|Award-winning chef-restaurateur Tom Douglas and Amazon.com introduce a line of kitchen products that will inspire home chefs and build confidence in the kitchen. This roomy 14-inch wok is designed to cook foods quickly over high heat, using a minimum of oil. Cook Chinese food and more, from poultry and shrimp to stir-fry to rice and noodles. The wok’s unseasoned carbon steel surface heats quickly and evenly, and improves with use and seasoning: use it for steaming, braising, and deep-frying. The rounded bottom rests directly on the burner, ensuring direct heat, and is best-suited for gas stovetops. A long, hollow, triple-riveted handle makes it easy to tilt and move the wok while stir-frying. Season the wok with cooking oil before using it for the first time. Hand wash the wok with hot water; no detergent is necessary.|
Preparing Your New Wok for Use
Remove the transport protective coating:
Your carbon steel wok comes with a protective coating to prevent scratching and rusting during transportation. This coating must be removed.
Season the carbon steel before using the wok:
- Put your wok on the stove and spread 2 teaspoons of vegetable oil over the inside.
- Heat the wok over medium heat until the coating turns soft (3-5 minutes), then remove the coating by rubbing it off with a sponge.
- Rinse and dry.
For best results, these steps are critical:
Now your wok is ready to use. This seasoning will prevent the wok from rusting and food from burning.
- Place wok on stove over medium heat. Rub vegetable oil (not corn oil) into the wok with a paper towel until the oil starts to smoke.
- Remove from the stove, let wok cool, and remove excess oil with a sponge or paper towel.
- Repeat steps one and two 2-3 times.
Caring for Your New Wok
- To clean your wok, run it under hot water and gently scrub cooked-on food with a sponge, soft brush, or wok brush. Do not use highly abrasive cleaners or cleaning tools, as these will damage the seasoned surface. Harsh scrubbing or scouring is not necessary.
- Dry the wok by heating it on the stove over medium heat, then rub it with a small amount of vegetable oil before storing. This will keep it from rusting.
If your wok should rust, it is possible to reseason it.
Note: In time, your wok will blacken. This is normal if you use it often, even if all care guidelines are followed.
- Clean the surface with a scouring pad or steel wool. Remove all rust.
- Rinse well and place on the stove over medium heat to dry.
- Follow seasoning instructions (above).
|Tom's Tips |
- Don't overload your wok--cook in batches.
- Make sure to keep your wok super hot while cooking so you can cook your foods quickly.
About Tom Douglas
Tom Douglas is an American chef, restaurateur, and writer. He is well known for helping to define Northwest cuisine and igniting the Seattle restaurant scene, winning the James Beard Award for Best Northwest Chef in 1994. Since 1989, Tom has opened five of Seattle’s most popular restaurants: Dahlia Lounge; the Greek-inspired Lola; Serious Pie pizzeria; Palace Kitchen; and Pike Place Market’s iconic seafood restaurant, Etta’s. He also owns Dahlia Bakery, famous for its Triple Coconut Cream Pie.
Tom is the author of Tom Douglas' Seattle Kitchen, named Best American Cookbook by the James Beard Foundation, Tom's Big Dinners, and I Love Crab Cakes! He bested Masaharu Morimoto in an episode of Iron Chef America and was named 2008 Bon Appétit Restaurateur of the Year.
Tom is currently working with Amazon.com on an exclusive line of kitchen and dining products, aimed at building confidence in the kitchen.
Visit the to browse his full line of Tom Douglas by Pinzon products, discover Tom's all-time favorite cookbooks, and find delicious recipes to make with his kitchen products.