Craft Wok Flat Hand Hammered Carbon Metal Pow Wok with Picket and Metal Helper Deal with (14 Inch, Flat Backside) / 731W316
Original price was: $69.75.$57.86Current price is: $57.86.
Worth: $69.75 - $57.86
(as of Feb 04, 2025 04:19:01 UTC – Particulars)
From the model
Craft Wok – Love Wok
Our complete vary consists of 100% genuine, conventional carbon metal woks and equipment.
Carbon Metal Woks
We’re a crew of pros united by our ardour for the carbon metal wok. Our mission is to make sure that you expertise the identical pleasure from stir-frying in a wok as cooks do in eating places all through China.
To attain this, we have handpicked the best merchandise from respected producers in China. Our vary boasts 100% genuine, conventional carbon metal woks.
Craft Wok – Love Wok!
Flat Backside Heavy 14 Inch 15 gauge (1.8mm) carbon metal wok, industrial grade. Unique design by Craft Wok since 2014, confirmed high quality over time. Chinese language wok pan with a flat backside for electrical and gasoline stoves.
Chinese language wok pan with flattened backside: appropriate for flat electrical and flat induction range. Not 100% flat – backside has flat bubble which units up. Don’t forget to season it earlier than use! Directions for straightforward seasoning are included with the wok. Our customer support is able to information by means of the method everytime you want it.
Hand hammered by Chinese language professionals in Guangzhou. This wok is the confirmed alternative of {many professional} Chinese language cooks. Wok weight: 4.6 kilos (2.1 kg). Heavy and durable. The flat a part of the underside just isn’t 100% flat: it has a flat bubble that units up. That is as a result of actual hammering technique of manufacturing. It doesn’t have an effect on the cooking course of.
Metal helper deal with is not going to burn while you stir fry over excessive warmth, additionally useful for hanging the wok for storage. Picket deal with has particular hygroscopic not slippery floor for tight grip while you stir-fry.
Craft Wok – Love Wok! We’re the crew of pros drawn collectively by our ardour for the carbon metal wok. Our mission is to deliver you as a lot pleasure from Stir-frying in a wok, as cooks get in eating places throughout China. Our vary of branded merchandise is traditional carbon metal woks, 9 years available on the market.
Prospects say
Prospects recognize the wok’s construct high quality and seasoning course of. They discover it well-made, with a hammered floor that distributes warmth evenly. The directions are thorough, and seasoning is pretty simple. Many shoppers discover it a very good worth for cash, with good warmth retention and measurement. Nevertheless, some clients have skilled rust points or discoloration on the floor after seasoning. There are combined opinions on the load.
AI-generated from the textual content of buyer evaluations
11 reviews for Craft Wok Flat Hand Hammered Carbon Metal Pow Wok with Picket and Metal Helper Deal with (14 Inch, Flat Backside) / 731W316
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Original price was: $69.75.$57.86Current price is: $57.86.
Earl E. Cassell III –
Classic Flat Bottom Wok
It’s made from carbon steel and, with care, will last a lifetime. I prefer this flat bottom version, because you don’t need to invest in a wok ring, and it works well on both gas and electric stoves. Also works great on a BBQ grill. It’s such a versatile piece of cookware. You can cook just about anything in it. But you must following the initial seasoning directions and then keep it lightly oiled otherwise it may rust. Happy woking!
Douglas M. –
well designed and nicely made
These woks, 12 and 14 inch, are the best “flat-bottom” woks available. Their bottoms are not actually flat but bend slightly upwards, reducing the amount of cooking oil needed just as a round bottom wok does.Plus, these woks are made of 15ga carbon steel which provides better heat distribution up the wok’s sides.First, remember to use detergent and a scouring pad to remove all of the manufacturer’s shipping oil, then dry them over a medium-low heat, and then give them a light, thin coating of cooking oil, inside and out.I use the 12 inch wok for meals where rice is served as a side dish and the 14 inch wok for stir fry with rice.
Robb & Shelley –
Amazing WOK. Incredible for the cooking enthusiast. Worth Every Penny!
Super Super Impressed!!! My wife and I decided to purchase a wok. And with all the various types and styles that are out there. And there are alot! Weather to go with a non-stick or a traditional wok was a big big thing to consider. We went with a traditional Craft wok/carbon steel, hand forged setup. If were going to buy a wok then were going to go traditional and get the whole experience. Here are some key features to tell you about and hopefully I can answer a few of those questions you might have. IMPORTANT… Please use caution and practice safety when doing the next steps of seasoning your wok.1st.. You should go to Youtube and watch video’s on various woks there are in the world. Very informative for sure. If you decide to go the route we did with the Craft WOK then you will need to season the wok. You will also get very useful videos on how to season your new wok. VERY IMPORTANT TO DO.2nd.. Wash your wok before you season it. I used steel wool. I used dawn dish soap with the steel wool to clean and wash the wok. After washing your wok immediately dry it with paper towels or a dry cloth. Then you will need to start seasoning immediately afterwards. WHY??? Because your wok being steel, will start to rust very quickly without a protective coating of oil.3rd.. Before you start to season, make sure you get all your supplies together first. (see my pictures). You will need to make sure your stove is venting to the outside and that you have windows opened for ventilation. your wok will smoke when you apply the oil layer steps. This is normal. You will want to blue up your wok first.. No oil at first. Use a medium to high heat and rotate the wok around till you achieve an even blue hue or color to your wok.4th.. I did this step 4 times: Apply with tongs and paper towel or I used tongs and a small cloth. Apply a small amount of oil (I used Avocado oil because of the low flash point) with the cloth to the surface of the wok evenly without pooling. If you have pooling wipe out the excess with a paper towel. Be careful the wok is hot… Rotate the wok around and burn off the this layer of oil. This will take like 5 minutes each time you apply the oil. Let cool for 4 to 5 minutes the do the step again. Again I did this 4 times.4th.. After the fourth time seasoning the wok I let it cool a little bit then I put Avocado oil in the pan and green onions and ginger. I let the veggies cook for like 5 minutes and rolled it around the wok to do this final step. This step in to eliminate the possible steel taste or smell you might get after seasoning. And it worked great! This step will make your wok smell way better.5th.. Let your wok cool then rinse/wash out your wok. NO SOAP just hot water and a sponge or cloth. I then put the wok back on the stove/gas and heated it up and again applied a this layer of oil to the pan. Let it smoke off a little and I was done. You need to do this last step each and every time you cook in your wok. This is a vital step in keeping your wok conditioned and seasoned for the life of the wok… Which will be many many years if you follow these steps. I purchased the gas top stove ring off of Amazon along with the stainless metal utensils you see in the pictures.NOTE: A lot of people asked the question as to what to do with the outside of the wok. It will be blued when you first do your steps of seasoning. All I have done with the outside is apply a THIN layer of oil/with a paper towel, and coated the outside. Simple… Enjoy your wok and remember to practice safety while doing this.
