Pre-seasoned woks

Seasoned Wok
Short Handled Wok 35cm Seasoned

Most people who purchase a wok are well aware of the need to season it. A properly seasoned wok takes time and expertise to achieve the perfect cooking properties.

At The Wok Store, we sell woks , pre-seasoned by a retired ex Silks Restaurant and Flower Drum chef . The result is not a perfect looking $300 wok, but a perfectly seasoned, perfectly working wok that will help you achieve that delicious “wok hei ” Chinese food taste.

Our woks arrive to you without the need to clean off any chemical residue. In fact, we strongly recommend that you never clean the wok with detergent. Only hot water. The beautiful thing about our pre-seasoned woks is that they can be cleaned with a metal scourer, without damage to the surface.

8 thoughts on “Pre-seasoned woks

  1. Kenny says:

    I have an ordinary gas stove, with domestic gas burners, I read that these burners are not hot enough for wok cooking, do you have any advice to offer.

    thanks Kenny.

    • admin says:

      Hi Kenny

      We also have a domestic stove top with gas at home. Our short handle woks are very thin cast iron. They heat up beautifully, no problems.

      Regards

    • admin says:

      Hi Kerrie

      Thanks for your message.

      Any of our woks will work. Depends on the size you’re looking for. Perhaps a medium?

      Cheers
      Lily

  2. John says:

    Hi. Are your woks made from carbon steel?

    I have bought numerous woks from Asian grocery shops for approx $ 15 – 20 and attempted seasoning on a wok burner . The seasoning I created seemed to flake off.

    I then seasoned my wok in the oven by applying peanut oil and baking it. This seemed to work and I got a really nice golden slippery surface, however as the wok got darker in colour it also seemed to flake.

    My question to you guys is, how do you season the woks? Ie open flame / oven?

    Any Pointers on keeping the wok from not flaking??

    • admin says:

      Hi John,

      Thanks for the message

      Without giving away all our secrets, we do not use an oven and stick with cast iron.

      Flaking is usually the oil you’ve chosen

      Regards
      Anthony

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