The 14 inch Xylan non-stick Wok has 1.6 mm gauge of carbon steel. It is made for use on gas or electric burners and the pan's carbon steel body is designed for rapid, even heating and cooling ¿ a must for any stir-fry. Its size is perfect for making quick and delicious Asian for the family. This pan is perfect for creating such authentic Asian-style recipes as curried shrimp with lemon rice and Szechwan beef stir-fry. This pan features a wood handle and helper handle and the flat bottom sits securely on stove tops. The wood handle is designed to stay cool on the stovetop, so you can easily remove the pan from the burner without using potholders. The Xylan Non Stick coating allows you to cook with little or no oil - a healthy delicious cooking method that brings out the food's natural flavors. Convenient loop at end of handle allows for hanging storage of the wok.
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$33.17
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Product Details
Package Length:
23.0 inches
Package Width:
13.7 inches
Package Height:
5.7 inches
Package Weight:
3.6 pounds
Average Customer Rating:
based on 1 reviews
Features
Xylan nonstick wok created in collaboration with Helen Chen; 14 inches
Crafted from 1.5 mm carbon steel for quick heat up and cool down
Coated with Xylan nonstick surface for easy food release and cleanup
Stay-cool wooden handles for traditional look and comfortable grip
Sits securely on gas, electric, and induction stovetops; wash by hand
Customer Reviews
Average Customer Review: ( 1 customer reviews )
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Most Helpful Customer Reviews
3 of 3 found the following review helpful:
Buy Chen's steel wok instead May 07, 2007
By Parent Hi, I bought one of Chen's non-stick woks like this one -- and gave it to a friend, so I could free up cabinet space to buy Chen's steel flat bottomed wok (for my electric stove). You are not supposed to preheat the non-stick wok too high, and never without oil in it. Well, to stir fry, you want to get it real hot, so the non-stick limitation defeats the purpose.
I've had no problem with Chen's steel wok without non-stick coating -- you just have season it with oil and heat following the directions. Then each time you use it, wash it in hot water only (no soap or detergent), dry it, and rub a bit of oil on it after each use. I've enjoyed using the plain steel wok a few times a week for more than six months.
Really, don't be afraid to buy Chen's steel wok instead. You don't need a non-stick wok.
based on 1 reviews
