Big 16 Inch Heavy Canton Style Hand Hammered Carbon Steel Wok (Round Bottom) / 731W87

Anazing amazing amazing!!!! Researched how to use it and my work is seasoned and amazing 🥰🥰 perfect size and i even took it camping !

This is a fantastic and substantial wok. By my measure (using dial calipers), it is 1.8mm thick - solid, with no "give" in any manner when pulling/pushing on the handles. While it is certainly larger than my other 14" inch wok, it isn't unwieldy and would still be suitable for cooking for 3 or 4 people (or more). The wok may have had a light oil coating on arrival, but nothing that was difficult to remove with a quick soapy rinse in the sink. Using my wok stove Thunder Group IRFS001 5B Fast Stove on the lanai, this was easy and quick to season for use - less than 15 minutes. Just fire the stove to high heat and slowly reposition the wok, watching as the steel cycles through the colors of the rainbow and settles on gray/silver. Bring the wok down to medium heat and wipe with a light coat of vegetable oil using a folded paper towel and tongs. I had a slick, non-stick surface the very first use and it has remained such after many more uses. I suspect the vast majority of people who have trouble seasoning their woks are trying to do so on inadequate heat sources. A true high BTU wok stove makes this a simple affair (and avoids filling your home with smoke!). This is a heavy wok, and with no long handle for leverage, it takes some wrist and forearm strength to try to toss it around, so just be aware. A high quality, solidly built cooking tool that I highly recommend!

My mom long passed away in 1993. Before she died, she purchased a wok exactly like this, and most importantly, seasoned it for me. That wok has lasted forever and still does. Now it was time to buy another for my 2nd home. This is an exact replica of what she probably purchased more cheaply in NYC NY Chinatown back in the day. The true Chinese woks don't have long handles, and you use gloves or potholders to grasp the handles on both sides for support. The smaller woks just don't hold enough food or have enough room. I finally got around to seasoning it today. I likely procrastinated because the seasoning process could be intimidating, and thoughts of my mother flooded my head of making an error. I have a powerful WOLF wok burner in my 2nd home kitchen, instead of a regular flat top stove. This is perfect for high flame BTU, and to getting the wok perfectly seasoned. Some have complained about rust, yet that may mean you didn't likely season the wok properly for its initial use. (must heat the carbon steel blue, then oil and heat the wok for several more times to turn it black, throw some sacrificial throw away food in, and then season again never using SOAP after) This is by far the best wok, and I am so sure my mom was looking down proudly at me today, as I seasoned it to perfection. (there are so many great Youtube videos out there on how to season a wok!) I hope you all make the purchase! See the before and after pics!

After researching woks for days I knew I wanted a hefty 16" hand hammered carbon steel wok to get a professional quality wok with excellent heat conduction. This wok is solid with absolutely no flex or give even when attempting to force it. Handles are solidly attached with rivets and heats up with the wok! (So get your serious potholders out and ready!) Wok has big circular hammer marks from the hammering which I prefer over the small marks you find on some woks. Wok came wrapped in plastic. Scrubbed it with steel wool and dish soap a few times until squeaky clean. Dried it and put in on the burner to blue it up per instructions. Pretty fun to see the steel change color as it heated up. Wiped peanut oil THINLY all over and stuck it in my oven for 20 min at 400 degrees. Pulled it out, wiped it with dry paper towel to remove any oil residue. Then wiped another coat of oil on and back in the oven again. Repeated the process about 4 times then turned the oven off and left the wok to cool for a couple of hours. Fried up some fatty meat in the wok making sure to coat it well inside. Tossed the meat to the dogs and wiped the wok clean with dry paper towel. Perfect non stick surface. Trick is to not wash the wok (just as you shouldn't cast iron pots) but just wipe them clean with dry towel. If need scrub with salt and wipe it off. After several stir fries, curries, fried rice and sautéed chard dishes this wok is absolutely fulfilling my requirements for a wok. Great tool for anyone serious about having some fun in the kitchen cooking for a small crowd.

Thick steel, but still light enough, no sharp edge Takes high heat, 650-700 F+, no warping. Optimum temp below smoking point of your oil Only get if you have high BTU burner Before use, strip off carbon residue and factory oil with rubbing alcohol. Bring up to high heat, 500+, until bare metal turns blue all the way up the walls, then just wipe with oil and let soak. Will not rust if you do that

Wok is heavy duty and fits perfectly in my Kamado Joe Classic. It heats up quickly and easy to cook myriad of recipes. Was easy to remove factory coating and season with grape seed oil. Wok will likely last a lifetime with proper care (dry and coat with light oil before storing). I had questions and contacted Craft Wok and the people were helpful and responded quickly. Would recommend both the product and company. ***This wok is a little big and meant for big amounts of food. For typical famiiy meals, the 14" version will be better suited.

I bought this about a year ago and didn’t get a chance to ever use it till today. Sitting in my humid house over summer unseasoned out of the packaging it got a little rusty. Not a big deal, nothing some steel wool oil and heat couldn’t fix. I had bought this to use specifically on my Big Green Egg grill, and it fits the egg expander, and my large grill perfectly. So far I only used this once, but the chicken and broccoli Chinese takeout style I made tonight was amazing. I almost made better than the local takeout joint. I recommend this wok for anyone looking to stir fry outdoors on their Big green egg.

I use it 1 time just to try it out before I have a gathering so .I wash and Dryed it and the next morning it was all Rusted. I can not use it please refund my money back