Buy Typhoon Professional Carbon Steel Lacquered 14 Inch WokTyphoon Professional Carbon Steel Lacquered 14 Inch Wok Product Description:
- Interior consists of food-safe lacquer protected carbon steel
- Professional woks are flat bottomed and are suitable for all heat sources in induction
- Suitable for all cooking surfaces Gas, Electric, Ceramic & Induction
- Metal utensil durable
- A larger wok for the serious chef
Product Description
Typhoon is the leading supplier of woks in Europe and the company has been selling woks for almost 20 years. Typhoon's Professional wok line is the top of the range wok. Comprising of a heavier, 1.8mm gauge, spun carbon steel body, food-safe lacquer protected carbon steel interior and extra long handles.
Customer Reviews
Most helpful customer reviews
11 of 11 people found the following review helpful.
The best flat bottom wok
By W. Timm
I bought this wok because of several reasons:1. The price was right. How can you go wrong for under 20 bucks?2. I was getting tired of my round bottom wok sliding all over the place, whether I used it on my gas stove-top or on the turkey fryer base.3. I liked the fact that I had finally found a wok with composite handles. They stand up much better to heat than the wooden ones.4. The handles were very securely riveted to the pan. I can't stand it when I have to tighten a handle to ANY pan while I'm in the middle of using it.5. It looked so well constructed. I've had my share of hand-hammered woks before, but this one has concentric rings all up and down the sides. What I like most about this is that I know I can take food that has already been cooked and leave it in the pan by shoving it up on the sides and it won't slide back down into the cooking area.This thing seasoned perfectly. I washed all the lacquer off the inside and out, coated the inside with peanut oil, and proceeded to watch my lovely pan turn black, inside and out. What is it that people find so hard about seasoning pans like this? I have Lodge cast iron skillets that fried eggs slide out of because they were properly prepared and used.I subscribe to Cook's Illustrated, and they shun woks in favor of skillets. I say it's their loss because stir-fry is best done over high heat with a wok and the proper utensils. They probably don't like turkey fryers, either.I'm not giving up on my round bottom woks (the only reason I've had a number of them is too many household moves in my 20 years in the Navy; I had a lot of Philippine friends).This is a very good wok, but only if you start it out with kid gloves. After that, beat the crap out of it and it'll never let you down.
8 of 8 people found the following review helpful.
That lacquer is so darned hard to get off
By R. P. Holmes
Ok - I have to say that other than the lacquer this wok is a great asset to any kitchen. But the instructions to get off the lacquer were simply inadequate. Take a look at the other Typhoon product and you'll see what I mean - [...] - it's easier for some than for others. We tried to followed the instructions but the lacquer just didn't want to budge.Thanks to whoever posted about boiling 10 black tea bags in there as we did that out of desperation and then attacked it with one of those green plastic abrasive 3M scrubbing pads (nowhere near as mean as steel wool of course). Finally the plastic coating started to break up and lift off, though it's a lot of initial hassle.Just posting this here in case it helps other people who couldn't cut it back to the steel...
3 of 3 people found the following review helpful.Decent Stir Fry Pan, One Major Flaw
By A. CHIN
Wife purchased this for me a while ago - I saw that Amazon was selling it so I thought I'd give my $0.02.Decent for all small wok-type uses including (but not limited to) stir frying, steaming, and deep frying. Takes to seasoning well if done properly. Lacquer is a little tough to take off, but it's food grade stuff so no harm done if it is not all removed before use. The pan is solidly built, and has a good weight to it. My one complaint is that the "assist" handle sticks straight up and the plastic is of a large diameter, so it always gets hit with food when attempting to perform the "toss-flip" maneuver while stir frying. The food hits the handle, then slides back down the side of the pan without flipping over. It makes the "flip-flopping" of food nearly impossible - the reason why I'm only giving it 3 stars. Make the assist handle come up at a 45-60 degree angle instead of 90 degrees, and it's at least a 4 star product. A few more stir frys, and I will have the motivation to bend that blasted handle out of the way... Of course, if you use the spoon/spatula method of stir frying, the handle is irrelevant.PS - To the person who has round-bottom stir fry pans and woks, they sell wok rings that will accomodate any stove and pan combination. Makes the round bottom pans stable on a conventional cooktop and are inexpensive, but makes electric stoves take a little longer to heat the pan.
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