HomeCookwareWoks14 inch Iron Pow Wok |
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27 of 28 found the following review helpful:
 Cheap, but very high quality Oct 31, 2005
By A. Flatten
This is a fantastic Wok once properly seasoned. I initially seasoned mine 4 times (as suggested by the seller), but with lard instead of oil. The patine is now perfectly non-stick and almost bullet-proof.
Takes a bit of initial work, but this is now truely my most prized piece of cookware; even better than my stainless/copper italian pots.
The flavor that the pan contributes to the food is absolutely unbelievable. Furthermore, although the pan is quite "rough" looking, it's incredibly durable. My impression is that it's almost impossible to permanently damage this pan... You may have to re-season it, but it'll withstand just about anything. I'd honestly pay upwards of one (or two) hundred dollars for a pan as functional as this wok.
17 of 17 found the following review helpful:
The best 20 bucks you'll spend on a pan. Dec 15, 2006
By DK
I use a 16 inch version of this wok that I purchased from a shop in Chinatown. And while this wok will certainly not win any beauty contests, the functionality when properly seasoned is beyond compare. It is far more versatile than just stir frying, I even use it for corned beef hash. Once your wok arrives, put it on high heat and wait until you've scorched it and all of the smoke disapates. Then scour the pan thoroughly, as it was most likely coated in machine oil to prevent rust while in storage. Dry the pan and place it back on high heat. There should be no smoke this time. Once the pan is hot, pour some high heat cooking oil on a cloth (or use a brush) and coat the inside of the hot pan (you can also use lard with good results). Turn the heat off, dry up the excess oil, and let the pan cool before reheating the pan and coating it again. Do this at least four times and then you're ready to cook. Never use soap or any other cleaner once you're wok is seasoned, hot water and a sponge (or a bamboo wok cleaner if you'd like) will be all you'll need to keep your wok clean. Be sure to dry, heat, and put a thin coating of oil on the heated wok after each cleaning before storing your wok.
15 of 15 found the following review helpful:
Best Wok So Far Jun 28, 2007
By The Cast Iron Kid
In 2004 I was in the San Francisco Bay area on military orders. During a weekend pass a group of us did the tourist thing and visited China Town. I stopped at the Wok Shop and browsed for a few minutes and looked at these thin and light woks but was skeptical. Last fall I ordered the 14 inch cast iron wok from Amazon. It was shipped from the Wok Shop and to my surprise it was the same thin and light wok. Well, I followed the instructions to season it and have been using it since. I used the carbon steel, hand hammered woks; the carbon steel, machine pressed woks and have used the non-stick variety. None compare to this wok.
When you think cast iron you normally think "heavy." This wok is not heavy. In fact it's lighter than both my carbon steel woks. Now that it's seasoned nothing sticks and it adds a certain decorative element to the cook top when not being used. But, it is cast iron so you need to take care of it. Keep it oiled. Don't use soap on it and don't put it in the dishwasher. If something sticks just boil water in it or let it set awhile after you oil it heavy with cooking oil then scrap off the particles. This wok has a round bottom so you will need to order a fire ring. And, a wok chuan (wok spatula) is recommended (I use two).
A note on the Wok Shop: this business has great service. When I visited the shop I was greeted by a friendly sales person and they try their best to match a wok to what your cooking style and experience is. When I ordered this online I received an email from the Wok Shop about a week before I received the item which thanked me for the order and gave me instructions on how to season the wok. When I received the wok it also included a bamboo chuan and recipe book (both bonuses). I recommend both this 14 inch wok and the Wok Shop. If in San Francisco, give them a visit. If not, order from them through Amazon.
4 of 4 found the following review helpful:
Cheap and lasts a lifetime Jun 09, 2009
By J. Manzo
I've had this wok for years already. Works better than it did when I got it because it is now seasoned after a bit of abuse and burnt on oils and aromatics. The wok is easy to use, including flipping and shaking, but is still heavy enough to hold heat better than my stainless wok. Also, because the handle is hollow, you never burn yourself like you might with a solid skillet (and which I do regularly). And cleanup? Forget about it, just heat it up and pour in some cold water, then dump it out and you're practically done! No more scouring, just deglazing for me!
Here's one of my favorite parts - because it's fully seasoned at this point, it is basically nonstick. But more importantly, I really cut down on the amount of oil needed to cook food. For example, I remember using a few tablespoons of oil to cook a dish that now requires only teaspoons. That's a lot of artery-clogging badness removed from your system for the same reward, with better flavor to boot because of the wok hei (seasoning). I've done Chinese, Japanese, Thai, and Cambodian in this thing, and they all come out great. Many of the dishes are virtually impossible in a stainless wok.
By the way, this size wok is plenty large for stir-frying. For a kitchen stovetop, this will load up to fill 4 easily. If it were bigger, you wouldn't be able to dump enough heat in at home, though maybe in a restaurant it would be different. I wouldn't go any smaller, but that's me. I also like the single handle, so I can shake and toss with one hand and use the other to stir or add things.
4 of 5 found the following review helpful:
 Highly recommended Dec 17, 2007
By JE
I purchased two woks, one for my future needs and one for my current needs. This flat bottomed wok is for my current needs, as I have a ceramic top stove. I also purchased a cast iron round bottom wok for the gas stove I'll own down the road. Don't even consider using anything but a flat bottomed wok with an electric or glass stovetop, round bottomed ones WILL NOT get hot enough.
This one works quite well. A little effort, smoke, and smell to season it but no big deal. Works really, really well ... was non-stick after seasoning and a few stir-fries and is breeze to clean up. Handles don't get to hot to handle with bare hands.
Final thought ... get a real workhorse wok - avoid stainless steel, non-stick, and above all else don't expect the same from a skillet! I've been plowing through Fuschia Dunlap recipes and have loved it. Stir-frying, steaming, braising away with one new kitched tool under $20.
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