Coated vs. Uncoated - I noticed these carbon steel woks come into coated &amp; uncoated. What will be the difference? I'm using gas range cooking and most of the time with high heat. Thanks.
414433
With the uncoated carbon steel you have to season the pan using a combination of heat and oil to build up a type of non-stick layer. I think coated just means that it has a kind of teflon coating on it.
962137
We use ours on a gas stove. Just be careful to have the heat down so the flames don't go up the sides very much or you'll get burning on the sides. This would be an absolutely fabulous stainless steel wok if it were "clad" all the way up the sides. But it's not, so you have to be careful. We also have the Cuisinart set equivalent to AlClad and we love it.
548511
It is not coated. It is stainless steel. Good news is you won't end up ingesting the chemicals from the coating. Bad news is almost everything we cook, even bacon, sticks to the surface.
1566414
Carbon steel will rust, which is why they recommend you coat it with oil after use. Though there are chemical compounds that can remove rust--like naval jelly--I'm not sure I'd want them used on something in which food will be prepared. I would simply clean the rust off with iron wool, wash the wok clean, dry it thoroughly and then spray it with Pam, and rub off the excess with a paper towel.
38754
I would ask to open the box before purchase. Some Calphalon is Coated. I had a set that lost its coating after 8 years of use. If the pans are anodized, they are not coated. They will stick, but adding extra oil or butter helps. Soaking in hot, soapy water will make cleaning easier.
2032597
I've been using the wok since August 2012. It is really non-stick. The wok is big enough to make soup in it and light enough for me to lift it. Unfortunately, the coated is scratched. I don't know how it happened. I probably will need to replace it.
1300644
We've had the wok for over a year and the coating still looks brand new. We've used it on extremely high heat with no problems. We are very careful to always use bamboo tools so the coating doesn't scratch.
1747789
I am definitely having an issue with the coating. I have submitted a question to Circulon for a replacement. My pans were bought Dec 2nd, 2013. The main problem i've had is with -- of all the pans -- the stockpot, which we use mostly for boiling things, sauces, soups. The coating seems to be coming off more and more, and it isn't inside the grooves, it is on top. We do use metal utensils, but you are supposed to be able to use that.. and it's not like we are frying in the pan (though, again, it says metal utensil safe). I'm wondering if we somehow got a bad batch, as so many people seem to say the coating stay. I am definitely having an issue with the coating. I have submitted a question to Circulon for a replacement. My pans were bought Dec 2nd, 2013. The main problem i've had is with -- of all the pans -- the stockpot, which we use mostly for boiling things, sauces, soups. The coating seems to be coming off more and more, and it isn't inside the grooves, it is on top. We do use metal utensils, but you are supposed to be able to use that.. and it's not like we are frying in the pan (though, again, it says metal utensil safe). I'm wondering if we somehow got a bad batch, as so many people seem to... » Read More I am definitely having an issue with the coating. I have submitted a question to Circulon for a replacement. My pans were bought Dec 2nd, 2013. The main problem i've had is with -- of all the pans -- the stockpot, which we use mostly for boiling things, sauces, soups. The coating seems to be coming off more and more, and it isn't inside the grooves, it is on top. We do use metal utensils, but you are supposed to be able to use that.. and it's not like we are frying in the pan (though, again, it says metal utensil safe). I'm wondering if we somehow got a bad batch, as so many people seem to say the coating stay. « Show Less
1236546
I believe hand hammered refers to the method in which the wok was shaped (you can see the hammer marks in the wok). Carbon steel is the material used and is usually preferred for it's durability and heat transfer qualities. This wok is pretty thick. Carbon steel is the best but it takes more care since it does rust. Oil and curing are needed and make this type of wok a pleasure and a pain. This wok is probably machine press shaped out of hard carbon steel opposed to a lighter steel being formed via hammering.
