Mammafong Spherical Backside 14-inch Conventional Carbon Metal Wok Pan – Genuine Hand Hammered Woks and Stir Fry Pans – Pow Wok with no chemical coating
$65.75
Worth: $65.75
(as of Feb 14, 2025 07:34:12 UTC – Particulars)
From the model
Story of Mamma Fong
Our story
How we received our begin Hello, my title is Daphne and I’m on a mission to deliver again the genuine flavours of Asian delicacies. By introducing Mammafong – the brand new era of basic cookwares. I’m honouring my culinary heritage and lecturers; my grandma and my mom – Mamma Fong. What makes our product distinctive Genuine hand hammered woks which are constructed to final. At Mammafong, every wok is 100% handcrafted with precision, ardour and care. With a bit of TLC, your wok can final for many years, identical to Mamma Fong’s! Why we love what we do It is easy as a result of we love the evocative aromas and flavours of Asian cooking. We consider nothing brings household and associates collectively like a effectively cooked meal served with love and seasoned with care.
The workhorse wok – Conventional wok utilized by skilled cooks. This Chinese language wok is constructed to final and stand as much as the calls for of busy business kitchens. With a bit of TLC, your wok might be identical to the one Mamma Fong owned for many years.
Authentically hammered wok – 100% hand hammered pow wok, made by our staff of grasp craftsmen in Guangdong, China. Every Chinese language wok is uniquely crafted with precision, ardour and care.
Wholesome non-stick – The floor of the wok will grow to be naturally non-stick with use and lets you use much less oil in your cooking. Carbon metal is protected and unhazardous, enabling you to create wholesome and low fats meals for your loved ones.
Harness the genuine wok hei – Premium carbon metal and heavy gauge physique ensures quick warmth up and superior warmth distribution over your entire cooking floor. That’s the key to create an intense smoky, seared-and-crunchy stir fry each time.
The final word reward for a cook dinner – For the chef who swears by carbon metal wok; for the house cook dinner who’s found the attract of carbon metal wok; for the man with a penchant for cooking; for the mother who appreciates a high quality wok – give all of them the reward of a carbon metal Mammafong wok.
Clients say
Clients respect the wok’s high quality, construct, and worth for cash. They discover it well-made with a sturdy deal with that may final a lifetime. Many are glad with its dimension, weight, and cooking capacity. Nonetheless, some clients have skilled rust stains leaking out from the floor with out correct seasoning. There are combined opinions on seasoning capacity.
AI-generated from the textual content of buyer opinions
10 reviews for Mammafong Spherical Backside 14-inch Conventional Carbon Metal Wok Pan – Genuine Hand Hammered Woks and Stir Fry Pans – Pow Wok with no chemical coating
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$65.75
Romo –
A beautiful wok worth the investment
I’ve bought this round-bottom wok (é Huò, çé ChÇo huò, çé ChÇo guÅ) as a gift for someone with no stir-frying experience, and was afraid that the wok might not get seasoned properly were I to gift it in its original shape. I did run into a small problem of my own, however, in that I currently live in an apartment with an electric range which makes it impossible for me to season the wok using the traditional gas stove techniques.Turns out gas stove is not necessary, and in this case, when I was done, I began to feel that unless you have a powerful gas furnace, you might be better off seasoning in an oven anyway. The result at the end of the process was awesome, and the wok looked spectacularly beautiful so much so that it could be used for decoration. Hopefully, the pictures will do it justice.The Mammafong (åª½åª½è³ MÄmÄ FÄng) wok is one of the nicest woks I have seen in a long time. It’s made of 16-gauge carbon steel. You may wonder which gauge steel is optimal for stir-frying. Well, in a commercial setting with crazy-hot burners you’ll run into thinner 17-to-18-gauge woks. For home use, several highly-rated Amazon vendors tout the benefits of 14-gauge steel as it retains the heat better due to its increased thickness. I feel that 14-gauge is a little too thick as it takes too long for my taste to heat up and too slow to cool down, plus it weighs more which might make it more difficult for some to handle. The Mammafong wok is right smack in the middle where it needs to be at 16.About size. In as much as a 14-inch wok appears to be