WANGYUANJI Hammered Wok 13.4″,Carbon Metal Wok Pan with Lengthy Wood Deal with, Flat Backside Wok for All Stoves, Black
$79.49
Value: $79.49
(as of Feb 11, 2025 17:57:59 UTC – Particulars)
Product Description
Bodily Non-stick: WANGYUANJI handmade hammered frying pan with delicate hammered strains on the interior wall to attain bodily non-stick impact
Lengthy Wood Deal with: The detachable picket deal with is as much as 9inch lengthy for a cushty grip and good borrowing energy. Simple to put in, 3 heavy-duty rivets to attach, strong and never unfastened. The opposite aspect additionally comes with hooked up ear
Nitriding Course of: Made of top quality carbon metal, nitrided pan wall is tough, not simple to rust, no chemical coating, to make sure wholesome cooking
Versatility: Conventional Chinese language wok, can be utilized for stir-frying, sauteing, deep-frying, stewing, simmering, one wok for all wants
For All Stoves: The flat backside wok is appropriate for gasoline range, induction range, electrical range, halogen range, and so on., however NOT dishwasher secure
7 reviews for WANGYUANJI Hammered Wok 13.4″,Carbon Metal Wok Pan with Lengthy Wood Deal with, Flat Backside Wok for All Stoves, Black
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$79.49
Elaine1993 –
eat to use.
Very big and can cook a large portion of food.
N. Garrett –
Great Wok
This wok is classy all the way, from the wooden handle to the hammered surface. It is an excellent wok. I use it on my electric glass-top stove, so the flattened bottom works fine, even for a surface you wouldn’t think would be wok-friendly.A big bonus is that it has a nice, vented glass lid. This can help you keep splatter to a minimum or assist when steaming.Since it is carbon steel, you’ll need to make sure that you season it properly before your first use. You can treat carbon steel much like you treat cast iron. Seasoning is required and, although it is not difficult, it does take a little bit of time. Instructions for seasoning are included.Once seasoned, it works great. If you do get anything sticking to the bottom, just put some water in it while it’s still hot and deglaze it. After cleanup, I put a thin coat of oil on it and heat it up once again. After cooling, I then put it away and I’m ready for the next cook. The more you use it, the better the seasoning will get and you will have less sticking each time. For cleanup, use the same rules you would with cast iron. Try to avoid soap. I use a scrubber or chain mail for stubborn burn-ons.This wok is attractive, with its hammered surface, and effective, with the even and rapid heating that is characteristic of carbon steel. It’s made for high heat, but if you’re not used to cooking in a wok, I would suggest starting out at lower heats until you get used to the techniques.I have two other woks, but this one has taken its place as my primary wok, especially because it has a lid and the others don’t. I consider it well worth the price.
Bob –
Never used a wok in my life…
I’ve never used a wok in my fifty-some years of life. I am now converted!When this wok arrived, I was initially skeptical whether this was something I would be cooking with very often…. and then I tried it. I now use this thing for all kinds of cooking!The included manual details how to care for your steel wok. If you purchase this item, read and keep the manual that comes with it. It’s not anything difficult, but the work does require a little TLC. I use olive oil to treat my wok and it works just fine. Following the care instructions ensures easy cooking and cleanup afterward.What do I cook in the wok? You would think I would quickly say stir fry. I mean, yes, I do occasionally use it for that but I also cook a lot of Italian foods. The wok is great for cooking the sauce in, and then tossing the precooked pasta (from another pot) into the wok. This makes mixing the pasta and sauce soooo much easier. The wok provided a lot of real estate to mix, toss, or stir your food.If you are reading this, you are thinking about this purchase. Just do it. You won’t be disappointed!
Dan Teet –
Large, high-quality wok. Great glass lid. A little heavy.
I’m sure the weight of this pan is a reason for it’s high-quality feel, but it is a bit heavy for tossing foods while cooking. It heats evenly and has a nice, sturdy handle, easy to grasp with one or two hands (the wood never gets hot, but you want to avoid touching the metal at the pan end while it’s hot). My wife loves cooking with the wok as much as I do, but she struggles a bit with tossing her rice or vegetables (or whatever she’s cooking) since this pan is so heavy. The lid fits perfectly, though I do wish it was a bit more domed, probably difficult to do with a glass lid. I make popcorn in my wok and it often pops over the rim, so a larger dome lid would allow it more room above the rim. A very small concession for the other benefits of this pan (I can use my old aluminum dome lid with this wok just as easily). It is a breeze to clean, especially it’s hot. It seasoned easily following the instructions that came with it, so it’s non-stick properties are working great. The hammered texture looks great and I don’t see this scratching very easily but that is yet to be fully tested (it can take months or years to see how well that holds up). I wish the shorter handle was insulated, maybe with a wooden dowel or something, so I could grab it from both sides without an oven mitt, but it’s not too inconvenient to put on a mitt so I can get a better grip on it for pouring into a serving dish.
Justa Consumer –
Huge, Works Perfectly on Induction
The single draw back to having an induction cooktop was that I could not cook in a wok. I think it comes down to, this wok is so big that it has a large enough flat area at the center that allows enough good contact with the induction ring to perform beautifully. The design and function is top notch. The pan heated evenly at the center with appropriately cooler temps around the edges. I tested it out today with fried rice and beef and broccoli and couldn’t be happier. Even at extremely high temps there was no warping or buckling. The pan also comes with instructions on how to maintain and season for a non stick surface.The pan was packaged well to avoid damage by being sealed in plastic, with formed cardboard, and a glass top protector. The size of the wok is large enough to make make servings at once (I used my usual 3 cups of cooked rice to make fried rice and it was dwarfed by the size of the pan). The handle is removable and is a lovely burnished wood that matches the handle in the glass lid.I have been eyeing a few woks that are significantly costlier than the current list price on this item and I believe that this wok lives up to the quality of any of those.
scott diamond –
Do not purchase
Black Teflon came off first time I used it exposing bare metal which rusted
G M –
Perfect size for two
I have several Wok’s this one has become my go to when cooking for just the two of us.Makes just enough for two to four servings before you overload it, the flat bottom for use on western cook tops without a ring is a plus.The Wok heats evenly and quickly and appears to be very well made the included lid is also handy to avoid any moisture popping while cooking.Well done WANGYUANJI.