The wooden handle has a special hygroscopic not slippery surface for a tight grip when you stir-fry. Carbon Steel Construction Designed to be rugged and practically indestructible, this wok is made from 18 gauge cold-forged carbon steel, giving it the superior durability to stand up to hard use in a commercial kitchen.

Steel helper handle will not burn when you stir fry over high heat, also helpful for hanging the wok for storage. Its hand-hammered design makes this wok just as attractive as it is functional, and its great for serving large groups of people.

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. It can also be used as a steamer and even as a smoker. 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. The main purpose of the wok is to 'stir-fry' - fast frying with frequent stirring on a hot skillet. Wok - the name of a deep pan with a round bottom of small diameter. It may take time to learn how to maintain the carbon steel wok.

Any carbon steel wok including this one may rust if not maintained properly.

Hand wash only ( not suitable for dishwasher).

The seasoning process includes removing the protective oil from the wok. 5 coupon applied at checkout Save 5 with coupon.

This wok has round bottom: not suitable for flat electric or flat induction stove. Craft Wok Flat Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Flat Bottom) / 731W316.

This step is important because if you cook the basil for too long, it loses some of its glorious flavor and gets slightly chewy. The holy basil really only needs to cook for about 5 seconds, and it will continue to wilt and cook from the existing heat of the chicken. Grab a handful of holy basil, toss it into the pan, fold it into the chicken, and then immediately turn off the heat (if you’re using an electric stove, you’ll want to remove the pan from the burner).

Keep stir frying for about another 30 seconds. If it starts to get dry, add just a tiny splash of water.Īdd 1 teaspoon of oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and finally a splash of dark soy sauce. At this stage you want to continue to stir and cook your chicken until it’s just about fully cooked all the way through (depending on the size pieces of chicken and how hot your fire is, it should take about 2 – 3 minutes). Stir fry them for about 20 seconds or so until they get really fragrant, but don’t let them burn or get too dry.

When the oil is hot, add the chilies and garlic. Heat your wok on high heat, and add about 1 tablespoon of oil to the pan. Pluck a good sized handful of holy basil leaves off the stems. They don’t need to be super fine, you just want to bring out the oils and flavors from the garlic and chilies. Rinse and peel the garlic and chilies, and pound them in a mortar and pestle (alternatively you can just mince them with a knife). Let it sizzle and bubble up, and at the same time, splash some of the hot oil onto the top of the egg (don’t flip the egg, unless you really want to).Īfter the egg looks about right to your cooked likeness (I like mine runny), take it out, drain the excess oil, and put it on a plate for later.Ĭut the chicken into small bite sized pieces. When the oil is hot and sizzling, drop in the egg. This item Bielmeier 13.4 inch Traditional Carbon Steel Pow Wok, Hand Hammered Woks and Stir Fry Pans, Flat Bottom Wok Pan with Wooden and Steel Helper Handle Helens Asian Kitchen Helen Chens Asian Kitchen Flat Bottom Wok, Carbon Steel with Lid and Stir Fry Spatula, Recipes Included, 13.5-inch, 4 Piece Set, 13. Heat about 2 tablespoons of vegetable oil in a wok or frying pan on high-medium heat. You’ll be glad you did! 🙂ġ chicken breast (or any other cut of boneless chicken, about 200 grams) It’s indispensable for steaming vegetables. It just plain works and gives me perfectly cooked single portion meals without a lot of fuss. It works well on a hotplate and on my MSR backpacking stove as well. I have an electric stove so the flat bottom is necessary to conduct heat. I bought the 10″ flat bottomed wok for camping and It is WONDERFUL! After seasoning it up the thing just works great.

Hand hammered carbon steel wok