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One of Our Favorite Small Cookware Brands Just Launched a Carbon Steel Wok — and It’s on Major Sale for a Limited Time

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Every so often, a piece of cookware comes into our lives that’s so well-made, so durable, and so useful, that it becomes an instant favorite. We’re placing bets that the just-launched carbon steel wok from Misen is going to be a top contender for that role! We’re already pretty big fans of all things Misen here. Their Dutch oven is incredible, and their nonstick pan is so popular, it sold out fast — multiple times. This wok is sure to follow suit, delivering the same “high quality, low price” value the brand has become synonymous with. Even better? Through August 21, it’s available for pre-order for just $65 (originally $95).

So why invest in a wok? Trust us: This 12-inch pan is a workhorse. Woks are great for stir-fries, but they can also handle searing and sautéing like a champ. They get ripping hot, stay hot, and last for generations if taken care of properly. This one from Misen is made from carbon steel, which is chemical-free, naturally non-stick, and comes pre-seasoned. While we do love cast iron, carbon steel is arguably the ideal material for this style of pan. It’s super heat-responsive, meaning it heats up much quicker than cast iron. It’s also lighter — this one weighs in at a little over 5 pounds. We could go on, but you get it: Woks are amazing, and so is carbon steel. 

Unlike woks found in restaurants, this one has a flat bottom, meaning it’s easy to control and cook with. It’s even oven-safe up to 500 degrees Fahrenheit, and its small size makes it ideal for home cooks or those will small kitchens. If you order now, your wok will come with a glass lid to help retain heat and steam, boosting its already-speedy cook time.

Misen is a direct-to-consumer brand, meaning all of its pieces are affordable. As with all of their items, the 12-inch wok comes with a lifetime guarantee and a “60-day test drive.” But after your first time using it, we’re doubtful you’ll want to send it back. In fact, you may find yourself wondering why it took so long to buy a carbon steel wok in the first place.

Rochelle Bilow

Contributor

Rochelle Bilow is a graduate of the French Culinary Institute, the former social media manager at Bon Appétit Magazine and Cooking Light Magazine. She has also worked as a cook on a small farm in Central New York, and a Michelin-starred restaurant in New York City. Connect with her @rochellebilow.

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