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 One of America's oldest and most distinguished resources of cooks' wares, established in 1906

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Fante's
Kitchen Wares Shop 
www.fantes.com
1006 S. Ninth St.
Philadelphia PA
19147-4798
USA

Customer Service

© COPYRIGHT
FANTE'S INC

 

Page Contents:
-Woks
-Cover
-Tempura Rack
-Ring
-Spatulas, Ladles and Skimmers
-Cleaning Brush
-Mini Recipe Book

Related Pages:
-Steamers
-Chopsticks
-Chinese Cleavers
-Mongolian Fire Pot
-Sushi
www.fantes.com Home

Woks

A popular, all-purpose Asian pan, the wok is distinguished by high, sloping sides, resembling a bowl. Hammering looks nice, and does not make a wok better. Expect a carbon steel wok to turn dark (to oxidize) with repeated use; this is a desirable quality.

The general idea is to create a hot spot at the bottom of the wok, where the actual cooking takes place. The sides are used to rest the food that is cooking at slightly cooler temperatures. Moving the food about gives you great control and versatility, while enabling you to cook each food perfectly to enhance its flavor and retain its nutrients.

Combined with a bamboo steamer, woks are ideal for steam cooking and, with a tempura rack, make excellent deep fryers or tempura pans.

The typical traditional wok measures about 14 inches in diameter and is made of carbon steel.

Iron woks take a long time to heat up, but hold the high heat very, very well. 

Stainless steel's inherent qualities make this a poor metal for a wok and also make it much more expensive.

An electric wok is an inefficient and expensive alternative that, with few exceptions, is best avoided.

Non-stick surfaces are unnecessary and don't last long. They are most common in electric woks.

Aluminum gets hot all over and considered overkill. They lack the cooler parts of the wok's inner surface, which is used to move foods away from the hot spot to a cooler spot.

If you have electric burners, you may need to use a flat-bottom wok in order to get enough heat. Or turn the ring to the side that keeps the wok closer to the burner.

Round-bottom woks are best for flame burners. Use a wok ring to keep them stable on the stove burner.

An oil coating is generally applied to carbon steel after manufacture, to prevent rusting during transport and storage. There are different instructions on its removal, depending on the type of oil. It is generally a good idea to remove the coating before seasoning and using the wok.

For more information on woks, metals, use and care information, please review our Cookware Guide.

12" carbon steel flat bottom wok 12" Flat Bottom Carbon Steel Wok

$17.99
#1660
· 12" diameter,
· 3-1/2" high,
· 4-1/2" wide flat bottom,
· 7" long handle,
· Heavy gauge carbon steel,
· Wooden handle with hanging loop
Made in Taiwan· Made in Taiwan
14" Round Bottom Carbon Steel Wok
(Handles are now natural wood)
14" Round Bottom Wok, Carbon Steel

$20.99
#14671
· 14" wide,
· 4" high,
· 1.25mm gauge carbon steel,
· 7-1/2" long wood and metal handle,
· Wooden helper handle,
· Use with wok ring, available separately
Made in China · Made in China
· Has food-grade oil coating to prevent rusting during transport. See Removal Instructions.
Round Bottom Wok 6-Pc Carbon Steel Set
(Handles are now natural wood)
14" Round Bottom Wok 6-Pc Set, Carbon Steel

$49.99
#5704
· 14" x 4" wok,
· 1.25mm gauge steel,
· 7-1/2" wood and metal handle,
· Wooden helper handle,
· Aluminum cover, wok ring, bamboo cooking chopsticks, stainless/wood spatula and ladle,
· Wok recipe booklet
Made in China · Made in China
· Has food-grade oil coating to prevent rusting during transport. See Removal Instructions.
14" flat-bottom carbon steel wok with bamboo handles 14" Helen Chen Carbon Steel Flat-Bottom Wok

$25.99
#14670
· 13-7/8" diameter,
· 3-3/4" deep,
· 6" flat base,
· Very heavy gauge carbon steel,
· Bamboo handles,
· Cast aluminum hanging hook
Made in Taiwan · Made in Taiwan
14" Helen Chen Carbon Steel Flat-Bottom 4-Pc Wok Set

