WANGYUANJI Forged Iron Wok Pan 12 inch Flat Backside with Wood Deal with and Lid, Giant Wok Stir Fry Pan Appropriate for All Cooktops, Chinese language wok with Free Dishcloth and Brush
$119.99
Worth: $119.99
(as of Feb 08, 2025 18:57:33 UTC – Particulars)
From the model
Wangyuanji artisan handcrafted forged iron wok, hails from Jiangsu Province in China, are well-known for its basic turtle patterned wok, it additionally has over 400 years of heritage. Every wok requires 63 steps to make, these woks are flawlessly crafted. Wangyuanji has inherited the pan making expertise and data over a whole bunch of years, historical craftsmanship that may face up to any fashionable competitors until at the present time.
Handcrafted forged iron wok
Earlier than Cooking – Nourishing Oil
In an effort to kind an oil movie, please carry out an oil nourishing program each time in the course of the preliminary use, and it’ll work higher after the oil movie is fashioned.
About Vegetable Oil Protecting Movie
The floor of the iron pan is protected by two protecting layers of vegetable oil protecting
movie and black oxide protecting movie throughout transportation.
What’s “Pre-Season”？
Use cooking oil to preserve the floor
of the iron wok, in order that the oil steadily
penetrates into the within of the iron wok.
ANCIENT CRAFTMANSHIP – Wangyuanji Forged Iron Wok has manufactured for nearly 400 years by Chinese language. Each Forged Iron Wok is made via 37 completely different handcrafting processes to its perfection.
Every handcrafted Forged Iron Wok has its distinctive texture forming from its clay casting mould and pinewood smoking ash. Echo to its stunning title of “turtle shell texture”, a well-maintained wok can final many years and change into an emblem of household gathering and prosperity.
HEALTHY COOKING – Wangyuanji Forged Iron Wok is manufactured from excessive grade pure iron. Season the wok earlier than use! A well-seasoned forged iron wok offers a protected, wholesome, non-stick and chemical-free cooking floor for your loved ones.
HEAT RETENSION AND EVEN COOKING – Wangyuanji Forged Iron Wok has distinctive warmth retention functionality for even cooking. Even heating results in sooner meals preparation, lock tastes and juices inside meals and keep away from lack of nutrient.
MULTIPLE COOK TOP AND VERSATILE COOKING- Wangyuanji Forged Iron Wok can be utilized on all prepare dinner prime: fuel, electrical, induction, oven, broiler, grill and even the camp, a campfire, or the fireplace pit. Take pleasure in cooking all kinds of meals, from roasted greens, stir fry, seafood, and extra.
USE AND CARE – Forged iron wok is NOT dishwasher and oven protected! Keep away from inserting scorching forged iron into chilly water. Wash forged iron wok by hand with heat water, and dry with paper towel. Use with care, forged iron wok can final very long time of use.
Clients say
Clients discover this wok well-made and straightforward to take care of. They recognize its high quality, cookability, and warmth distribution. It really works properly for stir-frying Chinese language dishes that want numerous warmth. The wok is light-weight sufficient to flip meals simply. Clients additionally just like the stickiness, dimension, and taste of the wok.
AI-generated from the textual content of buyer opinions
13 reviews for WANGYUANJI Forged Iron Wok Pan 12 inch Flat Backside with Wood Deal with and Lid, Giant Wok Stir Fry Pan Appropriate for All Cooktops, Chinese language wok with Free Dishcloth and Brush
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ZHUN H. –
Great work for Chinese recipes
This is a cast iron wok so it warms slower than carbon steel, but it keeps the heat for a longer time. It is good from stir frying Chinese dishes that needs a lot of heat where your stove is not strong enough.The wok is well made with good material, I can feel the weight but it is not too heavy for me. The flat bottom makes it compatible with most stove tops. One thing to keep in mind is that it needs to be seasoned otherwise it is going to be sticky.
Gahvno –
Now this is a real wok!
We loooove this wok! We used it for the first time yesterday after seasoning it according to the instructions included with the wok. Everything came out perfectly and much faster than with our previous cookware. This is the first “real” wok we’ve every had and wish that we’d gotten one years ago. This cast iron wok also comes with a very nice glass lid can be used for all different types of cooking and the flat bottom makes it much easier to use as it doesn’t require that stabilizing ring that the round-bottom woks need.This cast iron wok is clearly a quality piece of kitchen kit and we’re looking forward to years of use!Definitely recommended.
HussleBee –
Beautiful wok!
I love this wok. Been in the market for one for a while. I settled on cast iron vs steel because of the heat retention. It is easy to clean, easy to season and I expect it to last forever. This is a quality Chinese product and I am very happy with it. The lid is great too! Donât be afraid of the weight of this wok. It is heavy and some may find it difficult to toss food in it. Most wonât, but I can see how weight can be a negative. I love it.
Pat A –
Everyone should own one of these wow!
