Versatile, well-made wok.
A wok has been on my radar for a long time, but well, you know, priorities. I’m thrilled to have a wok at last, and I intend to learn to use it properly.I was surprised at how heavy this wok is. At 3 lbs 9 oz. it is substantial. The interior is beautifully hammered, and I can confirm that the textured surface does impart non-stick qualities. The wooden handle stays cool while cooking. It’s designed to be easily removed without tools for using the wok in the oven, simply unscrew the hanging loop on the end of the handle. The handle’s mount is securely fastened to the wok with three stout rivets. There is no trace of movement in the handle at all.This is a big, deep pan with lots of uses. You can saute, braise, stew, simmer, deep fry, and more. It’s about four inches deep, so there’s plenty of room for chicken pieces, roasts, and other bulky foods. Brown the chicken in the pan on the stove top, then remove the handle and finish it in the oven. When frying foods, the deep sides help contain the splatters. It’s a versatile pan.I used the wok on my glass range top to make stir fry. I then tried it on the induction cook top making fried rice. It cooks equally well on either appliance. Other than the induction being faster and having more precise temperature control, there was no real difference in the food. The dishes were both fun to cook, and the food was great.Foods don’t readily stick to the hammered finish, and any food that does stick comes off easily. I would caution against using cooking sprays, as they can damage the seasoning. I use oil or a butter/oil combination. For utensils, I use silicone or wood to avoid scratching the seasoning. After cooking, the carbon steel basically wipes clean with hot water and a sponge. Towel dry it as best you can, air dry it completely, then apply a very thin coat of cooking oil inside and out. The coat of oil is critical to preventing rust.A wooden lid was included for steaming. The instructions didn’t mention care of the lid, so I found the following advice on an Asian cooking website: wash with mild soap; rinse thoroughly; don’t soak it; dry as much as possible with a towel, then air dry completely; lastly, apply a light coat of a food grade oil periodically. I followed the instructions and applied a light coat of food grade mineral oil to the lid. The oil helps waterproof the wood, deepens the color and brings out the grain. It looks great.