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

Solid, deep and heavy carbon steel wok for healthier cooking.Non-Teflon.Commercial grade.Extremely durable.Easy to clean.Made with passion.To season the wok to create a natural non-stick surface, heat it on high until it changes color, then let it cool slightly before applying a thin layer of high smoke point oil. Return it to high heat until the oil smokes, which completes the seasoning process.

Decided to replace my non stick woks with a decent one. Well made. Arrived quickly. Extensive and easy to follow instructions on how to clean and season / care for pan. It is solid and heavy. Round bottom ideal for wok cooker burner hob, haven't tried it on one of the other burners. Take time to follow instructions carefully when cleaning and seasoning. Once prepared, we made a good stir fry of vegetables. Washed well and stored away for next time. Dried carefully to avoid rusting but if rust appears remove and re-season. So far very pleased.

I have been using regularly for two months. Handle attached well. Still feels indestructible. Holds heat well. Heats evenly.Once seasoned, 100% non-stick.

This is a really good wok, but I’m afraid not for me. Got excited after reading the reviews and ordered it. First you have to season it, messy job, but this is not difficult to do. Cooks amazing Asian food, veg are just crunchy and you can cook big amounts. However, you can only stir fry, not for soups or liquid or it lifts off the oil layer. What I didn’t like is that the wok is really heavy to handle. Also not being able to wash it is not for me. Food sticks to it and is hard to wash properly without soap. Mine has rusted and I’ve had to re reason. Just too high maintenance! Now have decided to spend more and buy a toughened non stick wok.

I love using this wok I've been using regularly for almost 2 years or so....perfect for east Asian cooking just make sure you season regularly with each use after washing apply a coating of oil while that pan is warm to spread the oil easy this prevents rusting and is a MUST....people know what your buying and how to care for them, so many people complaining about rust on cast iron and carbon steel when their not caring for their items, I've lots of cast iron, skillets, pots and carbon steel woks...your need to season them ie rub a layer of oil all over the metal....also never let air dry, dry with kitchen towel over heat once dry apply the oil and wipe off excess.

I especially wanted a quality wok with round bottom as I have a cheaper one with a flat bottom, but I now have a gas wok burner and a round one would be useless on my induction hob.It took Maybe an hour to prepare it. The protective oil washed off easily with hot soapy water. There were a couple of small bits of rust where the coating must have been missing so I just rubbed them off with wet & dry before heating to around 450c all round to get a nice blue sheen. It’s worth taking the handle off first as mine started to smoke when I got too close to the wood! After that 3 iterations of rapeseed oil wiped thinly all over and then heated for 5 mins before finishing with a frying of onion and ginger. It’s now a beautiful blue/ black colour all over and totally non stick. It heats evenly and has a quality feel about it. It is quite heavy but quality pans are. Totally recommend.

The media could not be loaded. I’m loving my wok. I do lots of stir fry now that I am a vegetarian and I wanted a decent wok.This wok although pricey is great in terms of quality, cooking results, depth and weight.The wok needed to be seasoned before use which I didn’t know at the point of purchase, just goes to show what I knew!!. Instructions are included to facilitate this process.Ensure you have a set of thick silicone gloves and an hour or so for the process.When you get the wok it’s a lovely bright stainless steel colour, but after the process you’ll have a black professional looking cooking wok that cooks to perfection!I seasoned my wok on my gas hob which was a hard, very hot and long job. The wok is round based so it didn’t sit flush on my rings making the job even harder. So it would be advisable to get a trivet which would have made it easier to complete the process and has made it easier for cooking. So a good investment anyway.I’m not sure if you could achieve the seasoning process easily if at all on a ceramic or electric hobs easily as the heat of the flames 🔥 hitting the steel is what transforms the wok faster although not that fast 😆. The whole process took me an hour or so.I’m really pleased and highly recommend this wok.I hope you found this review helpful

I don’t know how this has got so many good reviews. It’s a complete waste of money! Not even used it yet and it has rust plus scratches on it. Don’t bother buying!