Imusa LCI-19008 viegls čuguna wok, iepriekš piesātināts, nepiedegošs ar nerūsējošā tērauda rokturiem, 14, melns

Name: Imusa LCI-19008 viegls čuguna wok, iepriekš piesātināts, nepiedegošs ar nerūsējošā tērauda rokturiem, 14, melns
Brand: Imusa
SKU: 0094046190085
Price: 101.57 EUR
Availability: InStock

Brand:Imusa

3.3/5

€
101.57

Ideāli piemērots gaļas, dārzeņu un rīsu cepšanai un maisīšanai. Daudzpusīgs ikdienas lietošanai. Izmantošanai uz plīts virsmām, griliem, degļiem un cepeškrāsnī. Pagarināts nerūsējošā tērauda rokturis un palīgrokturis. Tradicionāla forma ar augstām sienām un plakanu dibenu. Uzsilst ātri un vienmērīgi. Iepriekš garšvielas ar sojas pupiņu eļļu. Vieglāk apstrādājams un vieglāks svars salīdzinājumā ar tradicionālo čugunu. Alumīnija konstrukcija. 14 collu gatavošanas virsma.

Summa

Pievienot grozam Pērc tagad

EAN: 0094046190085

Kategorijas Mājoklis un virtuve, Virtuve un ēdamistaba, Gatavošanas piederumi, Kāļi un pannas, Voki un maisītāji- Fry Pans,

Brand	Imusa
Capacity	3 Pounds
Color	Black
Material	Cast Iron
Special Feature	Electric Stovetop Compatible

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Scritto da: P. D.

STRIP AND RESEASON!! USE AVOCADO OIL!

This is my favorite piece of cookware. IMPORTANT the vegetable oil based seasoning flakes off, but is hard to remove. Plan to have a wire brush to take it off. Plan to spend a very long time with the wire brush. Or to wait to have vegetable oil flakes in your food for a while. The round groves that are in the wok do not seem to make sticking an issue at all eggs slide around immediately. After striping and reseasoning the black flakes haven't come back. I don't think you have to get rid of all of the original seasoning, just spend an hour with the wire brush and then clean thoroughly. The groves are useful to hold things to the side on purpose. I am not sure how they achieved this, while also having the groves not create unwanted sticking, but they did. Things just kind of stay where you want them to stay and move easily when you want them to move. The stainless steel handles stay cool within reason. The helper handle can get very toasty, but only with long periods on very high heat. The part of the longer handle near the bowl of the wok can also get pretty toasty when long periods are used with very high heat. I still haven't needed a mit for stove top use. The part of the long handle not next to the bowl does not seem to get hot in any reasonable stove top usage. The handles are oven safe. I baked my wok at 400 for an hour and saw no issues. Take caution if you do this as this will cause the handles to get very dangerously hot. I wanted to take off a star for the hours, yes hours it took to strip this wok. They somehow made a seasoning that can't stand up to a minute with an egg, but takes hours to strip on purpose. Really this is a 4.5 star product. I can't take off more than half a star because at least the flakes are just burned vegetable oil. Something our bodies should be able to get rid of with no long term effects. The carbon steel wok is covered in some kind of varnish-like clear coating that is both clear and poisonous or at least seems like its poisonous as it stinks when it burns off. I know this because it was clear, and as a result I didn't know I had failed at taking it off. I wish it would have been red or orange, or some other color that artificial non-stick coatings are not, and yet obvious. Anyway I was much happier with this wok than that one, and even though this natural coating was extremely hard to take about half off all at once, the thing looks and works beautifully. I mean it is a real stunner. It will eventually be all black again, but right now it's about half black and copper (colored), but not splotchy. And the handles pretty much stay cool, nothing without non-stick coatings by De Buyer can come close for any amount of money. You could buy 4-5 of these pans for the cost of the closest thing that is made in France or the USA.

