Helen's Asian Kitchen Helen Chen's Asian Kitchen Flat Bottom Wok, Ανθρακούχο ατσάλι με Καπάκι και Σπάτουλα Stir Fry, Περιλαμβάνονται συνταγές, 13,5 ιντσών, Σετ 4 τεμαχίων, 13,5 ιντσών, Ασημί/Γκρι/φυσικό ατσάλι άνθρακα με καπάκι, 13.

Name: Helen's Asian Kitchen Helen Chen's Asian Kitchen Flat Bottom Wok, Ανθρακούχο ατσάλι με Καπάκι και Σπάτουλα Stir Fry, Περιλαμβάνονται συνταγές, 13,5 ιντσών, Σετ 4 τεμαχίων, 13,5 ιντσών, Ασημί/Γκρι/φυσικό ατσάλι άνθρακα με καπάκι, 13.
Brand: HIC Kitchen
SKU: 0018717213071
Price: 116.04 HUF
Availability: InStock

Brand:HIC Kitchen

3.1/5

Ft
116.04

Ο επίπεδος πάτος κάθεται με ασφάλεια σε οποιαδήποτε εστία. λειτουργεί με φυσικό αέριο, ηλεκτρικό και επαγωγή. Το καπάκι με ψηλό θόλο διατηρεί τη θερμότητα και αποτρέπει τα πιτσιλίσματα. Ο ανθρακούχος χάλυβας διανέμει γρήγορα τη θερμότητα, έτσι ώστε τα τρόφιμα να μαγειρεύονται ομοιόμορφα. Η επιφάνεια μαγειρέματος συλλέγει μια φυσική πατίνα με την πάροδο του χρόνου για αντικολλητική απόδοση μαγειρέματος. Κατασκευασμένο από ανθρακούχο χάλυβα 1,6 χιλιοστών με λαβή από μπαμπού ανθεκτική στη θερμότητα, βοηθητική λαβή και καπάκι με ψηλό θόλο. στιβαρό καρφωτό σχέδιο. κρέμεται για αποθήκευση. Helen’s Asian Kitchen Carbon Steel Wok για τηγάνισμα, βράσιμο, σοτάρισμα, ψήσιμο στον ατμό, σιγοψήσιμο, τηγάνισμα και τηγάνισμα αγαπημένες ασιατικές συνταγές και πολλά άλλα.

Ποσό

Προσθήκη στο καλάθι Αγορασε τωρα

EAN: 0018717213071

Κατηγορίες Σπίτι & Κουζίνα, Κουζίνα & Τραπεζαρία, Συσκευές μαγειρικής, Γλάστρες και τηγάνια, Woks & Stir- Fry Pans,

Brand	HIC Kitchen
Capacity	13 Inches
Color	Silver/Gray/Natural
Material	Steel
Special Feature	Non Stick, Electric Stovetop Compatible

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Scritto da: Freddie K

Seasoning is a bit of a pain, but when done right, it is a super wok!

I have had some practice with seasoning and reseasoning this wok - I have tried stovetop and oven & like the oven method best - however, I wound up blackening the helper handle when I put it into the oven. I had wrapped the helper handle with tin foil, but nothing else - if I were to do it over, I would probably try to wrap it with wet cloths and then tinfoil, but to be truthful the blackened helper handle is not an issue for me - doesn't matter to me what it looks like, only that it cooks nicely. Once properly seasoned, this wok cooks very nicely. I got a couple of bamboo brushes to clean off the stuck-on bits after use & clean it with hot water, wipe it dry and then swipe it with a little bit of vegetable oil on a paper towel, just to be doubly sure we won't have rust. It is very important to get the original varnish off of the metal before trying to season it - just won't work right until you get that stuff off through chemical or abrasive means. No other problems or issues - it is a learning curve to work with seasoned iron cookware, but once one gets the hang of it, it is awesome! Great recipes included in the user manual. I am very happy with this wok and look forward to many years of service from this one. Recommended!

Scritto da: Joseph Tousignant

I used a Paint & Varnish stripper to EASILY remove the factory protective lacquer on this wok!