1665529
Handhammered woks are carbon steel. The traditional cast-iron wok is iron and is molded/cast: This is one of the oldest cooking vessels in China and made since 1840, and mfg. the same way today by the same factory: One of the marvels of the traditional Chinese foundry industry was the cast-iron wok - the round-bottomed cooking pan used for stir-frying and a thousand other purposes in Chinese cooking. It can be a metre or more in diameter and only a few millimetres thick, and was in early times cast in iron with only about 0.2% silicon - yet it was generally grey-cast. This was accomplished by casting in massive ceramic moulds which were heated to a red heat before casting and then allowed to cool very slowly, taking several days to reach ambient temperature. From the late 19th century, with the availability of high-silicon foundry iron, the technique was simplified dramatically, but the casting of woks remained a sophisticated specialisation in the Chinese foundry industry. Excellent wok, our best seller. Hope you cook with gas; this cast-iron wok is round bottom. Don't understand "does not retain heat". Iron remains hot longer than carbon steel and we have tested this step. Thank you. Ms. Tane Chan (also, very inexpensive)
1865873
Mine is the uncoated version. I don't see the value of a black coating - it just makes woodcraft harder with a knife that is not easy to see. I don't know the nature f the coating, but most will wear off in time, and you will keep this knife for generations.
1402268
No matter what type of cooking one were to do in a wok, you are going to use some sort of liquid. It is important to oil before and after use. It works better if the wok is about 200 degrees when you coat it with oil then let it cool. This helps the oil adhere to the metal better. Refer to the guidelines for Lodge cast iron cookware for more information.
787280
Hi, yes, its from cast iron. I cant remember the coating. I just remember once I got it, I washed it really well, then coated with olive oil and put it in the bbq to "bake" it a little. Then washed it again ( no soap this time), and began using. It is nice wok, I still have it, and use it.
1297761
I have found that this is much better than the electric sharpeners in terms of wearing down the blade after multiple sharpenings. However I don't know about coated knives.
350196
I own one for two years. Not that bad, as weight is concerned. I'm a female w/o strong wrist, I can handle with one hand. If I do a full wok of heavy stuff, I'll scoop some out first before lift the whole wok. It's iron, no coating, sustain heat much better. It's just healthier way of cooking. My hubby likes the dishes I made out of this wok better. I guess it's because I would be able to fully heat up the oil before stir fry. I don't worry about the coating damage and chemical release due to heating any more.
579787
After more than 30 years cooking on standard round bottom woks I just shifted to this one to accommodate my new cook top. I have used the wok many times in the last few months and have not burned anything. I am cooking with the controls set a little lower than on my old cook top, but that's because the multi-ply clad bottom retains heat once the wok heats so you don't have to set the stove as high. As to sticking, I also have not had a problem with that, although I would caution you to season this just like you would any other metallic cooking surface wok. I have found this to be an excellent product. After more than 30 years cooking on standard round bottom woks I just shifted to this one to accommodate my new cook top. I have used the wok many times in the last few months and have not burned anything. I am cooking with the controls set a little lower than on my old cook top, but that's because the multi-ply clad bottom retains heat once the wok heats so you don't have to set the stove as high. As to sticking, I also have not had a problem with that, although I would caution you to season this just like you would any other metallic cooking surface wok. I have found this to be an... » Read More After more than 30 years cooking on standard round bottom woks I just shifted to this one to accommodate my new cook top. I have used the wok many times in the last few months and have not burned anything. I am cooking with the controls set a little lower than on my old cook top, but that's because the multi-ply clad bottom retains heat once the wok heats so you don't have to set the stove as high. As to sticking, I also have not had a problem with that, although I would caution you to season this just like you would any other metallic cooking surface wok. I have found this to be an excellent product. « Show Less
1591717
I can't tell what it's coated with. Given how quickly the underside on the edges rusted I'd say it' not throughly coated but is coated. I have 3 and they all had the same problem. I've made batches of pop corn shrimp on it for weeks now and 95% of them don't stick with no extra prep required [eg: no non stick spray].