Flat Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Flat Bottom) / 731W316

It is a well constructed wok that is easy to season and maintain. Heavy and sturdy. Heat up quickly and great for cooking Chinese dishes.

Super Super Impressed!!! My wife and I decided to purchase a wok. And with all the various types and styles that are out there. And there are alot! Weather to go with a non-stick or a traditional wok was a big big thing to consider. We went with a traditional Craft wok/carbon steel, hand forged setup. If were going to buy a wok then were going to go traditional and get the whole experience. Here are some key features to tell you about and hopefully I can answer a few of those questions you might have. IMPORTANT... Please use caution and practice safety when doing the next steps of seasoning your wok. 1st.. You should go to Youtube and watch video's on various woks there are in the world. Very informative for sure. If you decide to go the route we did with the Craft WOK then you will need to season the wok. You will also get very useful videos on how to season your new wok. VERY IMPORTANT TO DO. 2nd.. Wash your wok before you season it. I used steel wool. I used dawn dish soap with the steel wool to clean and wash the wok. After washing your wok immediately dry it with paper towels or a dry cloth. Then you will need to start seasoning immediately afterwards. WHY??? Because your wok being steel, will start to rust very quickly without a protective coating of oil. 3rd.. Before you start to season, make sure you get all your supplies together first. (see my pictures). You will need to make sure your stove is venting to the outside and that you have windows opened for ventilation. your wok will smoke when you apply the oil layer steps. This is normal. You will want to blue up your wok first.. No oil at first. Use a medium to high heat and rotate the wok around till you achieve an even blue hue or color to your wok. 4th.. I did this step 4 times: Apply with tongs and paper towel or I used tongs and a small cloth. Apply a small amount of oil (I used Avocado oil because of the low flash point) with the cloth to the surface of the wok evenly without pooling. If you have pooling wipe out the excess with a paper towel. Be careful the wok is hot... Rotate the wok around and burn off the this layer of oil. This will take like 5 minutes each time you apply the oil. Let cool for 4 to 5 minutes the do the step again. Again I did this 4 times. 4th.. After the fourth time seasoning the wok I let it cool a little bit then I put Avocado oil in the pan and green onions and ginger. I let the veggies cook for like 5 minutes and rolled it around the wok to do this final step. This step in to eliminate the possible steel taste or smell you might get after seasoning. And it worked great! This step will make your wok smell way better. 5th.. Let your wok cool then rinse/wash out your wok. NO SOAP just hot water and a sponge or cloth. I then put the wok back on the stove/gas and heated it up and again applied a this layer of oil to the pan. Let it smoke off a little and I was done. You need to do this last step each and every time you cook in your wok. This is a vital step in keeping your wok conditioned and seasoned for the life of the wok... Which will be many many years if you follow these steps. I purchased the gas top stove ring off of Amazon along with the stainless metal utensils you see in the pictures. NOTE: A lot of people asked the question as to what to do with the outside of the wok. It will be blued when you first do your steps of seasoning. All I have done with the outside is apply a THIN layer of oil/with a paper towel, and coated the outside. Simple... Enjoy your wok and remember to practice safety while doing this.

Best wok I ever owned! The instructions for seasoning it were very clear. I did it off my BBQ side burner, but it could be done on an electric stove. It turns yellow then blue as you go from one section to another. This opens the pores and allows the wok to absorb oil. The oil is rubbed on with a paper towel ball held with tongs. It’s rubbed in till there is no oil left. The end result is an interior that looks and feels like glass… beautiful! I’ve had two high carbon steel woks before, but never seasoned them like this. The Very happy with the results. Looking forward to “blackening” it as I continue to cook with it. Highly recommended!!!

This wok has been very good for the most part. The construction is super solid and feels like it will last forever. It gets hot enough to sear and stir fry, but responds to temperature adjustments quickly. That way you can properly cook a variety of ingredients in quick succession, as is common in Chinese cooking. So far I haven't had any issues with seasoning. I seasoned it in the oven with canola oil and it's been pretty nonstick. It stands up to metal utensils and scrubbing with soap. I knocked off a star for two things. First, as this wok is made with thick gauge steel, it's pretty heavy. The listed weight doesn't seem like much, but when it's full of food and you're trying to stir fry the weight starts to become an impediment. I recommend using a kitchen towel and choking up on the handle to get more leverage. The second issue is the handle, which tends to be a bit wobbly. This hasn't caused any problems so far but I'm concerned that it will loosen further over time. Tightening the retaining screws helps for a little while but the wobble always returns.

