Carbon Steel Traditional Hand Hammered Wok Set for Chinese Cooking

From the brand Teewe Wok - Enjoy the Flavor

We are passionate about bringing professional-grade cookware to home kitchens. Our wok pans are designed with chefs in mind, combining traditional techniques with modern innovation. Crafted from high-quality materials, our wok pans are built for durability and resilience, ensuring they withstand the demands of daily cooking. With our wok pans, you're not just cooking—you're embracing a higher standard of culinary performance.

Teewe woks use the Traditional Hand Hammered process by Heavy Gauge Carbon Steel, providing stability, practicality, and durability. They will be the best choice for professional chefs and avid enthusiasts in China. The steel helper handle is riveted tightly, allowing the Chinese wok to be hung for storage without worrying about dropping it. The 4.16-inch deep round bottom holds more food and doesn't fall out of the wok easily, meeting more of your needs.

The wooden handle can prevent the heat from reaching your hands and also has some anti-slip properties. The wooden handle is linked to the wok by a screw, and tightening the screw will make the wok stable and prevent it from moving.

Please note that this is a round-bottom wok that is only suitable for gas and open fire, not for electric or ceramic induction. If not kept properly, any carbon steel wok has the possibility of rusting, so please keep the wok dry when it is idle.

To season a new carbon steel wok, wash it with hot water to remove factory oil, preheat it over high heat, and then coat it with a high smoke point oil. Clean the wok with water, heat it on low, and rub a piece of fatty pork for one minute to coat its surface with lard, which can also remove impurities. Finally, coat the reverse side of the wok with lard or vegetable oil and let it stand for 12 hours.

Our woks set comes with a wide range of cookware accessories and helps you create delicious dishes. It is also the most thoughtful gift for family and friends.

Daily maintenance of the wok is important. Dry and keep the wok at all times, especially after washing, to avoid rusting. Do not use any soaps or detergents. After cooking, transfer the food in the wok in time, and do not store food, soup, soy sauce, vinegar, salt, or other corrosive substances in the wok for a long time to prevent corrosion and damage.

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