well-, if not best-suited for a regular-size Western range, I hope that one day Mammafong will carry the same line-up of woks in 16 inches. I have a lot of mouths to cook for. :-)The wok, just like the vast majority of others, comes with protective oil that needs to be removed (see the seasoning instructions above). What I didn’t like was that the inside of the metal tube that holds the wooden handle was not protected. I had to wiggle the handle multiple times to be able to dislodge it from the wok, and when I finally did, I discovered there was some rust on the wood as well. A minor issue that does not affect my overwhelmingly positive feelings about this wok, but still room for improvement.On a related note, I would love for Mammafong to start selling handle replacement kits (one handle and two Phillips screws). I expect the handles to become damaged over time, and I would love to have perfect original replacements ready for deployment as soon as needed. Another great product to develop would be a wok adapter for barbecue grills. As far as I know one doesn’t exist as of today (October 2019).The wok heats up fast and evenly, with the heat coming all the way up to the edge, on an electric stove (in case you missed it, do choose the flat-bottom wok for electric and induction stoves; the round-bottom wok I am dealing with here is for someone with a gas range). Before I forget, I thought it was a nice touch for Daphne, the CEO of Mammafong, to contact me through Amazon after purchase, and email me a small collection of family recipes in the PDF format. Thank you very much!  All in all, the wok has been a joy to use, and I’m sure it’ll be a welcome gift as well. In fact, I’m scheming to purchase several more units, for myself and several family members, season all for everyone, and start cooking. I can’t recommend this wok highly enough and hope that with time Mammafong will expand their line-up of high-quality cooking utensils (I’ll be watching closely :-)).
Amazon Customer –
Great Wok.
This wok is what I’ve been looking for.It’s big enough for stir frying without spilling, and it sits nicely on my burner.The wooden handle was a little bit off center, but I fixed that easily.As the wok is hand made, it’s not as perfekt as a mashine made wok.However its very well made, and it works great.This is the real deal, how woks have been made for ages, and therefore very authentic.I will probably have this wok for the rest of my life, if I take care of it, and I will.It’s very easy to wash off the layer of oil it comes with, which prevents it from rusting.After a few minutes on the gas burner, it’s now a deep blue color, and it’s seasoned well.Have made my first Chinese meal with my new wok, and it was very tasty.Great wok.
Eric K Hays –
Great wok for very little money
Purchased this wok after doing a lot of research and reading reviews. This is a very well-made wok and obviously was handcrafted (not sure why som think it was machine made). Make no mistake, it is BIG – which is exactly what I wanted. But, if you are expecting a moderate sized pan, thatâs not what this is.I followed the seasoning instructions, beginning with washing the factory oil off of it with a sos pad. But forgot to dry it with a towel before heating it (my fault). I put it on high heat and the wok changed colors brilliantly and right away. Had a couple very small rust specks during the heat-treating, but am willing to take the blame for that for not drying it properly after the initial wash.Followed the oil application instructions and repeated 4x. The cooked a perfect non-stick egg on it.I have a gas stove, with cat iron grates that sit pretty tightly together, so the wok does not sit perfectly flush if unattended, but that doesnât bother me.Very happy with this purchase.
William B. –
Good quality, reasonable price
A very good 14″ wok — it looks nice, works well, and is reasonable in cost ($30). I like the helper handle, and the weight is good. It does need to be vigorously scoured first (it has a protective coating from the factory to prevent rust), then it must be heat treated to create a smooth rust-resistant coating of hematite, and finally it must be seasoned 3 times (coated thinly, at least on the inside in high smoking oil /peanut or avocado/, then heated on high while wiping the oil around with a paper towel until the oil stops smoking — this will produce lots of smoke. You should watch some YouTube videos on getting a new wok ready for cooking. To do the initial scouring I recommend using a stainless steel scouring pad with soap for dishes.
