13 inch Classic Iron Wok
by Made in China
Our Price: $14.95
Availability: Usually ships in 1-2 business days
Category: Kitchen
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Product Summary
Manufacturer: Made in ChinaBrand: Wok Shop
Kitchen and Housewares Reviews of 13 inch Classic Iron Wok
Customer Review: Great wok!
Summary: 5 Stars
This flat-bottomed, thin-walled cast-iron wok cooks very well. In my kitchen, there is only an electric range, so a flat-bottomed wok was the best option for me. I considered buying a portable butane burner, to use with a round-bottomed wok, but, for now, I will use what I have.
As I stated previously, this wok cooks very well. It is also virtually non-stick, despite having been used only three times. For stir-frying, it is vastly superior to my 12-inch All-Clad LTD chef's pan (thick anodized aluminum, with stainless-steel interior). The All-Clad LTD chef's pan has virtually identical dimensions (size, shape, and depth) as the iron wok. On medium-high heat, the iron wok can cook fried rice in three minutes, using one teaspoon of peanut oil. The All-Clad LTD chef's pan cannot cook fried in three minutes. For the All-Clad LTD chef's pan, cooking on medium-high heat causes some food to stick badly, and requires the use of considerable oil (e.g., three tablespoons). For fried rice, the entire bottom of the All-Clad LTD chef's pan bonded with a thick layer of egg and rice, and the cooking time was approximately 10 minutes (three times longer). It was interesting, that I was easily able to deglaze the All-Clad LTD chef's pan with water, so the thick layer of adhering food quickly lifted, and became incorporated into a gravy.
The actual dimensions of this cast-iron wok are a 340 mm diameter (13 3/8 inches), a depth of 82.5 mm (3 1/4 inches), and a weight of 1.59 kg (3.5 pounds). The wall thickness is just under 2 mm (3/32 inch), contributing to the very light weight. There is a stainless-steel rim protector, stainless steel loop handles (with plastic handgrips), and stainless steel rivets (that attach the handles to the wok). The diameter of the interior flat bottom is approximately 150 mm (6 inches). The 12-inch domed stainless-steel lid from the All-Clad chef's pan is a good match for the 13-inch cast-iron wok.
The wok really is made of cast iron, with a porcelain enamel outer coating. It is not carbon steel, and it is not black-anodized aluminum. I would estimate that the iron walls have an actual thickness of one millimeter, along with another one millimeter of porcelain enamel exterior coating. The interior reveals an interesting matrix of patterns, transferred (apparently) from clay moulds (instead of sand moulds). The patterning reveals broad brush strokes (probably from the application of a mould release agent) and fine hexagonal and pentagonal cracks (typical of clay moulds). Additional evidence of the use of clay moulds, is a tiny area area of extremely fine tan dots, on the interior of my wok.
Here are some suggestions, regarding the conditioning of this flat-bottomed cast-iron wok, before use. First, the protective oil coating is tenacious. It provides very good protection to the cast iron, but it is amazingly difficult to wash off. I would suggest spraying it several times, using an industrial-strength cleaner (Simple Green, Formula 409, etc.), followed each time, by scrubbing with a stiff-bristled brush. Second, the stainless-steel rim protector also retains some of the protective oil, trapped underneath it. Removing this trapped oil requires attention, too. Third, after finally removing the protective oil, I smeared a thin layer of Crisco shortening all over the wok, before seasoning it in the oven. Fourth, as recommended by the Wok Shop, I wrapped the plastic handgrips with wet cloth, followed by aluminum foil, and baked the wok in the oven, twice. Fifth, instead of baking the wok at the suggested temperature of 350 degrees, I baked it at 450 degrees (coated each time, with a thin layer of Crisco). 13 inch Classic Iron Wok
Description of 13 inch Classic Iron Wok
This classic iron wok has a black enamel exterior and 2 heat-resistant black plastic handles. Flat bottom, 4" in depth. Retains heat, cooks evenly, quickly and efficiently and imparts the Chinese "wok hee" (wok flavor). Must be seasoned.Woks & Stir-Fry Pans
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