premium 14-inch lightweight cast iron wok (includes glass lid and chain mail scrubber)

Price: $99.00 - $79.99
(as of Nov 20, 2024 06:00:02 UTC – Details)

Product Description

CRAFTSMANSHIP DATING BACK GENERATIONS

We are a small family business based in California. The company we chose to craft our woks traces its origins back 400 years. They received the official seal of Qing Dynasty, are a Jiangsu time-honored brand, and inducted into Wuxi’s intangible cultural heritage list.

LIGHTWEIGHT CAST IRON: our flat-bottom cast iron wok is thinner and lighter than American-made cast iron skillets. It is similar in weight to a 2mm thick carbon steel wok – around 4 lbs 12oz. The Chinese process for making cast iron woks uses a traditional casting process that creates a relatively thin and strong wok. Cast iron provides superior heat retention. PREMIUM MATERIALS: removable American oak handle makes oven seasoning easy. Only the best natural raw materials are chosen: high-quality grey iron, purple mud from Hui Mountain for the mold, rice husk ash from Lake Tai to strengthen the mold, and pinewood from Wuyi Mountain used in the mold release process. PREVENT RUST: 1) clean your wok, wipe it down to remove all water, and apply a light coat of oil right after usage; 2) clean with the included chain mail and warm water rather than a soapy sponge. Soap removes seasoning, although a small amount of soap is ok when necessary after you have a hard layer of seasoning; 3) never allow your wok to sit with liquid in it. Iron is highly reactive and will rust unless it has sufficient seasoning.SPECIFICATIONS: material – cast iron, width 14.25 in, depth 4 in, weight 4 lb 12oz. Preseasoned with vegetable oil. Includes a glass lid and a 6×6 inch chain mail scrubber for cleaning.

SEASONING YOUR WOK FOR THE FIRST TIME – OVEN METHOD

WASH

Clean with warm water and soap using the included sponge. After this, always use the chain mail instead of a sponge. The wok comes with an initial layer of seasoning, so the sponge may become darker from the cooking oil.

DRY

Heat on low-medium heat to evaporate the water and open the iron pores.

OIL

Using seasoning wax or high smoke point cooking oil, evenly coat the inside and outside of the wok with a paper towel. Wipe away all excess oil.

BAKE

With the wooden handle removed, place the wok upside down inside a pre-heated 450-degree oven and leave it there for one hour.

Tip: place a foil-lined pan below the wok to catch drips.

REPEAT

Remove from the oven, and your wok is ready to use.

If desired, you can repeat the seasoning process two additional times to build up a thicker layer of seasoning.

ATTACH

After the wok cools, attach the wooden handle by inserting the wooden handle into the metal base and securing it with the included screw. Handle tighten only.

PARTNERED WITH THE BEST: We are a small family business based in the American West. The company we chose to craft our woks traces its origins back 400 years. They received the official seal of Qing Dynasty, are a Jiangsu time-honored brand, and inducted into Wuxi’s intangible cultural heritage list.
LIGHTWEIGHT CAST IRON: our flat bottom cast iron wok is thinner and lighter than American-made cast iron skillets. It is similar in weight to a 2mm thick carbon steel wok – around 4 lbs 12oz. The Chinese process for making cast iron woks uses a traditional casting process that creates a relatively thin and strong wok. Cast iron provides superior heat retention.
PREMIUM MATERIALS: removable American oak handle makes oven seasoning easy. Only the best natural raw materials are chosen: high-quality grey iron, purple mud from Hui Mountain for the mold, rice husk ash from Lake Tai to strengthen the mold, and pinewood from Wuyi Mountain used in the mold release process.
PREVENT RUST: 1) clean your cast iron wok, wipe it down to remove all water, and apply a light coat of oil right after usage; 2) clean with the included chain mail and warm water rather than a soapy sponge. Soap removes seasoning, although a small amount of soap is ok when necessary after you have a hard layer of seasoning; 3) never allow your wok to sit with liquid in it. Iron is highly reactive and will rust unless it has sufficient seasoning.
SPECIFICATIONS: material – cast iron, flat bottom, width 14.25 in, depth 4 in, weight 4 lb 12oz. Preseasoned with vegetable oil. Includes a glass lid and a 6×6 inch chain mail scrubber for cleaning.