臻三环 ZhenSanHuan HandHammered Iron Wok Flat Backside Induction Appropriate (32cm 2 handles)
$239.98
Worth: $239.98
(as of Feb 07, 2025 16:51:47 UTC – Particulars)
Product Description
Chinese language Outdated Forging method, 12 processes, 36000 occasions of hand hammering
ZhenSanHuan owns the patent of ZhangQiu iron wok, hand-hammered with Chinese language conventional chilly working method. This system was used to make weapons in historic historical past.
In December of 2018, our wok was filmed by A Chunk of China, a well-known documentary of Chinese language delicacies.
In Jan of 2020, we have been chosen because the designated kitchenware provider of China pavilon at Expo 2020 Dubai UAF.
Chinese language Outdated Forging method, 12 processes, 36000 occasions of hand hammering
From a bit of tough iron board to a shiny silver wok, with 36,000 occasions of hammering, the wok will get the next density of floor.
The extra it’s used, the extra nonstick it will get. Iron is energetic, it generates an oxide safety layer to guard itself and that is the key of being nonstick.
Scorching Forging
Scorching forging to the form of a wok.
12 Processes, Hand Hammering for 36,000 occasions
. Chinese language wok, made in China. We personal the patent of ZhangQiu hand hammered iron wok, and our particular conventional chilly forging method is intangible cultural heritage protected.
. 12 totally different processes, hand hammered for 36,000 occasions, 150-200 occasions of hammering for each sq. centimeters make a wok shiny like a mirror, in order that components glide easily over the cooking floor of the wok.
. Bodily non-stick, no coating, no portray, solely iron. The hammered excessive density floor conducts warmth sooner and evenly, absorbs much less oil, and generates much less smoke. It’s merely wholesome.
WangLiFang, Filmed by A Chunk of China
Hand Hammering for 36,000 occasions
Scorching forging
Artisans, Persistance, Inheritance
Buyer Opinions
4.5 out of 5 stars
352
4.3 out of 5 stars
141
4.0 out of 5 stars
20
4.3 out of 5 stars
154
3.6 out of 5 stars
20
Colour
BlueBlack-Seasoned/Silver-NotSeasoned BlueBlack-Seasoned/Silver-NotSeasoned Silver-NotSeasoned BlueBlack-Seasoned Black-Seasoned
Measurement
30/32/34/36CM 30/32/34CM 20/24/28CM 32CM 28/30CM
Weight
32CM: 4.4Lb 32CM: 3.7Lb 24CM: 3.5Lb 5Lb 28CM: 4.6Lb
Deal with
Iron Deal with Wooden Deal with Wooden Deal with Iron/Wooden Deal with Iron Deal with
Backside
Spherical Backside Spherical Backside Flat Backside Flat Backside Flat Backside
Thickness
2.0mm 1.8mm 2.5mm 2.5mm 2.2mm
Low-quality Counterfeits Flooded
Lately too many individuals have been following the wild journey of the ZhangQiu Iron Wok – hand-hammered wok ever since A Chunk of China filmed our merchandise. However low-quality counterfeits have been flooding the market and brought on a foul repute of ZhangQiu Iron Wok.
If you do not know methods to inform whether or not it’s pretend, simply assume one skilled artisan can solely hammer 1 wok a day (12 processes, 36,000 occasions of hammering) + delivery charge + enterprise operation charge + bundle value + platform fee charge…… how a lot ought to a wok value? There isn’t any free lunch on the planet, and a little bit cash couldn’t purchase you a superb lunch.
Our woks and pans have been chosen and filmed by A Chunk of China. It helps us getting extra consideration but additionally increasingly low-quality counterfeits flooding the market.
Each wok has been via 12 processes, 36,000 occasions of hand-hammering. You possibly can see all of the hammer prints however hardly really feel them. The hammered floor take up much less oil than bizarre woks.
It’s nonstick as a result of iron is reactive and can kind a protecting layer of iron oxide throughout use. It is colour will change throughout use when forming the safety layer till it turns into black.
It’s an iron wok that may be handed on for generations. It has nothing however iron.
It has been seasoned and also you solely want to scrub it whenever you obtain it. Iron will get rusted in water, so please dry it after use. Wipe a layer of oil over the cooking floor if you don’t want to make use of it for some time.
Clients say
Clients recognize the wok’s high quality, magnificence, and performance. They discover it stable, dependable, and well-made. Many describe it as a wonderful cooking pan that turns beautiful shades of darkish when heated. The wok is simple to make use of and practical, although some discover it too thick and heavy for stir-frying functions. Opinions differ on its worth for cash and stickiness.
