1.8mm commercial grade – 1.8mm thick commercial quality, 100% hand hammered by professionals in Guangdong, China, is built to last and stand up to busy commercial kitchens. your wok can be just like the one my Grandmother owned for decades.
Traditional chinese wok pan with round bottom – not suitable for flat electric or flat induction stove. Do not forget to season it before use! the heating process blues the metal creating a beautiful piece to display in your kitchen.
Healthy non-stick – the wok will become naturally non-stick with use and therefore allow you to use less oil. Carbon steel is also safe and nontoxic, enabling you to create healthy and fat-free meals for your family.
Harness the authentic wok hei – Premium carbon steel and heavy gauge body ensure fast heat up and superior heat distribution to entire cooking surface. That’s the ultimate secret to create an intense smoky, seared-and-crunchy stir fry everytime.
Ease of use – The extra long and sturdy wooden handle allows for effortless tossing and and provide safe, comfortable grip. The helper handle makes it easier for lifting and to hang for storage.
Step 1. Clean off the protective oils and get to the naked steel
wash off protective oils
scrub and rinse
wipe with a paper towel
wipe all residue off
You must wash off protective oils and get to the bare steel.
Scrub, Rinse, and Repeat with a scouring pad and detergent.
Take a clean paper towel and rub the surface dry.
If there is any residue, keep scrubbing. You need naked steel with no oil on it.
Step 2 : Heat the Wok to a High Temperature to blue the steel
put wok on high gas heat
start to blue
Put the wok on high heat. This requires a very hot gas flame. We suggest a 12,000 to 15,000 BTU burner.
The steel will yellow-orange then start to blue. If you have properly cleaned the wok, there will be very little to no smoke.
Move the wok slowly over the flame.
When you are done, the ENTIRE surface of the wok should be a beautiful blue steel.
Step 3 : Oil the Wok
heat on medium heat
oil the wok
non-stick and non-reactive
Let the wok cool. If you put oil on that 550F steel you will have a kitchen of smoke! When it cools, put it back on medium flame.
Now oil it over the entire surface. You can use a paper towel and tongs, or any heat-proof brush like a basting brush.
This part may cause some smoke. If lots of smoke, reduce heat.
Your blued wok loves oil, when coated with oil, it becomes both non-stick and non-reactive to rusting.