Wok — the name of a deep pan with a round bottom of small diameter. The main purpose of the wok is to “stir-fry” — fast frying with frequent stirring on a hot skillet. But in addition, the wok pan can be used as a vessel for deep frying food in hot oil and for the preparation of various soups. It can also be used as a steamer and even as a smoker. The steel wok is suitable for open fire, and you can even take it with you outside the home and surprise friends with unbelievable Chinese dishes.
- Always remember to season a carbon steel wok! Manuals for doing this can be found on the internet and with the wok, as well.
- Carbon steel kitchenware needs seasoning and maintenance to avoid rusting. Tip: dry and keep wok oiled at all times, especially after washing.
- Round bottom: not suitable for flat electric or flat induction stove.
What is Craft Wok?