Why choose Typhoon non stick woks?

They are convenient and easy to clean with less maintenance.
As with all of our woks, handle fitments are securely welded giving smooth cooking interior, with no food trapping rivets.

How do I care for and use my non stick wok?

To ensure long lasting non-stick characteristics:

Before use - season with a light coating of cooking oil (any type of oil can be used).
Never pre-heat the wok without oil.
Always use wood, bamboo, nylon or plastic utensils
Never cut directly on the non-stick surface
Always clean with only a sponge or nylon cleaning pad
Never clean with metal scouring pads
Never soak your cookware in water for prolonged periods of time.
Always thoroughly dry your cookware after each washing.
Not dishwasher safe

Why does non-stick coating peel off?

Sometimes a manufacturing defect can occur. This looks like 'bubbling' under the surface of the non-stick and is caused by particles of dust being trapped between the cookware and the non-stick, although this is very rare. Most other causes of non-stick peeling are due to metal utensils being used on the non-stick cookware which damages the surface. Wooden or nylon headed utensils should always be used. Another reason maybe that the wok has been heated without any oil.

Why does food stick to non-stick woks?

Food should be stirred with a wooden or plastic implement to prevent sticking. Food may stick if the wok is not hot enough.

Why choose Typhoon professional woks?

For those who want superior performance and to stir fry on any cooking surface including induction and halogen (except 13811), this linee contains both our 'SuperProbon' non-stick and uncoated carbon steel woks. A well seasoned carbon steel wok is ideal for cooking and is virtually non-stick, but it takes time and effort to season it properly. Rather than applying an artificial non-stick surface which may wear over time, regular use and seasoning will ensure the cooking surface will gradually build up in the interior of the wok. This "Patina" results from the carbonization of food bonded by high temperatures and oil to the wok surface. You won't have to throw away your carbon steel wok because of accidental damage to the cooking surface as any scratches will eventually darken and regain their seasoned properties. Over the years properly seasoned carbon steel has proven to be one of the best materials for wok cooking - it is a superior material for fast efficient heating and even heat distribution. Properly seasoned carbon steel provides a long-lasting-easy release cooking surface that can withstand the high temperatures necessary for stir-frying, yet does not crack or peel, it is naturally formed not artificial.

How do I care and use my professional wok?

FIRST TIME USE - Typhoon carbon steel woks are coated in a harmless lacquer that is virtually tasteless and odorless. Wash thoroughly in hot soapy water to remove this coating (the coating is food safe) and wipe dry with a soft cloth.

SEASONING YOUR WOK - Rinse well and place on the burner over a medium heat. Continue heating the wok until a few drops of water placed on the pan dance on the surface. With the wok still hot, wipe approximately 1 teaspoon of cooking oil on the entire surface with a paper towel. Use oven gloves to protect your hands and you may want to hold the towel with a pair of tongs. Using additional towels as needed, continue wiping until little or no color lifts off. Reduce the heat to low and allow the remaining oil to absorb into the pan for about 15 minutes. The wok will continue to darken and change color. If the inside surface looks dry, wipe it with another thin coating of oil. Turn the heat off and allow the pan to cool. Do not try to speed up the cooking process by immersing the wok in cold water. Reheat the pan over medium heat and repeat the oiling, wiping, heating and cooling process one more time. Your wok is then properly seasoned. If you are not using your wok right away, apply a thin coating of oil on the inside surface before storing.

CLEANING AND CARING FOR YOUR PROFESSIONAL WOK - While the wok is still warm from use, run hot water over the inside and gently scrape off any cooked on food with a sponge, bamboo wok scrubber or other soft bristle dishwashing brush. A small amount of mild liquid detergent may also be used. Do not use highly abrasive cleaners, or clean the wok in the dishwasher, as these remove and damage the seasoned surface. There is no need to scrub or scour your wok. Dry the wok by heating it up on the burner and allow it to cool. Then always apply a light coating of oil before storage or rusting will occur. With age and repeated use your wok will mellow and darken. Do not worry if your wok changes color when you first start to use it. Traditionally, the blackness of a wok is an indication of an experienced cook.

Why choose typhoon pre-seasoned woks?

An authentic natural non-stick wok, this is perfect for those not wanting to buy a non-stick wok but wanting help in building up a non-stick coating. Typhoon begins the 'seasoning' process during manufacture, by applying food safe oil and then heating the wok.

How do I care for my pre-seasoned wok?

Before use rinse well and place over a medium heat, when hot, wipe approximately one teaspoon of cooking oil on the surface with a paper towel. Continue to wipe until no color lifts off (you are not trying to remove the blue color). Allow pan to cool naturally, use right away. To clean run hot water over the inside and scrape off any cooked food, Mild detergent maybe used, dry thorough over burner. Apply light coating of cooking oil before storage to prevent rusting. You will never have to throw away a Typhoon Pre-seasoned wok because of accidental damage to the cooking surface. With regular use and seasoning any scratches will eventually darken and regain their natural non-stick properties. Always heat the pre-seasoned wok before adding oil. Less and less oil is required as the patina builds up.

How do I use my Typhoon pre-seasoned wok?

FIRST TIME USE - Typhoon pre-seasoned woks are coated in a harmless lacquer that is virtually tasteless and odorless, this unique process turns the surface to a translucent blue hue. The blue hue will discolor on first use and the wok will change color rapidly before gradually blackening over time. This is totally natural and harmless. Wash the new wok in hot soapy water to remove this coating and wipe it dry with a soft tissue. Now place the wok over a medium heat until it is dry (3-4 minutes). After the wok has cooled apply a light coating of oil, using a paper towel, to the inside of the pan to seal the pre-seasoned surface. Your wok is now ready to use.

How do I clean my wok?

While the wok is still warm from use, run hot water over the inside and gently scrape off any cooked on food with a sponge, bamboo wok scrubber or other soft bristle dishwashing brush. A small amount of mild liquid detergent may also be used. Do not use highly abrasive cleaners, or clean the wok in the dishwasher, as these remove and damage the seasoned surface. There is no need to scrub or scour your wok. Dry the wok by heating it up on the burner and allow it to cool. Then always apply a light coating of oil before storage or rusting will occur. With age and repeated use your wok will mellow and darken. Do not worry if your wok changes color when you first start to use it. Traditionally, the blackness of a wok is an indication of an experienced cook.