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Rating

- wok spatula
This item is perfect for dishing out sauce and stir fry from your wok. The only problem is the handle comes loose and needs to be tapped in occasionally.

Rating

- Fine Tool
This is a truly fine tool. I like the handle and it seemed long at first but after using it the reason for the length becomes obvious -- it keeps the part you hold away from the heat and a wok is a pretty deep and wide pan after all. It has just the right curve to fit the wok bottom and I can even scoop all the juice from the bottom of the wok and I mean all. I really like the design with just the right amount of lip and angle between scoop and handle. It really inspires confidence and I find myself moving it pretty fast yet accurately and it actually makes you feel like a pro. Its also seamless so it has no gap to collect food like others I have seen and the metal portion is long enough that the wood part of the handle never gets food on it. I really did think it was to long when I first looked at it but just use it and you see that you wouldn't want it any shorter and I only have a 14" wok. I wonder if it would be as fun in a 16" wok.? I guess that's really only an inch more lip all the way around to go from a 14 and a 16 so it probably wouldn't matter at all. By the way The Wok Shop is who I got mine from here through Amazon and they are just wonderful. I called and flooded them with questions and they were truly good to me. I'm a single man and not exactly a cook but I like my wok a lot and anyone can cook in a wok. Brown and season some onions and meat in almost no oil (use high temp so no olive oil -- peanut or corn oils work) then wash the meat and onions by throwing about a cup and a half of water on then and pull them up out of the juice. Throw some carrots in the juice and put lots of green vegatables around the remaining sides. Cover and wait until the veggies are nicely steamed. They have a hint of meat flavor and the complex flavors satisfy everyone even a meat eater like me. Meat browned, carrots boiled, veggies steamed, flavor mixed and complex. even a nice broth that cooks down and can be thickened with flour for a gravy. All that it one pan that cleans with a paper towel and hot water and the food is good for you. Those Chinese guys are pretty sharp !

Rating

- The best you can get if you have a electric stove
The flat electric stove top, common for US households, is really not ideal for Chinese wok cooking so the best you can hope for is a flat bottom "wok" like this. It does seem to work a little better than the typical Teflon coated Western wok as the food tasted closer to real Chinese stir fry---food is not so wet but retains its texture. However the heat is not even and concentrates mostly at the bottom, which is not surprising considering the fact that the heat is coming from a flat surface and that there is no flame to hug the whole wok bottom. I used to have to change Western Teflon coated "wok" every two years because the heat seems to break the Teflon coating. With this wok made of steel carbon, I am expecting to be able to use it a long time since its non-stick coating comes from the oil in cooking. BTW, while it is a good idea to break in the wok, the wok will be coated with oil over time after being used so you do not have to kill yourself trying to break it in. You do need to wash off the protective oil on the surface of the wok, however, and then use it for cooking immediately. This will replace the machine oil with cooking oil to keep the wok from rusting. The wok will be sticky for the first couple of cooking though so if you plan to cook eggs, you should break it in early.

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Customer Reviews for Made in China,B00012F408,

Housewares : 14' Wok Chuan (Spatula) Customer Reviews

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Customer Reviews for: 14' Wok Chuan (Spatula)