Craft Wok Traditional Hand Hammered Chinese Carbon Steel Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom Pow Wok Pan) / 731W88

I recently purchased the Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok and wanted to share my thoughts on this high-quality kitchen essential. Before seasoning, it’s important to blue the wok, a process I found straightforward. To ensure even bluing, I removed the wooden handle, which was a simple adjustment that allowed for a uniform treatment of the entire wok.The quality of the carbon steel is immediately noticeable—this wok has heft, indicating durability and robustness. It’s heavy in a good way, indicating its quality, yet not too cumbersome, allowing for easy tossing during cooking. The hand-hammered design is not just for looks; it contributes to the wok’s excellent performance. Heat distribution is proportional, though somewhat dependent on the burner used. While I have yet to try it on my outdoor wok burner, the round bottom was a perfect fit for my Bluestar Platinum stove, which has removable grates specifically designed for a wok.Many reviewers complain about the weight of the wok and how cooking and tossing with it feel awkward. However, these criticisms often stem from a misunderstanding of traditional Asian wok cooking techniques. Unlike Western-style cookware, where tossing and stirring are done with lighter pans, an Asian wok is designed to handle high-heat, stir-fry cooking. The weight of the wok plays a crucial role in maintaining even heat distribution, which is essential for achieving the perfect stir-fry texture and flavor. Instead of tossing ingredients by shaking the pan, you use a spatula or similar tool to stir and move the food quickly across the wok’s hot surface. Additionally, you can rest a portion of the rear of the wok on the stove to help push up and toss the food. This method ensures that each ingredient is cooked evenly and retains its unique texture and flavor. I recommend looking up videos on how to toss with Chinese woks for a visual guide. Practice with rice or uncooked pasta to get the hang of it.The handles feel good in the hand—sturdy and comfortable to use, enhancing the overall cooking experience. I found the wok easy to season and clean, a testament to its thoughtful design aimed at frequent use. As my first real wok, replacing a flat bottom, thin, non-stick wok that I was not happy with due to uneven heat zones, this wok has been a revelation.Value for money is exceptional with this wok. It’s the best for what you get, offering high quality, excellent performance, and ease of maintenance at a reasonable price. I would definitely recommend this wok to anyone looking for an authentic cooking experience. Whether you’re a seasoned chef or new to wok cooking, this tool will elevate your culinary creations.

The media could not be loaded. I started my research and ordered a wok by Taylor & Ng...I don't want to bad mouth their product as to be fair I never cooked with it..But one look at it and I knew this was not for me. The way the handles were attached were with cheaper rivets and once I saw that, I didn't feel good about it...but it was very light..I searched and read and stumbled upon Craft Wok and had a strong feeling this is exactly what I wanted.It arrived today and immediately I could tell it was super well made..It's not light..That might be an issue for smaller women or for those who want something lighter..for me, I love the weight, it makes it easier to cook..I read many reviews and knew what I had to do to season and prepare it. I posted a lot of pictures and a video.here's what I did and how long each step took:- Washed it out and scrubbed completely two times...5 minutes- I put it on a wok ring, turned on a 20,000 BTWU burner and let it rip! It didn't take nearly as long as i thought but after about 3 minutes or so, I saw the blue starting to form..Very exciting!- I made sure to have a really good oven mitt and was very careful as obviously this is next level hot..but the weight of the wok is so good, as you can see in the photos, it would stay in different positions very easily.I basically would tilt it here or there and leave for about a minute at most and move to a different section.It was easy to do and very gratifying!The entire wok was blue and finished in about 15 minutes. Much less than I expected.I let it cool down, then i coated it with avocado oil and heated it up again and wiped it down..then did a finishing coat of oil.Then I heated up 3 or so tablespoons of oil, chopped some garlic and ginger and moved it all around...threw in some broccoli i had around...stir fried that for a few minutes, dumped it out and added a cup or two of water into the wok which was on high heat..and cleaned it.Then when it cooled down i applied a thin coat of oil.Two hours laterI just had to cook on it and made stir friend chicken and broccoli.The surface was great to cook on...but there was some sticking because I turned the chicken before it was seared..Perfect time to test cleaning while cooking! and i scraped off as i cooked and it was not bad.The dinner was great but the cleaning is what I want to share.I was able to clean 90% of the stuck food off with just boiling some water and scraping..then I used the bamboo cleaner brush to finish off and it was perfect!Fantastic fun experience and wanted to share it with others considering this wok. One of my favorite purchases across categories ...ever!Glad I took my time and didn't settle on the first highly reviewed one by Taylor & Ng..this wok is many leagues better made and substantial on every level.