Craft Wok Traditional Hand Hammered Chinese Carbon Steel Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom Pow Wok Pan) / 731W88

Great quality, solid Wok. Has some weight to it, easy to tell it's pretty heavy duty. Was a bit worried about seasoning it properly, but it really wasn't as bad as some other comments made it seem. Have used it a handful of times and it does a great job every time, easy to clean and re-season. Looking forward to using this for a long time.

I started my research and ordered a wok by Taylor & Ng...I don't want to bad mouth their product as to be fair I never cooked with it..But one look at it and I knew this was not for me. The way the handles were attached were with cheaper rivets and once I saw that, I didn't feel good about it...but it was very light.. I searched and read and stumbled upon Craft Wok and had a strong feeling this is exactly what I wanted. It arrived today and immediately I could tell it was super well made..It's not light..That might be an issue for smaller women or for those who want something lighter..for me, I love the weight, it makes it easier to cook.. I read many reviews and knew what I had to do to season and prepare it. I posted a lot of pictures and a video. here's what I did and how long each step took: - Washed it out and scrubbed completely two times...5 minutes - I put it on a wok ring, turned on a 20,000 BTWU burner and let it rip! It didn't take nearly as long as i thought but after about 3 minutes or so, I saw the blue starting to form..Very exciting! - I made sure to have a really good oven mitt and was very careful as obviously this is next level hot..but the weight of the wok is so good, as you can see in the photos, it would stay in different positions very easily. I basically would tilt it here or there and leave for about a minute at most and move to a different section.It was easy to do and very gratifying! The entire wok was blue and finished in about 15 minutes. Much less than I expected. I let it cool down, then i coated it with avocado oil and heated it up again and wiped it down..then did a finishing coat of oil. Then I heated up 3 or so tablespoons of oil, chopped some garlic and ginger and moved it all around...threw in some broccoli i had around...stir fried that for a few minutes, dumped it out and added a cup or two of water into the wok which was on high heat..and cleaned it. Then when it cooled down i applied a thin coat of oil. Two hours later I just had to cook on it and made stir friend chicken and broccoli. The surface was great to cook on...but there was some sticking because I turned the chicken before it was seared.. Perfect time to test cleaning while cooking! and i scraped off as i cooked and it was not bad. The dinner was great but the cleaning is what I want to share. I was able to clean 90% of the stuck food off with just boiling some water and scraping..then I used the bamboo cleaner brush to finish off and it was perfect! Fantastic fun experience and wanted to share it with others considering this wok. One of my favorite purchases across categories ...ever! Glad I took my time and didn't settle on the first highly reviewed one by Taylor & Ng..this wok is many leagues better made and substantial on every level.

I've had this wok for a few months and I really like it. I seasoned it using the provided instructions and it worked great, then I washed it too hard and it rusted. Totally my fault. I seasoned and it again and it has been perfect. I use it at least once a week, if not 2 or 3 times. It is a little bit heavy for tossing food around but the cooking capacity and versatility are outstanding. It's much larger than I thought it would be and I use it for steaming with a lid and have even made soup in it. I treat it like I do my cast iron and it can do so much, and better than your average sauce pan because of its depth. I love it.

