Features:

  • 15 gauge (1.8mm) carbon steel, commercial grade. Original design by Craft Wok since 2014, proven quality over the years.
  • Traditional chinese wok pan with round bottom: not suitable for flat electric or flat induction stove. Do not forget to season it before use! Instructions for easy seasoning are included with the wok. Our customer service is ready to guide through the process whenever you need it.
  • Hand hammered by Chinese professionals in Guangzhou. This wok is the proven choice of many professional Chinese chefs.
  • Steel helper handle will not burn when you stir fry over high heat, also helpful for hanging the wok for storage. Wooden handle has special hygroscopic not slippery surface for tight grip when you stir-fry.
  • Craft Wok - Love Wok! We are a team of professionals drawn together by our passion for the carbon steel wok. Our mission is to bring you as much pleasure from Stir-frying in a wok, as chefs get in restaurants across China. To do this, we have found the best manufacturers in China. Our range of branded products is 100% authentic traditional carbon steel woks, 5 years on market.
BUY!!!

Exactly what I was looking for in a wok! One of those cookware that can be passed on to next generation. Very sturdy and after seasoning, is as non-stick as most coated cookware. My in-laws who are from Guangdong province, who worked in Chinese restaurants in Chinatown in Oakland for decades approve. Good enough for me!!!

It is gorgeous!

I love my wok. I have a few and this is the best so far! It took two hours total to prep: 1 hour to clean out the preservative placed by the manufacturer, 1 hour for the bluing process. I have a very hot gas stove so it might take longer for electric stove...or is that even possible? Just made stir-fry for the first time last night and loved it! Still very much in the honey moon phase. Will come back to update the durability. However, it is very well balanced and was able to toss food no problem last night. I do not foresee durability issue with this one! Some people said they have issue with the handle being loose, I do not have that problem. Everything is just wonderful. So far so good! Before buying this wok, I've read one of the reviewer describing the preparation process as more metallurgy rather then what most people would called "seasoning" and I totally agreed with her/him. If you are not willing to maintain a carbon steel wok then you are better off buying one of those Teflon coating stuff. I am getting every size they have! Is it not gorgeous???

Great heavy duty wok!

Love the Wok. It’s my first one so I don’t have anything to compare to but works as it should. We took a lot of time “seasoning” it properly by following directions from another commenter and it turned out perfectly. Like others commented the handle did come loose but reattached easily following what the same commenter said to do(take out screw, shove handle in as far as you can then replace screw) and have not had a problem with it.

Definitely what you're looking for!

I am going to go with a 5 star, we absolutely love it. It did take about 8 times to get it properly seasoned, but right after that made a dang good and authentic tasting stir fry! I did purchase the stove ring separately, and highly recommend you order one too, it really helps getting that intense heat that you need. I considered a four star because the handle doesn't seem the best, but can easily replace it with a good piece of hickory, should it fail. Just order this, you'll be glad you did.

Beautiful wok

This wok is absolutely beautiful. I love the hand hammered look of it. I wish I had space to leave it out on display in my kitchen. Very well made. I feel this could be handed down through generations. I've used this wok at least 2-3 times a week for almost a year now. You must season it when you get it and continue to take care of it like you would cast iron. I highly recommend using Flax Seed oil when seasoning and do it at least 3 times before first use. I think I did mine 5 times just to be safe. I use flax on my cast iron as well and have found that it is the only thing that has worked for me long term. I have never used lard as some people suggest because I am a vegan but that may work too. Make sure to use things like garlic, green onions and ginger the first time you season as it helps to flavor the wok. It is a bit heavy but the handle grip makes moving it around easy. Large enough to make a large stir fry but not too big too pull out for making dinner for 1 or two. I don't use a ring with mine. It wobbles a little on our gas stove but works just fine without a ring. I'll attach pics of starting the seasoning process, immediately after seasoning and what it looks like now nearly a year later. I seasoned mine in the garage with a propane tank stand and it worked very well.

slowly moving the wok around until it turned a beautiful cobalt blue all over

This is a BIG wok. It comes uncured, I'm not sure a standard stove would be able to get it hot enough to "cure" it. I used the burner for my turkey fryer/crab pot to get the wok hot enough. I turned the gas all the way up and started curing, slowly moving the wok around until it turned a beautiful cobalt blue all over. I finished by letting it cool down and oiling it. The directions included with the wok explains the curing process. Wash well with mild soap and hot water to get the shipping oil off of it and then wash again to make sure. Can't wait until my wife cooks in it, hopefully this weekend!!

Love this wok

Received without any damage. First scrubbed off the shipping oil, then seasoned it outdoors on my propane gas burner. Oiled it with peanut oil. The pan feels good in weight, balance, and size. I am happy with my purchase. I would highly recommend.

Solid construction and seasons very easily

This wok is solid, and while I haven’t yet used it to cook anything, I just seasoned it. I followed the manufacturer instructions with one exception: step 8 just says to heat on medium/low heat for ten minutes (after applying oil in step 7). I used a slightly hotter setting and rotated the wok to make sure the seasoning applied evenly to the entire surface. At first, all that was darkening was the bottom center portion of the wok. See the attached picture for the finished seasoning with slow rotation during sep 8 (this has three complete coats of canola/olive oil blend).

Don't think you'll find a better wok

Excellent wok. This is the real deal. Been using for about 6 months and love it. It's a little on the heavy side but I think that makes it cook better. May be a little too heavy to use the flip/stir method with one hand. For those who complain about rusting should learn how to season/maintain a real carbon steel wok. Built like a tank, going to last for a while.

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