Craft Wok Traditional Hand Hammered Chinese Carbon Steel Wok with Wooden and Steel Helper Handle (12 Inch, Round Bottom Pow Wok Pan) / 731W88-12in

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.

Fast and secured arrival. It looks exactly the same as shown in the pics. It just need to be seasoned before using. Big thanks to the seller.

Está más grande de lo que pensaba y para mi eso es muy bueno, buenas instrucciones para "curar", me hubiera gustado que compartieran algún pequeño recetario para tener alguna variedad para cocinar. Hasta ahora va bien, esperemos que continúe funcionando correctamente.

This Wok is everything Craft Wok say it is. It’s well priced, well made and reasonably thick at 1.8mm, a little on the heavy side for some maybe but I have no issues with the weight. The extra thickness gives you flexibility when cooking on a proper burner. The handle was a little loose after seasoning as a lot of heat needs to be applied to wok which takes the moisture from the handle and shrinks it slightly...Easily fixed just soak handle in water fixed mine. I think most of the bad reviews on this wok are from people who don’t know how to work with and maintain carbon steel and most importantly season properly, there ire plenty of good vids on YouTube about how to do this, this is my first wok and I found it quiet easy. It’s a great wok to cook with, food comes out amazing with wok hei. I can’t see why this wok won’t last my lifetime, it’s a tool not an ornament, look after it and it will cook great meals for you...Cheers..

Ho sempre sognato di cucinare con un wok tradizionale, quello vero, che si vede nei video di cucina asiatica, e finalmente mi sono deciso ad acquistare il Craft Wok Traditional Wok in Hand Forged Carbon Steel. Devo dire che le mie aspettative non solo sono state soddisfatte, ma addirittura superate. Questo non è un semplice strumento di cottura, è un'esperienza che trasforma il modo di cucinare. Un Wok che Racconta una Storia (e Cucina da Dio!) La prima cosa che colpisce è la sua costruzione robusta e autentica. Si sente che è un pezzo forgiato a mano: ha un peso specifico, una solidità che ispira fiducia e quella texture unica della lavorazione artigianale. Non è il solito wok antiaderente leggero, questo è il vero affare. Dopo la fase di "seasoning" iniziale (fondamentale, non saltatela!), il wok ha iniziato a sviluppare una patina scura che non solo lo rende antiaderente in modo naturale, ma ne migliora anche il sapore dei cibi. Prestazioni di Cottura Ineguagliabili La conduzione del calore è eccezionale. Il carbon steel si scalda rapidamente e in modo uniforme, permettendo di raggiungere quelle temperature elevate necessarie per un vero "stir-fry" che solo un wok tradizionale può dare. Le verdure rimangono croccanti, la carne si sigilla perfettamente e gli ingredienti si mescolano in un tripudio di sapori. Ho notato una differenza abissale rispetto ai miei precedenti wok rivestiti. Il cibo ha un sapore più intenso, più autentico, con quella nota affumicata che in Oriente chiamano "wok hei". Curare e Amare il Tuo Wok È importante sottolineare che questo wok richiede cura e attenzione. Non è un prodotto "prendi e usa" senza pensieri. Il processo di seasoning iniziale è cruciale e la manutenzione dopo ogni utilizzo (pulizia con acqua calda e spazzola, asciugatura immediata e leggera oliatura) è fondamentale per mantenerlo in perfette condizioni e far sì che la patina si sviluppi al meglio. Ma questa "manutenzione" è parte del piacere di possedere uno strumento di così alta qualità e non è affatto complicata una volta che ci si prende la mano. In Conclusione: Un Investimento per la Tua Cucina Se siete seriamente intenzionati a fare della cucina asiatica una parte della vostra routine o semplicemente volete elevare la vostra arte culinaria, il Craft Wok Traditional Wok in Hand Forged Carbon Steel è un investimento che vale ogni singolo centesimo. Non è solo un utensile, è un partner in cucina che vi regalerà sapori autentici e una soddisfazione immensa ogni volta che lo userete. Cinque stelle piene e meritatissime! Preparatevi a scoprire il vero "wok hei"!

Great product. Works well, non-stick nice seasoned.