I decided to remove this wok's protective coating a bit differently than described in the small instruction manual. Rather than burn off most of the protective lacquer finish on both sides with high heating,... and then scrub with abrasives for quite a chore as described by several reviewers, this is how I did it. I already had an almost full can of "Kwik-Strip Fast Paint & Varnish Stripper" available. (It's a Non-Methylene Formula) If you decide to stip your wok this way, PLEASE have protective gloves and a filled water container available in case you splash some on your skin. Also, do this OUTSIDE and away from flames as it is highly flamable and not safe to breathe in concentrated amounts. (be extra careful and position yourself so that any outdoor breeze takes the fumes AWAY from you!) I went OUTSIDE and placed some newspapers on my trash can for convenient working height, and poured about a half cup of the stripper inside of the wok. (DON'T do the outside at the same time!). Then it was easy to lift the wok and just through angling the wok in all directions "spread" the thick stripper ALL over the inside to get it covered, and I even got right up to the top rim without spilling a drop on the pavement. I kept working the stripper around for about 3-4 minutes, and then poured out most of it into an old can for the time being. Then with my hands in protective gloves, used paper towels to wipe out the remainder of the stripper and lacquer residue, and throw that into the bucket also. Keep wiping until the wok is dry and clean,... just a few minutes is all it took. Most of the inside cleaning was done OFF the trash can stand, but you'll find it well suited for cleaning the lacquer off the outside now. I had 3 or 4 layers of newspapers covering the trash can and placed the wok upside down on the newspapers to access the outside. To clean this side I dribbled just a few ounces of the stripper onto the flat part of the woc, and with my glove covered hand used a folded over paper towel (measured about 3 x 3 inches) to spread the thick stripper over the entire backside, and adding stripper as needed onto the flat wok top, and using that to spread more where it needed to go. After just a few minutes to allow the stripper to work, I lifted the wok off the newspapers and used fresh paper towels to wipe the stripper off the back side. These paper towels I also threw into my disposal can, and when done rolled up the newspapers for disposal also. The last step was washing the wok with plenty of dish soap and water (I did it THREE TIMES and used just a sponge, no abrasives needed!), and dried it with a towel followed by warming it up over the stove flame to fully dry it before seasoning! Let the wok cool down before applying your seasoning oil to both sides. For "seasoning" the wok, I used high smoke temperature Avocado Oil (which starts to smoke at over 500 degrees!). It's a bit pricy at about $8.00, but a small bottle will season many items. (I use it on my cast iron skillets also). Then if you actually cook with olive oil, that oil will start to smoke well before the avocado oil seasoning will be affected, and your seasoning should last longer. The photos shown are after only two avocado oil seasoning coatings,...you can't argue with success. Later that night I had a great shrimp and veggy stirfry :-)

Scritto da: michael b.

Awesome!

The 12in Wok seasoned easily! I put it upside down on my grill burner on high until it stopped smoking. It was basically blued and almost black. Then I scrubbed the interior with a green scrub pad, lemon juice & dish-soap. Then onto the stove to heat to 550f to reblue the bottom. Lastly it was back on the grill burner where I applied avocado oil. Just one seasoning and the interior is so smooth and non-stick. The fried egg test was perfect. No sticking at all. I will buy another soon.

Scritto da: Mel

Seasoning nightmare

This is a beautiful crafted and well made wok. I followed the initial cleaning instructions to clean and season. Horrible results. It appears the original lacquer coating applied to prevent rust was full of runs and no matter haw I scrubbed or what cleaning pad I used the finish would not come off. After numerous attempts with heating, cooling and scrubbing I said enough and returned the wok. Most woks are coated with a oil at the factory that can be washed off and then the wok can be seasoned. Perhaps this was a factory blemish however I do Not recommended.

Scritto da: Chef T

Carbon steel wok

I love this wok. It definitely is heavy duty. I was surprised how heavy it was but that is better than the old one I had and thrown away. Look forward to “woking”with it.