AI-generated from the textual content of buyer opinions
11 reviews for 臻三环 ZhenSanHuan HandHammered Iron Wok Flat Backside Induction Appropriate (32cm 2 handles)
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$239.98
Zeejet –
Beautiful and durable, but heavy and high maintenance
This is a hand-hammered wrought iron wok from a renowned blacksmithing district (Zhangqiu, Shandong Province) in China, known for forging cookware. I have yet to come across another brand that sells genuine hand-hammered woks online; virtually all other woks that claim hand-forged are sold by charlatans that cut corners by either stamping the dimples into the wok or adding hammer marks by hand after the shaping is done by machine. A genuine hand-forged wok is shaped, planished and burnished by hand.Do you need this wok? Probably not; most carbon steel woks work just fine. By buying this wok, you are supporting craftsmen and getting a beautiful and durable piece of cookware that should last forever.Having said all this here are some pros and cons.The Good+ Durable, hand-forged, single-piece, wrought iron (a mild carbon steel) construction.+ Beautiful hammered finish with even blue/black pre-seasoning.+ Thick material (2.5mm); most cheaper carbon steel woks are 1.2-1.6mm in thickness.+ Excellent heat retention and thermal conduction.The Bad- Your wallet will scream, but that’s your call.- Very heavy (6 – 6.5lb) and difficult to maneuver if you don’t have strong forearms.- Due to the shear mass of the wok, it take a bit longer to heat up than a thinner wok, but heats up much quicker than cast iron.- Initial seasoning is beautiful, but not the most extensive/functional. You need to add additional layers and continue to cook with it to really achieve the kind of non-stick carbon steel is known for.Additional Notes:Follow advice that is generally applicable to other carbon steel cookware: season well, keep dry, no detergent, no acidic foods, no harsh abrasives, and use a chainmail scrubber for caked-on foods.My first batch of fried rice stuck to the bottom, but improved over the course of a month. I can now cook eggs in it no problem (proper temperature control required; I see a lot of uninformed and inexperienced cooks whine about sticking on their carbon steel when it’s ultimately their technique that is bad).
Wayne Wong –
Quality at it’s best
My 1st impressions about the wok as I held it and lift it up is that it was heavy similar to a 12 in lodge cast.iron skillet. Upon looking on the surface, it was blued and you can see very faint hammered marks but the surface glosses over smoothly. The thickness of the wok is around 3mm and feels very heavy duty. Being in the case I would say it is hard to perform flipping food. I have not cooked with it yet, however I imagine that it would be similar to my lodge cast iron skillet in terms of weight but feels like similar to a debuyer carbon steel Skillet except it may heat faster. There is a silicone heat proof handle cover on it to protect the user from getting their hands scorched and burned while cooking. A great piece of artwork. While I doubt that food will taste just as good cooked in this wok compared to others, as heat is heat and you are limited to how hot your stove is, if there is one wok to get, and you care about it’s quality, you can’t go wrong with this one. Honestly, any type of cookware can cook decent food for practicality wise. This will last you a life time.
JENNIFER IM –
Beautiful and Excellent Wok
Excellent. I didnât know what to expect after reading some reviews before I received my wok. I received it today but I am very satisfied and happy with this wok. Outside of the wok was rusted but it was easily fixed since I use cast iron skillets as I know how to do seasoning. After I washed the wok, I fried an egg. This is something I do every pots I buy to test them. I used medium heat and little bit of avocado oil. No stick at all. Look at that beautiful egg, but even burned. Did better job than my cast iron pots. Also customer service is excellent. Specially, Sunny she was very kind. I will definitely order at least one more wok from them. If you are serious and patient person who like to cook. This wok is worth of money.
Bo Li –
this is for pro not for people who work
home pro need this, this is like the german car looks good, good reputation, but you need a lot of time for maintaining
sonictk –
Outstanding quality.
Yea, this is overkill, but who cares? I’m usually a bigger fan of Cantonese-style woks, but I decided to splurge on this and WOW is it worth the money. It reminds me of the De Buyer blue steel country fry pan I used to have a long time ago, but way smoother because of the hammered surface (rather than machine-polished). I definitely would go for the 32cm instead of the 34cm if getting the flat-bottomed version, though: unless you’re literally a bodybuilder the 34cm variant is way too heavy to be manageable one-handed. The 32cm is plenty big enough to mimic a 14″ Cantonese wok and fit the same kind of steamer baskets as well.Get a bamboo brush to go with this and it really is fantastic. Gotta say I find it hard to use my older, larger wok now even though this is definitely a heavy boy to handle.
