Does anyone know if we can use metal spatula in this wok? Thanks.
2010528
Yes, I frequently use a stainless steel slotted spoon in my cast iron wok. The wok has not been "washed" in the traditional way since first cleaned and seasoned. The seasoning has built up and held up well and any minor abrasion from the metal spoon or a spatula has no noticeable effect. After use I wipe the surfaces clean and then apply a thin coat of Crisco. This has worked well for several years and I plan to keep it in use for many more. Happy cooking, Dave
2010529
Yes, I would highly recommend using metal with anything cast iron. I have for years and nothing that I own is any worse for the wear. Metal seems to make the food easier to manipulate. Go for it!
2010530
No problem, it is cast iron. The "non stick" is from baked in oil/fat so don't use soap to clean, don't soak in water and if you need to you can always re-bake it with more oil/fat.
1674551
They recommend that You do not use metal utensils on any of their pans. I never use any metal spatula or spoon. The surface is very solid coating and they advise you to season the pan before using. This is included in the instructions.
1153893
Yes you can use metal utensils and no, it doesn't scratch easily. It is a quality pan.
1124091
I use metal spatulas on mine...also make sure your oil is hot before adding food. Never use a spray oil. I prefer peanut or grapeseed oil. Something with a high smoke point. It is more like a wok than cast iron. For cleaning I use steel scour pads (not soap pads, not steel wool) to break up any major issues I might have. Also a green scotch brite pad. Usually just a damp cloth does it for me though. What are you trying to cook that sticks so badly? I suggest putting it in the oven with a light coat of grapeseed oil on about 250*F for about an hour....rubbing it with a little more after thirty minutes. Hope this helps. I use metal spatulas on mine...also make sure your oil is hot before adding food. Never use a spray oil. I prefer peanut or grapeseed oil. Something with a high smoke point. It is more like a wok than cast iron. For cleaning I use steel scour pads (not soap pads, not steel wool) to break up any major issues I might have. Also a green scotch brite pad. Usually just a damp cloth does it for me though. What are you trying to cook that sticks so badly? I suggest putting it in the oven with a light coat of grapeseed oil on about 250*F for about an hour....rubbing it with a little... » Read More I use metal spatulas on mine...also make sure your oil is hot before adding food. Never use a spray oil. I prefer peanut or grapeseed oil. Something with a high smoke point. It is more like a wok than cast iron. For cleaning I use steel scour pads (not soap pads, not steel wool) to break up any major issues I might have. Also a green scotch brite pad. Usually just a damp cloth does it for me though. What are you trying to cook that sticks so badly? I suggest putting it in the oven with a light coat of grapeseed oil on about 250*F for about an hour....rubbing it with a little more after thirty minutes. Hope this helps. « Show Less
1798781
Hi, I never use a metal scrubber. I will use either a hard bristle brush or some kosher salt. Keep in mind that if you are getting a lot of stuck on food then you probably need to use mor oil in your cooking. Be sure to coat the whole wok before heating and not just put the oil in the bottom. After I clean the wok I spray some Pam to coat the entire inside, wipe it out and then heat it until smoking. Turn off the heat and when it is cool I wipe it again to get any leftover oil out. Store with good air circulation.
390456
Nope, the handle is just the normal plastic if you put the wok in the oven, I think the handle will melt.
225203
Yes. You can use metal utensils on this cookware as it doesn't have a non-stick coating.
830895
I have not tried, but the directions indicate that you can. Since its a wok you would have a shallow pool of oil, not a deep vessel. From personnel experience, it might be easier to use a Dutch oven on a cooktop. One thing for sure: this wok gets HOT! Should keep the oil from getting too cool after adding food. Just fry in small batches.
1798783
I use a plastic scrapper thing I found at Walmart for scrapping hardened food off. You can reseason the wok any time you believe it is necessary. We have had ours for a while and haven't had to reseason it yet. Never let it air dry. I always place mine on the stove on a low flame and dry it that way. Letting it air dry will rust it. You can use a green scrubber on it to clean it. Some people use sea salt(dry) to clean cast iron.
783792
Yes, you can use metal on this pan, but it might scratch the pan. I am using a plastic lettuce knife myself. This pan will be my layered salad pan and I want to keep it nice for the holidays.
2008414
I would not recommend using metal utensils. The teflon lining is delicate and metal will wear it down causing the loss of the coating. Wooden and plastic is your best bet.
1867928
I am not a fan of any silicone, nylon, plastic or other non metallic spatulas. I currently only use the OXO products only because it is the only one that hasn't melted. I originally started using them to protect the non-stick surface of my skillets. If you are asking specifically about the pictured spatula I do not use it even though I have one. I find it to be awkard to handle.
1439236
In my opinion you can use stainless, wood or silicone utensils with a SS pan. When using metal utensils try to avoid scratching the cooking surface however.
744935
Yes, you can. It's Carbon Steel; but I don't think you are going to get the heat intended for this wok. This is a great heavy gauge wok; if anything is going to give you good results, this one will. The Wok Shop is great, email them with any other questions, they provide great support.
1999162
Yes, you can use stainless utensils. Obviously, don't be crazy about it. These are beautiful pans to cook with. To maintain the fantastic even heating be particular about keeping them clean inside AND out.
434177
I use ours every day. I have replaced it once after 2 years because I accidentally left my first one on the burner after cooking for about 1 hour and the finish was burned. I don't even use a plastic spatula with mine...I gently use my favorite metal one, and it holds up.
435320
Yes I have this wok, I have the steel wok and I love it, I have used it as a mixing bowl and a steamer as well, when I cook in it I NEVER use any soap to clean it, I wait for it to cool a bit and wipe it out with a towel and put a light coat of oil on it until next time. it takes a few uses and the inside will blacken, that is good that is carbon building up, that is what you want, as the carbon acts as the no stick surface that you want. I never scrape at the carbon or use soap. soon it will be built up and you'll have a real cooking tool. I give this wok 5 stars. I do not know anything about the Aluminum one, but I figure it will never be non stick, the same with Stainless steel they can never cure the way carbon steel does, I hope this helps you.