Scritto da: Miss Me

Rusted while I was seasoning it

I has just finished the first step of the seasoning process (heating and wash with mild soap and water to remove the lacquer) then put it back on the heat. As soon as it dried I noticed rust in the bottom of the pan. Very disappointing, it took 1.5 hours on a glass (electric) stovetop to start the process of developing the patina. I will be returning. Update: I thought my wok was ruined but found on my favorite website for Asian recipes that if you see rust in the pan go over it with a green scrubber in a circular motion, wash with warm mild soapy water, and re-season. It works (see new photo)! Still. I took off stars because I don’t think it should have rusted during the seasoning process.

Scritto da: Anne

bon produit.

Tres bon Produit. Je le recommender à tous les monde!!! Merci beaucoup!

Scritto da: D. Opperwall

Good choice

This is a nice flat-bottom wok perfect for North American stoves, gas or electric. The wok is light-gauge spun carbon steel, quality is good all around. The helper handle is handy. The wok heats quickly and evenly and is a pleasure to cook with. Purchasing the set (with lid) is a very good idea - the included is light, fits well, and makes the wok more useful for steaming etc. The lid also gives the wok an attractive look as a serving dish straight from the stove. As with all carbon steel woks, you will have to season it prior to its first use. Instructions for this are included, and other tips can easily be found on the web. Two negatives keeping this from a five star rating. First, the coating that comes on all new woks seemed particularly difficult to remove, and it is also quite hard to tell whether you have gotten it all off. This is a perennial problem with carbon steel woks, but this one seemed particularly difficult. Second, when positioned normally the primary wooden handle has a very large and unsightly logo on it. This would have been grounds for a very serious downgrade in rating from me as it makes the wok look more like a cheap advertisement than a kitchen tool. However, the handle can easily be reversed so that the logo is below the handle and thus mostly invisible - this fact saved me from some serious disappointment, especially since the photos do not really show the big logo on the handle.

Scritto da: KT

The perfect tool, but technique matters

Proper cooking in a carbon steel wok requires preparation and technique. Important to note is that seasoning a carbon steel wok is not like seasoning a cast iron pan; you're aiming to blue the steel, then blacken it, forming a protective layer against rust. If you try to treat this like seasoning a cast iron pan, you will likely be upset with the results if you use this to do traditional high heat Cantonese style dishes; that polymerized oil seasoning will be destroyed at those temperatures. I use a 3,600W induction burner and have no issues getting wonderful wok hei in my dishes. Unlike thinner and cheaper carbon steel woks I have used, it has not warped on the bottom at all, despite many trips up to 580+*F (according to my infrared thermometer). If you treat this wok right, it is a wonderful tool. Note: The actual measurement is 13.5" ish across, not 14 though. Price is a little steep compared to my old wok but it comes with a lid which is nice for this size of wok.

Scritto da: Stan Qu

Much better than T-Fal fry pan I had before

I'm a Chinese. I used it daily in past three weeks for every stir fry meals that uses max heat. Its non-stick coating is still likes new. Much better than T-Fal fry pan I had before, which only last about a couple months. .

Scritto da: Diane M. Schuller

Wish I had bought one years ago

As long as you follow the directions in the instruction manual (or watch a video about the first seasoning of a carbon steel wok) this will be a versatile and useful product in your kitchen. Decades ago I had a curved bottom wok and wasn't happy with it. I really find the flat bottom of this wok ideal to use. Plus, in the past, I didn't know how to properly season a wok. But this time around, by following the directions included in the box I have a beautifully seasoned wok. I watched a video first but then I followed the exact instruction in the booklet provided. Voila, I now had a seasoned pan. Also, before my first use, as suggested on a video instruction (YouTube), I added some high smoke point oil, added cut up ginger and onion, then moved it around the hot pan until it charred. Removed, wiped thoroughly with paper towel. A beautiful way to finish the seasoning. My first use was intentionally to deep fry some croquettes, which is what I've done with cast iron too. Ever since, my wok is beautifully seasoned only requiring a light wipe out or rinse (never using soap). Just like cast iron, simply wipe dry, add a few drops of oil, heat well, wipe and cool. It's always ready for the next use and never rusts.