8 best lightweight woks

Product description

Featuring a hard anodized exterior and nonstick interior. Calphalon Contemporary Nonstick combines durability and performance with fast clean up and easy low fat cooking. Heavy gauge aluminum construction ensures even heating and is hard anodized for durability. It also makes it dishwasher safe. Interior includes three layers of nonstick coating – two layers provide durability and the third layer offers easy release performance. The long, brushed stainless steel handles are designed to stay cool on the stovetop. Pans and covers are also oven safe, making it ideal for finishing a gourmet dish. Adapted from a traditional round bottom wok, this flat bottom wok has a wide cooking surface ideal for stir frying on gas or electric ranges. The domed cover is perfect for steaming and simmering soups. The nonstick surface means you can cook healthier using less fat, with effortless cleanup. Comes with Calphalon's full lifetime warranty.

• Heavy gauge aluminum construction ensures even heating and is hard anodized for durability It also makes it dishwasher safe
• Interior includes 3 layers of nonstick coating ,two layers provide durability and the third layer offers easy release performance
• The long, brushed stainless steel handles are designed to stay cool on the stove top; Pans and covers are also oven safe, making it ideal for finishing a gourmet dish
• Adapted from a traditional round bottom wok, this flat bottom wok has a wide cooking surface ideal for stir frying on gas or electric ranges.
• The nonstick surface means you can cook healthier using less fat, with effortless cleanup comes with Calphalon's full lifetime warranty

User questions & answers

Question:	Received this item. Can any plz tell me if this non-stick is 100 PFOA free? Here's similar: Is it 100% PFOA Free non-stick
Answer:	It's not Ceramic (inert), and note they DON'T say it's PTFE free. PTFE produces potentially toxic (to pets & birds) fumes at higher temperatures -- also I think it sheds so it ends up in your food (shedding is different than reacting with foods) Shedding is like wearing out a car tire; that rubber is lining roads or in the atmosphere, like PTFE is being ingested, breathed in or in the air while cooking. So Teflon-like non-stick still has PTFE even if no PFOA.Ceramic non-stick is not a "wonder" replacement - it seems once Ceramic gets a film layer (from spray oils, normal cooking, etc.), food will stick and people are throwing it out & calling it terrible. Manufacturers promoting "Green" but poor at disclosing use info (like front load washers manufacturers denying there's a smell or mold).So I would try Ceramic, knowing that it will not work well if you can't keep it film-free (or it's bad manufacturing resulting in delamination).
Question:	How is the pan measured? Is the ten inches across the top or bottom
Answer:	Neither: the so called 10" pan is 11" across at the top and 4 7/8" across the bottom. The Calphalon 10" lid sits down about a half inch into the pan.
Question:	Why doesn't this wok have a small handle on the other side like it does on the calphalon website? is this a fake
Answer:	Thank you for your interest in our products. Our Contemporary Nonstick cookware line features 2 sized Woks: the 10-in and 12-in. The 10-in Flat Bottom Wok (item#1877054) features only one long handle whereas the 12-in Wok (item#1876963) features an additional looped helper handle.
Question:	What is the capacity in quarters for this wok
Answer:	If you split the contents of the pan into 4 you will be able to utilize 4 quarters of the pan per each section. In this specific situation you may opt to only use three, two, or one quarter of the pan with whatever food-product you desire to cook. In some extreme cases you could probably fit 5 or 6 quarters of food in this wok, which would then be filled to overflowing but with careful precision and a soft handed spatula technique it can be done! While storing this wok in-between food preparation situations, I highly suggest keeping it at zero quarters of capacity.

Product features

Calphalon Contemporary Nonstick 10-inch Stir Fry Pan

The Calphalon Contemporary Nonstick 10-inch Stir Fry Pan features a stylish, modern design that looks great in the kitchen while offering reliable everyday performance. This 10-inch stir fry pan takes cues from traditional wok designs with its deep bowl and burner sized bottom that keeps direct heat contained in a smaller zone for sauteing and searing. Heavy-gauge, hard-anodized aluminum construction ensures even heating, while a multi-layer nonstick surface offers exceptional durability and easy cleanup. And unlike most hard-anodized cookware, this pan is dishwasher-safe. The Calphalon Contemporary Nonstick 10-inch Stir Fry Pan is oven safe to 450 degrees Fahrenheit and backed by a full lifetime warranty.

