Hammered Carbon Steel Wok Set with Accessories for Chinese Cooking

From the brand Teewe Wok - Enjoy the Flavor

We are passionate about bringing professional-grade cookware to home kitchens. Our wok pans are designed with chefs in mind, combining traditional techniques with modern innovation. Crafted from high-quality materials, our wok pans are built for durability and resilience, ensuring they withstand the demands of daily cooking. With our wok pans, you're not just cooking—you're embracing a higher standard of culinary performance.

Why choose our round bottom wok pan set?

Teewe woks use the Traditional Hand Hammered process by Heavy Gauge Carbon Steel, ensuring stability, practicality, and durability. It will be the best choice for professional chefs and avid enthusiasts in China. The steel helper handle is riveted tightly, allowing the Chinese wok to hang for storage without worrying about dropping it. The 4.16-inch deep round bottom holds more food and doesn't fall out of the wok easily, meeting more of your needs. The wooden handle can prevent the heat from reaching your hands and also has some anti-slip properties. The wooden handle is linked to the wok by a screw, and tightening the screw to the tightest when assembling will ensure the wok is stable and won't move.

Attention Please: This is a round bottom wok that is ONLY suitable for GAS and OPEN FIRE, NOT suitable for ELECTRIC or CERAMIC INDUCTION. If not kept properly, any carbon steel wok has the possibility of rusting, so please keep the wok dry when it is idle.

How to season a new carbon steel wok? Wash the wok with hot water to remove factory oil. Preheat the wok over high heat, tilting and flipping it to heat the front, back, and sides. When the whole wok heats up and turns blue, it indicates successful heating. Use a paper towel to coat your wok in a high smoke point oil, medium-high heat roasting the wok pan, and proceed to flip and tilt the wok to season each section. Clean the wok with water and turn on the burner to low heat to heat it, and rub a piece of fatty pork for one minute to coat its surface with lard, which can also remove impurities in the wok. Finally, coat the reverse side of the wok with lard or vegetable oil as well and let it stand for 12 hours.

Daily Notes & Maintenance Dry and keep the wok at all times, especially after washing, to avoid rusting. (Do not use any soaps or detergents) After cooking, please transfer the food in the wok in time, don't store food, soup, soy sauce, vinegar, salt, and other corrosive substances in the wok for a long time to prevent corrosion and damage to the wok pan. It needs to be cleaned in time, wiping the water in the pan and applying oil for maintenance, which can extend the life of the wok pan.

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