Lightweight Flat-Bottom Cast Iron Wok (Sichuan Heritage Brand

September 21,2024

We are expecting a new shipment of this wok in mid February. Sign up above to be notified. If you love cooking in cast iron skillets or dutch ovens, you are going to love cooking in a cast iron wok just as much. And because it is lightweight Sichuan cast iron, you don't have to worry about the one and only downside to cast iron cookware, which is weight. Wok pros in the U.S. are unanimous in recommending a 14-inch, flat-bottom, carbon steel "pow" wok, with a long handle and a helper handle. We agree with all of that except that a wok must be carbon steel. It's true that American-made cast iron is very heavy, with the wok made by the best known brand weighing in at nearly 13 pounds! But Chinese cast iron weighs a fraction of what American does—our 14-inch, flat-bottom pow

Tigers & Strawberries » Let's Talk Woks

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Handmade cast iron wok using Chinese traditional technique., No coating with chemical substances. It's completely safe., Deep Flat Bottom Cast Iron

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Cookware

This 14-inch, flat-bottom pow wok is made from lightweight yet durable cast iron, for superior heat conductivity and retention and nonstick cooking.

Lightweight Flat-Bottom Cast Iron Wok (Sichuan Heritage Brand)

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Tigers & Strawberries

Light weight and Commercial Grade-Flat Bottom light weight 14 Inch cast iron wok, commercial grade. The flat bottom and light weight make handle

21st & Main Light weight Cast Iron Wok, Stir Fry Pan, Wooden Handle, with Glass lid, 14 Inch, chef's pan, pre-seasoned nonstick, commercial and

21st & Main Light weight Cast Iron Wok, Stir Fry Pan

Light weight and Commercial Grade-Flat Bottom light weight 14 Inch cast iron wok, commercial grade. The flat bottom and light weight make handle

21st & Main Light weight Cast Iron Wok, Stir Fry Pan, Wooden Handle, with Glass lid, 14 Inch, chef's pan, pre-seasoned nonstick, commercial and

Award-winning author Grace Young celebrates and demystifies the art of wok cooking for the Western home cook.When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China.

The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Throug [eBook]