Craft Wok Flat Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Flat Bottom) / 731W316

The media could not be loaded. Super Super Impressed!!! My wife and I decided to purchase a wok. And with all the various types and styles that are out there. And there are alot! Weather to go with a non-stick or a traditional wok was a big big thing to consider. We went with a traditional Craft wok/carbon steel, hand forged setup. If were going to buy a wok then were going to go traditional and get the whole experience. Here are some key features to tell you about and hopefully I can answer a few of those questions you might have. IMPORTANT... Please use caution and practice safety when doing the next steps of seasoning your wok.1st.. You should go to Youtube and watch video's on various woks there are in the world. Very informative for sure. If you decide to go the route we did with the Craft WOK then you will need to season the wok. You will also get very useful videos on how to season your new wok. VERY IMPORTANT TO DO.2nd.. Wash your wok before you season it. I used steel wool. I used dawn dish soap with the steel wool to clean and wash the wok. After washing your wok immediately dry it with paper towels or a dry cloth. Then you will need to start seasoning immediately afterwards. WHY??? Because your wok being steel, will start to rust very quickly without a protective coating of oil.3rd.. Before you start to season, make sure you get all your supplies together first. (see my pictures). You will need to make sure your stove is venting to the outside and that you have windows opened for ventilation. your wok will smoke when you apply the oil layer steps. This is normal. You will want to blue up your wok first.. No oil at first. Use a medium to high heat and rotate the wok around till you achieve an even blue hue or color to your wok.4th.. I did this step 4 times: Apply with tongs and paper towel or I used tongs and a small cloth. Apply a small amount of oil (I used Avocado oil because of the low flash point) with the cloth to the surface of the wok evenly without pooling. If you have pooling wipe out the excess with a paper towel. Be careful the wok is hot... Rotate the wok around and burn off the this layer of oil. This will take like 5 minutes each time you apply the oil. Let cool for 4 to 5 minutes the do the step again. Again I did this 4 times.4th.. After the fourth time seasoning the wok I let it cool a little bit then I put Avocado oil in the pan and green onions and ginger. I let the veggies cook for like 5 minutes and rolled it around the wok to do this final step. This step in to eliminate the possible steel taste or smell you might get after seasoning. And it worked great! This step will make your wok smell way better.5th.. Let your wok cool then rinse/wash out your wok. NO SOAP just hot water and a sponge or cloth. I then put the wok back on the stove/gas and heated it up and again applied a this layer of oil to the pan. Let it smoke off a little and I was done. You need to do this last step each and every time you cook in your wok. This is a vital step in keeping your wok conditioned and seasoned for the life of the wok... Which will be many many years if you follow these steps. I purchased the gas top stove ring off of Amazon along with the stainless metal utensils you see in the pictures.NOTE: A lot of people asked the question as to what to do with the outside of the wok. It will be blued when you first do your steps of seasoning. All I have done with the outside is apply a THIN layer of oil/with a paper towel, and coated the outside. Simple... Enjoy your wok and remember to practice safety while doing this.

Great quality at the price. I actually ended up packaging it back up and returning it because it felt like too much for me (small household)…so I ordered the 12” and it felt like not enough. Thank goodness Amazon is great with returns. And then I came upon the Black 13 by Craft Wok and it’s the absolute perfect in between. For a big family, the 14 might be ideal but for me and storage, losing that 1 inch made a difference with space and usefulness (not being overkill) but enough when friends are over and I need more than a 12 inch. Kenji Lopez Alt recommends a hand hammered carbon steel flat bottom so that’s what I went with and this one is great because it’s not completely flat and hits all the other marks. I did a ton of research and this is a great brand if you season it correctly (don’t listen to the “pre-seasoned” marketing - you still need to season. It before use!).

Took a while to understand how to use it well.This does need to be maintained - need to wash with water and sometimes light soap, towel dry and quick burner dry to avoid rust. You should be using oil and higher heat when cooking or expect to experience some stickage. Food may still stick, but there is no protective coat to worry about coming off, you can scrub with steel wool and not worry about damage to wok.Fair warning, it is heavy, so build up those arm muscles if you want to toss food one handed.Loved cooking with this.

Seems nice. I followed the instructions to the "T"

This is the real thing. I love it. You have to season it properly and keep it oiled, (olive), but it give outstanding results. A winner here.

I waited a few months before doing my review because I wanted to really see how this thing performed and seasoned . it does come "raw" as in it's a raw carbon steel WOK and requires tempering and seasoning.To be honest this is more than some people can reasonably handle, I do wish they would give the option to have them pre tempered at least, I think they would have less people writing bad reviews about something they just dont understand or cant do. anyway tempering means you need to heat the wok up very very hot, the metal will turn a beautiful bluish color, you have to rotate it around and tipis it around slowing on the heat to get it this way all around, this is what makes the steel extra strong and resist rust, if you dont do this you will have a rusty WOK! the good thing is once it is tempered you do not even need to do it again. the blue color will go away as you cook with it, and the seasoning builds up. so as the seasoning builds the pan will turn sort of brownish then eventually black all over. it is a cooking device and not meant to look perfect although I see mine as a thing of beauty, I love the patina it has and I leave it out on my stove all the time just because I think it is so nice to look at (plus I cook just about everything in it) its the most versatile pan I have !when I read the reviews of people saying they threw theirs away because it got a rust spot on it I cringe, that just means you didnt temper it correctly, it could still be done right and the rust cleaned off, some of you people are not very smart so if tat shoe fits ya maybe just go buy a teflon lines WOK this is the real deal and not for everyone.

This carbon steel wok works great on my ELECTRIC stove. Keep in mind that you do have to season it and keep it seasoned to prevent rust.