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Typhoon Professional Carbon Steel Lacquered 14 Inch Wok | 
| Brand: Typhoon
Category: Kitchen
Buy New: $24.38
Rating:  1 reviews
Sales Rank: 56232
Color: Steel
Size: 7"
Shipping Weight (lbs): 7.9
Dimensions (in): 22.8 x 16.1 x 7.2
MPN: TY13644
Model: 13644
UPC: 881448136441
EAN: 0881448136441
ASIN: B000WCC1TY
Release Date: September 1, 2007
Availability: Usually ships in 1-2 business days
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| Features:
| • | Interior consists of food-safe lacquer protected carbon steel | | • | Professional woks are flat bottomed and are suitable for all heat sources in induction | | • | Suitable for all cooking surfaces Gas, Electric, Ceramic & Induction | | • | Metal utensil durable | | • | A larger wok for the serious chef |
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| Editorial Reviews:
Product Description
This flat-bottomed wok is an essential tool for those who like low maintenance authentic Asian cooking. The wok is made of heavy duty carbon steel for quick and even heat distribution. The stay-cool ergonomic handle and helper handle are securely riveted to the wok; the long handle has an integral hanging hook for easy storage.
Made from 1.8 mm gauge carbon steel.
Hand wash only.
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| Customer Reviews:
The best flat bottom wok June 21, 2008
6 out of 6 found this review helpful
I bought this wok because of several reasons:
1. The price was right. How can you go wrong for under 20 bucks?
2. I was getting tired of my round bottom wok sliding all over the place, whether I used it on my gas stove-top or on the turkey fryer base.
3. I liked the fact that I had finally found a wok with composite handles. They stand up much better to heat than the wooden ones.
4. The handles were very securely riveted to the pan. I can't stand it when I have to tighten a handle to ANY pan while I'm in the middle of using it.
5. It looked so well constructed. I've had my share of hand-hammered woks before, but this one has concentric rings all up and down the sides. What I like most about this is that I know I can take food that has already been cooked and leave it in the pan by shoving it up on the sides and it won't slide back down into the cooking area.
This thing seasoned perfectly. I washed all the lacquer off the inside and out, coated the inside with peanut oil, and proceeded to watch my lovely pan turn black, inside and out. What is it that people find so hard about seasoning pans like this? I have Lodge cast iron skillets that fried eggs slide out of because they were properly prepared and used.
I subscribe to Cook's Illustrated, and they shun woks in favor of skillets. I say it's their loss because stir-fry is best done over high heat with a wok and the proper utensils. They probably don't like turkey fryers, either.
I'm not giving up on my round bottom woks (the only reason I've had a number of them is too many household moves in my 20 years in the Navy; I had a lot of Philippine friends).
This is a very good wok, but only if you start it out with kid gloves. After that, beat the crap out of it and it'll never let you down.
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