Florence B –
Terrible! Food got stuck and burned on first use
I made a rice noodle dish with meat and vegetables. I started with the meat and it would not sear. I removed it and added the vegetables. Despite having the pan coated in a thin layer of olive oil, the vegetables stuck too. I added the meat back into the wok to cook for another minute and marry the flavors. When I removed it all, the pan was crusted with food that despite scrubbing and even soaking, was completely stuck on.So disappointing. I am an experienced cook and researched quite a bit to find the best wok. I returned this wok the next day.
Jörg u. –
Natürlich war ich vom Preis erschreckt. Wer wäre das nicht…? Ich habe arg mit mir gerungen und mir sehr viele Alternativen angesehen. Aber am Ende habe ich es gewagt und mich für den voreingebrannten Wok dieses Produzenten mit Eisengriff und gegenüberliegendem Haltegriff, sowie flachem Boden entschieden. Ich möchte direkt hier zu Beginn hervorheben, dass der Wok von Beginn an handgefertigt wird und man das auch beim Kochen merkt! Das macht einen sehr deutlich spürbaren Unterschied!Nach der immer notwendigen ersten Reinigung mit Seife, waren die Antihafteigenschaften und ersten Ergebnisse sensationell! Kein Vergleich mit den Woks, die ich zuvor verwendet hatte. Selbst Ei haftete von Anfang an nicht an!Jetzt kommen ein paar Besonderheiten:Jetzt ist Winter, und ich habe den Wok bisher ausschlieÃlich auf Induktion eingesetzt. Die Aufheizung und Hitzeverteilung ist (selbst bei Induktion) total beeindruckend. Ich bin gespannt, wie sich der Wok dann erst auf dem Outside Gasbrenner (12kW) macht. Das muss einfach überwältigend sein!Eines meiner ersten Gerichte war ein Pad Thai. Die dabei verwendete TamarindensoÃe war leider sehr säurehaltig und hat die werkseitig gelieferte (dünne) Patina im unteren Bereich des Woks komplett aufgelöst. Sie lieà sich jedoch durch erneutes Einbrennen in zwei Durchgängen mit einer sehr dünnen Schicht von raffiniertem Rapsöl und 1h Stunde im auf 230°C vorgeheizten Backofen gut wiederherstellen.Nach Auskunft des Customer Service hätte ich selbst das nicht machen müssen, weil die Eigenschaften des handgehämmerten Woks so gut seien, dass auch ohne Patina die Kochzutaten nicht anhaften, wenn man eine Voraussetzung beherzigt:Der Wok muss vor Zugabe der Zutaten so heià sein, dass eintropfendes Wasser als Kügelchen im Wok perlt. Dann kaltes Ãl rein und los geht’s. Dann würde sich die Patina mit der Verwendung des Woks wieder aufbauen. Ich habe es dann so gemacht, dass ich den Wok vor dem Aufheizen mit Küchenkrepp extrem dünn mit Rapsöl eingerieben habe, dann aufgeheizt, und als das Ãl zu qualmen anfing, das kalte Ãl zum Braten hinzugefügt habe.Das funktioniert in diesem Wok absolut prima. Jetzt baut sich die durch’s wirkliche Kochen deutlich stabilere Patina nachhaltig auf.Wegen der durch die TamarindensoÃe aufgelösten Patina habe ich den Customer Service des Produzenten angeschrieben. Ich erhielt innerhalb weniger Stunden kompetente, leicht verständliche, persönliche und ausführliche Antworten (ich hatte auf Englisch geschrieben; Antworten waren auch in – sehr gutem – Englisch). Es blieben keine Fragen offen.Einen Hinweis möchte ich geben, den man beim Kauf berücksichtigen sollte. Der Wok ist handgefertigt, tausende Male handgehämmert und hat absolut überzeugende Vorteile. Die Wandstärke lässt eine gewisse Wärmespeicherung zu. Das bedeutet, dass der Wok nicht leicht ist (>2 kg). Aus meiner Sicht ist das nicht schlimm. Denn wenn man statt des Umschichtens (Schleudern) beim bekannten stir-frying, mit einem Spatel das Kochgut des auf der Kochplatte stehenden Woks wendet, klappt das auch wunderbar.Hiermit also eine klare Kaufempfehlung, wenn man die Möglichkeit hat, die Investition zu tätigen. Der Wok wird Generationen überdauern.Der Kundenservice ist top!Hier ist “Made in China” ein wirkliches Qualitätsmerkmal.In summary: Ich liebe diesen Wok und würde ihn immer wieder kaufen. Das muss ich und müssen die nachfolgenden Generationen jedenfalls nicht mehr… ð
Steven A –
