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Wok Cookers

Whether you want to enjoy fried rice or steamed vegetables, a wok is a useful pan to include in your cooking arsenal. Woks, commonly made of stainless steel or cast iron, come in a wide range of sizes to suit any need. Woks with flatter bottoms work better on most stoves than round-bottom designs. Also a wok with one long handle makes the wok easy to transfer.
Mauviel

The key to cooking with a wok is high heat, and nothing conducts heat better than copper cookware. The Mauviel copper wok looks gr...eat while performing beautifully. The 11.8 diameter is a nice size for read more

Mauviel

Perfect for stir-frying and sautéing, this heirloom-quality copper classic heats evenly and offers incredible control while cookin...g. Mauviel pans are painstakingly handcrafted in France and are praised by chefs around the world for their even heating, impeccable construction and timeless beauty. Manufacturer: Mauviel Material: Copper; stainless steel; bronze Care: Hand wash only (see special-care instructions below) Dimensions: 11.8" x 2.3" Capacity: 2.7 qt. Warranty: Lifetime Made in France FEATURES Combines two powerful cooking materials: 1.5mm copper and 18/10 stainless steel Copper exterior provides exceptional heat conductivity and control; stainless-steel interior is non-reactive Ergonomic bronze handles are securely riveted for a lifetime of use Suitable for use with most stovetop heat sources; not suitable for use with induction cooktops; oven and broiler safe to 500°F Always cook on low to medium heat; do not overheat empty pan; when cooking on a gas stovetop, ensure that the flame never extends beyond the base of the pan Special-Care Instructions: Copper is an exceptional material for kitchen use. Maintained properly, your copper cookware will last for generations. Before first use and after each use, carefully wash with hot, soapy water then rinse and dry. Over time, copper can change color through use; however, this change is cosmetic and does not change the conductivity of the material. Never clean with bleach or scrub with steel wool, as this can lead to irreparable damage. If food sticks to the inside, soak in hot, soapy water. To restore the shine to your Mauviel pots and pans, use Mauviel Copperbrill Copper Polish. read more

Mauviel

This 12-in. Mauviel Wok is a smart addition to the kitchen: it's bowl-like shape makes it easy to toss meats and vegetables for de...licious stir-fries. It's crafted from copper and has a stainless steel interior that won't interact with foods and makes... read more

Mauviel

Inspired by the simple carbon steel cookware used throughout France, Mauviel?s M?steel collection represents a return to the roots... of cooking. Featuring exceptional heat transfer and the ability to be preheated to extremely high temperatures, M?steel cookware is perfect for searing, browning, stir-frying and more. Constructed from extra-thick carbon steel with riveted steel handles, this heritage-quality cookware will endure a lifetime of use. Wok features curved sides for easy tossing and sautéing. Manufacturer: Mauviel Material: Carbon steel Care: Hand wash with warm water only immediately after use. Dry completely. Wipe with oiled paper towel and store in a dry place. Carbon steel will change color and develop a patina with use?this is natural and does not negatively affect the pan?s performance Use: Oven safe to 680°F Dimensions: 24.7" x 11.8" x 3.8" Warranty: Limited lifetime warranty Made in France FEATURES Carbon steel features excellent heat conduction at a fraction of the weight of cast iron Heat safe to high temperatures, allowing extra-long preheating for excellent results when searing or browning When properly cared for, carbon steel becomes increasingly nonstick with each use Extremely durable, commercial grade carbon steel is safe for use with metal utensils and will not retain flavors or odors For use with all cooktops, including induction Special-Care Instructions: M?steel cookware ships with a beeswax coating that must be removed prior to use. To remove coating, scrub with hot, soapy water. Pan must be seasoned to prevent corrosion. To season, dry pan completely after cleaning, then wipe with a thin coat of flavorless cooking oil. Heat until oil liquefies, then turn heat off and wipe off excess oil. Repeat as necessary read more

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