![]() ![]() It has a massive bottom surface area (8 inches) and was the thickest metal wok in the lineup. At more than 7 pounds, the Zhen San Huan is not ideal for traditional wok tossing. The surface is treated with magnetite, which produces a stunning blue-black surface. Zhen San Huan Hand-Hammered Carbon Steel Blue Wok: This beautiful, hand-hammered wok is a beast of a cooking vessel.Additionally, the wooden helper handle is not removable, so it’s difficult to season this wok in the oven without burning and ruining the handle. In fact, by the end of testing I could feel the handle start to loosen and the rivets seemed to be warping slightly. The wooden handle screws into a riveted base, so there are a couple points of failure over repeated use. Helen Chen's Asian Kitchen Flat Bottom Carbon Steel Wok: This spun wok performed well in testing, but its durability is suspect.The surface was also stickier than the other woks we tested, with the fried egg and bits of rice adhering to the bottom. Imusa USA WPAN-10018 Non-coated Wok: While this was a perfectly serviceable wok, we found the angular wooden handle difficult to grip.It’s also $325, and for that price, we expected more from it. Smithey Carbon Steel Wok: While this was a beautiful, burnished wok, it was quite heavy (3 pounds, 5.5 ounces) and took FOREVER to boil water-more than 15 minutes! Plus, the wok basin was very shallow (it's around 3 inches deep), and we accidentally flung grains onto our cooktop when making fried rice. ![]() Serious Eats / Grace Kelly The Competition ![]()
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