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

Outstanding Wok, Excellent Craftsmanship and a good weight. I’ve tried many wok’s over the years, I wanted a more traditional wok and eventually settled on this wok. First impressions, excellent craftsmanship, good weight and size. My husband seasoned the wok for me, and I put it to work right away. I cooked Chow Mien, it was lovely having the room to toss the noodles and other ingredients, sadly some of the noodles started to stick and burn (my fault) but it was one of the best chow mien I’ve tasted. The following day I decided to cook another chow mien, this time I put to much oil in it (over compensated) but it still tasted nice. Like with any new kitchen equipment you buy, it takes time to get used to it. This wok was a pleasure to use but more importantly, I really enjoyed cooking in it. I wouldn’t hesitate to recommend this Wok. Yes it’s a sight to behold, excellently made and makes cooking pleasure. Always remember, if you mess up it’s not a big deal, just scrub it clean, dry it off, and spot season the area where you’ve been scrubbing, then just burn it off and your good to go.

I've had a few carbon steel woks in the past and this is head and shoulders above everything I've had. After a good cleaning to remove shipping oil (to stop it rusting) and using a tabletop induction wok stove it was extremely easy to do the first seasoning. The actual wok itself is much thicker than my previous woks and bigger by a few inches which will make it easier to cook larger items and for deep frying. I'd also say it's extremely good quality with well riveted handles.

This a big, heavy wok, not one you can pick up and flip food around in. It also takes up a lot of space. It needs to be seasoned, which is straight forward if you follow the instructions. The size means you can cook large quantities of food in it. Once at temperature, it stores heat well. You will need one of those round bottom wok holders for your hob. Overall, a decent addition to our culinary wares.

A big wok that is simple to season before use. It arrived well boxed and with some English instructions for the seasoning process. I purchased this exclusively for using in my Kamado Big Joe ceramic BBQ. The wok fits in the Kamado accessory ring perfectly and I was able to cook a Vindaloo over charcoal. Really chuffed with this purchase.

Find it a chore to season

Great size for large wok cooking plenty of room no over crowding.

I've been looking for a good Cantonese wok for years, this is perfect. Well worth the price and is of a quality to last decades.

Heavy nice quality wok.

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

Tengo varios woks , y este es sin duda el mejor. Es fácil de curar siguiendo las instrucciones, posiblemente porque su grosor distribuye y mantiene el calor, y sí que sirve para palcas de inducción ( cóncavas, claro, no las normales planas ) yo he cocinado hoy en el wok bacalao "a Bras" ( o dourado) en mi placa de inducción, sin ningún problema.