Traditional Wok Design

Featuring a flat bottom and curved sides, the Calphalon Contemporary Nonstick 10-inch Stir Fry Pan is ideal for easy stir frying of meats, fish, and vegetables. The 10-inch Stir Fry is shaped to easily toss, turn, and stir food, and is just the right size for dinner for two.

Hard-Anodized Aluminum for Even Heating

This heavy-gauge pan is made of hard-anodized aluminum that offers consistent heat distribution, making it ideal for stir-frying or frying with oil. A long, double-riveted stainless steel handle makes handling easy.

Multi-Layer Nonstick Surface

Thanks to a durable triple-layer, PFOA-free nonstick surface, the Calphalon Contemporary Nonstick 10-inch Stir Fry Pan lets you cook confidently without worrying that food will stick to the pan. The nonstick surface also allows you to use less oil or butter for healthy, low-fat cooking.

Dishwasher and Oven Safe

The Calphalon Contemporary Nonstick 10-Inch Stir Fry Pan is dishwasher safe for quick and easy cleaning. You can use this pan safely in the oven at temperatures up to 450 degrees Fahrenheit. This stir fry pan is intended for gas, electric, electric ring, halogen, or glass ceramic stove tops, and should be used with nylon, coated, or wooden utensils to protect the nonstick surface from damage.

How to Cook with Nonstick

Never use cooking spray. Aerosol cooking spray leaves a gummy residue that is difficult to remove, and that residue will cause food to stick. Instead, use an oil mister filled with olive or vegetable oil, or dab a bit of oil on a paper towel and carefully wipe the interior of the pan.

Use the correct heat setting. Use low heat for warming, simmering and preparing sauces; use medium heat for frying, grilling, sauteing, searing or stir-frying; use high heat for boiling or reducing liquids.

Preheat the pan. Nonstick cookware can take a minute or two longer to preheat compared to aluminum or stainless steel cookware. For best results, make sure your nonstick pan is heated to the proper temperature before adding food.

Product description

Wok pan -- the name of a deep pan with a round bottom of small diameter. The main purpose of the wok is to "stir-fry" -- fast frying with frequent stirring on a hot skillet, but in addition the wok pan can be used as vessel used for deep frying food in hot oil and for preparation of various soups. It can also be used as a steamer and even as a smoker. The steel wok is suitable for open fire, and you can even take it with you outside the home and surprise friends with unbelievable Chinese dishes. Always remember to season a carbon steel wok! Manuals for doing this can be found on the internet and with the wok as well. Round bottom: not suitable for flat electric or flat induction stove. Easy refund policy: if something is wrong please don't hestitate to contact us. This wok is a heavy wok: 4.6 pounds.

• Heavy 15 gauge (1.8mm) carbon steel, commercial grade. Original design by Craft Wok since 2014, proven quality over the years.
• Traditional chinese wok pan with round bottom: not suitable for flat electric or flat induction stove. Do not forget to season it before use! Instructions for easy seasoning are included with the wok. Our customer service is ready to guide through the process whenever you need it.
• Hand hammered by Chinese professionals in Guangzhou. This wok is the proven choice of many professional Chinese chefs. Wok weight: 4.6 pounds (2.1 kg). Heavy and sturdy.
• Steel helper handle will not burn when you stir fry over high heat, also helpful for hanging the wok for storage. Wooden handle has special hygroscopic not slippery surface for tight grip when you stir-fry.
• Craft Wok - Love Wok! We are a team of professionals drawn together by our passion for the carbon steel wok. Our mission is to bring you as much pleasure from Stir-frying in a wok, as chefs get in restaurants across China. To do this, we have found the best manufacturers in China. Our range of branded products is 100% authentic traditional carbon steel woks, 5 years on market.

