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Kuhn Rikon Christopher Kimball Wok w/Lid, 12.5 inch
The Christopher Kimball wok by Kuhn Rikon is made of carbon steel and measures 12.5 inch diameter. Carbon steel heats quickly and evenly, and conducts heat exceptionally well. The glass lid seals in liquids, prevents splatter, and allows you to watch the cooking process. With its large flat surface and gentle flare of the sidewalls, the Christopher Kimball wok is ideal for stir frying, cooking one-pot-meals and pan frying. 5 quart capacity.The Kuhn Rikon carbon steel wok is heavy enough to retain heat, without being too heavy to handle, and the large flat base provides stability on your stovetop. Works on gas, ceramic, radiant, halogen or electric ranges as well as induction heat sources. Kuhn Rikon collaborated with Christopher Kimball, co-founder, editor and publisher of America's Test Kitchen, to create products that Kimball has thoroughly tested in his own kitchen!
“This wok is very easy to season, does a wonderful job at cooking. Cleanup is a snap. Food tastes more like authentic cooking than I've experienced before from any other wok. The quality is #1 in my book, don't hesitate if needing a wok. Awesome wok.”
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Manufacturer Part Number
Carbon steel, Glass, Stainless steel
Use & Care
Season before first use. To season, heat the wok over high heat until a drop of water evaporates on contact. Turn the heat to medium and add 2 tablespoons of vegetable oil and swirl in pan until interior surface is coated. Add sliced or chopped onions and as they cook and start to soften, use a cooking utensil to spread the mixture over the entire cooking surface. Continue doing this for 20 minutes. If the onions become too dry or begin to burn, add a little oil. Discard the mixture and allow the wok to cool completely. Rinse with hot water and use a soft sponge or brush to remove excess food particles. Rinse well and heat the wok over low heat until it's completely dry. Coat the pan lightly with vegetable oil and wipe with paper towel before storing. Seasoning may vary the color of the wok's interior surface; this is normal as the patina finish develops. The finish will darken with use.Once the wok is seasoned, regular dish soap is not recommended for cleaning. Instead, wash the interior with hot water and a soft sponge or brush. A gentle soap may be used, but is usually unncessary. Do not wash in dishwasher.
We stock this product in our Nebraska warehouse. Most of our shipments are by FedEx Ground or Home Delivery and you should receive your order in four business days or less from ship-out. Click here for more information about shipping.
By David Lovekin in Hastings, NEon 12/27/2018
- Verified Buyer
I have been using a Swiss Diamond wok for years, and I had no complaints. I discovered Grace Young’s “The Breath of the Wok, ” and learned what I did not know. I had been braising and not stir frying. I needed a carbon steel wok heated to the max. I just seasoned the Kuhn Rikon wok as per instructions and did my first stir fry last night. Excellent. The wok is nearly non-stick after a first seasoning, has a reassuring heft, and displays a “means-business aesthetic. ” Beauty is important to me—cooking is, after all, one of a civilization’s most enduring arts—and this wok looks good out of the box and then on the stove. Seasoning deepens a fine color that is there from the start. Other carbon steel woks I have seen take quite some time to darken and then do so unevenly; not so with this one. The lid loop fits nicely over the handle allowing the whole wok, lid and all, to hang from a rack. Not sure why the company offers an only two year warranty. Looks Ike it would last a life time and do so with grace.
2 out of 2 people found this review helpful.
By Wanda P. in ORon 3/9/2019
- Verified Buyer
This wok is very easy to season, does a wonderful job at cooking. Cleanup is a snap. Food taste more like authentic cooking than I've experienced before from any other wok. The quality is #1 in my book, don't hesitate if needing a wok. Awesome wok.