12.8″ Carbon Steel Wok-11Pcs Woks & Sti
$42.99
Price: $42.99
(as of Feb 24, 2025 18:52:32 UTC – Details)
Product Description
Leidawn is committed to providing you with premium and tough Asian-style stir frying wok for the kitchen and home. Whether you are a professional chefor an avid cooking enthusiast, you can easily make delicious Asian food with this wok pan, like fried rice, stir-fried noodles, Kung Pao chicken, pork and much more. We believe a delicious food attract your friends and family to gather together.
11Pcs wok set is a perfect kitchen helper, perfect for family and friends gatherings so the wok set is a good gift for your family or friends!
Thick Carbon Steel and Nitriding Treatment
Made of heavy gauge carbon steel and wok surface adopt unique nitriding craftsmanshi to avoid rusting and NO CHEMICAL coatinghealthy and safe.
Convenient and Tough Handle
The ergonomic of the wooden handle design not only brings us comfortable grip feeling but aslo not get hot during using. Detachable wooden handle easily to store and easily put it in the oven.
Stepped Wooden Lid
The lid with steps can be perfect fit to the wok, don’t worry about the lid not being tight.
Daily Maintenance & Warm Tips:
1. After cooking, please move the food to other containers in time, then using warm water and a soft dish-brush and keep it dry after cleaning to prevent rusting.
2. Never scrub a carbon-steel wok with a abrasive detergent, metallic sponge and don’t use the dishwasher for cleaning, the oil film on the surface of the pot from being damaged.
3. Please do not store soy sauce, salt and other corrosive substances in the wok for a long time to avoid damage to the wok pan.
4. During cooking, please do not use too high heat to prevent scorching, it is recommended to use medium-low heat to cook, hot pan and cool oil to prevent food sticking to the wok.
[11PCS WOK SET] You not only have quality 12.8 inch carbon steel pan and wooden lid, but also get 10 accessories include slotted turner, ladle, spatula, skimmer, solid spoon, slotted spoon, egg whisk, wok brush, wok ring and pasta server. The step design wooden lid to precise match the pot and accelerate to your cooking, the soup mouth design is easy to pour soup, the detachable wooden handle is not hot and easy to save, also easy use in the oven
[HONEYCOMB CARBON STEEL CONSTRUCTION DESIGN] Wok pan made of QUALITY black carbon steel and uses no chemical coating, so it SUPERB PERFORMANCE and DURABILITY for long term using. The wok lightweight and responds to heat changes quickly evenly, convenient for women to lift which can also sustain super high temperatures without damage. And also it surface has a honeycomb design which reduce food sticking to the pan, reduces scratches and maintains the beauty of the wok
[SAFETY AND TOUGH WOK] The chinese wok pan has been passed several safety tests,the flat base makes sure that it sits securely on for any stovetop, like electric stoves, induction stoves, gas ranges and other heat sources. We adopt nitriding craftsmanship to avoid rusting so it more tough than the coated pan
[DIVERSE DAILY COOKING WAYS ] This wok pan with lid is equipped with superior performance on heating and heat transfer. The carbon steel wok can be used in various cooking methods, like stir-frying food, searing meat pan-frying, braising, boiling, steaming, deep-frying and so on
[PRE-SEASONED FLAT BOTTOM WOK] The woks is pre-seasoned at the factory and can be used immediately after a simple cleaning. Warm Tips: After using the stir fry pan, please wash and keep it dry in time, then coat it with a layer of cooking oil on the surface of the wok to prevent it from rusting
Gena O. –
Great wok
You have to season carbon steel or it will quickly rust. This is the pay off for clean, non-toxic cooking. Thankfully it’s so easy to do and you only have to do it once for a lifetime of non-toxic, non-stick cooking.If you’re unfamiliar with the process, here are some basic instructions:1. Clean Your WokUse warm water and dish soap to scrub your wok clean. You may want to use an abrasive sponge to completely remove the initial layer of seasoning; just not steel wool.2. Test Your Wok to Make Sure It’s CleanAfter you’ve washed your Wok for a while, use a paper towel to check for any remaining seasoning. Swipe a dry paper towel across the surface of the pan. If there’s still residue on the Wok, you should keep scrubbing, but if the paper towel is clean, you can move on to the next