$34.99
#5709
· Includes wok as above, plus:
· Bamboo spatula,
· High-dome aluminum lid,
· Recipe booklet
Made in Taiwan · Made in Taiwan
LeCreuset Cast Iron Wok With Lid LeCreuset Cast Iron Wok With Cover

$199.99
(Reg. $270)
#L25W3-36
Special Order Item
· 14.25" diameter,
· 4.5 qt capacity,
· Helper handles,
· Flat base,
· Non-stick interior,
· Glass lid,
Made in France · Made in France
· Specify exterior color desired:
Satin Black, Flame, Cobalt Blue, Cherry Red, or Kiwi

· Allow 4-6 weeks
12" cast iron wok 12" Cast Iron Wok

$22.99
#77101
· 12" diameter,
· 6" long handle,
· 1 x 3" helper handle,
· 4-3/4" diameter flat base,
· 3" deep,
· Cast iron
Made in China · Made in China

Wok Cover Fits 14" Woks Wok Cover

$8.99
#22446
· Fits 14" woks,
· Aluminum,
· Wood knob
Tempura Rack Tempura Rack

$4.99
#12877
· Fits over 14" woks,
· 4" wide,
· Covers almost half the top,
· Chromed steel
Reversible Wok Ring Reversible
Wok Ring

$7.99
#22447
· 8 & 10" wide,
· 1.5" high,
· Chromed steel,
· Use it to stabilize all round woks
Made in Taiwan · Made in Taiwan

Bamboo & Stainless Wire Skimmers

Bamboo Handled Stainless Wire Skimmers
Bamboo & Stainless Wire Skimmer, 5"

$6.49
#13736
· 5" wide skimmer bowl,
· 1" wide handle,
· Stainless bowl wires,
· Dishwasher safe,
Made in China · Made in China
Bamboo & Stainless Wire Skimmer, 7"

$10.99
#4272
· 7" wide skimmer bowl,
· 11" long bamboo handle,
· Stainless bowl wires,
· Dishwasher safe
Made in China · Made in China
Wok skimmer Stainless Steel Skimmer

$9.99
#119990
· 15-1/4" long,
· 5-1/2" wide bowl,
· 1-1/4" deep,
· 3/16" wide holes,
· 18/0 stainless with bakelite handle,
· Dishwasher safe
Made in China · Made in China
Wok spatula Stainless Steel Wok Spatula

$6.99
#119991
· 14" long,
· 3-7/8" wide shovel mouth,
· 18/0 stainless with bakelite handle,
· Dishwasher safe
Made in China · Made in China

wok bristle brush Wok Bristle Brush

$7.99
#6161
· 2.75 at its widest,
· 8.5" long overall,
· 0.8" thick wood,
· 2" long natural bristles
Made in Sri Lanka · Made in Sri Lanka
Bamboo Wok Brush Bamboo Wok Brush

$3.99
#13738
· 7" long,
· 1.38" wide,
· Steel wired

the best 50 wok recipes mini cookbook The Best 50 Wok Recipes Mini Cookbook

$5.95
#4437
· 6 x 4-1/2" format,
· Soft cover,
· Includes helpful tips

Removing Food-Grade Oil from Some Woks

A food-grade coating was applied to some of our woks to prevent any rusting during (ocean) transportation and storage.  This replaced the "old" method of using the messy machine oil.  Other than this coating, it is a carbon steel wok in its natural state.

We recommend that you remove the coating before seasoning:
 1) Add 1 tablespoon cooking oil to wok.
 2) Heat wok to medium to high heat.
 3) Wipe off with paper towel. Repeat if necessary.
 4) Wash with warm soapy water, rinse off.

Sometimes the food-grade coating may have been applied unevenly and may be a little thicker in certain areas and it may be necessary to repeat the process.

It is not absolutely necessary to remove all of the oil coating before seasoning, but it is recommended that you remove it from the interior bottom of the wok before seasoning.

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