What wok did I buy?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 19

What wok did I buy?

tdonline | Mar 14, 2013 01:01 PM

I bought a wok from a nearby Chinese market last weekend. I was looking for a carbon steel wok and kept an eye out for what I have seen online. But I didn't see the usual carbon steel wok at the market--light steel in color. Instead the wok I bought is black and shiny. It has long and short handles (wood) and was made in Taiwan. It did not come with any instructions for care or even a label.

The black and shiny surface (inside and out) is really slick. Did I buy a non-stick wok? Or a preseasoned one? I tried cleaning it per the carbon steel wok instructions that I found online. But it doesn't seem like the shiny slick surface is the lacquer used on carbon steel woks. I heated water in it and scrubbed, and nothing happened except I scratched up the surface. But the shiny slick surface remained. It doesn't seem like this is an issue of lacquer.

I continued with the process to see how it would react. I heated the wok and applied oil to it, but the oil didn't take. Nor was there any color on the paper towel that I used. That's when I thought--do I have a nonstick wok? There were plenty of nonstick woks at the market and I have owned one--this one doesn't LOOK like one. But the surface sure is nonstick.

Did I unknowingly buy a non-stick or preseasoned wok? If the latter, any advice on how I should treat it?

Want to stay up to date with this post?

Recommended From Chowhound