How is the top diameter measured in frying pans and woks, and how accurate is this measurement?
The top diameter is the measurement across the pan, from the interior of one side of the rim to the other. These measurements are approximate because many frying pans and woks have a curved upper rim, making precise measurement difficult. The standard naming convention uses top diameter, so while multiple brands may offer a 10" pan, there may be slight variations in size between each brand's 10" pan or wok.
My item arrived with a thin layer of oil. What is the purpose of this oil, and is the item ready for immediate use?
Some carbon steel pans and woks are shipped with a protective oil coating to prevent rusting before their first use. They should be thoroughly washed with warm, soapy water to remove the oil and then properly seasoned before use.
What is a wok ring used for, and how do I decide which is right for me?
A wok ring is used to turn a traditional range into a wok-friendly range. It serves to stabilize your wok and funnel the heat appropriately around the rounded edges as a wok range would. Generally, you want your wok ring's diameter to be 4" smaller than the wok you are using.
What is the appropriate lid size for my wok?
While lid size can be a preference based on what you're cooking, you generally want your lid to be approximately 1" - 2" smaller in diameter than your wok. This is so the lid can securely sit inside the rounded edges of your wok.
What is the difference between a Mandarin wok and a Cantonese wok?
The difference is in the style of the handle. Mandarin woks feature a long stick handle, while Cantonese woks have two small loop handles, giving cooks a choice of whichever best fits their style.
What's the difference between a riveted and a welded handle?
A riveted handle is connected by small metal pieces (called rivets) that are crushed between the handle and the pan body to attach them together. This type of handle is more common on copper and aluminum cookware.
For a handle to be welded, the metal must first be melted and then adhered to the pan body. This creates a strong bond that leaves little to no space in between, so bacteria and other food crumbs can’t collect and cause sanitation issues. Both are long lasting solutions for fry and sauce pan handles because they are durable and can withstand heat.