User questions & answers

Question:	Acids (tomato, vinegar, lemon) should be avoided when using carbon steel. but cooking w wok is quick. Can I cook w/ acids w this
Answer:	With well seasoned wok I have no trouble with tomatoes. I always care to wipe it clean and oil it while it is still warm. I really like this wok!
Question:	Can the wood handle be removed/unscrewed so that I can season it in an oven
Answer:	Dont remove handle screws. I think handle is a potential design flaw. Two small wood screws holding all that weight in a hot environment. My handle started to loosen day 1. Wood screws in wood cant be perpetually retightened. Eventually the soft wood holes arent going to be able to hols screws tight. Seeminly huge design flaw in an otherwise well-crafted wok. So I wouldnt intentionally remove/loosen the screws any more than I had to.
Question:	After seasoning the wok the wooden handle became loose. The screws only spin in place and don't actually tighten any more. Any suggestions
Answer:	Sometime it happens because of low air humidity (comparing to where it was made). Firstly, try to put wet towel onto wooden part of handle for a night. If not helps then the option is to unscrew it, put for example small pieces of paper to holes to tighten the connection. Then screw it again. Usually it works.
Question:	Has anyone found a kid for this
Answer:	All the kids I've tried so far, don't have big enough hands for this wok. And they keep complaining about "the burns" and "I want my daddy...blah blah blah...'

Product features

What is Craft Wok?

Product description

Our Mammafong flat bottom wok is designed to sit flush against the flat top hobs making it perfect for all types of cooktops including electric and gas.



Featuring a heavy-duty carbon steel construction, our wok disperses even and quicker heat compare with other material - cast iron, non-stick, stainless steel, ceramic coated, anodized aluminium for a genuine wok hei flavour. Each wok is hammered by hand and shipped with a protected coating of oil. Once washed & reseasoned with oil your wok is ready to use. It will improve with age & use, developing a beautiful, black, non-stick patina and add authentic flavour to your cooking. Unlike a non-stick wok, you can heat it until scorching hot to sear meat and avoid sticking. It is also a very versatile piece of cooking equipment that can boil, steam, deep-fry and slow roast. A wok is all you need in the kitchen.



At Mammafong, each wok is 100% hand crafted with care. My mamma once said “If you’re going to take the time to make it, make it right!” And that’s what I strive to by creating premium and quality hand hammered wok that is built to last. We want you to have a product that you love, that stays with you for a long time and set up for success in creating authentic and delicious Asian cuisine.



I hope you can share my passion for authentic, traditional and modern creation of asian cuisine with your own Mammafong wok. - Daphne, the daughter of Mamma Fong

• EASY TO WOK - This wok arrives to you pre-seasoned with a natural coating. All that's left to do is get cooking and building up layers of flavour on the carbon steel surface.
• SUPER-SEASONED - Unlike other pre-seasoned woks on the market that are chemically sprayed, our Mammafong wok is sealed with a blend of natural oils at intense heat. This creates a superb and slippery non-stick surface, allowing you to create delicious stir-fries and more.
• DOUBLE BAKING PROCESS - Our woks are twice baked in an industrial oven. Allowing the oil to penetrate deeply into the pores of the carbon steel. This unique process creates a strong, durable non-stick coating that would take many months of at home use to achieve.
• FLAT BOTTOM WOK- Flat base sits securely on any stovetop. Suitable for gas and electric cooktops.
• USE & CARE - Our wok come to you pre-seasoned so you can have a head start of the seasoning game. However, continues use and care is required to strengthen and build up the patina (seasoning). It is also fine to use metal spatula for cooking. Visit our video and store for more instruction and tutorial video.

User questions & answers

Question:	How much does this wok weigh
Answer:	I shoot lefty as well and it took me a while to figure it out. Keep adjusting the belts until you get it right. Your height is not a factor, it will fit. Have another person help till you get it right. Good Luck
Question:	Can coconut oil be used to maintain this wok? And can I switch to a healthier oil for stir frying, such as extra virgin olive oil
Answer:	Yes, it fits all 6 position stocks
Question:	Specifically, does your wok work on an induction stovetop? Thank you. Looks like a great wok
Answer:	5.25in. L X 1.75in. W
Question:	I noticed in these Q&A the questions specifically asked about induction cooktops being used with this wok is never answered directly. Yes or no
Answer:	I adapted mine with some zip ties and tinkering on my 12ga with AR stock. Don't feel a thing.

Product description

12.5 inch diameter, flat bottom wok is suitable for all heat sources including electric coils, electric and induction glass tops, gas stove tops, and other direct heat sources.

Printed hammered texture is gorgeous and unique. It is made of carbon steel- the trusted choice for chefs of Asian cuisine around the world. There is no coating on this material- seasoning is required (clear instructions in English given).