step.3. Heat until color changeTransfer it to the stovetop heat over high flame until the wok changes color. You’re looking for a yellowish blueish hue. I expose all areas of the wok to the flame to achieve an over all color change. Place it on its sides, bottom, and turn it over. Once the color has changed all over, move on to the next step.4. Coat Your Wok In OilTurn Heat down to medium/low. Place a small amount of high-smoke-point oil (apx 1/2-1 teaspoon) around the interior of your wok. Using tongs, wipe dry, clean paper towels around the surface of the Wok. While it’s best to use as little oil as possible, you should make sure that the Wok is fully coated in oil. Continue spreading and wiping with the paper towels until it’s fully coated in a very thin layer of oil.5.Set the seasoningTurn on your exhaust fan and let your wok heat for 7-10 min on medium/low.6. Wipe with clean paper towels.After the 7-10 mins is up, wipe out the entire wok with clean paper towels using tongs. You may have a black residue that wipes out of the wok. If so, repeat steps 3-6 up to three times until it wipes clean.7. Once a clean wipe is achieved, you’ll be left with a beautifully seasoned wok ready to cook with. Wash with soft side of sponge and warm water. It’s important to completely dry it after each washing. To do so, I first dry well with paper towels, and then place on stove over high heat until almost smoking to fully dry. Once cooled, add a thin layer of oil and wipe out thoroughly with paper towels before storing. This will keep your season strong and your wok happy.Happy stir frying!
sherry yeary –
YOU CAN “WOK” AT HOME
I don’t give many items 5 stars, but everything about this Wok deserves it. I recommend BEFORE USING A LIGHT COATING of Avocado or Extra Virgin Olive Oil to coat lightly like a cast iron skillet, then putting on low to set for cooking. Completely cool, then wipe out with a paper towel. My first dish was Shrimp Fried Rice. OMG is was better than the Chinese Carry Out. Unfortunately, I have an electric stove and I’m used to a gas stove. Clean up was so easy. Everything that came with it, I was impressed. 2nd recipe Crispy Sesame Chicken with a Sticky Asian Sauce from scratch. Wonderful and easy clean up. With an electric stove, watch your temperature and just move it off the burner, then adjust.
Biker Bob –
Well seasoned.
Out of the box the wok is well seasoned. It’s not too heavy or cumbersome. I have both an induction and a 200,000 BTU propane burner to use with it. The tools appear to be stainless steel but have some sharp edges so be aware. The ring that came with it is ok but we’ll see how it holds up to the high heat of the burner. First stir fry was induction and the wok performed very well. I did get a little sticking when searing some shrimp at 550 degrees but they were coated in Korean BBQ sauce so that was expected. The pan cleaned up good though. I may need a little more cooking and deep frying to really get that perfect non stick. Overall this is a decent carbon steel wok set. We’ll see how well it holds up over time and temp.
jim jones –
I’m happy with this Wok!
So first off it’s not coated with nasty Teflon, bad stuff to cook with, look it up.The carbon steel is easy to use and clean after use, with the provided brush or the one you already use to clean your cast iron cookware.The first meal went great, nothing burned or stuck and didn’t even need the brush to clean the wok , just wiped with a damp kitchen towel and gave the dried wok a very light coat of olive oil to prevent rusting and to keep it seasoned as with cast iron cookware.The steel eye on the end of the handle was great to hang the pot with.The utensils that it came with are great for beginners and younger people getting started as the utensil assortment is great.The utensils are not the strongest but they are sturdy enough for wok cooking and a lot of other cooking you may do, as long as it’s nit in a Teflon coated pan as it will damage the coating.I have owned a few woks over the years and I am very happy with this wok!
Cherie b –
Good product and inexpensive.
Bought this as a replacement to an older wok that had a very small base and sharp edges which wasn’t too safe and everything stuck to it. I’m glad I made this purchase. The base is broader and has a lot of frying space and food doesn’t stick. Love the bamboo cover for sautéing/ steaming and the additional equipment given. All round, very good product. In my opinion.
