These pans are ideal for high heat cooking and their unique design captures heat more effectively and allows for even cooking temperatures. Woks have been used for thousands of years and still continue to be very popular in restaurants and at home. Once you have used a wok for stir-frying foods, you’ll never want to use a cast iron again.
I personally season every pan to a blue-black finish, and while the seasoning process is never-ending the results out-perform any other non-stick pan. Once the forging is complete, the pan is carefully cleaned and washed in preparation for seasoning.
SMALL CARBON STEEL WOK FREE
The handle and loop are carefully forged and free of all forging blemishes to allow for proper cleaning methods. The other handle has an octagonal cross-section, and some users prefer the smaller cross-section. There are two handle styles available, the default handle is also forged from carbon steel and has a flat profile which is very ergonomic in the hand. The cold forging refines the workpiece and creates the clean and graceful lines and curves that define modern and historical wok. This not only hardens the carbon steel but also polishes the surface to a silver finish. After the hot forging is finished, I begin the long process of cold working the material to planish the surface. The workpiece begins as a disk and is hot forged at 1750 degrees into the circular disk of a swedge block. These 12” woks are raised to a depth of nearly 3.5” almost double the depth of the smaller wok which will effectively double your cooking capacity. The smaller woks are great for small meals but when you are cooking larger stir fry or even a soup dish, you will find yourself needing something more substantial. Despite only being a couple of inches larger they seem almost double the size. The 12" wok differs from the smaller 10” in several ways. I have been studying the wok-forging art form for several years each piece is an improvement upon the last, and I strive to improve with every hammer blow. I hand forge and finish one at a time in my blacksmith studio in Bakersville, North Carolina. The 12” wok is hand forged and finished from 16ga steel, and each wok requires thousands of hammer blows still evident in the piece while still retaining a smooth glossy surface required for ideal wok cooking conditions.
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