Included with the wok pan is a wooden lid, stainless steel spatula and a link to the video user guide on YouTube. In the video guide you will learn how to season, clean and care for your wok in detail- so this wok will last you many years to come. The lid is natural Fir wood and may have an odor. All products are tested to be generally accepted as safe.

This carbon steel wok is brought to you by the YouTube channel, Souped Up Recipes. Included in the package is a link to the channel, which has over 8 million views, where you can find your favorite Chinese recipes to make in this wok. Make food that is better than takeout and cheaper. Order now and get started.

• 12.5" DIAMETER W/ FLAT BOTTOM - Tested thoroughly and works on electric stoves, induction stoves, gas ranges and other heat sources.
• CARBON STEEL - Is the best and most common material for woks these days. It's lightweight and responds to heat changes quickly and evenly. It can also sustain super high temperatures without damage- perfect for wok cooking!
• ACCESSORIES INCLUDED - Includes a gorgeous wooden lid and a stainless steel spatula. The handle is wooden and will not get hot during use.
• VIDEO USER GUIDE + VIRAL TAKEOUT RECIPES - Over 800,000 subscribers trust her recipes... and many choose to trust her wok (and for good reason). Popular YouTuber, Souped Up Recipes, will explain exactly how to use and take care this wok so the food doesn't stick. We'll also include a link to some all over 200 recipes in the box.
• CAST IRON AND STAINLESS STEEL ALTERNATIVE - Carbon steel brings out the benefits from both cast iron and stainless steel, while excluding the pitfalls of them.

User questions & answers

Question:	Best way to do initial seasoning, oven or stove method
Answer:	I like the stove top method. If you use the oven method be sure to remove the handle first.
Question:	After i followed youtube instructions to wash the wok for 5 mins, i used paper towel to wipe it and the paper towel turned to black. why
Answer:	You need to wash until there's no more residue from the wok.
Question:	Is this wok suitable for stewing? or make soup
Answer:	I'm just curious, why use a wok for soup, that's what a stock pot is for...... I prefer using an enameled cast iron casserole for stews .... i love this wok ,,, i use it for all my stir frying ..
Question:	Is this wok treated with anything, is it non-stick? Thank you
Answer:	This is a carbon steel wok. After removing the factory coating of oil it must be properly seasoned to develop a surface that will essentially become 'non stick'.

Product description

Utilizing pure ceramic as a coating, the Green Earth Wok by Ozeri is one of the world's first frying woks to achieve non-stick perfection while remaining absolutely free of PTFE, PFOA and other harmful chemicals. Conventional cookware and other ceramic cookware brands achieve their non-stick performance through a coating of PTFE (PolyTetraFluoroEthylene), a synthetic substance that has waxy properties. At very high temperatures, PTFE begins to decompose and release fumes which are documented to be lethal to birds and small pets, and which can be harmful to humans. In addition, traditional cookware incorporating PTFE is often manufactured with the aid of PFOA (PerFluoroOctanoic Acid), which the EPA has classified as a 'persistent pollutant of the environment'. With the Green Earth Wok's ecozeri technology, even under high temperatures, such harmful toxic fumes are never released into the environment. This is because the Green Earth Wok by Ozeri utilizes a 100% ceramic coating inspired by nature. The Green Earth Wok's ceramic coating is completely free of PTFE and PFOA. In addition to being and ultra-safe, the Green Earth Wok's ceramic coating is far more durable and scratch-resistant than other non-stick surfaces. With better non-stick properties, the Green Earth Wok by Ozeri allows you to saute, fry, bake, boil and braise with as little as half the amount of oil normally used, and it makes cleaning a breeze. The Green Earth Wok by Ozeri is made of the highest quality die-cast aluminum that allows for even cooking and fantastic browning without the risk of hot spots. It boasts a magnetized bottom for rapid heat transfer on induction stoves, and a heat resistant Bakelight handle. Your satisfaction is .

