Name: Tramontina Ember 12.5-Inch Carbon Steel Open Wok with Natural Oil Finish, Removable Silicone Grip
Brand: Tramontina
SKU: 3PKGEQ9IM1P2
Availability: OutOfStock
Rating: 3.5 (15 reviews)

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Tramontina Ember 12.5-Inch Carbon Steel Open Wok with Natural Oil Finish, Removable Silicone Grip

<ul><li>Nitro Carbonized with Natural Oil Finish finishing</li><li>Riveted heavy-gauge steel handle with removable silicone sleeve</li><li>Compatible with gas, electric and ceramic glass cooktops</li><li>Oven-safe up to 400°F / 204°C with the silicone grip</li><li>Oven-safe up to 500°F / 260°C without the silicone grip</li><li>Lifetime warranty</li><li>Tramontina Ember Collection</li></ul>

Pan Material

Brand

Has Lid

<p>Are you ready to cook beyond your basic stir-fry? Fire up Tramontina's Carbon Steel 12.5 in Wok! Its super-durable carbon steel construction is strong enough to handle your all-star taco filling, steaming lobsters, or scrambling eggs for a large group. The pan's unique carbon steel construction makes it one of the most durable pans you'll own. Carbon steel can handle high temperatures for perfect sears, and it can go from stovetop to oven with ease. The finishing is Nitro Carbonized with Natural Oil Finish. A riveted steel handle with removable silicone sleeve gives you easy control and protection. Made in Brazil.</p><p>Item has a protective sunflower seed oil coating to prevent rust from developing during transit. Wash protective coating off before first use. Dry immediately and thoroughly to prevent rust. Then season the entire cookware prior to use or storage. To season the cookware, first, remove the silicone grip handle and apply a thin layer of natural cooking oil to all surfaces of the cookware vessel (not the handle) and heat the cookware in the oven at 300ºF (150ºC) for a minimum of one hour. Cooking foods with fat and/or using oil while cooking will continue to season the cookware over time. The seasoning process improves the release properties of the cooking surface, therefore we recommend repeating the seasoning process several times when the cookware is new. After that, it only needs to be re-seasoned periodically. During the first several uses it is normal for the cookware to show color variations, changing from shades of blue to brown and eventually darken to black. To best preserve the cookware's seasoning, we recommend using silicone, nylon, bamboo or wood utensils when cooking. You may use metal utensils once the cookware is well seasoned after many uses. Re-season as necessary. Cook using low to medium heat only. The use of high heat is unnecessary, as carbon steel is an excellent conductor of heat and effectively retains temperature. If using on a ceramic glass cooktop, always lift (do not slide) when moving to avoid scratching the cooktop. Keep the cookware on the burner only during the necessary time for cooking. Do not overheat an empty cookware. The cookware is oven-safe up to 350ºF (176ºC). Do not use cookware under an oven broiler unit. Always use oven mitts when handling hot cookware. Avoid sudden temperature changes such as immersing hot cookware in cold water. Always let the cookware cool before washing. After some use, superficial staining might occur, which is a characteristic of iron products. Even if all the maintenance procedures recommended by this manual are followed, some oxidation (rust) spots may appear on the internal and external surfaces of the item, which is perfectly normal for products made of iron. Re-seasoning the cookware may restore the finish.HAND-WASH ONLY: We recommend hand-washing and drying the cookware to preserve the seasoning. You may use mild, soapy water if you dry and oil your cookware immediately after washing. Metal scouring pads will removeseasoning.</p>

Cleaning, Care & Maintenance

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[This review was collected as part of a promotion.] Sturdy wok for electric cook top. Used it several times, works well, just had to get used to adjusting the temperature settings while cooking.

Best wok I've ever owned

walmart.com

[This review was collected as part of a promotion.] It is a solid steel wok. No non-stick coating. Good for health

I've own my own wok for the last two years, this recent purchase was for my son. He had bought a wok that after a short period of time started to chip. He called me and asked about the wok I had at home. The purchase will be a Xmas gift. I've been very happy with the performance of the wok, its durability and easy maintenance.

Best wok for the money

I've had this wok for over a year now and use it often and love it. I've cooked everything from soups to difficult stir frys like hand torn cabbage. If you can't handle the weight do some wrist curls or something.

Love it

tramontina.com

I love this wok. Follow the instructions and season it as you would a cast iron skillet and it becomes a truly non-stick piece of cookware. In the short time I have had it I've used it about 3 to 4 times a week. The stir fried leafy vegetables with garlic and hot chiles come out perfect, just as made in Thailand. Despite it being rather large and heavy the resulting fine quality food makes up for the slight cumbersomeness. I highly recommend this product.

A very good wok.

tramontina-usa.com

Excellent wok, although I use more for traditional high heat sauteing. Heats quickly and consistently and retains heat throughout preparation.

Carbon Steel Best Cooking Material

For a serious cook that wants pro results. Yes, it's heavy - it's carbon steel, designed not just to eventually become nonstick, but to hold heat evenly to make incredibly bronzed food, to sear in flavor, to make restaurant quality noodle dishes etc. This is actually a smaller, lightweight wok compared to those used in a restaurant my friend owns. I couldn't be happier, and I was hoping they had an even bigger wok!  

To answer a previous question about the 350 degree limit - that's probably for the silicone handle. Slide off that handle, lightly oil the wok inside and out and pop into a rocket hot 500 degree oven to "bake" in the oil into the pan.  They say that because they know the average Joe isn't familiar with pro care of carbon steel and cast iron. This wok comes with a silicone handle to prevent you from burning yourself on the handle end. Can't roast the handle!

Pro Results - Serve up restaurant quality dishes

I purchased this about 6 months ago and just started using it .I love it . But recently when I am drying it black is coming off onto my towel . when I rub oil into it the black increases. why , what am I doing wrong ?

coating

After a few uses the black has peeled off and it is already rusting! I just put it in the garbage and I am fearing for my health. Extremely cheap quality and terrible. I would not recommend.

Not good at all

tramontina-ca

i should say this is like a as seen on tv item

beginning to read receipt

Tramontina Ember 12.5-Inch Carbon Steel Open Wok with Natural Oil Finish, featuring a durable carbon steel construction and a riveted steel handle with a removable silicone grip. The wok has a Nitro Carbonized finish and is compatible with gas, electric, and ceramic glass cooktops. It is oven-safe up to 400°F with the silicone grip and 500°F without it. The wok is shown in a front-facing view with a sleek black finish and a blue silicone grip handle.