Product Description
12" Carbon Steel Wok with seamless extra long wooden handle and helper handle.The handle, which is made of hardwood and durable stainless steel, screws into an anchor welded to the outside of the wok, thus keeping the inner surface absolutely smooth for stir-frying. Produced from 2.5mm catering standard carbon steel.
Typhoon Professional 12-Inch Carbon Steel Wok Did You Know ?
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Product Features Typhoon Professional 12-Inch Carbon Steel Wok
- Exceptional heat conductivity
- Suitable for use on all cooking surfaces
- Safe for use with metal utensils
- Catering quality carbon steel
- Not suitable for dishwasher
Typhoon Professional 12-Inch Carbon Steel Wok Some Reviews:
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Typhoon Professional 12-Inch Carbon Steel Wok Reviews
| 23 of 23 people found the following review helpful  Great pan!, By Mary G. (Evanston, IL) - See all my reviews This review is from: Typhoon Professional 12-Inch Carbon Steel Wok (Kitchen) This is a great pan. I was looking for a wok that's not too heavy and not coated with Teflon (non-stick) but would allow me to stir-fry tofu without it sticking to the surface. This is the pan! I just used it for the first time and it cooked like a dream. I was even able to use higher heat than I am able to when cooking with Le Creuset or All-Clad.Instead of following the directions for seasoning that came with the wok, I followed the Williams-Sonoma directions for seasoning their carbon-steel cookware. Without attaching the wooden handle, rinse the wok in warm water with mild soap and scrub lightly with a brush (non-abrasive, I used plastic bristle). Dry the pan thoroughly, then coat the outside and inside with vegetable oil. Leave in a 350 degree oven for about an hour. Let it cool enough to pick up then wipe of any excess oil. Attach the handle and it's ready to use. Two warnings: The pan smells a little while it's cooking. The outside will stay a... Read more 2 of 2 people found the following review helpful  Plenty of potential, but falls short, By Solo (Charleston, SC) - See all my reviews This review is from: Typhoon Professional 12-Inch Carbon Steel Wok (Kitchen) This product has a lot of great features. The way the handle connects to the wok itself is a great design because it is entirely external. The inside of the wok is completely smooth - there's no bulge or nut that holds the handle on. Also, the flat bottom makes this ideal for most stove tops because it can be used without buying a wok ring adaptor. On top of the design, the carbon steel surface and extremely inexpensive price point make this an almost ideal purchase.Now the down side - the "food safe" lacquer coating. I'm not sure why this thing has a lacquer coating on it. The packaging calls it food safe, yet also gives instructions how to remove it before you use the wok. Well, as other reviewers have stated, it does NOT come off. I followed the instructions to the letter and ended up with a completely burned black bottom, while the upper parts of the wok never got hot enough to get the lacquer off. I'm not sure if extra heat would help though, since no amount... Read more  steel wok i was looking for, By aspen ten (calif) - See all my reviews This review is from: Typhoon Professional 12-Inch Carbon Steel Wok (Kitchen) Typhoon Professional 12-Inch Carbon Steel Wokfirst, thanks to all who review any products, it helps to select items one can't see in person. even thou i have easy access to asian products, i could not find an uncoated flatbottom steel wok to replace my trusty round bottom one. i choose not to cook with teflon coated aluminum, which easily available. so i tried this one, and it is working great for me. it heats up real fast and even on the halogen burner i use. like my old round bottom wok, this one has no problem stir frying at all. its nicely formed, good thickness, and the handle is large easy to control and has a hanging eye in the end. the price is a bargin and i even use my old lid. the biggest problem is removing the thick, pretty, protective coating. heating even with an welding torch... Read more |
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