• Unlike other ceramic cookware brands, the Ozeri Green Earth Wok utilizes an ultra-safe ceramic coating inspired by nature which is 100% PTFE and PFOA free.
• Delivers unprecedented non-stick performance without releasing harmful fumes or toxins at high temperatures.
• Features a scratch-resistant 100 percent ceramic coating that is super easy to clean.
• Made out of durable heavy-gauge die-cast aluminum with no heavy metals or harmful chemicals.
• Boasts a comfortable heat resistant Bakelight handle, and a magnetized induction stove safe base for rapid heat transfer.
• Included Components: Wok
• Product Information

User questions & answers

Question:	Why a lot of guests said the non-stick goes away very quickly after a few times of using. Don't they use right
Answer:	Mine did last a little longer than 4 monrhs maybe a half a year or so. yes food started sticking to it. I owned this a year or 2 ago
Question:	is the handle safe to put the ozeri ceramic non-stick wok in the oven
Answer:	The item description says it weighs 2 pounds. But from a usage standpoint, let me just say that it doesn't FEEL heavy. You can easily lift it with just one hand, and compared to those heavy cast iron pans, this thing is as light as a feather!
Question:	How does it come that my ozeri pan sticks like crazy
Answer:	I don't know - but I love my pan!
Question:	Ozeri ceramic non-stick wok/pans: a lot of 5 star reviews seem to be from shills--just one or a handful of reviews. Anyone else notice this
Answer:	This is a big ,deep frying pan..but,as much as I love it..I would not say it would replace a wok.

Product description

Weekday dinners, laid-back brunch, holiday entertaining prepared for life's culinary adventures with T-fal ultimate hard anodized toxin-free nonstick cookware. With a rugged hard anodized aluminum construction, this wok also features superior and longer-lasting non-stick coating and an anti-warping, even heat base. Retains perfect heat and offers supreme resistance to corrosion, scratching and other damage for go-to reliability every day of the week. For easier cooking, The cookware titanium reinforced nonstick interior helps prevent frustrating, wasteful, stuck-to-the-bottom scenarios. Oven safe and dishwasher safe, T-fal ultimate hard anodized nonstick cookware offers multipurpose versatility with its wide range of pots and pans—fry, Brown, saute, steam, slow cook and more.

• Built to Perform: a true workhorse in the kitchen, hard anodized aluminum retains perfect heat and has a much stronger protective layer than the original metal, making it corrosion and scratch resistant, plus it won’t react to acidic foods
• Durable nonstick: hard Titanium reinforced, scratch resistant and toxin-free nonstick interior stands up to everyday use and keeps food sliding smoothly along the surface, making cooking easier and cleanup a breeze
• Riveted handle & even heat base: riveted silicone handle is designed for Comfort and safety; even heat base ensures superior heat distribution for perfect results every meal
• Use & care: suitable for all stove tops (except induction); oven safe up to 400°f (lids up to 350°F); dishwasher safe; PFOA, lead, and cadmium free; lifetime Limited

User questions & answers

Question:	How good is it for the old school electric COIL stove? Will it take a long time to cook unlike using the same wok on gas stove
Answer:	It's deep enough to deep fry, but it's entirely too wide (14 inches dia) to get the depth of oil you would need. Would end up requiring the entire 64 oz bottle of oil. Easier to deep fry in a smaller deep pan, and use the wok to toss the fried chicken and veggies in the General Tso sauce.
Question:	Does this wok have a flat bottom
Answer:	The older T-Fal 14" Jumbo Wok with Red Thermo-Spot and has a wide 7" Durabase was 'Made in France' -however- The newer T-Fal Jumbo 14" Wok lacks the Red Thermo-Spot and has a tiny 4" base flat bottom and is 'Made in China'. -imho- The newer T-Fal Jumbo 14" Wok with the tiny 4" base flat bottom should be used with a Wok Ring for safety. Both measure about 3-1/4" lip-to-base by 14" outer diameter of the lip, and hold 3-Quarts to the Rivets about 1" from the Lip (5-Quarts to the Lip) -cook-safe-my-friends- ~ RHF
Question:	Can you deep fry with this? I.e. General Tso chicken
Answer:	product is made in China
Question:	What is the depth and bottom diameter of the wok
Answer:	3003 Aluminum, 4.0 mm thickness.

Product features

Hard Anodized Construction

Heavy gauge Hard Anodized aluminum with Titanium reinforced nonstick interior for frying, sauteing and browning. Oven safe up to 400°F

Ideal for Family-Size Meals

A perfect tool for cooking healthy and delicious family-size meals

Dishwasher Safe

Easy to clean cookware; safe for dishwasher use

About T-fal

For more than 60 years, T-fal has aspired to make the lives of busy home cooks easier by providing ingenious, high-performing and user-friendly cookware that enables a shortcut to desired results, every time.

