School of Wok 12 Inch Cast Iron Wok - Black
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DebenhamsSchool Of Wok Unisex Black 12"/30Cm Cast Iron Cooking Wok Pan In
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The RangeSchool Of Wok By Dexam 12"/30Cm Cast Iron Wok - Black
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UK Office DirectDexam School of Wok Pre-Seasoned Cast Iron Flat Base Wok 300mm
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Cost CuttersDexam School of Wok Pre - Seasoned Cast Iron Flat Base Wok 300mm
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Product Information
Full details
This guide is for home cooks looking to explore authentic Asian cuisine using the School of Wok 12 Inch Cast Iron Wok. The wok's durable cast iron construction provides superior heat distribution, perfect for stir-frying, deep-frying, and creating flavorful dishes. Note that cast iron requires seasoning and proper care to maintain its non-stick properties.
All features
| Colour | Black |
|---|---|
| Model Part Number | 12322050 |
| Brand | School of Wok by Dexam |
Extended Product Information
FAQs
How do I clean the wok?
Wash by hand with hot water and a non-abrasive sponge. Avoid soap and dry thoroughly to prevent rust. Apply a thin layer of oil after drying.
Can I use metal utensils?
Metal utensils can scratch the seasoned surface over time. It's recommended to use wooden or silicone utensils.
Is the wok dishwasher safe?
No, the wok is not dishwasher safe. Hand washing is recommended.
How do I season the wok?
After cleaning, dry the wok and place over medium-high heat. Add a high smoke point oil like canola or vegetable oil. Heat until it begins to smoke, and let it cool.
What kind of oil should I use for seasoning?
Use oils with a high smoke point like canola, vegetable, or peanut oil.
What is wok-hei?
Wok-hei (鑊氣) is a smoky, slightly charred flavor imparted to food cooked in a wok over high heat.
How long will the wok last?
With proper care and seasoning maintenance, a cast iron wok can last for many years, even generations.
Can I use the wok on an induction cooktop?
Yes, this wok is compatible with induction cooktops.
Troubleshooting
Food sticks to the wok
Ensure the wok is properly seasoned. Heat the wok thoroughly before adding oil. Use enough oil and avoid overcrowding the wok.
Rust appears on the wok
Remove rust with steel wool. Re-season the wok thoroughly after cleaning.
Uneven heating
Ensure the heat source is appropriate for the wok's size. Preheat the wok thoroughly before adding ingredients. Distribute ingredients evenly to help cook everything at the same pace.
Pros and Cons
Pros
- Excellent heat retention for consistent cooking.
- Durable and long-lasting cast iron construction.
- Versatile for various cooking techniques (stir-frying, deep-frying, etc.).
- Pre-seasoned for immediate use.
- Suitable for both hob and oven use.
- Ideal for achieving authentic Asian cooking results.
Cons
- Requires seasoning and maintenance to prevent rust.
- Can be heavy to handle, especially when filled with food.
- Cast iron can take longer to heat up compared to other materials.
- May require more effort to clean than non-stick alternatives.
Setup, Compatibility & Care
- Initial Seasoning: While pre-seasoned, it's recommended to season the wok again before the first use. Wash the wok with hot soapy water, dry thoroughly, and apply a thin layer of cooking oil. Heat the wok on the hob or in the oven until it begins to smoke, then let it cool.
- Hob Compatibility: Suitable for use on gas, electric, and induction hobs.
- Oven Compatibility: The wok is oven-safe, allowing for versatile cooking methods.
- Cleaning: After use, wash the wok by hand with hot water and a non-abrasive sponge. Avoid using soap, as it can strip the seasoning. Dry the wok thoroughly to prevent rust.
- Seasoning Maintenance: After cleaning and drying, apply a thin layer of cooking oil to the wok to maintain its seasoned surface and prevent rust. This should be done after each use.
- Storage: Store the wok in a dry place.