Wok

Name: Wok
Brand: H Cookware
SKU: CSW35
Price: 2103000.0 VND
Availability: OutOfStock

Size: 35cm

₫2.103.000

This product is unavailable

Description

Experience the essence of Asian cooking with our Carbon Steel Wok, meticulously crafted for high temperatures and fast cooking. Unlock the coveted “wok hei,” showcasing complex smoky-carmelized-maillard reactions in every dish you create. From stir-frying vegetables to making fried rice, this wok is your versatile ally in the kitchen. The flat-bottomed design ensures even heat distribution on any cooktop while sealing in flavors. Lightweight yet durable with an ergonomic handle for comfortable handling, it’s a modern classic for your culinary adventures.

Specifications

Wok: 350 mm diameter; 140 mm cooking surface diameter; 174 mm height with handle; and 98 mm depth.

Care & Use

Carbon steel is prized in professional kitchens for its high heat capabilities, durability and nonstick performance. Whether you’re searing, frying, or sautéing, you’ll appreciate its benefits.

It's important to note that while it is safe to cook with acidic foods such as tomatoes, lemons, or kimchi, it is not recommended. These acidic ingredients can erode the seasoning and impart a metallic taste to your dishes.

If you’re new to carbon steel or expanding your home collection, here are some starter tips:

Cleaning: Once seasoned, use water and a cloth to clean. Avoid soap as it removes seasoning, but if you accidentally use soap don’t worry; you can re-season the pan. Do not put in the dishwasher.
Drying: Thoroughly dry your pan after use to prevent rust formation.
Removing Rust: Scrub rust off with a steel scrubber, Scotch-Brite pad, or a baking soda and water mixture. Then re-season the pan.
Removing Stuck-on Food: For stubborn residue, add water and heat the pan to loosen the food, then scrap it off.

Seasoning Instructions

Step 1: Wash & Dry

Clean your new pan with soap and water, then dry thoroughly.

Step 2: Oil

Apply a thin layer of high smoke point oil (e.g., grapeseed, flaxseed, or vegetable) inside and outside of pan with a paper towel. Next, place the pan on a stovetop and add another 1/2 tbsp of oil and spread it around the inside of the pan and its walls.

Step 3: Heat It Up

Heat the pan until the oil starts to smoke. Remove excess oil and then spread the remaining oil around the inside and outside of the pan with a paper towel. Be cautious as the pan will be hot. Continue spreading oil until the surface is dry with no visible oil. Then, heat the pan for 30 more seconds and let it smoke.

Step 4: Cool It

Let the pan cool down to form the seasoning layer. It should feel dry and slick. If it feels sticky, the pan has too much oil. Wipe off excess oil and/or heat it longer and let it cool. Repeat until surface is dry and slick.

Step 5: Ready to Cook

Once slick, the pan is ready to use. Build seasoning with regular use for better nonstick performance.

Warranty & Returns

H Cookware provides a 21 day-risk-free trial, and offers free returns in Vietnam and Korea.

View full Warranty and Return policies.

Versatile Performance

Designed for all cooktops, including induction, gas, or electric, our wok excels in high-heat cooking techniques, delivering flavorful dishes. Use it for everything from deep-frying, stir-frying, and more.
Pre Seasoned

Blued at high temperatures for initial seasoning and a protective, beautiful patina, our pan develops a slick surface over time with subsequent seasoning and use, enhancing its cooking performance.
Ergonomic Handle

Designed for a cool and comfortable grip, our stainless steel handle is securely riveted with stainless steel rivets, ensuring ease of use and durability. It is oven safe, expanding your cooking options.

Seasoning Journey

Our carbon steel cookware has a beautiful blue color because we heat treat it to provide a protective layer and give it strength. Each pan/wok has a unique color that immediately changes as you season and use it. Below is a guide on how the color changes. Focus less on what it looks like, and more on how it performs.

New pans are blue-purple-grey and may have marks from heating, beeswax coating and shipping. This is normal. It protects the pan, and makes it easier to season and to use.

The pan turns blue-brown-black as it develops seasoning layers. This enables nonstick capabilities and rust protection. Spotty at first, the pan becomes more uniform in color with use.

After cooking, the pan will turn more black-brown. If food sticks, it will pull off seasoning layers and expose the carbon steel color. No worries. Keep using it and re-season.

Eventually the pan will be more uniform in color and turn black. The surface will be nonstick like and easy to use and clean. Enjoy the fruits of your labour: an awesome pan!

Go to wok for large family meals

First of all this carbon steel wok is beautiful out of the box. More importantly it’s a pleasure to cook with. After a few uses to get the proper coating and seasoning, it stir fries and sears beautifully with even heat and quick transfer from the heat source (gas stove in my case). It is hefty, so requires some muscle to wield but I know it’s going to stand up to years and years of use. Easy clean up with water and brush followed by heat drying and light coating of oil. Going to pass this wok on to my kids!

Happy to hear that you plan to pass this wok onto your kids. Our cookware are built to last and to tell stories beyond ourselves. Enjoy and thanks for the review.

Note: no need to light coat with oil after drying. We heat treat our carbon steel that gives it extra protection. But if you don't plan to use for a while then a light coating of oil is good practice.

Wonderful to cook with

This is my first carbon steel anything! Really was amazed how easy it was to cook with and ever since I got it, I have been looking for any excuse to use it. It heats fast and has great heat retention - can easily make a whole dinner for my partner and friends in under half an hour just with the wok alone.

It works well on induction (which is unfortunately all I have at home), and is a breeze to clean. I love the lip on it as it helps avoid spillage when i need to pour sauce or any kind of liquid into another container.

All in all a great product and it's made cooking so much more enjoyable.

Bon appetite. Love to hear that we helped make you a fan of carbon steel. Thanks for the review.

Carbon Steel Newbie

I was a bit apprehensive using carbon steel for the first time. There is a learning curve to carbon steel. Luckily, there are instructions on the website on how to season carbon steel, which I found very helpful. With my background being Chinese, a good wok is a staple for everyday cooking. It really makes a huge difference in giving food that good sear and "wok hei". Since I used this wok on an induction burner, I was quite surprised to find that heat on this wok distributed evenly and hot! Best wok ever!

Enjoy the wok and thanks for the review.

You get what you pay for

"I have been using H cookware for over a year now in my restaurant and at home. They are the most versatile, suitable, and efficient pans I have used in my 22 years of professional cooking. The new CARBON STEEL line, especially the wok, has been a key factor in the success of one of my best-selling noodle dishes. This carbon steel transfers heat wonderfully and produces all the smoky flavors required to make wok-fried noodles delicious."

Thanks Chef.

Perfect for Daily South Asian Cooking

Tremendously impressed with the carbon-steel wok. It heats quickly and evenly, is well-weighted, and cleans easily. And it’s an attractive item on the cooktop. The carbon-steel wok is our new go-to for daily cooking.

Thank you Shalini. We like the way it looks too. Glad to hear it is getting daily love.