Craft Wok Big 16 Inch Heavy Canton Style Hand Hammered Carbon Steel Wok (Round Bottom) / 731W87

Anazing amazing amazing!!!! Researched how to use it and my work is seasoned and amazing 🥰🥰 perfect size and i even took it camping !

This is a fantastic and substantial wok. By my measure (using dial calipers), it is 1.8mm thick - solid, with no "give" in any manner when pulling/pushing on the handles. While it is certainly larger than my other 14" inch wok, it isn't unwieldy and would still be suitable for cooking for 3 or 4 people (or more). The wok may have had a light oil coating on arrival, but nothing that was difficult to remove with a quick soapy rinse in the sink. Using my wok stove Thunder Group IRFS001 5B Fast Stove on the lanai, this was easy and quick to season for use - less than 15 minutes. Just fire the stove to high heat and slowly reposition the wok, watching as the steel cycles through the colors of the rainbow and settles on gray/silver. Bring the wok down to medium heat and wipe with a light coat of vegetable oil using a folded paper towel and tongs. I had a slick, non-stick surface the very first use and it has remained such after many more uses. I suspect the vast majority of people who have trouble seasoning their woks are trying to do so on inadequate heat sources. A true high BTU wok stove makes this a simple affair (and avoids filling your home with smoke!). This is a heavy wok, and with no long handle for leverage, it takes some wrist and forearm strength to try to toss it around, so just be aware. A high quality, solidly built cooking tool that I highly recommend!

My mom long passed away in 1993. Before she died, she purchased a wok exactly like this, and most importantly, seasoned it for me. That wok has lasted forever and still does. Now it was time to buy another for my 2nd home. This is an exact replica of what she probably purchased more cheaply in NYC NY Chinatown back in the day. The true Chinese woks don't have long handles, and you use gloves or potholders to grasp the handles on both sides for support. The smaller woks just don't hold enough food or have enough room. I finally got around to seasoning it today. I likely procrastinated because the seasoning process could be intimidating, and thoughts of my mother flooded my head of making an error. I have a powerful WOLF wok burner in my 2nd home kitchen, instead of a regular flat top stove. This is perfect for high flame BTU, and to getting the wok perfectly seasoned. Some have complained about rust, yet that may mean you didn't likely season the wok properly for its initial use. (must heat the carbon steel blue, then oil and heat the wok for several more times to turn it black, throw some sacrificial throw away food in, and then season again never using SOAP after) This is by far the best wok, and I am so sure my mom was looking down proudly at me today, as I seasoned it to perfection. (there are so many great Youtube videos out there on how to season a wok!) I hope you all make the purchase! See the before and after pics!

After researching woks for days I knew I wanted a hefty 16" hand hammered carbon steel wok to get a professional quality wok with excellent heat conduction. This wok is solid with absolutely no flex or give even when attempting to force it. Handles are solidly attached with rivets and heats up with the wok! (So get your serious potholders out and ready!) Wok has big circular hammer marks from the hammering which I prefer over the small marks you find on some woks. Wok came wrapped in plastic. Scrubbed it with steel wool and dish soap a few times until squeaky clean. Dried it and put in on the burner to blue it up per instructions. Pretty fun to see the steel change color as it heated up. Wiped peanut oil THINLY all over and stuck it in my oven for 20 min at 400 degrees. Pulled it out, wiped it with dry paper towel to remove any oil residue. Then wiped another coat of oil on and back in the oven again. Repeated the process about 4 times then turned the oven off and left the wok to cool for a couple of hours. Fried up some fatty meat in the wok making sure to coat it well inside. Tossed the meat to the dogs and wiped the wok clean with dry paper towel. Perfect non stick surface. Trick is to not wash the wok (just as you shouldn't cast iron pots) but just wipe them clean with dry towel. If need scrub with salt and wipe it off. After several stir fries, curries, fried rice and sautéed chard dishes this wok is absolutely fulfilling my requirements for a wok. Great tool for anyone serious about having some fun in the kitchen cooking for a small crowd.

I bought this about a year ago and didn’t get a chance to ever use it till today. Sitting in my humid house over summer unseasoned out of the packaging it got a little rusty. Not a big deal, nothing some steel wool oil and heat couldn’t fix. I had bought this to use specifically on my Big Green Egg grill, and it fits the egg expander, and my large grill perfectly. So far I only used this once, but the chicken and broccoli Chinese takeout style I made tonight was amazing. I almost made better than the local takeout joint. I recommend this wok for anyone looking to stir fry outdoors on their Big green egg.

