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Cookware company - Sartén wok (acero al carbono, 33 cm, fondo plano)

5 de un máximo de 5 estrellas
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5 de un máximo de 5 estrellas 2 opiniones de EE. UU.

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  • Acero de carbono, mango de madera
  • Peso ligero y resistente
  • Fácil de usar y de limpiar

Información de producto

Detalles técnicos
MarcaCookware company
Número de modelo1308
  
Información adicional
ASINB002Z8W9LS
Producto en Amazon.es desde28 de marzo de 2014
  
 

Descripción del producto

Wok - Acero al carbono - Base plana de 33 cm - Calidad garantizada


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Amazon.com: 5.0 de un máximo de 5 estrellas 2 opiniones
5.0 de un máximo de 5 estrellas I love it. My husband is very picky in kitchenware 8 de diciembre de 2016
Por Icela - Publicado en Amazon.com
Compra verificada
I know people wants thicker or heavier carbon steel for durability. After I seasoned the wok, it is really non stick. This is carbon steel but lighter in weight and I can lift the wok up with one hand after I am done with cooking. I love it. My husband is very picky in kitchenware. He likes it because it conducts heat very quickly.
3 de 3 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas Nice Little Wok 6 de mayo de 2014
Por Todd March - Publicado en Amazon.com
This wok is a Hancock "London Wok", made primarily for use in the UK. As far as I know this wok is not for sale anywhere in the USA that I have seen. Our American woks tend to be made from thicker steel, and have helper handles to make carrying them easier when full of heavy food. But wooden helper handles, as pretty as they are to the eye with stainless steel mountings, often will and do char and burn when being used over gas flames and if you like to toss while you are stir frying, the helper handle often gets coated with food--burnt food and wood while I am stir frying? No, no, no, no--the helper handles just make the wok harder to handle in my opinion. They're good for petite cooks who need the extra handle for carrying a full wok off a regular strength stove, but not for me, a more serious Chinese cook . Also most American market woks (think "Chen") use a riveting system that produces more delicate and "pretty" handles that extend out from the wok bowl on a thin shiny stainless steel spindle, but when heated to a high heat, these metal rivets often permanently expand which results in slightly wobbly handles that drive me nuts! I toss while stir frying and that wobbly sensation just drives me NUTS!

This Hancock wok has one wooden handle that has industrial style rivets within a soldered handle holder that DOES NOT budge when heated to a high temperature. The handle does have one short holding screw inserted into the wood, and the wood did shrink after using over hight heat and wobbled a bit, but I simply replaced the short screw with a much longer (1") screw that locked the wood down but good--NO wobble at all now. The handle is comfortable and I have no problem carrying it even when filled with food for four people, but again some smaller cooks with less strength might appreciate a helper handle to help them carry the loaded wok.

The steel used to make this wok is thin--as thin as any carbon steel cookware made. It does have a thicker steel bottom on the flat bottom area, padded with steel if you will, but even the padded area is thinner than a lot of other Taiwanese made woks I have seen. If you push the sides of this wok in, they will easily flex inward with little force (thicker made woks will not do this).

Biggest bummer for me about this wok is that with high heat usage, it WARPED, Currently only about 1/4 of the flat bottom actually touches the counter when on a flat surface. This isn't that big of deal on electrical coil stoves, as the coils are not perfectly level. This warped wok still works well on electrical coil stoves or gas stoves. But for perfect flat cooking surfaces, like glass topped stoves, or induction stoves, this warping would render this wok almost useless...

he flat bottom area on this wok is quite large, 6.75", almost 7" inches, and allows a lot of contact with your heat source on gas stoves and electrical coil stoves. Many flat bottom woks have smaller (more like 5") flat areas, though they often have thicker steel padding in this area to hold more heat.

Like most raw carbon steel woks nowadays, this wok comes with a lacquer coating to prevent rust until you get it home and season it (protecting it from rust forever). I burned the lacquer off on my outside wok burner (with the wood part of the handle wrapped in wet paper towels and foil), and then scrubbed with SOS pads, and then seasoned over the high flame with peanut oil, and then by frying a couple of pounds of bacon until very charred. It has seasoned well and after about a dozen stir fries it is producing superlative stir fries with plenty of "wok hei" over high heat. Some woks when newly seasoned have made decent meals, but have a newly burned in oil taste, far from the wok hei like this wok has produced. You can find great carbon steel seasoning information on YouTube videos.

Shipping from seller Mandelstam was speedy (11 days from UK to San Jose, CA), and was quite affordable. Another option to get around induction or glass topped stoves (which are NOT wok friendly to begin with) or to get around weak stoves, is to get one of the those great Iwatani portable butane stoves--they work great and can give you a hot 15K gas (Iwantai) stove for around $80...!


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