Carbon Steel Wok Traditional Hand Hammered Wok,14 Inch,Round Bottom (Steel)

Super fast delivery and accurate description. Excellent craftmanship. Easy to "season" (condition). Very satisfied, great price too.

As long as you follow the directions to season the wok and realize that it will take awhile with a standard household gas stove it is amazing. I am throwing away my stainless steel wok. This works so sooo much better. It was also cool to watch the metal change from silver to a deep blue and after a few cooks going to a black with blue hues. This wok will work better if you have a large gas burner as it is a really heavy duty wok and has quite a bit of hear dissipation.

I bought this to use with a generic induction wok cooktop available from here. Works great on that cooktop. I really like the blued finish, it's pretty gorgeous, sadly I scratched it up with my cheap spatula already. People have been saying that this has a coating that needs to be burned off, mine seemed to only be lightly oiled with bare metal. The oil washed off easily, and I added a light coat of my own cooking oil to maintain. Since the only heating I have available is the induction cooktop, I haven't really done a full season, but it should be fine. Instead of using the cooktop, I have a plumbing torch, however it doesn't seem to be a good idea.The main dislike of the wok for me is that the handle is a bit on the long side, flipping contents with the wok is absolutely a workout, my forearms have been sore the past week from trying to cook with it. I can probably choke up on the handle to help with leverage, but it seems like a bad idea to hold onto metal instead of the wood section. Holding onto the metal section of the handle really should be a non-issue with induction cooking, though, that part of the wok doesn't really get hot.Hopefully I get better at cooking with this wok and my arms get less sore.edit: I measured and the wok is 2.0mm thick, if you have a low powered burner, this is ideal for that purpose. If you have a more powerful heating element (high BTU gas burner or powerful induction) then you should consider getting a thinner wok as a wok this thick will be hard to toss food well.

First of all, I had never used a wok before so picking one out was pretty intimidating. We are a vegetarian household so my cooking was starting to feel a little boring until I decided I should try cooking with a wok to expand my repertoire. Not only is it fast to cook in this wok but seriously fun! My dream of cooking perfectly fried tofu like restaurants has been realized in one night. I bought the carbon blue model and followed the instructions on cleaning it first then oiling it and right off the bat it was a perfect non stick surface. After I was finished I cleaned it again and followed the instructions to hear the pan again, add a little oil and then wiped the oil around onto the entire surface to season it some more and keep it from rusting. The colors are gorgeous with the natural staining of the oils and the carbon blue surface. This wok is heavy and feels high quality. I'm sure I will enjoy a lifetime of cooking with it. For anyone new or experienced with wok cooking I would highly recommend this one and you can't go wrong for the price.

Excellent quality carbon steel wok for a great price! I bought the raw steel one which is covered in machine oil to prevent rust. I can tell the hammer strikes are actually hand strikes since they all look unique.. I currently have a thin wok for my outdoor burner and was looking for a thicker wok until I found this one. This wok weights 4.6lbs and other popular brands are twice as expensive. I don’t have a caliper but it should be 1.8 mm or 15 gauge due to the weight and size. Another plus is that this has no rivets so oil or food won’t get stuck inside the rivets.Seasoning and maintaining a carbon steel wok is essential to ensure its longevity and optimal cooking performance. Here's a step-by-step guide to help you through the process.1. Initial Cleaning: Before seasoning your new carbon steel wok, wash it with hot, soapy water to remove any factory residue or protective coating. Use a scrub brush or steel wool to thoroughly scrub the interior and exterior surfaces. Rinse the wok with hot water and dry it completely with a clean towel. It took me probably 7 washes to get rid of the coating. It will start rusting so quickly dry the wok with a towel. You can wash off the rust with vinegar. It seems like the barcode sticker is placed on the wooden handle. To easily remove this, heat up the sticker with a hot blow dryer and peel it off slowly. It should come off as one piece. There may be some sticky residue but it can be removed by using scotch tape over it and removing the tape a couple of times.2. If you bought the raw steel wok, I recommend bluing the wok to increase rust resistance and it looks better. If you bought the blue wok, you can skip this step. Bluing the wok may take an hour or two if using a gas stove. It took me 20 minutes with 65k BTU burner plus a torch. Also take off the wooden handle so you don’t burn/damage if you plan on bluing close to the handle. I recommend buying the blue wok if you don’t have an outdoor burner.3. Seasoning: Seasoning aka polymerized oil is a crucial step that creates a non-stick surface on the wok and prevents rusting. Leave the wok on the burner until it’s hot. Around 400F-500F degrees is good. Coat the interior and exterior surfaces of the wok with a thin layer of neutral high smoke point oil such as peanut, canola or avocado oil. It will start smoking so turn your vents on if you’re doing this indoor. Move the wok around the flame to evenly polymerize the oil. Once the wok is darker, that is your patina (non-stick surface). You can immediately start cooking or add 2-3 more layers of polymerized oil. I cooked an egg with one layer and it did not stick to the wok. I recommend looking up tips/guide on cooking on a wok. Also there is a little trick where you can remove the stove diffuser to get more of the “jet” burner style. Not all stoves can do this. It won’t increase BTU but it heats up the center of the wok. I also have a wok ring for this round wok.4. Maintenance: Here are some tips to maintain its seasoning and overall condition. After each use, wash the wok with hot water and a soft sponge or brush. Your dish soap won’t wash the seasoning away since it doesn’t contain lye but I only recommend dish soap if the wok is extremely dirty. If food is stuck to the wok, use a wooden or bamboo spatula to gently scrape it off. I use a bamboo wok brush or chainmail. You can try boiling water and scrubbing it off for a cleaner wok. Make sure the wok is clean by using your fingers. Make sure you don’t feel any rough spots. Dry the wok thoroughly with a towel to prevent rusting. You can also place it back on the stove over low heat to evaporate any remaining moisture. After drying, apply a thin layer of oil to the interior surface of the wok to replenish the seasoning and prevent rust. You can use a paper towel or a brush to spread the oil evenly. Store the wok in a dry place to prevent moisture buildup and rusting. If it does rust, use vinegar or steel wool to scrub the rust away, dry and re-season immediately.I recommend this wok!Edit: The pictures are organized when I added them but it gets mixed up when my review was posted.

I should have read the details. This wok weighs 4.5 pounds. It's just too heavy. Might work for you if you routinely make fried rice for 6-8 people and can handle the weight. I returned this wok without using it and ordered a slightly smaller one weighing 1.2 pounds less from another seller. Only used the lighter wok once but tossing the rice was a breeze compared to this brick.

I need 2 hands to lift it securely when cooking. I'm a bit of a weakling but I have never had to do that with a pan before, ever. The bottom is rounded so it does not sit solidly on the burners. It's a pretty color but I'm looking to re buy a different wok that is lighter and safer.