I haven't had the chance to make too much with this. Using it with high heat creates smoke and sets off the alarm in my apartment unfortunately, they put directly behind the stove. But what I have made on it, turned out good. Good value for the money. It's durable and easy to clean. I did have to season it twice because I didn't do it well enough the first time and it started resting. It seems to be fine now.

It is a handmade non-coated wok. It is amazing for cooking and it helps me cook a lot of good food but you do have to keep it oiled. The directions it comes with are very descriptive and easy to read on how to care for this wok.

I like this wok. It is quite heavy. And it does take a long time to season. Like all woks like this, you need to clean it really well and dry it and season it again after every use. For me, it took a while to get it to work exactly the way I wanted it to. But if you are familiar with the process, this wok is very nice.

I've had this wok for over a month, now and have used it extensively...this is my review. I bought a flat bottom unseasoned because we have electric glass top (not induction) hob and I did not like the all black preseasoned look. I chose this brand because of reviews and price ($65). I've wanted a wok for awhile, because I thought I needed it to replicate authentic Asian cuisine...but, in reality I could have saved my money and used what I have already. But that's, not me...lol The wok is quality carbon and the wooden handle makes it aesthetically pleasing to look at; hanging in your kitchen. And that's the downside of of buying the 14"...is storage and weight. This weighs about 5lbs and that's because of the extra handle...as it says so in the description. I thought that would be a positive but, it just makes it heavier. You don't know how heavy 5lbs is until your trying to flip and toss for 10mins and then when the wok is full of stir fry and you have to plate it. It's okay if you're using the handle to carry to the table or the sink, but, in reality if you're scooping everything out, you can't do that if you're using both handles. I do use a pot holder to grab the metal neck of the handle to make it easier to manage. But, if you're thinking you're going to be tossing youre food like you see at Asian resturants this is not the wok for that; at least in my opinion. But, I knew that before ordering. Because, even with the average home stove, you can still get the pleasure and feel of cooking with a carbon steel wok. Just use good utensils and break your cooking into smaller sizes; proteins, vegetables and rice/noodes. Works great. In order to season a wok properly...and I'm talking about blueing the steel, you do need a gas hob, torch or what I used...a propane wok stove (Cookamp, $49). You could probably do it in your oven, but I am speaking only on the way that worked for me. There are tons of videos for you to decide...which is best for you. I did remove the handle in order to not scorch the wood After scrubbing the protective coating (Dawn dishsoap and copper scouring pad) and then blueing the steel (including the handle insert), I seasoned it with a light coating (paper towel) of grapeseed oil, letting it smoke off. I did use an old garden tool handle, cut down to two feet and stuck that in the handle insert, with grill gloves in order not to burn myself. I then sanded the handle and drilled a hole at the end to use for hanging. Applied Boos mystery oil and the sealing paste, but you could use lind seed oil, as well; then reattached the handle. I use peanut oil to cook with and keep it nonstick...you have to put it on high, until you see smoke, apply a thin coat of high smoke point oil (peanut oil), wipe it down with paper towel and then back your hob down to med-high, apply a more generous amount of oil and start cooking. Everything slides like butter. After cooking, hot water with either wooden bamboo brushes, or the blue non-scratch pads. For anything more I would use my Lodge metal ring sponge. Back on the stove, to burn off the excess water, let it cool down and then a light coat of oil (grapeseed), wiping it dry with paper towel. And no matter what you read, you can use dish soap, if needed. Your not going to lose enough seasoning to ruin your wok...CS is almost indestuctable. Just keep cooking with it. Woks are also, great for steaming...vegetables, rice, chinese buns, sky's the limit. Tons of YouTube videos out there (J. Kenji, Woks of Life, Jason Farmer). So, in conclusion...I would definitely recommend this wok, even with the weight. And if your wanting something lighter and more like what they use in Asian resturants, go to Web Resturants and get yourself a 2lb Town 14 " CS round bottom wok with metal handle for $21 (plus shipping)...like I did for my propane wok stove. Happy stir frying.