Product DescriptionThis wok is round bottom with a single, metal handle. Referred to as the Beijing or Peking pan since it is most frequently used in Northern China. Perfect for tossing veggies over a high flame. Must be seasoned
What Others Say
POW Best wok in the world!
I've had a carbon steel wok for 30 years, a little too big tho. Talked to Tane Chan (the owner) at her Wok Shop in Chinatown and she steered me to the 16" hand hammered pow wok. It now looks like a cast iron skillet, but with a beautiful golden brown patina and slick surface. Never use soap or detergents, a sponge with hot H20 is all that's necessary. I'd advise against the bamboo scrubbers (sorry poster). Wash it out, wipe it with a paper towel and set over low heat till dry. Massage veg oil into it while warm and it will love you forever.
Don't be dismayed by the wooden handle when it comes to seasoning it in the oven. Tane instructed me to wrap the wooden handle with a damp dish towel followed by tin foil. It worked perfectly, ... Read More
Mine is similar but with the steel handle.
Since I live about 40 miles from "The Wok Shop", I decided to go up to SF and check out the store. I left with the wok that is similar to this one, but has the steel handle instead of the wooden one(I didn't like how the handle felt a little loose, which could be easily remedied with a drill & a well places stainless steel nut & bolt). First of all the people working in the store were extremely helpful & friendly. And the instruction they gavee me for seasoning the wok worked very well. Second, the wok doesn't look quite as "Hammered" as in the picture, but for $25.00 it is still a nice wok. I ended up seasoning it on an outdoor grill and it was ready to go in less than one hour. Make sure you scrub it very, very good when you first get ... Read More
Good Wok, Wobbly Handle
I've used this wok for the past 6 months or so, and like it a lot. It joins the 11" Teflon coated Sears wok and the 14" carbon steel flat bottom (Walmart) wok in my household. When I'm cooking outside on my Baby Kahuna burner (excellent, by the way), I find myself grabbing this wok more than the other two.
Seasoning it is simple, using the instructions provided by The Wok Shop. When cooking, I use a wok shovel bought at a local Chinese food store, and the food releases very easily from the seasoned steel surface.
The wok generates a nice wok hei, which is the elusive "smoky" taste I love in my local takeout Chinese lo mein dish.
The large size of this wok makes it simple to prepare large quantities of whatever I'm ... Read More
One Excellent
This is a strong, solid wok. It's designed for use not looks. It is incredibly versitile. Add in the dome lid when you purchase it and it is a Godsend for such things as frying chicken, browning meat, steaming veggies, gravy, and of course stir fry and fried rice or pasta. Give it exactly the same care and treatment as a cast iron skillet (keep it seasoned, no soap ever, clean it while still hot, etc) and it will last you a life time. A little note is that the handle does unscrew with a phillips screwdriver so you can take it off and season it in the oven which is a little neater than doing it on the stove eye. I love it.
You will own this longer than anything else worth 20 bucks.
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. ... Read More
