16" Carbon Steel Hand Hammered Wok with Wok Ring

The 16 inch Carbon Steel Hand Hammered Wok is a fantastic addition to my kitchen that I would highly recommend to anyone looking for a high-quality cooking tool. The hand-hammered construction of this wok ensures even heating and great heat retention, which is essential for cooking stir-fry dishes to perfection. The 16-inch size is ideal for cooking large meals, and the carbon steel material makes it durable and long-lasting. I also appreciate that it's easy to clean and maintain, and that it comes with clear care instructions to help me get the most out of my purchase. Overall, I'm extremely pleased with the 16 inch Carbon Steel Hand Hammered Wok and would definitely recommend it to other home cooks and chefs alike.

I did a lot of research before purchasing a wok and was surprised to learn that in the case of woks, simple is better. I'd assumed I'd want a nonstick surface, but read that they are not designed to withstand the extreme high temperatures at which one should cook in a wok; I then assumed cast iron would be best, but discovered that carbon steel is rated much higher.I found this hand-hammered, carbon steel wok on Amazon ()16 inch Carbon Steel Hand Hammered Wok (incl. wok ring) for a fraction of what I thought I'd have to pay for a good wok and, with use, have decided that it is in fact a *great* wok! The seasoning process was simple--the wok came with clear instructions on how to do it--and after many uses I am more pleased with my wok with each one. I also explored eBay as well as other retail sources, online and in stores, and you will not find a better price than here on Amazon.It comes with a wok ring, and if you buy a really big wok (mine is 16") you may need to do as I do and use the ring "upside down", with the narrower part against the range top. That's because the size of the burner grill on my range is smaller than the larger part of the wok ring. So use it the opposite way you see it illustrated and you'll be fine.In summary: great wok, cooks fabulous stir fry; great price, the best you'll find anywhere.

When it arrived it had a very sharp burr around the rim from where the initial steel disc was punched from the sheet. I ground that down smooth so I would not get cut. The oil coating did not seem overly heavy. It was easy to wash off. Looking at the outside of the bowl, it did not really look like there had been any hammering except at the top. You could still see the unaltered sheet metal mill finish. The inside looked like it may have been worked a little bit. But it really seemed more like it was stamped sheet metal that had a little hand hammering done. But I am no expert about these things. The rivets holding the handles on are very big. I like them. I do not think they will loosen over time like the ones on my Joyce Chen. And the wok cover that came with my Joyce Chen sits neatly on the rivets, which seems to work very well. It is heavier than my Joyce Chen, which is spun steel. It heats up a little bit slower. I was hoping for lighter gauge. I have a butane burner to cook on, and don't use the wok ring. I have used the wok ring on the electric range burners, and that works very well. The round bottom cooks much better than a flat bottom. Less oil. Small portions are much easier to cook. The smooth temperature gradient, hotter at the bottom, cooler up the sides, gives you lots of control. If cooking goes on for more than a few minutes the small loop handles definitely get too hot to touch without pot holders.I was not too disappointed about possibly not being a fully hand made wok because I went to the local Asian restaurant supply house to buy a wok there first, and all they had were stamped steel woks. No hand hammering there at all. If the chefs are cooking in stamped steel, I felt a little silly for thinking it was that important. This is a bit more worked than those. One feature I wanted was the ability to pull food up the side and have it drain while I cook other items. This kind of works. But I don't really know that much about Chinese cooking. Maybe someday someone will teach me more. I mostly try Filipino recipes.But I love cooking in it. It is exactly what it should be, and I would rather have a wok like this than any of the more fully manufactured products I have seen. I manage the seasoning of the surface, and can renew it whenever necessary. I don't think this wok will ever decline or wear out. Just keep getting better. It already has a nice wok hei, a decent non-stick surface from the seasoning, and it cooks wonderfully.

You might not want to do as much research as I did to find a wok, but I was determined to find a high-quality, authentic wok that would provide years of service. And my research paid off! This wok is made of hand hammered carbon steel, so it will stand up to the high heat required to perfectly stir fry your favorite ingredients! Not only that, but your ingredients will stay in place when you need to move them higher up the sides. I am very happy with the results of the seasoning process. The Wok Shop e-mailed me easy-to-follow-instructions for this necessary task. Cooking with this wok is fantastic! I've already used it three times, and I have had excellent results every time. It is large enough to cook enough ingredients for a family of three. But if you have a larger family, I would highly recommend the 16" wok. Either way, you will be very happy with this product.