Tom Douglas by Pinzon 14-Inch Carbon Steel Unseasoned Chef Wok

 (9 customer reviews)

I should note at the start that there are already four steel woks on active duty in my kitchen: one of the southern two-handled variety (14-inch, bought at the Wok Shop in San Francisco), and three stick-handled (pow wok) types - a hand-hammered 14-inch from Chinatown in Boston, a stainless 12.5-inch from the Kitchenaid Gourmet Excellence line, and a 12-inch flat-bottom stir-fry pan from Joyce Chen (Joyce Chen Pro Chef 14-Inch Flat Bottom Wok uncoated Carbon Steel). So I may not be the typical reviewer.

This wok was mostly a pleasant surprise.

Pros:

- From the dark color in the picture and the cleaning instructions, I expected it to be lacquered for shipping (saves on packaging, but a pain to deal with). Instead, it was bright shiny metal, coated with mineral oil and shipped in a plastic bag (a much...Read more

Carbon steel is the preferred material for a traditional wok. Unlike most cookware where cost is indicative of quality, spending more will not result in a better wok. This is a traditional wok for use on a gas stove. Flat bottom woks work better on electric ranges. Do not be tempted to buy stainless steel because it looks more attractive -- it doesn't conduct heat properly, and from personal experience, even copper bottom stainless steel woks have definite hot spots. Cast iron, another option, is quite heavy to manuver on the stove top, and non-stick coatings are a particularly bad idea for cooking at high heat -- something that is a necessity with a wok.

If you are someone who wants everything to look beautiful, a wok may be a constant irritant. The idea is to season the pan so it develops a blackened color which creates a non-stick coating of its own, like a cast iron skillet. Washing with soap is not recommended -- wiping it out with a papertowel is the usual cleaning...Read more

This is a traditional wok, round bottomed and made of carbon steel. It is smaller than a "family" sized wok, but is also the most common size sold today for smaller households. It will hold a stack of 9-10 inch bamboo steamers nicely and prepare fried rice as a main dish for a family of four.

This wok is meant to be used over a gas stove with a wok ring accessory. The handle is also made out of carbon steel and does get hot so a pot holder is necessary. The shape of the wok (regardless of material) creates a natural hot spot in the middle with gradual decreasing temperatures closer to the edge.

The wok arrived packaged in a plain box with a simple leaflet on Tom Douglas and his line of kitchenware for Pinzon but failed to contain any seasoning or care info on the wok. This info is available in the product description on Amazon but it needs to be included with the wok.

Care and storage for a carbon steel is very similar to cast iron:
* It needs...Read more