![]() Food felt cramped in the pan, and tossing was difficult given the smaller area and the weight for the wok’s size. It’s a heavy wok for its size, and there is limited space both at the bottom surface (5.5 inches diameter) and from lip-to-lip (12.5 inches). Made In Blue Carbon Steel Wok: The Made In Wok was a bit of a disaster in testing.The bottom surface of the wok I received was also slightly warped, so it was not induction compatible. The wok is also quite heavy for its size, and felt awkward when tossing. Because it's hand-hammered, there are imperfections in the metal, and the distribution of heat seemed uneven. Craft Wok Flat Hand-Hammered Carbon Steel Pow Wok: Though attractive, this wok performed poorly in fried egg and stir-frying tests: Food tended to stick to the surface, and eggs needed a lot of scraping to release.And given the hefty price tag (upwards of $250), this wok isn’t the best choice for everyone. While this wok performed well in most tests, the heavy weight made maneuvering difficult. It had superior heat retention, but it was very slow to heat up on my stove. ![]() It has a massive bottom surface area (eight inches) and was the thickest metal wok in the lineup. At more than seven pounds, the Zhen San Huan is not ideal for traditional wok tossing. The surface is treated with magnetite, which produces a stunning blue-black surface.
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