It all started with a simple idea: a non-stick pan that would revolutionize food preparation, transfer and clean up -- allowing you to spend more time enjoying little moments with those you love.

Today, as the industry leader in non-stick cookware, T-fal continuously strives to develop innovative product solutions that remove the guesswork and stress in the kitchen – such as T-fal Thermo-Spot - the unique heat indicator technology that shows when the pan is perfectly preheated and ready to begin cooking.

T-fal is part of the Groupe SEB global family of brands.

Product description

Helen’s Asian Kitchen Carbon Steel Wok is the perfect addition to cookware for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying favorite Asian recipes and so much more. Crafted from a sturdy 1. 6-millimeter carbon steel, it distributes heat quickly so foods cook evenly. The cooking surface collects a natural patina over time to create that coveted non-stick cooking performance. The 2-tone bamboo handle is heat-resistant for comfortable use. Its sturdy riveted and flat-bottom design sits securely on any stovetop and works equally well with gas, electric, and induction. It also hangs for easy storage. Carbon steel is easily seasoned, reseasoned, and maintained to help prevent rust. Successive seasoning and regular use will gradually build a black patina, providing a smooth, stick-resistant surface, much like a well-seasoned cast iron skillet. The more use the pan gets, the darker and more stick-resistant it becomes. It is completely normal for an unseasoned wok to develop rust. Rust will not harm or alter the performance of the wok in any way. Simply scour away the rusted areas and season as instructed. Before first-time use, clean thoroughly, then season to seal the surface and prevent rusting. Full use and care instructions are included along with a lifetime against manufacturer's defects in workmanship. Brought to you by HIC Harold Import Co.

• Helen’s Asian Kitchen Carbon Steel Wok for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying favorite Asian recipes and more
• Made from 1. 6-millimeter carbon steel with 2-tone heat-resistant bamboo handle; sturdy riveted design; hangs for easy storage
• Carbon steel distributes heat quickly so foods cook evenly; cooking surface collects a natural patina over time for non-stick cooking performance
• Flat bottom design sits securely on any stovetop; works with gas, electric and induction; carbon steel is recyclable and bamboo is sustainable
• Carbon steel is easily seasoned and maintained to help prevent rust; full instructions included; lifetime against manufacturer’s defects

User questions & answers

Question:	will this be too shallow to do stir fry? only 3.5 inch in height
Answer:	Neither ceramic cooktop nor induction use physical contact to heat.
Question:	has anyone felt like this wok is too small
Answer:	More metal will retain heat longer moving the pan around. But, it also heats slower. Unless you have a High BTU gas burner that will burn the coating off, (a gas range will not) either pan will need sanded on the inside to remove the coating, provided the 1.5 has the same coating as the 2mm. You will loose some of the metal as it has ribs on the inside and is not smooth, thus removing the ribs to get the coating off in between. Unless you have a high BTU burner, be prepared for needless work to get the coating off. It will not wash off, nor will acetone remove the coating. And you don't want to cook with the coating on, slowly eating it. If you try to wash the coating off and think you did. The inside of that wok should look like shiney bare metal, like a new knife does. You can find other woks that are coated with just machine oil that can be washed off. Some are preseasoned with cooking oil to keep them from rusting untill they are purchased. I like the pan, but I would not buy another because of the coating.
Question:	How wide is the flat surface for the12 inch one
Answer:	The best fat to use for seasoning carbon steel and cast iron is to use a Crisbee Puck. Better than any free-flow oil and does an incredible job. Check out their website: crisbee.org and see their products here on Amazon. Fantastic product I use for all my woks and cast iron cookware! https://www.amazon.com/s?k=crisbee&crid=C9STVY8U60B6&sprefix=crisbee%2Caps%2C138&ref=nb_sb_ss_i_2_7
Question:	What is the base diameter of the pan
Answer:	The round-bottom version of the 14" wok has wooden handles that are not removable. HOWEVER...the flat bottom 14" wok has plastic handles that ARE removable. These are two completely separate models. If you want removable handles you MUST order the flat bottom wok.