I was debating between this wok and Souped Up Recipes' Wok, as Joyce Chen's wok wasn't available. I'm pretty satisfied with this wok except for one thing - it's a bit heavy. I didn't think 1.8 mm was too heavy, but when you add the food, the wok gets pretty heavy. So if you're a petite person, you might want a lighter or small wok. This is my first wok. I followed the seasoning advice of Lance on seasoning the wok and it was perfect. I bought a Camp Chef Explorer double burner (propane) and I am using this wok outside on this burner that gets up to 30,000 BTUs. I originally bought an Iwantani 12,000 BTU burner, but returned it and I had friends tell me I would not be happy with it for wok cooking. Using a 30,000 BTU burner (on High), it took me almost no time to get that blue coating. I can't remember exactly how long, but maybe about 15-20 minutes (I could be mistaken, but it was about 1/3rd of the time it took Lance. It took more time to initially scrub the factory coating off, which that took about 35 minutes. The test here to know you're done scrubbing is if you wipe with a clean white paper towel hard the surface and you get NO grayish or black stuff on your paper towel. I thought I was done at 10 minutes in, but I was wrong. I initially used a stainless steel scrubbing pad then switched to an SOS. Practically wore out the SOS pad. Scrub, scrub, scrub, rinse. Test with paper towel. Residue? Repeat until no residue. This will take most likely at least 30 minutes of constant scrubbing/rinsing. Fun stuff. The feel of the wok feels different with that coating off than on. After that, I dish towel dried the wok. My husband helped me take the wooden handle off. It was a bit tough, but we were able to get it off after some muscle. Got a pair of pliers and went to my burner. Lit the burner to HIGH, placed the wok on it and I watched the wok turn blue. Using the pliers on the metal part of the handle, I would reposition the wok until the whole wok turned that blueish color. One thing to note, if you didn't properly remove all the factory coating from the wok, your wok will smoke. I properly removed all the coating so my wok did not smoke during the patining. This process took me about 15-20 minutes but my burner was set at its highest at 30,000 BTU. Then, I used grapeseed oil on a paper towel and I coated the whole inside of the wok with this oil and just heated it up again on medium heat. Did this also for the outside. I went through this process about 3-4 times. The WHOLE process from when I started taking the factory coating off and until I finished the seasoning process took maybe about 1 hr 15 minutes. Was not long. Now, if you do this seasoning process in the oven, it's going to take A LOT longer. I've been using my wok now for 2 weeks and made several stir fry dishes with this wok. It's been great. Each time I cook it's getting more non-stick. Last night I made Beef Chow Fun and it was awesome almost. The beef cooked so fast and did not stick. The noodles stuck just a little bit, but using my metal spatula, it came right off. Don't use soap to clean your wok. I wait until the wok cools down and then I just use hot/warm water to wash. I use a brush to scrub any burned on food, but last night, I used a metal scrubber to lightly get the stuck noodles off. Note, the metal part of the handle gets very hot. I accidentally touched this last night and burned my finger. Thankfully I had aloe in my garden and cut off a small piece and quickly put and rubbed on my burn that tonight it's not too bad. I ordered a silicon handle cover, so hopefully that will help me in the future that if I accidentally touch this area, no issues. My left wrist hurts today. I just ordered a wrist brace to help me stabilize my wrist when I try to pick up the wok with the my left hand. That's my only real complaint. But the only thing to get rid of that is to buy a thinner and smaller wok. I'm no longer afraid of using propane nor wok cooking. I'm excited to make many things with this wok.

Just received the wok today. This is my 1st impression. When I first bought this, it was from a 3rd party vendor. Craft Wok had this out of stock. But when the wok arrived, it was from a different vendor with a different brand--Tesor! Of course, I returned it. However, having seen the two brands first hand, I was given an opportunity to make some quick comparisons. First, the Tesor 14" wok was truly hand hammered. You could see the hammer marks on the inside of the wok. The wok was not perfectly round, however. I placed my 14" tempered glass lid on it, it could not form a complete seal. Large gaps existed. The imperfect roundness of the wok and the particular locations of the rivets for securing the handle and the helper handle prevented the lid from sealing perfectly on the wok. But this is not the case with the Craft 14" wok. The lid sits *almost* perfectly on it. Still a little gap, but tolerable. Also, no hammer marks on the inside of the wok. This leads me to think that the Craft wok is form pressed by some hydraulic ball peen machine rather than crafted manually by a hammer. The inside is a little shallower than the Tesor brand. The latter featured a quite steep incline or decline, depending on your perspective, so it def looks deeper and therefore bigger than the Craft wok. At this point, the Tesor 14" sells for $39.99, while Craft Wok sells for $47 something before tax. As said earlier, this is my 1st impression. After I temper and season it, and cook some meals in it, I'll update this review. Yes, I know Lance Owens has an excellent review here on how to properly temper/blue the wok and properly care for it afterwards. I'll follow his instructions to the tee. But I have the following tips to offer. 1. I'll be using flaxseed oil to season the wok, after it has been properly tempered/blued. The reason is that I've heard it bonds better with the now complete bare, naked steel than other oils--peanut, canola, etc. An alternative to this is lard or fresh pork skin. Actually, that is what is traditionally used in China to season a new wok. You could also cook some bacon in the new work as a way to season the wok. Legend has it that the new properly tempered wok is hungry for fat! So for your first meals, cook some fatty foods in it! :) I'm planning on cooking some 红烧肉 for my first meal. It is Chinese for braised pork. It uses some cuts of pork, which contain quite a bit of fat. One-Year-and-Three-Months Update: Well, one year and three months have passed. I have used the wok every day, cooking almost exclusively Chinese stir fry dishes. Half meat, half veggie. The wok has worked fine! I'd say the BEST one I've ever owned. The following points summarize my success with the wok: 1. Lance S Owens's instructions on how to temper the wok before the first use are the BEST! You have to temper the wok correctly before the first use. Otherwise, it'd rust! 2. I have never used any detergent when washing the wok. Chemicals will hurt the thin film created by the tempering and subsequent cooking. However, contrary to what is recommended, I have used a metallic scouring pad along with cold water to clean the wok immediately after the cooking, and then wipe it clean with an old, dry towel especially for this purpose. The key is to clean the wok immediately after the cooking, and then wipe it dry. If you don't, then tiny amount of rust will form. If you do not use it as often as I do--every day, that is, then I'd suggest putting a thin film of vegetable oil in the wok, after you have cleaned it with the scouring pad and wiped it dry. 3. When using the metallic scouring pad, gently press it against the inside of the wok. No need to use excessive force. I picked my metallic scouring pad from my local dollar stores. Prior to the metallic scouring pads, I tried two bamboo whisks (bought from Amazon), but they didn't do a very good job and eventually disintegrated. So as a Hair Mary attempt, I gave the metallic scouring pads a try. And they worked out fine! :) Don't have time to take some pics of the wok now. Maybe later, another time. In short, a very good wok indeed! The BEST I've ever owned!

