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 d
