Asian Fusion 12" Carbon Steel Stir Fry Pan
Great Wok For Small Households...!
I consider myself a "wok master" and I really, really like this "stir fry pan"; I have been looking for this very wok for some time... I have bought and seasoned over a dozen carbon steel and cast iron woks in the last 6 years. I have stir-fried on everything from a 100,000 BTU outside propane wok burner, to our electrical coil stove. I have used round bottom woks and flat bottomed. And this one is really ideal for me to use on our electrical stove top for easy and quick stir fries for 1 or 2 people. If seasoning steel (or iron) is new to you--check out videos on Youtube to see if you are up to it--it may be too much work and maintenance for busy active people; but I swear by seasoned surfaces--the extra flavor that a seasoned steel cooking surface provides is SO worth it! Our USA grandmothers swore by cast iron, just as Chinese grandmothers swore by their oldest and most seasoned carbon steel woks.
The lacquer coating on this wok when brand new is very intense (applied to prevent rusting before it gets to you); they say to remove the lacquer coating with steel wool, but that didn't get all of it off for me. What did get it all off was to remove (unscrew) the bamboo handle, and then bake in a 500F oven for 30 minutes. Lacquer will vaporize off (with very little fumes at all), and you will get a light golden hue to the steel; it will be ready for seasoning!
Only thing I would change about this wok is maybe making it from a little thicker steel; however thinner steel heats faster and cools faster, so there are some advantages. Like a good flat bottomed woks should, this wok has a thicker bottom where it is flat--a "padding" of steel to hold extra heat for good HOT stir fries...
If you have a flat electrical based stove (coil, infa-red, induction), this "pan" has a large enough flat area (many flat bottomed woks have too small of a flat area and can therefore never get hot enough for a good HOT stir fry), with a thick enough pad of steel on the bottom, to really get HOT on electrical stoves--good stir fries should be done at 550F-700F and this pan delivers! Yes, gas is still the best, and cooking in round bottomed woks is very fluid and almost magical, but for most American "flat" stoves, this little wok is just right for a couple (or if cooking for 4 or more, consider multiple dishes.)
March 18, 2014
Works great!-Follow the seasoning instructions
A wok doesn't have to be super heavy and you don't have to spend a lot on them in order for them to perform like a wok should. It's all about seasoning them properly. If you don't do this, then it will not perform properly.
Carbon steel woks works best, and yes, it will rust if it isn't cared for properly. This is not a flaw, but rather how it's cared for.
IMPORTANT-There are a ton of youtube videos on seasoning and maintaining a wok. Do yourself a favor and make sure to watch some of the videos. It will make it much easier to understand what you need to do even after the initial seasoning process.
Any review you read where a person mentions there was a film on the wok, did NOT follow the seasoning instructions or care for it the way they should have.
December 10, 2012
It takes some TLC
The instructions that come with the pan MUST be read and followed. It needs the same care as your grandmothers cast iron pan. If you don't feel that you have the time to take care of it, don't buy it.
December 3, 2012
I own the larger 14" model where the only other difference is that mine has a helper handle. I cannot believe all the poor reviews on this wok....Directions clearly state that you will need to initially scrub the clear protective coating off from the inside before SEASONING (check youtube like others stated). The coating is to keep from rusting since carbon steel oxidizes quickly. The seasoning gets better and better the more you use it. I clean mine afterwards by just boiling some water in the wok. Then I just wipe it up, rinse and apply a little oil to keep it from rusting,
BTW, that rusted wok one reviewer threw away could be cleaned up like new and used again..... This is a great wok and much better than any of the stainless steel junk you pay an arm and a leg for. Wok's need very high heat as well which no electric or gas range inside can put out as far as my experience. So, I use an outdoor propane camp stove outside on the porch. You get the heat you need, and keep the house smelling fresh.
Only thing I do not like is the handle wobbles slightly at times and you have to re-tighten, but that is just nitpicking.
September 17, 2012
The coating peeled off and there was an oily film left on after cleaning (with gentle soap and a soft rag). Only used 3 times. Def not recommended.
October 19, 2010
Got one as a shower gift, it looked rusted so we exchanged it for another. Used that one one time and had to throw it away. It was rusted and had a strange film on it that we couldn't get off. Sooo gross!
October 10, 2010