Cuisinart Preseasoned Wok
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This large-capacity wok is ideal for stir frying, steaming and searing. Crafted of heavy-gauge steel for quick, even heating, it has a preseasoned interior and exterior for easy maintenance. Stay-cool hardwood handles are comfortable in hand and give the pan its lasting style.
- Heavy gauge, carbon-steel construction heats quickly and evenly for precise temperature control.
- Double-riveted hardwood handles stay cool on the stovetop.
- Preseasoned with vegetable oil for easy maintenance.
- Large capacity lets you cook for large groups.
- Compatible all cooktops, including induction.
- Dimensions & More Info
- 14" diam., 5 1/2" high.
- 6-1/2 qt. cap.
- 3 lb. 2 oz.
- Use & Care
- Ideal for use on any type of cooktop, including induction.
- To protect the life of the cookware, re-season with vegetable oil or shortening after each use.
- Allow pan to cool before washing.
- Hand-wash and towel dry.
- Avoid using steel wool, steel scouring pads or harsh detergents.
- Stubborn food residue and stains on exterior can be removed with a nylon scrubbing pad and a fine-powdered cleanser.
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Can this be used on induction cooktop?Hi Ckenng99, Yes, this wok is induction compatible.Date published: 2019-06-10
What does pre-seasoned mean? I want to make sure there is no non-stick coating which could scratch from utensil use or eventually flake off. Is this a standard carbon steel wok that is actually pre-seasoned and I would continue to season it, or what?Hi Mark, Pre-seasoned means a coating of wax or vegetable oil has been applied to prevent the cookware from rusting while it sits on store shelves or in the warehouse. There is no nonstick on this heavy gauge carbon steel wok. Once you use soap to clean this wok, you'll need to re-season it. To prepare your wok for seasoning, you need to give it a good scrub with a sponge and soap to remove all the factory oil and any dust that collected in the pan during shipping. This will be the only time you need to use soap and an abrasive sponge to clean your pan. Follow the steps below to remove all residue: Fill sink with hot, soapy water. Scrub the inside and outside of wok with a scouring pad. Rinse the wok completely. Dry wok with a clean, dry towel. Place on stovetop over medium-high heat to completely dry the wok and evaporate any leftover water. Now that you’ve removed all the manufacturer's oil and have exposed the bare metal, it’s time to pick your seasoning oil or other form of lard. Choose a Seasoning Oil The best oils to use with a wok have a high smoking point, which means they can be used at high temperatures without burning. They should also be refined and impart a neutral flavor. Avoid unrefined oils with low smoking points like olive oil and sesame oil. Choose one of these oils for seasoning your wok instead: Peanut oil Canola oil Grape seed oil Sunflower oil Lard or pork fat Shortening How to Season a Wok Stovetop Seasoning Method The stovetop method is a popular way to season your wok. You'll need a range top burner, the oil of choice, and a wok turner or spatula. Keeping a pair of tongs and a clean towel nearby is also helpful. Complete initial washing to remove factory oil. Preheat the wok over high heat. The pan will get very hot so make sure the space around your burner is clear. Perform a water test by throwing a drop of water on the pan. If it’s heated enough, it’ll evaporate within a second, and it’s ready to be seasoned. Add in about 2 tablespoons of oil and reduce heat to medium-high. Add aromatics like chopped onions, ginger, and garlic to the pan. This helps to keep the wok from smoking. Reduce heat to medium. Spread the mixture and cover the entire surface of your wok from rim to bottom. Continue doing this for about 20 minutes over medium heat. If you notice ingredients are becoming too dry or are starting to burn, add in more oil, a little at a time. Dump mixture out, and let the wok cool down. Rinse with hot water, and use a bamboo wok brush, sponge, or the soft side of a scrubber to remove any excess food particles. Place wok back on stovetop over high heat to completely dry and evaporate all water. Either store the wok until you’re ready to use it, or repeat this process up to 3 times for a better, thicker seasoning. Oven Seasoning Method This method is recommended for woks with oven safe handles. Complete the initial washing to remove factory oil. Preheat the oven to 450 degrees Fahrenheit. Line a sheet pan with aluminum foil. Use a paper towel to coat the entire wok with lard or oil, including the outside of the pan. Place the lined sheet pan on the bottom rack of your oven. Place the oiled wok on the top rack. Bake for 20 minutes and remove the pan from oven. Rinse the wok with warm water and a soft sponge. Dry it completely on the stovetop over high heat. Salt Seasoning Method This method uses kosher salt to develop a dark patina on your wok. It can also be used to refresh or re-season a pan that hasn't been used in a long time. Complete the initial washing to remove factory oil. Pour 1 cup of kosher salt into wok. Place wok, filled with salt, on gas stovetop over high heat. Stir salt constantly for 20 minutes, pushing the salt up and around the sides of the wok. After 20 minutes, remove wok from heat and dump the heated salt into the sink (letting it cool before you discard it). Wipe the wok clean with an oil-covered rag or paper towel, spreading a thin layer of oil onto the wok’s surface. Why Does a Wok Need to be Seasoned? Seasoning your cast iron or carbon steel wok creates a patina, or a protective coating inside of the pan. Every time you cook with oil, the patina becomes thicker and heavier and creates a natural, non-stick cooking surface. This layer prevents rust and corrosion, improves non-stick properties, and enhances the flavor of your dishes. Tips for Preserving Your Wok's Seasoning Don’t steam, boil, or poach products in your new wok Avoid cooking with acidic products in a newly seasoned wok, including tomatoes, vinegar, and lemon Don’t use abrasive pads or any warewashing chemicals, including soaps and sanitizers Cook, saute, and fry often to continuously build a patina Invest in a bamboo wok brush, wok ladle, and wok spatula Every time you use your wok, the patina will become more developed and the pan's performance will improve. Its non-stick properties will increase and food will release quickly and easily from the pan. Cleaning will become easier too, as food particles are less likely to stick. With the proper care, your wok will last you for many years to come.Date published: 2019-03-17