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.

First, thank you to Lance Owen, Nathan, and all the other reviewers with tips and instructions. I was totally intimidated by this process and I've never cooked with a wok before. Over the last two days I've found myself walking into the kitchen just to admire it - the color is amazing.1. do the research and follow the directions and advice. the negative reviews are by people who did not2. the heating/curing process worked on the only 1200BTU burner on my ministove. the only hitch was getting the inside of the wok around the three handle rivets. I got creative and a little dangerous. but it turned out ok without serious injury (pictured above)3. this is a truly non-stick surface if used correctly. season the wok. before cooking, preheat the wok to smoking, then apply oil (or other fats) for cooking, then you food. anything that has kind of stuck or burned on so far has been easily removed by light scrubbing.4. have patience and use oil or another fat to cook. I first attempted cooking an egg without any butter/oil - it did not go well. second attempt, I added butter, and I was flipping the thing around all over the place (pictured above). same with the sweet italian sausage patties.5. the cast iron support ring (pictured above). I got the cheap model - there are complaints that it breaks. I suggest handling it with care. It fits on the cheapo ministove that came with my studio apartment. I love it. It's sitting on my 1200BTU burner and I can leave it on with my primary pot and some other cookware.6. cleaning. I have a cast iron pan - which I have kept free of water for several years now. the videos showing people cleaning woks at the sink made me... uncomfortable. but it works beautifully - spray&brush (lightly). I make sure to wipe dry with paper towel, heat to smoking, then re-season with peanut oil.7. fried rice. i've wanted to make fried rice since I was a kid 30 years ago. pictured above is my first and (as yet) only attempt. it was near perfect. again, I watched a lot of videos and followed direction. also deep fried some chicken wings in the style of my local New England Chinese restaurants. I think i'll make some more for lunch!8. the handle. it is loose and expected to be loose - from drying out the wood. this happened when I superheated the metal to cure it. not a big deal to unscrew, tap/hammer in, and rescrew. I'm looking forward to staining and finishing the wood like another reviewer - a cherry stain sounds lovely9. I didn't expect to use the wok that much. i'm so in love with it now it's going to remain on my primary burner semi-permanently. again, I was very intimidated. especially after reading the reviews. it's too easy to use once prepared and cared for properly. LOVE IT!final word - this is an authentic (!) piece of Chinese cookware. it is solid and sturdy and I expect it to last longer than I will, if well cared for.

Está más grande de lo que pensaba y para mi eso es muy bueno, buenas instrucciones para "curar", me hubiera gustado que compartieran algún pequeño recetario para tener alguna variedad para cocinar. Hasta ahora va bien, esperemos que continúe funcionando correctamente.

Really happy with this purchase. Have two other well loved and well used woks, each over a decade old, but I now keep coming back to this one as it’s slightly thicker (weighs 11-12% more than my similar sized flat bottom wok, which also has bigger handles) allowing for higher heat retention, searing, and the all important “wok hay”. The extra weight does make it a bit more of a workout when tossing, but the results are worth it. Took to seasoning beautifully (follow included instructions and/or watch one of the hundreds of videos online) and is now very non-stick and as smooth as glass. Handle had a slight wobble and wasn’t perfectly aligned (I wanted the wood/metal transition to be completely smooth), but I followed the instructions to remedy this and got it absolutely perfect within a few minutes. Handle is unfinished/uncoated, but I’d rather oil it myself than have some coating flake/bubble or burn off with high heat use. If you’re comfortable cooking with and caring for a proper carbon steel wok, or if you’re willing to learn how, you won’t be disappointed.

Po 2 tygodniach jest cała zardzewiała . Bez szału

Uno dei punti di forza di questo wok è lo spessore del metallo, superiore ai prodotti che normalmente si trovano in giro. Questo garantisce una migliore distribuzione del calore e riduce i rischi di bruciare gli alimenti.Ho effettuato il processo di stagionatura scaldandolo in modo da ottenere un colore blu chiaro uniforme, poi lo ho raffreddato spegnendo il fuoco e versandoci dentro 1 kg di sale fino, mescolandolo per un po'. Poi lo ho riscaldato e ricoperto di olio.Ad oggi ho cucinato diversi piatti asiatici ed ha funzionato molto bene. Dopo l'utilizzo si può lavare, asciugare scaldandolo sul fuoco e poi, quando è ancora caldo, ricoprire con un filo d'olio per proteggerlo dalla ruggine.

A year and a half into owning this wok it’s still in great condition, and now well seasoned it imparts great flavour. I always wash, heat and then oil treat after each use and I haven’t had any rusting. I’ve also found heating it thoroughly before adding oil ensures things don’t stick at all. It’s a good weight and easy to use. Don’t be put off by the need for maintenance it’s not that bad and this is way better than any non stick versions of woks.