I use this WOK in my Kamado Joe cooker. I like the 16" because it takes up Most of the room in the cooker. Giving me the most room to work. It doesn't recommend in the instructions to FLAVOR the back of the wok, but I highly recommend BOTH sides. I did the cooking surface and its awesome, but the back side gets surface rust. SO, I went back and did the underside as well. Now its all good! I am told you can get these cheaper at kitchen stores, but I don't know the quality. I broke down and for $50 I got this one. I am VERY HAPPY with it! I debated one with a handle, to TOSS and look like a true WOKsman, (my own word), but I am liking not having the handle to get in the way. I use utensils and just keep tossing. I DO RECOMMEND WELDING GLOVES if you are doing this on a Kamado. Gets pretty hot!!

While effectively a similar item, the wok I received was different from the one in the picture. Still a 17" carbon steel wok, but with round handles, roughly welded to the wok. A dent where they welded the handle almost made me send it back.. However I decided that functionally all I was after was a 17" carbon steel wok, so I went on to a full first seasoning process. Seeing the wok "come to life" was quite an experience and my first stir-fry on the grill was a huge success.. So, I'm overall happy with the product, but the description should be more accurate. PS: I cannot stress enough the importance of that first seasoning. As you can see in the before / after images, the wok is a different product after seasoning. You do get chemical burns on the first heating process, so without seasoning I would think it unsafe and dangerous to cook in it.

Parfait

I bought this wok after searching for one that was larger than 14 inches in diameter. If you need to cook for a large family or prefer to batch cook (making multiple portions to freeze or save for later in the week), then consider this wok. First impressions: it had a few scratches on the inside but not enough to warrant any concerns. Yes, this is a carbon steel wok, and yes, you must take the time to season it properly. After thoroughly scrubbing the oil that covered the inside and outside of the wok, I put this on the gas stove to start the seasoning process that took about 45 minutes. We have used it to cook regularly now for almost 5 months and are very impressed with it. Frying rice comes out much better now. We can crisp the rice without having any grains sticking to the work. We paired it with a wok ring for our gas stove and are very happy with it. This is a solid wok that we expect to use for many years to come! We didn't need a lid as we used the one from our old wok, which was also 16 inches in diameter. One other tip: Fry a bunch of green onions before the first use. A friend who used to work in a restaurant said this helps to eliminate any metal taste when using new fry pans or woks. PROS: - Non-stick once it is seasoned - Easy clean up; DO NOT scrub with soapy pads. After it has cooled slightly, we run it under hot water in the sink and clean with the soft side of the sponge. - large capacity, great for cooking large portions for family gatherings/many meals in advance or to freeze - Handles on sides help to lift the wok to carry to the sink for cleaning or to hold while stir-frying. CONS: - Must be seasoned before initial use - Requires proper cleaning and seasoning after every use (this is a must if you want to maintain the patina and avoid any possible rusting) - Might be considered a bit heavy for some users UPDATE: After 7 months of use, this wok continues to impress. We make fried rice regularly, and the result is consistent and amazing, no matter what we toss into it - bok choy, eggplant, okra, tofu, shrimp, beef, chicken, ground pork, rice, or noodles. I have added a short video and photo showing a seafood fried rice with shrimp, tofu, egg, tomato, and green onion that we made this week. Although some grains of rice may stick to the wok as they get crispy from frying, they come out as you scoop the rice out of the wok. We have recommended this wok to friends and family looking for a good quality carbon steel wok with caveat it MUST be properly maintained. After it has cooled for about a minute, we wash it with hot water using little to zero soap with a cleaning sponge (no scrubbing), and then season it immediately with a few drops of avocado oil.

Va benissimo

Firstly seller's dispatch & delivery was quick, I couldn't use the wok yet I opened the packaging and had a look at the item, looks very good quality and size of wok is exactly i was looking, would be enough for 4-6 people meal at one time i-e if i cook chicken karahi,or any Asian curry, wok is perfect size for a large family cooking and reading other reviews I am sure i will be happy to use it as well. I may update my review once I use it later on. But overall I am happy with the purchase and it's a good quality wok.Thank you