wok
With Side Handles

$32.99
#14676
16" diameter,
4.75" deep,
Carbon steel,
Welded side handles,
Made in USAMade in USA
Made for commercial and home use.

Top

Round Bottom Woks

Lodge 14" iron wok 14"
Lodge Cast Iron Wok

$84.99
#9596
14.5" diameter plus side-handles,
18.2" handle to handle,
4.25" deep,
Round interior,
5" diameter flat base,
Pre-seasoned cast iron,
Made in USAMade in USA
14" Round Bottom Carbon Steel Wok
(Handles are now natural wood)
14"
Round Bottom
Carbon Steel Wok

$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.
Round Bottom Wok 6-Pc Carbon Steel Set
(Handles are now natural wood)
14"
Round Bottom
Carbon Steel Wok
6-Pc Set

$49.99
#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.
LeCreuset Cast Iron Wok With Lid

Le Creuset Black Wok
LeCreuset
Cast Iron Wok
With Cover

$269.99
#L25W3-36
Special Order Item
14.25" diameter,
4.75 qt capacity,
Helper handles,
Flat base,
Non-stick round interior,
Glass lid,
Made in France

Specify exterior color desired:
Soleil (yellow),
Flame (orange/red),
Marseille (blue),
Cherry
(red)

Special Order - Please allow 4-6 weeks

Top

Wok Lids, Rack, & Ring

Stainless steel wok dome lid Stainless Steel Wok Dome Lid, 13.75"

$10.99
#22451
13.75" wide,
3.5" high plus handle,
Stainless steel,
Heat resistant plastic handle,
Made in China
Wok Cover Fits 14" Woks Wok Cover

$9.99
#22446
Fits 14" woks,
Aluminum,
Wood knob
Tempura Rack Tempura Rack

$4.99
#12877
Fits over 14" woks,
4" wide,
Covers almost half the top,
Chromed steel
Reversible Wok Ring Reversible
Wok Ring

$7.99
#22447
8 & 10" wide,
1.5" high,
Chromed steel,
Use it to stabilize all round woks
Made in Taiwan

Top

Wok Skimmers & Turners

6" Bamboo & Stainless Wire Skimmer

Bamboo & Stainless Wire Skimmers

Bamboo Handled Stainless Wire Skimmers
Bamboo & Stainless Wire Skimmer, 6"

$6.99
#13737
15" long,
6" wide bowl,
Stainless steel wires,
Bamboo handle,
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
Helen Chen 15" bamboo stir fry turner Helen Chen
15" Bamboo Stir Fry Turner

$2.69
#5259
15" long,
2.75" wide blade,
Tapered around edge,
Bamboo,
Made in China

Top

Wok Cleaning Brushes

wok bristle brush Wok Bristle Brush

Currently unavailable
2.75 at its widest,
8.5" long overall,
0.8" thick wood,
2" long natural bristles
Made in Sri Lanka
Bamboo wok brush Bamboo Wok Brush

$3.99
#14511
8" long,
1.5" round,
Natural bamboo,
Made in China

Top

Mini Wok Cookbook

the best 50 wok recipes mini cookbook The Best 50 Wok Recipes Mini Cookbook

$5.95
#4437
6 x 4-1/2" format,
Soft cover,
Includes helpful tips

Top

How to Remove 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.

How to Season a Steel or Cast Iron Wok

Before seasoning, scrub the wok well with hot, soapy water, then rinse thoroughly.

Place over medium heat on the stove. Occasionally add a few drops of water to the wok; when the drops sizzle, you can start seasoning.

Wet a folded paper towel with peanut or corn oil. Using tongs to keep your hands away from the hot surface, rub the oiled towel along the inside surface of the wok, coating it evenly.

When thoroughly coated, lower the heat under the wok, and let it cook for about 15 minutes.

Wipe off any excess oil, allow it to cool, and it's ready for use.

Note: If your new wok came with a lacquer or other protective coating, remove it before seasoning.

To keep your wok perfectly seasoned, do not use soap to clean it after use. It generally wipes clean with a paper towel, however you can wash it with a nylon or natural fiber scrubber and hot water, rinse, then dry thoroughly.

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Fante's
Kitchen Shop
www.fantes.com
1006 S. Ninth St.
Philadelphia PA
19147-4798
USA

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