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HomeCookwareWoks14 inch Carbon Steel Hand Hammered Wok (incl. wok ring) |
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|  | | | Customer Reviews: | | | Average Customer Review: ( 32 customer reviews )
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Most Helpful Customer Reviews
83 of 87 found the following review helpful:
 The Perfect Wok! Oct 06, 2005
By mahi88
I highly recommend this wok. It is super light but very strong. It comes unseasoned, but it was easy to season as it was so light. Once seasoned, it became a deep coppery color, and is slowly getting darker.
It cooks beautifully, very quickly and the vegetables stay crisp and delicious. Originally, I wanted a wok with a longer handle thinking this would make it easier to move. Suprisingly the handles do not usually get very hot, and I haven't really had any trouble holding it when cooking or picking it up.
Cleaning it easy, once seasoned nothing sticks, and even when I leave it unwashed overnight, it cleans quickly just using cold water and one of those plastic covered sponges.
I definitely recommend getting the wok ring, this makes the wok far more stable. Otherwise this is the perfect wok, it is light, strong, cast iron and is a pleasure to cook with.
44 of 44 found the following review helpful:
This Wok is a Miracle Feb 05, 2008
By John Merrill
This wok is hand hammered so stuff stays up on the sides easier -- sides are cooler so you have a hot pan and a cool pan in one. The handles stay out of the way and never get that hot. The handles are welded so they never get loose. Its a solid tool and I can cook four meals worth in a 14" wok with almost no oil and clean up is instant and effortless. The Wok Shop is where I got mine through Amazon and they were so wonderful and really answered a flood of questions when I called them and they tell you how to season it and its very easy. You can cook great healthy food in almost no oil with so little effort and the cheap cuts of meat come out tender and delicious too. It's awesome and I'm a single man and not the best in the kitchen. Try this: Brown and season some onions and meat in almost no oil (use high temp so no olive oil -- peanut or corn oils work) then wash the meat and onions by throwing about a cup and a half of water on them and pull them up on the side out of the juice. Throw some carrots in the juice and put lots of green vegatables around the remaining sides. Cover and wait until the veggies are nicely steamed. They have a hint of meat flavor and the complex flavors satisfy everyone even a meat eater like me. Meat browned, carrots boiled, veggies steamed, flavors mixed and complex, even a nice broth that cooks down and can be thickened with flour for a gravy! All that it one pan that cleans with a paper towel and hot water and the food is truly good for you. Those Chinese guys are pretty sharp. Takes no effort and so good for you that everyone needs a real wok. These work the have a thicker bottom with just the right shape for corect heat distribution. Hand nammered iron is the only material to get and to store bewteen cooking just put a tiny amount of oil in the bottom and wipe it all over with a paper towel and in seconds you've prevented rust and made a non-stick surface that's more miraculous than teflon and a lot more healthy. Then when you're ready to cook again, just drop a tiny amount of oil in the bottom and start browning your meat and onions when its hot. Get a good Chuan that fits the curve of your wok and get a lid so the veggies steam. I have a gas stove and the wok ring make it so stable I never touch the handles. Its truly a miracle device and as fun and healthy as cooking gets.
40 of 40 found the following review helpful:
review Aug 26, 2010
By Luce
I bought this for myself for my birthday.
It is my first wok and I have no complaints. It is very sturdy without being heavy. The wok ring fits perfectly. I did not receive any of the bonus items that other people mention. Oh well.
My word of advice: Properly season this before you cook on it. I seasoned mine improperly and things did NOT go well. Take your time with it. Do it right the first time.
Here is what I found best.
1. Use STEEL WOOL scrubbing pad and soapy water to clean the entire surface of the wok. In and out. Scrub it hard.
2. Place over VERY high heat.Position the ring wide side up. The wok gets closer to the heat.
3. The bottom of the wok will change colors. You want it to be coppery/blue color.
4. Using an oven mit grab the handles and move the wok around so that the sides of the wok are also the same color as the bottom.
5.Turn off heat.
6. Take a large wad of paper towel and soak it with some peanut oil. Wipe the entire inside of the wok. ALOT of smoke will come up. Reapply more oil if needed.
7. The inside of the wok should be black now. Let wok cool.
8. Follow steps 4-7 about 2-3 times. You want to build up a good layer. That will be your nonstick surface that woks are famous for. There are a TON of videos on youtube of how to properly do this.
17 of 17 found the following review helpful:
love my wok Apr 29, 2008
By Geedee
"geeman"
I have been using a Caphalon anodized aluminum wok for the past 25 years. Although it worked well for most things, meat and poultry placed in it always stuck to the surface. This steel wok solved that problem. After curing it in the oven and stovetop, I tried it out with some chicken. It slid around in the wok as if it had a teflon coating. The steel wok definitely heats more evenly than my old aluminum one which always had hot spots on the bottom and didn't heat enough on the sides.
I am able to use the wok directly on my gas burner without needing the ring. Love it!
11 of 11 found the following review helpful:
Excellent quality Dec 25, 2008
By L. wen
Received this from The Wok Shop with super fast shipping. Awesome quality with welded handles. Non-stick after simple 1 hour seasoning in the oven (oil + 425 deg). Be sure to remove the lacquer on the inside. I left the outside lacquer alone, and it created a nice rust proof layer after the oven. We use less oil than with the Teflon pan, since it's concave on the bottom.
See all 32 customer reviews on Amazon.com
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