Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom)/731W88

Solid, deep and heavy carbon steel wok for healthier cooking. Non-Teflon. Commercial grade. Extremely durable. Easy to clean. Made with passion. To season the wok to create a natural non-stick surface, heat it on high until it changes color, then let it cool slightly before applying a thin layer of high smoke point oil. Return it to high heat until the oil smokes, which completes the seasoning process.

I especially wanted a quality wok with round bottom as I have a cheaper one with a flat bottom, but I now have a gas wok burner and a round one would be useless on my induction hob. It took Maybe an hour to prepare it. The protective oil washed off easily with hot soapy water. There were a couple of small bits of rust where the coating must have been missing so I just rubbed them off with wet & dry before heating to around 450c all round to get a nice blue sheen. It’s worth taking the handle off first as mine started to smoke when I got too close to the wood! After that 3 iterations of rapeseed oil wiped thinly all over and then heated for 5 mins before finishing with a frying of onion and ginger. It’s now a beautiful blue/ black colour all over and totally non stick. It heats evenly and has a quality feel about it. It is quite heavy but quality pans are. Totally recommend.

Really good Wok… maybe too much so as I was so excited to buy it I didn’t realise it was round based and I needed flat… will be getting a flat base next time otherwise a great quality wok, good size, durable and made from good material. Can take the abuse of metal cooking utensils

This is a really good wok, but I’m afraid not for me. Got excited after reading the reviews and ordered it. First you have to season it, messy job, but this is not difficult to do. Cooks amazing Asian food, veg are just crunchy and you can cook big amounts. However, you can only stir fry, not for soups or liquid or it lifts off the oil layer. What I didn’t like is that the wok is really heavy to handle. Also not being able to wash it is not for me. Food sticks to it and is hard to wash properly without soap. Mine has rusted and I’ve had to re reason. Just too high maintenance! Now have decided to spend more and buy a toughened non stick wok.

I've wanted a decent wok for a long time and was put off by the cost. However, I decided to spend the money and I'm not disappointed. It's well worth it and I wish I had bought it sooner. It's quite heavy for a wok but it's also very sturdy so it's going to last. I couldn't be happier with it. Take your time to season it properly as it will set your wok up in good stead for use without it going rusty. I washed mine with dish soap, dried off any excess water, then held the wok to the heat until it was entirely a blue-black colour. When you can no longer see a colour change then you know it's ready for the next stage. I used the fat from beef and rubbed it all over and made sure it was burned off all over before use. It's now non-stick and I fried an egg yesterday without any problems.

I’m loving my wok. I do lots of stir fry now that I am a vegetarian and I wanted a decent wok. This wok although pricey is great in terms of quality, cooking results, depth and weight. The wok needed to be seasoned before use which I didn’t know at the point of purchase, just goes to show what I knew!!. Instructions are included to facilitate this process. Ensure you have a set of thick silicone gloves and an hour or so for the process. When you get the wok it’s a lovely bright stainless steel colour, but after the process you’ll have a black professional looking cooking wok that cooks to perfection! I seasoned my wok on my gas hob which was a hard, very hot and long job. The wok is round based so it didn’t sit flush on my rings making the job even harder. So it would be advisable to get a trivet which would have made it easier to complete the process and has made it easier for cooking. So a good investment anyway. I’m not sure if you could achieve the seasoning process easily if at all on a ceramic or electric hobs easily as the heat of the flames 🔥 hitting the steel is what transforms the wok faster although not that fast 😆. The whole process took me an hour or so. I’m really pleased and highly recommend this wok. I hope you found this review helpful

Decided to replace my non stick woks with a decent one. Well made. Arrived quickly. Extensive and easy to follow instructions on how to clean and season / care for pan. It is solid and heavy. Round bottom ideal for wok cooker burner hob, haven't tried it on one of the other burners. Take time to follow instructions carefully when cleaning and seasoning. Once prepared, we made a good stir fry of vegetables. Washed well and stored away for next time. Dried carefully to avoid rusting but if rust appears remove and re-season. So far very pleased.

