Product Description
While most woks in the U.S. today are made using sophisticated machinery, many woks in China are still crafted by the traditional hand-hammered method. Metal handles. Comes with wok ring.
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14 inch Carbon Steel Hand Hammered Wok (incl. wok ring)
- Kitchen: 0 pages
- Publisher: Made in China
- Label: Made in China
- Studio: Made in China
- Average Customer Review:
 based on 8 reviews
- Sales Rank in Kitchen & Housewares: #21832
Avg. Customer Review:
0 of 0 people found the following review helpful:
Customer Rating:
Summary: Superior wok 2008-09-02
Comment: wanted it for use on a charcoal bar b que grill and it worked perfectly. Fit just right and heated perfectly. Its not my only wok but it is my only round bottom one used on a charcoal burner. Love it!
2 of 2 people found the following review helpful:
Customer Rating:
Summary: love my wok 2008-04-29
Comment: I have been using a Caphalon anodized aluminum wok for the past 25 years. Although it worked well for most things, meat and poultry placed in it always stuck to the surface. This steel wok solved that problem. After curing it in the oven and stovetop, I tried it out with some chicken. It slid around in the wok as if it had a teflon coating. The steel wok definitely heats more evenly than my old aluminum one which always had hot spots on the bottom and didn't heat enough on the sides.
I am able to use the wok directly on my gas burner without needing the ring. Love it!
0 of 0 people found the following review helpful:
Customer Rating:
Summary: Good Quality and Fast Shipping 2008-04-06
Comment: The seasoning seemed to go well, though I admit I've only tried cooking with the wok once. I can tell it is a quality piece of cookware, though.
Also, the wok shop very quickly corrected an error on my order where I had ordered 3 wok chuans on accident.
Thanks, Wok Shop.
1 of 3 people found the following review helpful:
Customer Rating: 
Summary: not so good for electric stove tops 2008-03-25
Comment: I had a flat-bottomed anodized aluminum wok but the black 'coating' started coming up and I was afraid of it contaminating the food. I bought this after the good reviews and lots of research. I wanted to make sure a wok ring would still work on an electric stove top since most people who use it seem to have a gas stove top. Even with my burner on the highest setting, it seems to take forever for the food to cook, and it seems to just warm the food, not cook. I have also been told since that a wok ring is not good for an electric stove top because it traps the heat. Any comments, tips, or suggestions are welcome!
My wok came with some extra stuff including a recipe book and directions for seasoning and arrived fairly quickly--fantastic seller! It now has a beautiful patina!
5 of 5 people found the following review helpful:
Customer Rating:
Summary: This Wok is a Miracle 2008-02-05
Comment: This wok is hand hammered so stuff stays up on the sides easier -- sides are cooler so you have a hot pan and a cool pan in one. The handles stay out of the way and never get that hot. The handles are welded so they never get loose. Its a solid tool and I can cook four meals worth in a 14" wok with almost no oil and clean up is instant and effortless. The Wok Shop is where I got mine through Amazon and they were so wonderful and really answered a flood of questions when I called them and they tell you how to season it and its very easy. You can cook great healthy food in almost no oil with so little effort and the cheap cuts of meat come out tender and delicious too. It's awesome and I'm a single man and not the best in the kitchen. Try this: Brown and season some onions and meat in almost no oil (use high temp so no olive oil -- peanut or corn oils work) then wash the meat and onions by throwing about a cup and a half of water on them and pull them up on the side out of the juice. Throw some carrots in the juice and put lots of green vegatables around the remaining sides. Cover and wait until the veggies are nicely steamed. They have a hint of meat flavor and the complex flavors satisfy everyone even a meat eater like me. Meat browned, carrots boiled, veggies steamed, flavors mixed and complex, even a nice broth that cooks down and can be thickened with flour for a gravy! All that it one pan that cleans with a paper towel and hot water and the food is truly good for you. Those Chinese guys are pretty sharp. Takes no effort and so good for you that everyone needs a real wok. These work the have a thicker bottom with just the right shape for corect heat distribution. Hand nammered iron is the only material to get and to store bewteen cooking just put a tiny amount of oil in the bottom and wipe it all over with a paper towel and in seconds you've prevented rust and made a non-stick surface that's more miraculous than teflon and a lot more healthy. Then when you're ready to cook again, just drop a tiny amount of oil in the bottom and start browning your meat and onions when its hot. Get a good Chuan that fits the curve of your wok and get a lid so the veggies steam. I have a gas stove and the wok ring make it so stable I never touch the handles. Its truly a miracle device and as fun and healthy as cooking gets.
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