Product features

Meet Helen Chen

Asian culinary expert, cookbook author, cooking instructor and developer of Helen’s Asian Kitchen cookware and cooking accessories. Helen's focus is making Asian cooking quick, easy, and more accessible to the home cook. Her recipes are updated to incorporate readily available supermarket ingredients while still maintaining the authentic flavors and variety of traditional Asian cuisine. Her inspiration for new recipes and products comes from her frequent trips to Asia for business and family visits.

“I learned to cook the old fashioned way—from my mother—with a style that emphasizes the delights and comforts of home-style dishes. I love to teach the methods of Chinese cooking and created my Helen’s Asian Kitchen line to make the process even more enjoyable to the home chef.”

Heavy Gauge Carbon Steel

Made of heavy gauge carbon steel yet lightweight for easy lifting while cooking. Concentric grooves provide rapid, constant heating and quick heat recovery for optimum cooking. Extremely durable and should last a lifetime if cared for properly. A traditional wok material which renders superior cooking performance!

Naturally Seasoned

Carbon steel must be seasoned to ensure optimum surface for searing and frying, and to prevent against rust. Once seasoned, the naturally non-stick surface requires proper care. To clean, don't use soap, rather soak the wok in hot water for 5 minutes to loosen stuck-on food. Then use hot water and a soft sponge on the inside to protect the interior patina. To clean the exterior, hot water and a scrubber sponge is adequate. Dry over low heat prior to storing.

Stir Fry

Fried Rice

Deep Fry

Pad Thai

Product description

One of the most advanced Woks in the market. The 5 Layer marble coating is outstanding - making it the non-stick feature of very high quality and super easy to clean!

• Outstanding Quality 8" (20cm) Wok with 5-Layer Marble Coating- extreme non-stick coating (Inside and Out)
• Well cooked in medium heat with High purity aluminum product/ constant heat transfer/ High Heat Efficiency
• Hot Spot-Free Base for even heat distribution
• 20cm Wok; Made in Korea; SUPER EASY TO CLEAN; Long-Lasting Life

User questions & answers

Question:	Can anyone suggest an 8" glass lid to match well with this wok
Answer:	Correction from previous answer...I bought three(3) different sized skillets.All three had "Induction Stove Safe" on the packaging!!
Question:	Can I use the 8" pan to deep fry
Answer:	oven safe to 446F/230C according to the included instructions
Question:	Can it be used for deep frying
Answer:	This pan is so awesome that I got the glass lid (sold separately), then later I tried to find the matching saucepan w/lid but no such luck. It is heavy duty for sure; seems more like commercial cookware than residential. Since it would take a Lab and Technician to remove the coating and test its contents, no one but the manufacturer truly knows the contents of its coating. I do know that it is more durable than Teflon. Like everything sold on Earth, consumers must rely on product manufacturer's description to be accurate. The customer rating of 4.7 out of 5 stars, says it all! But if chemicals are of concern, spend the money and go all aluminum.
Question:	Are these pans free of heavy metals (lead, cadmium, arsenic
Answer:	I emailed Ozeri asking if their Greblon coated Earth Stone pans were PTFE free & this was their response:Dear Erin,Thank you for contacting us regarding the Ozeri Frying Pans. We are more than happy to assist you at this time. Unfortunately, this specific pan is not PTFE free. However, we do ensure that the pans are safe and won't run the risk of harming the customer.Pyrolysis of PTFE is detectable at 200 °C (392 °F), and it evolves several fluorocarbon gases and a sublimate. An animal study conducted in 1955 concluded that it is unlikely that these products would be generated in amounts significant to health at temperatures below 250 °C (482 °F).While PTFE is stable and nontoxic at lower temperatures, it begins to deteriorate after the temperature of cookware reaches about 260 °C (500 °F), and decomposes above 350 °C (662 °F). The degradation by-products can be lethal to birds, and can cause flu-like symptoms in humans—see polymer fume fever.Meat is usually fried between 204 and 232 °C (399 and 450 °F), and most oils start to smoke before a temperature of 260 °C (500 °F) is reached, but there are at least two cooking oils (refined safflower oil at 265 °C (510 °F) and avocado oil at 271 °C (520 °F)) that have a higher smoke point.Our pans are designed to be used with low to medium-high heat and never exceed a certain temperature setting. If you have any other questions or concerns, please feel free to contact me.Thank you and have a wonderful day!Regards,Chris WOzeri Customer Service