I'd been after an authentic hand hammered carbon steel wok for some time now. I spotted this one on Amazon and after reading some reviews (mostly on Amazon.com), especially a review by Lance S. Owen (awesome review), I settled on this one. Unfortunately, it was out of stock. Patiently I waited... for a couple of months or more before it came back on sale, for a mind boggling £34.99 - an absolute bargain for a wok of this quality, it got purchased, immediately! The instructions were pretty decent, but I followed the more detailed instructions left by Lance in his review anyway. (Thanks Lance, brilliant review!) First, I washed it to remove the factory coating which protects it from rust - this didn't take too long actually, only a few minutes to get all the oil off. Then I dried it with paper towels, took the ring off the wok burner on my gas hob and lit the jet to get a nice hot flame, which is needed to properly "blue" the steel and sat it down directly on the hob. I do have a wok ring, but this wok fits nice and securely on the hob directly, so no need for that which is handy. I've added some pictures of the bluing process showing the metal heating and changing colour - basically I left it on until the middle had changed colour and then tipped it and rotated until the entire wok was blued. This process took about 15 minutes on my hob - there was no smoking for this part - a sure sign that I'd managed to clean off all the factory oil. With the wok properly blued, I let it cool and coated it with peanut oil (this is my oil of choice and has a high smoke point which is ideal for both this process and wok cooking in general), wiped it down with a paper towel to just leave a thin film and then heated it on medium heat for about 10 minutes, there was some smoking here, but that's handy - if you get too much smoking, turn the heat down a little. When the smoking stopped, I let it cool and wiped it down again - some of the oil residue came off on the paper towel - so i repeated this step another 4 times until there was no residue wiping off. Now the wok is properly oil bonded and ready to "season" - i did this was some ginger and spring onions. My wok now had a nice black patina and was ready for cooking. Things went a little array at this point - my fault because I got excited and used a plastic spatula in the wok, which melted (obvs) and left a lumpy plastic residue on the wok. Oops. (I don't recommend you do this - get a proper metal wok turner before you cook with it.) So now I'm sad - my awesome wok is in a bad way. So, as per the instructions, I emailed CraftWok for some advice. Not patient enough to wait for a response (come on, they're going to be at least a day, right?), I thought I'd have a bash at removing the residue myself... Bicarbonate of soda with some water, simmering away for a few minutes and a metal pallet knife to scrap the plastic off did the trick, it took about half an hour all in - not too hard. Now I've got to re-season, no biggie - but a good 30mins again, so time for a beer and a sit down to congratulate myself on a job well done! Checking my email while supping my beer and I see that CraftWok have mailed me back, already, wow! What's more, these hero's have offered to replace the wok - amazing service! No need though, because I've sorted it already - but how awesome is that, 30min response time to a query and an offer of a replacement when melting plastic to it was completely my fault. Can't argue with that for service, in fact, better than 1st class, probably the best service in the world! I'm massively grateful to CraftWok for their kind offer, but declined as I now have my awesome wok back. Heartily recommend you buy this wok - this is the best I've seen from a company with the best customer service I've ever experienced. Thanks CraftWok!

Fast and secured arrival. It looks exactly the same as shown in the pics. It just need to be seasoned before using. Big thanks to the seller.

Está más grande de lo que pensaba y para mi eso es muy bueno, buenas instrucciones para "curar", me hubiera gustado que compartieran algún pequeño recetario para tener alguna variedad para cocinar. Hasta ahora va bien, esperemos que continúe funcionando correctamente.

What a beautiful wok. Heavy and thick enough to hold heat and not to drop temp when food hits the surface, and the handles are solidly riveted. Be aware, this does not come cook ready... It has to be blued then seasoned, but this is an easy process that takes about an hour. After this it will last a lifetime with minimal effort and maintenance.

Wok magnifique de belle facture à culotté avec soin un article qui a une durée de vie illimité si on n'en prend bien soin. Seul bémol assez lourd mais en même temps il est en acier carbone pour moi (le meilleur)

This Wok is everything Craft Wok say it is. It’s well priced, well made and reasonably thick at 1.8mm, a little on the heavy side for some maybe but I have no issues with the weight. The extra thickness gives you flexibility when cooking on a proper burner. The handle was a little loose after seasoning as a lot of heat needs to be applied to wok which takes the moisture from the handle and shrinks it slightly...Easily fixed just soak handle in water fixed mine. I think most of the bad reviews on this wok are from people who don’t know how to work with and maintain carbon steel and most importantly season properly, there ire plenty of good vids on YouTube about how to do this, this is my first wok and I found it quiet easy. It’s a great wok to cook with, food comes out amazing with wok hei. I can’t see why this wok won’t last my lifetime, it’s a tool not an ornament, look after it and it will cook great meals for you...Cheers..