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Milk Street 13-Inch 3-Piece Wok — Factory Seconds

Milk Street 13-Inch 3-Piece Wok — Factory Seconds Equipment Milk Street

Milk Street 13-Inch 3-Piece Wok — Factory Seconds

$79.95 $159.95 (50% OFF)

Product variants

Factory seconds are products that are still in complete working order, they’ve simply been set aside because of minor cosmetic imperfections—say, a scuff or scratch or a speckle in the coating. The beauty of factory seconds is that since they’re still completely functional, we can sell them to you at a great rate (usually a fraction of full price), as long as you know they might have a superficial flaw. Our full-sized Hammered Carbon Steel Wok is the first Milk Street product we’re offering as factory seconds; they’re a steal, so they'll go quick.

The typical wok is lousy for home cooking. With a round bottom that doesn’t heat on a flat American burner, poorly conductive steel and low-quality construction, most woks don’t perform well enough to be worth the storage space. That’s why we designed the Milk Street Hammered Wok specifically for American home cooks. After dozens of hours testing 10 woks of varying shapes, sizes and materials, we understand the features that make a great wok. Our redesigned 13-inch wok has high-quality construction, oversized handles for better control, a special dimpled surface for nonstick cooking and a tight-fitting tempered glass lid. It will last a lifetime, and it’s guaranteed to improve your day-to-day cooking.

Net Weight:
Wok: 3 lbs 8 oz
Lid: 2 lbs
Rack: 13 oz
Total Weight: 6 lbs 5 oz
Dimensions:
Diameter: 13 inches
Height: 3.74 inches,
Thickness: 1.6 mm
Materials:
Hammered Anti-Rust Matte Finish Carbon Steel Wok
Stainless Steel Customized Long Handle with Satin Finish
Matching Glass Lid with Satin Finish, Loop Handle, and Air Hole

Use on gas, electric, and induction stovetops.

Not dishwasher-safe.

Use care when cooking with acidic foods and avoid wet cooking methods, like simmering, braising and stewing. Prolonged exposure to acidity can cause reactions with the metal that can cause food discoloration and off flavors. Carbon steel also needs to stay oiled. Like cast iron, you must dry it completely and lightly oil it after washing.

To Season:
Carbon-steel woks must be seasoned before use. Scrub them aggressively with hot soapy water and a scrub brush.
-Set the pan over medium-high heat. Add 1 tablespoon of vegetable oil, then use a paper towel to spread the oil in a thin, even layer over the pan.
-Leave the pan over the heat until it smokes. Hold it at this stage for 1 minute, then use a paper towel held with tongs to carefully wipe the pan clean of oil.
-Repeat the second and third steps until the pan develops a golden brown patina, 3 to 5 repetitions.