They should start to fry almost immediately. These tall edges ensure you don’t find half of your dinner on the floor instead of in the pan! The only real downside to this wok is that you will have to season it before use. Don't worry about damaging the Wok. Another 14-inch wok with a gorgeous matte finish and a wooden handle (this seems to be the norm for carbon steel cookware), this wok is great for throwing together a quick stir-fry for the family after a long day of work. If you think you can just toss a bunch of ingredients into a regular frying pan and a 5-star stir-fry dish will magically appear right before your eyes, you’re going to want to pull up a chair. What can I do about peeling wok seasoning? Le Creuset Enameled Cast Iron Signature Wok, Joyce Chen 21-9978, Classic Series 14 Inch Carbon Steel Wok, M.V. Make sure you have a heat mitt or pad for your hand, and I also suggest having a pair of Channel Grips (Long-handled pliers) available that will make the process much easier by being able to maneuver the Wok from various edges...not just the handle. For anyone who has made popcorn that can also be a plausible use for a wok. M.V. First, there is no lid included – but that is something one can look past. This is great for pulling things out of boiling liquid or hot oil. Take the Wok to your sink and using HOT WATER (NEVER use cold water on a hot or warm Wok!!) Indian culture also uses a wok. To the salt, I add a little cooking oil (At this point it doesn't matter what oil you use). It is there, so don't worry. flat base works with all stovetops; comes in two colors, carbon steel is safe for gas, electric, and induction stove tops; birch wood handles stay cool, flat bottom can be used on gas and electric stovetops and grill; wooden spool handle helps you control wok while cooking, smaller size good for smaller households; comes with 10-year guarantee, conducts heat well; textured to prevent food from pooling in bottom, great for camping or using outside; comes with spoon, spatula, propane burner with gas regulator, and adjustable legs, flat bottom works on traditional stovetops; includes domed lid, gorgeous matte finish and wooden handle; flat bottom works on traditional stovetops. If a wok is too narrow, heat won’t be distributed evenly, which could affect the quality of your stir-fry. Image credit via Flickr Creative Commons: Camilo R. and Rusty C. “The best way to season the wok is to scrub it clean, then wipe it dry and heat it over medium heat with two tablespoons of vegetable oil (not olive oil). For my favorite wok I will season it in the oven as described above. I suspect that what you need to do, as you have been rubbing thin layers of oil over the surface, but then use a lower heat setting and ensure that the pan is fully heated through over as much of the pan as you can get hot and at constant temperature. I have written this long review to address some of the concerns and complaints that have been prevalent from novice Carbon Steel Wok users. If you’re tired of calling for take-out whenever you crave Asian food, then getting a carbon steel wok and trying your hand a something new might just be the ticket! Without a wok, you’re sure to miss out on the beautifully developed flavors of an all-in-one pan that sears, simmers, fries, and steams—resulting in the most amazing Asian-inspired dishes you’ve ever made at home! Seasoned Advice is a question and answer site for professional and amateur chefs. Once blackened, take the Wok off the heat and as it begins to cool, discard the veggies and the remaining oil. Because you want to keep the kernels moving as they pop to keep them from burning. Those fats can easily become rancid in some conditions and can spoil your food...and potentially your health. 1.8mm gauge carbon steel, optimized for the transfer of heat from the wok into your food. It adds so much variety to outdoor cooking that it is an absolute must for me. There may be a small bit on the back of the Wok, but who cares at this point. Once the smoke has stopped, remove the Wok from the heat source and let it cool down by itself to a point that you can handle it without burning yourself If an outdoor wok set-up isn’t an option….. For those who don’t have the space needed for an outdoor wok, I will recommend the Wok Shop 14 inch walk with a helper handle. How to sustain this sedentary hunter-gatherer society? As you continue to cook after this step, the color of your Wok will eventually darken and may even get almost entirely black. The pan will start to lighten up where it is changing and may look totally silver, but not necessarily that color for it to get to that level. And having to wait 3 minutes every time you need to change the temperatures will ruin that smokey flavor synonymous with wok cooking. There are four wok utensils that you should have, in addition to a pair of long-handled tongs and good, non-slip pot holders. Once cleaned of food debris, dry your Wok well and use heat if necessary. 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