Craft WokBig 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!

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!

After researching woks for days I knew I wanted a hefty 16" hand hammered carbon steel wok to get a professional quality wok with excellent heat conduction.This wok is solid with absolutely no flex or give even when attempting to force it. Handles are solidly attached with rivets and heats up with the wok! (So get your serious potholders out and ready!)Wok has big circular hammer marks from the hammering which I prefer over the small marks you find on some woks.Wok came wrapped in plastic. Scrubbed it with steel wool and dish soap a few times until squeaky clean. Dried it and put in on the burner to blue it up per instructions. Pretty fun to see the steel change color as it heated up. Wiped peanut oil THINLY all over and stuck it in my oven for 20 min at 400 degrees. Pulled it out, wiped it with dry paper towel to remove any oil residue. Then wiped another coat of oil on and back in the oven again. Repeated the process about 4 times then turned the oven off and left the wok to cool for a couple of hours. Fried up some fatty meat in the wok making sure to coat it well inside. Tossed the meat to the dogs and wiped the wok clean with dry paper towel. Perfect non stick surface.Trick is to not wash the wok (just as you shouldn't cast iron pots) but just wipe them clean with dry towel. If need scrub with salt and wipe it off.After several stir fries, curries, fried rice and sautéed chard dishes this wok is absolutely fulfilling my requirements for a wok. Great tool for anyone serious about having some fun in the kitchen cooking for a small crowd.

I wanted an authentic carbon steel wok like a Chinese restaurant would have and this is it. I use it on my weber gas grill with the accessory grate that has the circular opening. I have to remove the flavorizer bars while using, but otherwise works great. It seasoned nicely and is very durable. A wok with a single handle may be more user friendly, but this one still allows me to close the lid of the grill. This is a blast to cook with and the dishes that I’ve made so far have turned out great.

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.

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