Tianxiao Ma –
Great wok but the weight is a drawback
This wok has been very good for the most part. The construction is super solid and feels like it will last forever. It gets hot enough to sear and stir fry, but responds to temperature adjustments quickly. That way you can properly cook a variety of ingredients in quick succession, as is common in Chinese cooking.So far I haven’t had any issues with seasoning. I seasoned it in the oven with canola oil and it’s been pretty nonstick. It stands up to metal utensils and scrubbing with soap.I knocked off a star for two things. First, as this wok is made with thick gauge steel, it’s pretty heavy. The listed weight doesn’t seem like much, but when it’s full of food and you’re trying to stir fry the weight starts to become an impediment. I recommend using a kitchen towel and choking up on the handle to get more leverage.The second issue is the handle, which tends to be a bit wobbly. This hasn’t caused any problems so far but I’m concerned that it will loosen further over time. Tightening the retaining screws helps for a little while but the wobble always returns.
Blossomthyme –
The Winner!
I was contemplating 2 other woks. One that was $189 and the other $99. After reading up on woks and reading the reviews this was the winner. I think some companies charge for âbluingâ the wok. Since itâs really easy, I didnât need it already blued. But you still have to season it after bluing with oil and heat just like the bluing process. This wok is almost 2mm thick carbon still and genuinely hammered, not fake hammered. It will take a while before it is completely black all over but I was successful in bluing and seasoning and itâs working just like many reviewers described and Iâm happy with my choice. Itâs also a reasonable price and I my brother already wants to buy one of these too. You really canât beat this wok. Just read everything and bluing and seasoning will be a breeze. I also purchased the book The Wok, which is a reference book with all you need to know about Wok-king or Wok Hei with many many recipes Iâve already tried. If you like cooking and you like Asian cuisine, donât hesitate. This wok is a WoRk horse.
Not Your Coach –
I love it!
Heavy well constructed wok. Two handles is great for balancing the weight. Flat bottom is actually flat and sits keeping contact with the induction cooktop. I spent the time to season it right and clean shortly after use so I haven’t noticed any rust. It’s a thick steel and when it heats up you can take it as high as you want. My last wok was nonstick and I didn’t dare get it as scorching blue as this one gets. Granted, using induction doesn’t send as much heat up the sides as gas would, but I haven’t had any issues with that.Highly recommend.
Angela Chadek –
What an incredible wok! I have made a few dishes with it already and it is a very worthy product! Seasoning it was a bit of a challenge because I have an induction stove, (I tried seasoning it on the stove and it didnât go so well,) so I took it out the gas stove on my bbq and seasoned it there. Holding it over a flame really helped. I have added three pictures, 1) during the seasoning, 2) the âblueâ phase and 3) the final, phase when you add the oil. Seasoning took me about an hour plus. The instructions included regarding seasoning and maintenance are clear and well written. The wok is a little on the heavy side, but it seems to be well constructed and sturdy. It works well on an induction stove with even heat distribution. With proper seasoning, food doesnât stick and itâs easy to clean. The wok ROCKS!! Give it the love and attention it deserves and it will treat you well!
Martijn –
Ik gebruik deze wok op inductie en na bijna 2 jaar gebruik nog altijd een goede keuze geweest. Het is natuurlijk in het begin belangrijk om de wok goed in te branden, dit heb ik wel gedaan boven een gaspitje, het inbranden is op die manier veel makkelijker. Na meer gebruik wordt het steeds makkelijker, wel belangrijk om na het koken de wok schoon te maken met heet water (zonder afwasmiddel), dan weer goed droog te maken boven het vuur en er een klein laagje olie op te doen, zodat deze pan goed warm blijft. In mijn foto’s de wok toen ik hem inbrandde, en hoe hij er nu na bijna 2 jaar uitziet.De wok heeft een goede grootte, ik zou niet aanraden een kleinere te nemen, omdat je anders snel de pan te vol hebt (ik kook meestal 2-3 porties met de pan), zeker als je inductie gebruikt en de zijkanten niet zo heet worden als bij een gaspitje.
Christophe –
Wok de très bonne qualité, une très belle taille , très robuste hâte de le tester.Merci au vendeur et à la rapidité de l’expédition.
Nicole rosschaert –
Veel werk om in te branden,extra voorzichtig zijn.Na het inbranden is de wok perfect,makkelijk in onderhoud en heerlijk om in te wokken.
Mendez –
Excellent Wok traditionnel tant sur la qualité que sur son tarif