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

This wok is durable and fairly heavy (requiring two hands). It gives tasteful foods if used on high heat stoves. To keep it in a good condition without getting rusty, one must strictly follow the provided instructions! If one doesn’t want to spend some time on cleaning and maintenance it, this wok is not recommended.

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!

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!

I bought this for my wife because she loves making stir fry, and needed a wok. This one had a nice artisan look for a relatively low price, so it seemed like a no-brainer.While the rounded bottom may be more historically accurate, a flat bottom would have made this MUCH more practical in terms of which stove top we use, or even setting it down and not having it tilt and roll in a random direction. What's more, the two short grab handles are less handy than a single straight handle would have been, especially when using the second hand to stir or add ingredients.My next wok will have a flat bottom, and a single handle.*** 12/6/2023 update **************Based on my review comments, the seller contacted me and gave me a full refund, no strings attached! I didn't even have to ship the wok back! This goes beyond good customer service, as I ordered the wrong wok through nobody's fault but my own - and I'm WAAY past the return period.I'm going to order a new one from the same seller, this time with the flat bottom and long side handle. Simply amazing!

Thick steel, but still light enough, no sharp edgeTakes high heat, 650-700 F+, no warping.Optimum temp below smoking point of your oilOnly get if you have high BTU burnerBefore use, strip off carbon residue and factory oil with rubbing alcohol. Bring up to high heat, 500+, until bare metal turns blue all the way up the walls, then just wipe with oil and let soak. Will not rust if you do that

I have some concerns about the product. Unfortunately, I haven't been able to use it yet, as it doesn't feel stable on my stovetop. After removing it from the packaging, I'm surprised by its condition after just a month.

We like the craftsmanship, heavy and durable.It's easy to clean.We expected it to be a little bit bigger.