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School of Wok Wok Star 12/30cm Heavy Duty Wok - Silver

School of Wok Wok Star 12/30cm Heavy Duty Wok - Silver

The School of Wok 12 inches / 30cm carbon steel heavy duty wok features a heavy gauge 1.8mm thickn...

Best current price£25.66from B&Q

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B&QB&Q - Wok Star 12" / 30Cm Carbon Steel Heavy Duty Wok
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Product Information

Full details

This guide is for home cooks who want to master delicious Chinese cooking. The School of Wok 12/30cm Heavy Duty Wok allows for fast heating and versatile cooking on all hob types, including induction, and is designed by Jeremy Pang. Keep in mind that carbon steel woks require seasoning and care to maintain their non-stick properties.

All features

ColourSilver
Model Part Number12322040
BrandSchool of Wok

Extended Product Information

FAQs

How do I season the wok?

Wash the wok, dry it, heat it, add oil, and wipe it. Repeat this process 2-3 times to build up a protective layer.

Can I use soap to clean the wok?

It is not recommended to use soap. Use hot water and a soft sponge to clean the wok.

What kind of oil should I use?

Use any high-smoke-point oil, such as vegetable oil, peanut oil, or canola oil.

How do I prevent rust?

Dry the wok immediately after washing and apply a thin layer of oil to the surface.

Is the bamboo handle dishwasher safe?

No, the bamboo handle should be hand-washed and oiled as needed.

Can I use metal utensils with this wok?

It is recommended to use wooden or silicone utensils to avoid scratching the surface.

What hob types is this wok compatible with?

It is compatible with all hob types, including induction, gas, and electric cooktops.

Troubleshooting

Food sticks to the wok.

Ensure the wok is properly seasoned and heated before adding food. Add oil before cooking and avoid overcrowding the pan.

Rust appears on the wok.

Dry the wok thoroughly after each wash and season it regularly. Remove rust with steel wool and re-season.

Handle becomes loose.

Tighten the handle screws if possible. If the handle is severely damaged, contact customer support.

Pros and Cons

Pros

  • Fast heating for efficient cooking.
  • Suitable for various cooking methods, including stir-frying and flash frying.
  • Compatible with all hob types, offering versatility.
  • Designed for authentic Chinese cooking.
  • Durable construction for long-lasting use.
  • Easy storage with the integrated hanging loop.

Cons

  • Requires seasoning before initial use.
  • Needs specific care to prevent rust.
  • The bamboo handle may require occasional oiling.
  • Carbon steel can react with acidic foods if not properly seasoned.

Setup, Compatibility & Care

Setup

  1. Seasoning: Before first use, season the wok to create a non-stick surface. Wash the wok with hot, soapy water to remove any manufacturing oils. Dry thoroughly, then heat the wok over medium-high heat. Add a small amount of cooking oil and swirl to coat the surface. Continue heating until the wok begins to smoke. Wipe away excess oil with a paper towel and repeat this process 2-3 times.
  2. Initial Use: Before cooking, always heat the wok thoroughly before adding oil.

Compatibility

The School of Wok wok is compatible with all hob types, including gas, electric, and induction cooktops.

Care

  1. Cleaning: After each use, wash the wok by hand with hot water. Avoid using soap, which can strip away the seasoning. If necessary, use a soft sponge to remove food particles.
  2. Drying: Dry the wok immediately after washing to prevent rust. You can dry it over low heat on the stovetop.
  3. Seasoning Maintenance: After washing and drying, lightly oil the wok to maintain its seasoning. You can wipe a thin layer of oil onto the surface.
  4. Storage: Store the wok in a dry place. The hanging loop allows for easy storage.

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