Amazon Customer –
Beautiful wok as advertised
Excellent quality and so easy to season even though I had never done that before! Iâve done a lot of research on how to season a wok properly. Some of the hard core one suggest to turn on the gas stove into a super high heat but I wasnât able to do it with my gas stove. However, I found this is the easiest way without burning my house down.The wok looks like it came with some sort of protective oil to keep it from rusting, so I scrubbed it clean before use. Then I rinsed it in hot water and put it on my stove in high heat to dry up the wok right away. Once it is hot and dry I poured the oil and swirled it around the wok, then turned down the heat to low and let it âcookâ for a bit. The hot areas began to turn light blue and rainbow. I repeated the last 2 steps for few times and let it cool down completely. Thatâs how I seasoned my wok!So far I’ve made stir-fry noodle, vegetables and lots and lots of fried rice and it never sticks. Typically, I only use hot water to clean the wok because certain cleaning products may damage the seasoning. Overall it is an awesome wok with a great price!
Marilu Rojas –
El mejor wok con el que he cocinado, me encantó
Raymond D. –
Love this wok for its craftsmanship and great cooking results. I chose to season the wok based on my experience with other carbon steel cookware. 1 first I removed the handle. I thoroughly washed and scrubbed the wok with soap, steel wool and barkeepers friend (or use any other similar product). And I mean wash and scrub the entire wok even inside the handle where there may me a little rust. I then dried it thoroughly. 2 I put it in a 500 degree oven for an hour 3 let it cool to room temp then I applied a light coat of high smoke point oil in my case avacado, and I mean light wipe it all off with a paper towel. 3 back in the oven at 500 for 45 minutes at 500 degrees. 3 cool to room temp and re oil again wipe with paper towel and back in at 500 degrees for another 45 minutes. I oiled the handle with food grade mineral oil and reattached it. I have used it several times since and it is still virtually glass like.
Steve Jenkins –
I absolutely love my new wok, it is robust, doesn’t feel flimsy. It was super easy to season it (follow packet instructions, my process is written below). It is quite heavy so don’t expect youtube level flipping of the contents of the wok unless you have Arnold Schwarzenegger forearms, or are an experienced wok user with a large wok. I find that this wok can hold enough to make a single meal for about 5-6 people at most. But for that volume, I typically cook in batches to ensure appropriate cooking. The wok is super non-stick when seasoned with 1-2 layers per instructions below, so thats awesome. I am vego mostly, and have no issues, i cook a lot of onions, green cruciferous vegetables (broccoli, cabbage), carrots, eggplant, tofu. Everything cooks awesome in this wok.To season it, I used canola oil. The process was to heat it on a very large gas burner (outdoors, do not do this inside, the smoke will be super unpleasant), blue it all over, it will take a few mins to blue each quadrant of the steel, so this took the longest, maybe 15 mins of blueing; then once it is blue all over, including the helper handle, you tip in about 2 tbs of oil and carefully swirl it all around and wipe it with a dry paper wipe (i just used kitchen paper wipes lol) all over the sides, keep rubbing it all around and you will see it smoking and making the wiped areas dark grey or black-ish. I did this all over and on the underside of the wok too. after this I just cooked with it, it builds up seasoning fairly quickly, especially if you use animal products or use a bit of oil.I highly suggest you get a long wok tan (spatula), one that doesnt have a very wide head on it). I am glad I got the round bottom one, I only use it on my outdoor gas burner which it is mostly steady on. I would say that a long wooden spatula would do the trick as well. I found that a metal utensil scraped up the fresh seasoning quite easily, but now after a few weeks of use it is holding up to a metal wok tan fine.It feels a little pricey, but to be honest, the durability and user experience make me confident that this wok will last forever – so I would buy it again for sure. Perhaps the handle will need replacing at some point, or maybe just new screws (mine is sturdy thus far, but it seems to be the only potential point of failure), but thats easy to replace if you have a round dowel like piece of wood and are semi handy.
Randall Sim –
Good quality
Cosette –
Me decidà por el más grande pero creo que el tamaño pequeño ya es bastante grande, para que lo consideresLo cure a las brasas en una carne asada y aguantó muy bien,.listo!