Noreen Drasen –
Purchased in March followed instructions
I’m so happy I didn’t review this until I had the opportunity to use it 6 times since 3/24. It’s now the end of 7/24 for reference. I wanted a Wok. Senior wanting to try her hand at Asian cuisine. I am very familiar with seasoning cast iron pan’s. I handled this Wok pursuant to the directions it came with. I used it last night. I couldn’t help but notice a metallic taste with my dinner. It wasn’t until I went to clean it that I noticed whatever coating this is supposed to have is gone from the bottom of the wok. It’s the color of rust. I’m imagining cheap metal coated with a cheap imitation of stainless steel. I don’t even know if it’s safe to continue to use it anymore. The utensils it came with. Are supposed to be stainless steel. Who knows about that now. What type of heavy metal’s have been leaching into my otherwise organic “healthy meals? The wooden lid that came with this Wok, the stain came off on my dish towel after rinsing it before I was going to use it. I should have known then. My next step will be to reach out to the company that I purchased this from.Don’t waste your money. As I’m not sure if I’ll be able to get back to this review to let you know how I made out.
Barcham –
I’ve been needing a new wok for a really long time. I’ve been using a small carbon steel 9″ wok and as well as it cooks, it is just too small. So it was time for something larger. Many of the woks I was looking at were around 14″ and that is just too big for a single person and I wanted something smaller. When I came across this one at 12.8″, it was just what I was looking for. I also did not want to spend $100 or more for a wok. This one, including the 10 utensils and cover, came in at just over $48, tax in, with the coupon offered. Unbeatable.OK, as others have already noted in their reviews, the utensils are not the greatest quality in the world. But I can see them lasting many years if you treat them properly. Sure, if you have been cooking for any length of time, as I have, you probably have most of these in a drawer. But maybe you need a replacement for something you’ve had for a decade, and these will do nicely. Otherwise, you can give them to someone in need, I am sure they will be appreciated.The wok itself is very nice. It has the dimpled/hammered surface that seems to be so popular these days. When it arrived, I unpacked it, washed it out thoroughly, dried it, and even though it is pre-seasoned, gave it a thin coating of oil and into a preheated oven for 20 minutes. Remove and repeat three times, cool down, a final thin coat of oil and let it sit overnight.Tonight, I gave it a test by making some General Tao/Tso chicken with some bok choy and broccoli on the side. Everything came out as good as it possibly could have. The wok heated up fast, my veggies cooked quickly, followed by the sauce and the deep-fried chicken nuggets. Nothing stuck in the slightest, everything slid around like it was floating on air.Cleanup was just as smooth. A quick rinse under hot water, a wipe with a sponge and it was done. Back on the still warm stove to dry, followed with a bit of oil, a wipe with a paper towel, I allowed the wok to sit on the burner until cool and it was ready to hang back on the wall until the next time I need it.I noticed a couple of complaints about the wooden cover that is included… I found no unusual smell coming from it, just a nice scent of wood, possibly cedar, I’m really not sure. It fits the wok perfectly and did a great job when I steamed my bok choy and broccoli at the end. I am very glad it was included.All in all, a great purchase and I expect to get years of use from it.PHOTOS: Everything out of the box. Wok inside. Wok with cover. General Tao in sauce. Bottom of wok. Bok choy and broccoli. Cleaned wok after cooking dinner.
Lainey –
Perfect size wok, seasoned it when we first got it and it cooks beautifully and no sticking.
Sébastien C. –
Je suis très content de mon ensemble wok.Comme on ne peux pas le laver au savon j’ai un doute sur la brosse qui sent l’absorbin Jr. Je l’ai crissé au vidange car sa pu benne trop.
Ken –
I’ve used this several times and the finish comes off, I wash it, and wipe it out with paper towels and the finish is coming off into the paper towels as black, I am down to bare mettle after several uses and the the mettles is now rusting. I try preheat and treat with oil to stop rust but It does not help. Utensils are steel and they contribute to removing the finish as well.How much of this finish have a consumed and what is in it?Very Disappointed
olivia –
After my 2 marble coated wok peeled off, I decided to back to the traditional wok which without any coating. The wok is nice. I followed the instruction online to season. Looks like only bottom of the wok is able to be seasoned because of the flat stove. The picture is after several use. I don’t expect it to be nonstick, so it is just as expected. The important thing is I don’t need to worry about anything peeled off from it.