Town Food Service 34702 14 in. x 4 in. Mandarin Wok
Town Food Service 34702 14 in. x 4 in. Mandarin Wok
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Town Food Service 34702 14 in. x 4 in. Mandarin Wok

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Key item features

  • Steel construction
  • Riveted steel handle with wood extension
  • Pretreated with food-safe oil to prevent rusting
  • Must be kept seasoned to prevent rusting
  • Diameter: 14"
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Columbus, 43215
Arrives between May 13 - May 15
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Sold and shipped by UnbeatableSale Local
4.114930015552099 stars out of 5, based on 6430 seller reviews(4.1)
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4.1 out of 5 stars
stars8 ratings6 reviews
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Feb 3, 2021
Phat
5 out of 5 stars review

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How To Season Your Wok.

The wok is great, just like many wok that are made in Asia. For those who are new to wok cooking, the wok must be seasoned before it can be used. The wok is seasoned so a carbon layer is built up to act as a non-stick surface, and to prevent the wok from rust. How to season a Made in China wok in a few simple steps: 1. Wash your wok very well with soap and water to remove as much as the machine oil. This is not good for eating so wash it well, with scrubbing pad. 2. Heat the wok on a burner, the hotter the better. Don't heat it too much because the goal is to bring up all the machine oil that was not srubbed off before. After the wok is heated, wash it again. This time almost all the machine oil has been washed off. This is important especially for all Made in China cooking products. 3. Now comes the season part. Heat the wok with the highest heat you can muster from your burner. Heat it until the steel turns from silvery color to blue and then to black. Slowly roll the wok so all of its surface is heat. Soon you will get the entire wok look darkish blue. Now pour in a cup of oil into the wok while it's scary hot. Roll the wok to get all the oil to coat the inside of the wok. You can use other cooking utensils to spread the cooking oil around. This oil will burn and carbonize the wok surface. There will be plenty of smoke but it's okay. Pour the burned oil down the drain. The wok is seasoned on the inside. 4. Do the season step on the outside surface as well to prevent rust. 5. Let the wok cool to the touch. You can wipe off most of the oil from the wok surfaces. Leave some of the oily residue to keep it from rusting. Now you are DONE. the wok is ready for cooking. The wok now becomes almost back, dirty like but it is the result of the carbonize process. BTW: this is how Chinese restaurants season their wok too.

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May 10, 2020
cc
5 out of 5 stars review

Verified Purchase

Thumbs up...

Is a tad larger than I thought it would be. The only complaint is there isn't a hole in the handle so I can hang it up but that's going to change....

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Sep 19, 2012
Shik
5 out of 5 stars review

Thanks to a fairly smooth and a slight hammered finish this wok seasons very quickly. It arrived with a standard oil coating which was easy to remove (unlike the thick clear laquer,like coating on many woks intended for home use.

Review from wasserstrom.com
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