Scritto da: Nano FishMan

Excellent performing high-heat wok

This is one of two woks I own, the other being a lighter, more conventional carbon-steel wok. I prefer this one. I seasoned mine twice for an hour each session in the oven after cleaning it, and the seasoning has held up well over six months of once-weekly use and occasional touchups. As with all natural non-stick surfaces it takes some time cooking with it to fully develop its properties, although it is relatively non-stick even at first use. No need to stress over seasoning as you might when prepping carbon steel. Controlling cooking temperature is of course key to successful results, with experience being the best guide. It can get screaming hot very quickly. Although I love the way it imparts a roasted sear to shishito peppers or to pan-fried eggplants, it can burn more delicate foods unless the heat is actively moderated. This wok will cook your food faster than any carbon or stainless one, so make sure you have everything ready to go before the cooking starts. If you have used carbon steel woks before then you will be happy with how this one cleans up in comparison. In the rare case that food sticks a quick rub with stainless chainmail under hot water does the trick with minimal effort. Dry on the burner, coat with a very thin layer of oil and heat to just smoking, then wipe off any excess while still hot. Done. This is a relatively heavy wok, but as the name implies it is lighter than a lot of cast iron skillets. Unlike regular cast iron or carbon steel, if you drop this wok on the ground from waist height you may very well crack it beyond repair (or break a toe if it lands on one). With proper care it will not rust, but even so eventually with use you will have to re-season it. These are all to some degree cons, but whether they are deal breakers for you really depends on your already ingrained wok habits and cooking techniques. Each kind of metal that can be used in a cooking vessel has its own unique physical properties that require a learning curve to exploit efficiently. If you are used to using carbon steel woks, note that this wok will cook hotter and faster but change temperature more slowly. If you prefer to cook one way rather than the other it does not mean one way is better than the other. As I said I own both types. No, it isn't hand crafted. No, it has no snob-value. Perhaps there are more authentically Asian woks available for sale. But for the price paid this light cast-iron wok gives a five star performance. UPDATED: This wok is dimensionally stable and will not warp or otherwise deform under high or uneven heating. That is a significant plus when using this wok on electric flattops, coil or induction ranges. The bottom will always remain flat and level no matter what form of thermal abuse it endures. So if you don't use gas to cook then this wok is practically mandatory.

Scritto da: Retired Engineer

Seven months of regular use and the coating is still like new.

I thought this was "thin cast iron", and it kind of is. It's actually sintered iron - powdered iron pressed into shape and heated until it sticks together. It doesn't ring like cast iron if you tap it with a spoon. It just kind of goes klack. But it weighs less than any cast iron skillet I've ever had. Also, it says "pre-cured" which means coated with a vegetable oil derivative plastic similar to teflon. It's not teflon, or so they swear, and it hasn't chipped or flaked at all. I use bamboo or wooden utensils while cooking in this wok. The flat bottom works on my electric stove.

Scritto da: Amazon Customer

good product if you know how to use it, and good valué too.

good product if you know how to use it, and good valué too.

Scritto da: Jorge Luis

Mas grande de lo que pensaba

Es ENORME. Les recomiendo que observen bien las medidas intenten replicarlas para darse una idea del espacio que ocupa. Eso si, es excelente! Es un poco impractico por su tamano, pero los platillos que preparado quedan fenomenales. Ademas, honestamente te ves bastante profesional con un wok de este calibre.

Scritto da: Seng L.

An excellent, quality cast iron wok

This is an excellent, quality cast iron wok. I was a little sceptical about it after reading some of the reviews but I'm glad I went ahead and purchased it anyway. The pre-seasoning provides excellent non-stick cooking which combined with the very fast heating using an induction cooktop makes for a most enjoyable and satisfying stir-frying experience. I'm able to obtain that elusive "wok hei" (or smokey-charred flavour) with this wok - something I've not been able to achieve previously on my induction cooktop with other woks I've owned. It's (relatively) light weight (for a cast iron wok) and ease in cleaning (just rinse and dry) makes it a pleasure to use. The only other wok I've used that is better than this wok is my late mother's cast iron wok which has been seasoned by more than 60 years of consent use. If you're looking for a high quality and very reasonably priced (I'd venture and say cheap even) cast iron wok, then look no further as this Imusa cast iron wok is very definitely an excellent buy. It's very well made, and if you look after it and continue to season it to maintain/improve it's non-stick qualities, it will reward you with many, many years if not decades of cooking enjoyment !!

Scritto da: Emmanuel

Excelente

Excelente

Scritto da: Juan C.

Fuerte

Esta muy bien armado, pero pesa más que un Wok original