We love stir fry at our house. This came in very handy, nice and large and very sturdy.

I have been buying stuff from Amazon, and this is the first time ever I am going to give a product zero. You know it is bad when you tried to read the review again AFTER you bought to see where you missed it. Then, an announcement from Amazons shows up saying it make sure to read the review because it has been returned by buyer's multiple times. The moment I put it on the stove, it was wobbly. I have to hold it the whole time I was cooking because I am afraid the oil is going to spill on me. Then, after I washed it, I noticed there was some rusty yellow color inside and outside wok. I did not want to eat the food after what I witnessed. I am going to return it because quality is so poor especially for a $60.00 wok.

Just received today. My concern was that I would receive a wok that would be too thin and unevenly hammered. It’s very sturdy and the metal is very thick. It’s hard to imagine how thick 1.8mm or 14 gauge is, which this item is advertised to be. I wouldn’t be surprised if it is thicker than that, but I am not able to actually measure it. It’s very heavy, sturdy, and the pan edges were sanded and not sharp. Could double as a weapon—it’s that sturdy and heavy—so much so that it may be hard for me to use one hand to flip and toss food, but I’ll use both handles to toss if needed. (One would have to toss food perpendicular to the line connecting the two handles.) I will season in the next week or so, and update my review. I’m thinking of buying a “wokmon” wok ring, but will wait to see how hot I can get this wok just with a normal wok ring over my gas stove. I am one of those weirdos who will search and research for hours over many days before buying something new that I have no experience with. I spent a lot of time comparing woks and read reviews, with a grain of salt, of course. I ignored the clueless people who complained about rust, as I think the seasoning process failed in those cases. You have to discount at least a handful of glowing reviews, as everyone has friends or can be bribed with a trial product. I look for real reviews with product specifics. Nope, I wasn’t compensated for this review. Just want to help out another poor soul from worrying too much about which wok to buy. If I could buy all of them and compare, and write a review comparing all of them, I would. But I can’t afford that in terms of time or money. I did a ton of research because I figured I didn’t want the trouble of returning bad items. (No Joyce Chen woks for me, thank you very much. Way too many complaints about them.) So I think I did ok! Wanted a wok that is sturdy, round-bottomed, thick-gauged, hand-hammered, with good rivets, a wood handle, 14”, hones edges, attractive and smooth surface, and with a good strong brand that a seller wants to protect-not someone selling this and plastic housewares. This one product and vendor fit the bill. The seller answered all of my questions quickly, as well. Hope to update after I season and try cooking a few Chinese dishes. Happy wok shopping!!