Craft Wok 731W316 Platte Hand Gehamerd Carbon Staal Pow Wok met Houten en Stalen Helper Handgreep (35,5 cm, platte bodem) /

Ik gebruik deze wok op inductie en na bijna 2 jaar gebruik nog altijd een goede keuze geweest. Het is natuurlijk in het begin belangrijk om de wok goed in te branden, dit heb ik wel gedaan boven een gaspitje, het inbranden is op die manier veel makkelijker. Na meer gebruik wordt het steeds makkelijker, wel belangrijk om na het koken de wok schoon te maken met heet water (zonder afwasmiddel), dan weer goed droog te maken boven het vuur en er een klein laagje olie op te doen, zodat deze pan goed warm blijft. In mijn foto's de wok toen ik hem inbrandde, en hoe hij er nu na bijna 2 jaar uitziet.De wok heeft een goede grootte, ik zou niet aanraden een kleinere te nemen, omdat je anders snel de pan te vol hebt (ik kook meestal 2-3 porties met de pan), zeker als je inductie gebruikt en de zijkanten niet zo heet worden als bij een gaspitje.

A well hammered stir fry Chinese Wok, I would say it is not easy to find a proper wok in Europe, this one seems like very handy to me.Just received it and roughly seasoned it- not perfect but I think I don’t have patience to do it again.This is 1000 times better that those woks with coating.If you don’t have a gas stove it would very hard to season it, may be you could bring it to Chinese restaurant that you are familiar with, and ask their help to handle this.

Lekker groot, makkelijk te onderhouden. Bak hem goed en en droog af op het vuur na het wassen. Geen roest en bakt niet aan.

Perfect wok. Worked really good after seasoning wok.

Netjes seasonen, en je hebt een stuk kookgerei dat jaren goed blijft. Vakmanschap. Ik kan niet meer zonder.

I expected it to be smaller than what it is, but due to inch to cm conversion. The material is good quality, I will surely buy the same version but smaller. It is shallower than imagined.

Very good wok, worth every penny.

It's so nice and stylish, very good, easy in use. And already rusted, I guess I didn't oil or dry it enough after use and wash once, so you have to be very careful. Now I have to clean it thoroughly and re-season it and let's hope it will be saved.

Veel werk om in te branden,extra voorzichtig zijn.Na het inbranden is de wok perfect,makkelijk in onderhoud en heerlijk om in te wokken.

It tends to Rust otherwise it is great for cooking.

vazgeçilmezimiz oldu, başarılı ürün ve orjinal

Premetto che il prodotto è di eccezionale qualità ma mi sono accorta che il wok non è un oggetto semplice da utilizzare. Lo possiedo da pochi giorni e la polimerizzazione dell'olio (stagionatura) non è una cosa semplice da fare visto che stiamo parlando di un oggetto abbastanza pesante. Bisogna avere molta pazienza. E se necessario rifarla più volte (avevo lasciato dei cibi dentro e la stagionatura si è tolta). Inoltre ero abituata ad un wok (di quelli commerciali antiaderente) più piccolo e maneggevole. Quindi se avessi avuto idea delle dimensioni avrei preso quello più piccolo.

Bought in November and its going strong.Swapping from an aluminium non-stick wok, its immediately noticeably heavier. Some may say too heavy, but in use it's actually not so noticeable unless you're looking at tossing your food.As with all carbon steel products as long as you take care it should remain non-stick and not rust.First thing was to give it a good clean as its coated in a heavy, protective oil from the factory. Next was to season it. I suspect that this is easier on a gas hob as you can turn the wok to different angles to ensure that it is heated all over - I heated mine until the metal turned a dark blue, then I applied several coats of cooking oil, lightly wiping it over the surface of the wok with a piece of folded paper towel. I heated the pan until the oil smoked and then let it cool before the next application. I find that several light coats work better than a thick one.When cooking I heat the wok on a medium heat to ensure an even temperature, once it starts to smoke I add a little oil, turn up the heat and add my ingredients. The food skips about the wok a lot more than it did with the non-stick wok, some ingredients may require a little more oil adding, but cooking with it is a joy.I've noticed that as I can cook at a higher temperature than with the non-stick wok the taste of the food has improved. Oddly enough at the higher temperatures I can cook the ingredients more quickly, with less risk of burning, as you can move everything around more and still caramelise the sugars present in certain ingredients.It's important to remove all food from the wok once cooked, especially if it has any liquid in it as this may attack the seasoning layer if left whilst you eat.With every use I rinse it clean with water, heat it to dry, apply a little oil and rub it around with a piece of folded paper towel, taking less than a minute, before allowing it to cool before storing.Have yet to see any rust, but if I did it would just need a scrub with a scourer and a quick re-seasoning.The only point to take care of is where the handle joins the wok body, this unprotected metal will get hot. I thought that I might need to wrap a cloth around it, but I haven't needed to as yet. I can see how some people might need to hold the handle closer to the wok body for better leverage due to the weight of the wok though.Still, I'd recommended this wok to anyone looking at taking their stir fry to the next level.