Being a home-chief enthusiastic for many years, i have never quite understood the go-to “hot wok – cold oil” method for Chinese stir fry cooking until recently.The dilemma has always been like this: the coated non-stick pan gets weared off in a few months if I pre-heat the pan to the desired temperature; cast iron pan is too heavy; iron wok does not make sense since the stickness will render this useless.This year I finally understand the science beyond the chinese “hot wok- coil oil” method: you preheat the steel wok (must been heavy enough to carry enough heat mass) to a point light smoke is coming out of the pan, then you scrumble some coil oil around it. This will create what’s called Leidenfrost Phenomenon, the rapidly increasing temperature will form a layer of vapour under the food ingredient, its something like this wok>oil>vapor> food ingrident. And this can be only achieved with a relatively heavy wok. And this is actually the only method to cook certain stir fryed dishes properly. I am using this on electric stove on a 3800w ring, this wok preheats a few times faster than my previous coated aluminum wok (was very high quality $100 wok), I find the fact that due to the heavy gauage, the bottom of this wok is made perfectly flat without any warpping (you don’t have to worry about warpping since its pretty thick), on the contrary, all my non-stick wok/pan does not have this flat bottom. Air-gap actually behave like a insulator. I have to say this wok bring my cooking to another level. I also think any similar high quality iron pan will do the same. The hand hammered work is a nice bonus but I don’t really need it.Is this wok suited for low heat cooking? It is NOT, it will stick. That’s what my other non-stick pan for. Highly recommended if you are into serious asian stir-fry style. This works extremly well with electric stove (gas stove is even better but i would recommend the round bottom one)
Chelsia Li –
Super pleased to receive the wok one day after order was placed. . The package came well protected . Opened the carton to review a beautiful wok. There is care instructions inside. It was recommended to wash thoroughly using detergent n steel wool scouring pad. . I fry an egg to test the wok and true enough the egg didnât stick n in fact you can swirl it in the wok. Unfortunately I donât have a gas hob, otherwise it would be perfect to get the bigger 36cm round bottom wok as well.
Carolyn –
This is my first wok, so I don’t have a lot of knowledge about woks, however I have a few cast iron fry pans and am familiar with cleaning and seasoning needs of such cookware. A few comments:1) I was unsure about how much scrubbing I had to do to get the manufacture’s coating off, prior to first use, as there was indication on the insert that I should use a steel wool scouring pad. I contacted the manufacturer and they told me simply to clean with soap and water. I did, and fried a batch of vegetables to dump, and it was perfect.2) The non-stick nature is working great. I use the pan on a high heat, add oil, and whatever I am frying does not stick.3) It is quite heavy. I am used to using heavy pots for boiling and baking, but I may have an issue with the wok as I have some arthritis in my thumb joints which make it a challenge. I am going to continue using it for a few weeks and see if I can adapt.
Amazon Kunde –
Ich muss sagen, dass jeder Cent wert ist. Ein richtiges Qualitätsprodukt, stabil, wunderschön gearbeitet, mit viel Liebe ins Detail. Unfassbar schöne Ausarbeitung, sicher verpackt und der Kundenservice ist einsame Klasse, wirklich erste Sahne!Wer wirklich eine traditionell sowie original gehämmerte Wok-Pfanne aus China möchte, die stabil ist, ohne Lackierung, ohne irgendwelche Beschichtungen, dann sollte er dies 1 x in seinem Leben tun, und investieren.Sunny vom Kundendienst ist super kompetent, freundlich und so fleiÃig im Beantworten aller Fragen und Befürchtungen bzw. Anliegen; sie hatte es mit mir nicht leicht, da ich 1000 Fragen zu dieser Wok-Pfanne hatte und alle wurden ohne ein Mekern beantwortet. Toll. 1 A mit Stern. Ein Qualitätsprodukt, welches über viele Generationen weitergegeben kann.1000Dank für alles, ich bin endlich eine WOK-Besitzerin und überglücklich.L.B.