Imusa Non Stick Wok, 9.5 Inch

Description

The IMUSA 9.5” Carbon Steel Coated Wok is a must-have for those embarking on an exciting culinary adventure into the world of Asian cuisine. This Wok is made of carbon steel and is coated with nonstick, allowing you to embrace a healthier approach to cooking requiring minimal oil or butter, and making clean-up a breeze. Its elegant black finish along with its Bakelite handle match perfectly with any kitchen, and its flat base is designed to fit most cooking surfaces. The IMUSA Carbon Steel Coated Wok comes in a size of 9.5”. The Wok has a Bakelite handle that ensures a comfortable grip, allowing you to maneuver the wok effortlessly as you create culinary masterpieces. Whether you are stir-frying, frying rice, noodles, meat, poultry, or sautéing meat, the IMUSA Carbon Steel Coated Wok delivers exceptional results each time. Trust the IMUSA Carbon Steel Coated Wok for balanced, home-cooked meals. It will surely become your kitchen's beloved companion, uniting tradition, and innovation in every delectable creation and elevating your culinary experience. Review: Nice wok! - Good wok, very useful Review: Just be gentle. - I was alarmed when I read the wrapper, which said to use only low or medium heat, and warning about birds in the room when using the pan because of fumes. I avoid non-stick cookware because I am not gentle, and I find that any pan is non-stick if properly seasoned. Fumes from chemical coatings concern me. But I was fascinated by the size of this wok, along with the price. It is quite perfect for a small household and kitchen. After putting it through its paces for a week, making stir-fries, frying fish, boiling ramen broth, it has performed well. There was a noticeable chemical smell the first time I used it (probably best to toss the first oil) but it was gone quickly. Because of the flat base and thinner material things fry well on medium, without burning, and high was no problem with liquid in it. It cleaned easily with just a wipe of a paper towel, per proper practice with non-treated woks and cast iron, reserving water cleaning for instances where wiping is not sufficient. If you want to avoid added fat altogether it might stick. Better to add a few drops of oil to the cold pan and spread it around with a brush or kitchen paper before beginning to heat the pan. And again, use no higher than medium-high heat (7 or less on a 10-position dial; avoid scorching at all costs). Note that there are no claims on the label that the finish is metal-utensil tolerant. Only use wood, nylon or silicon.