Amazing product
Just Me2 –
It’s A Pretty Good Wok
It cooks good. It looks fabulous! I’ve kept it well maintained n seasoned. I know how from using cast iron and carbon steel and have followed the given instructions. Why is the bottom changing? What is coming off? A coating? Is it still safe to use? Good question! I’d live to hear some feedback from the company. It’s oiled and reseasoned. What happens if more comes off? Must I stop using it?Update: I think the reason for the bottom of the wok looking like that was because I used some Shaoxing Rice Wine which is acidic. It seemed to clear up after cooking meals without the wine and post seasonings . The wok cooks good but I’m still kinda wondering if this coating could come off if I used metal utensils. But it’s fine overall.
Thumper –
Deceivingly light weight
For how large this thing is you would think it weighs a ton…you’d be wrong. I can easily work with this wok using one hand. The quality and craftsmanship is just amazing. It’s honestly a pretty cool conversation piece when making Asian food when company is around. Definitely a kitchen tool that can be passed down for generations. Because of its light weight it heats evenly all the way around. I season it like any cast iron and it hasn’t shown any wear or corrosion. Get one! You won’t regret it.
Great support –
Cheap handle hooked not silver as shown in picture!
I purchased this item because one of its key features, as shown in the description and photos, was the silver hooks at the end. However, I received a cheaply made black metal hook instead! Why are they allowed to mislead customers by shipping something different from whatâs advertised? How can Amazon permit these inaccurate descriptions and photos? They need to remove the misleading images and post actual photos of what theyâre shippingâIâm sure at least 50% of buyers wouldnât purchase it if they knew the truth. The silver hooks were a major selling point, but what I received is completely different. See my picture, and youâll understandâitâs way too ugly!
MAC –
Perfect for stir-frying. Proper maintenance is key.
We first discovered this cast iron wok at a friendâs place when we went over for dinner. The host used this wok to cook quite a few stir-fried dishes: stir-fried snow crab legs with scallions, kung pao chicken, beef chow fun, and most notably egg fried rice. To our amazement, we found that during the whole process no ingredients stuck to the wok; even the fried rice didnât leave behind any mess. The hosts loved this wok and wanted us to have it as well, but also cautioned us to make sure proper maintenance is done if we plan to own one.We soon ordered the same product after that visit. While we marveled at the exquisite craftsmanship, we researched online and read instructions for maintaining raw cast iron very carefully to make sure we do everything right. Basically, the key is to âseasonâ the wok before first use and after each use. When you season raw cast iron, you apply a thin layer of cooking oil to its surface (make sure itâs completely dry) and heat it up; the chemical reaction gives the cast iron a non-stick coating. And that was exactly what we did: We seasoned it right after we received it, and right after each use since then. The outcome is incredible: The wok is now fully non-stick, and while it initially tended to get rusty with water residue, itâs now rust-free. This product is made of simple materials (raw cast iron), and with some simple steps to properly maintain it, it can certainly last for a very long time! We highly recommend it.
Barney R. –
This really is the best Wok that I have ever owned, yes a little heavier than other Woks, its Cast Iron, built for a lifetime. With the seasoning that is put on at the factory, which is needed, this takes a bit more than washing it in cold water. Needs hot water, an SOS Pad, and some soap to remove the heavy oil from the surface. Its not a big deal, but absolutely needed. Then heat the Wok, not too hot, add the oil, turn off the heat and wait for 4 hours. Wipe it out and Wok and Roll, get it, the first thing I made in it was Fried Rice, nothing stuck, to the pan, some of the best Fried Rice I have ever made. And I have been cooking with Cast Iron Pans for over 50 yrs. If you like to make the best Chinese Food for your loved ones, then this is the Wok you would want to use. I highly recommend this Seller and the Brand of product.
Amazon Customer –
This wok is very large and great quality! It comes with a whole history of the product and the company behind it and a good instruction manual.Even the wood lid it comes with it beautiful.
Yi-Te Liang –
A good solid cast iron wok. Could see it was truly made with traditional casting techniques. A bit heavy on the hand, but is lighter in comparison to regular cast iron pans/skillets. Markings on the wok maybe thought as defects by most wok using beginners, but is actually transferred from the mould during casting. Like all casted iron cookware requires seasoning and maintenance (re-seasoning), this type of wok especially requires good care. More suitable for intermediate to advanced level home cooks. For me personally, washed and seasoned the wok 8 times until itâs deep cleaned and the oil film coating buildup reached the nonstick level I liked. Pasted the pan fried egg test, and Iâve been enjoying the wok so far.
lawlaw –
I enjoy traditional Chinese cooking and have been searching for a good cooktop and wok for years, spending thousands of dollars in the process. Finally, I found a 28,000 BTU gas cooktop and this WANGYUANJI Cast Iron Wok. This wok possesses all the benefits of cast iron but without the weight. Although it is slightly heavier compared to a carbon steel wok, it is still acceptable.To achieve the best performance, a cooktop that can provide sufficient heat is crucial. That’s the key factor in ensuring excellent cooking results.
Jeremy_Mac_Donald –
Not the cheapest Wok but I have been very pleased with it. Carbon steel is really an excellent material for cookware. I was so happy with the carbon steel wok that I went out and bought a carbon steel frying pan which instantly became my favourite frying pan.I think this is a very good wok and feel that carbon steel cookware in general is the way to go.