Product DescriptionA very traditional design that has been used in the Chinese countryside for centuries. Now it is available in the U.S. through the Wok Shop. Round bottom only and 41/2 inches in depth. Small metal handles. Retains heat, cooks evenly, quickly and efficiently and imparts the Chinese ''wok hee'' (wok flavor). Must be seasoned
What Others Say
You will love this item
I own another Wok, but since I received my Cast Iron Wok, I have stopped using the other one. I'm using it sometimes 2 to 3 times a week.
Mattie
Great Gift
My sister loved getting this for her birthday. She cooked on it that night. It's great for these new vegie diets.
I seasoned this wok over 20 times
I seasoned this wok over 20 times per the instructions some reviewers left here and per the instructions that came from wok shop. It is still bleeding black on a tissue. I then decided to SCRUB the heck out of it with soap and water and reseasoned, over and over and over. the black never stopped coming off. period.
Great wok, definitely not a Lodge Wok (thank goodness!!!)
There are a lot of really bad woks out there but this wok is great!!! This thin cast iron wok is made as a cast iron wok should be made. The heavy woks made by Lodge and other western manufacturers are much too thick to use properly. Stir frying is very fast and requires rapid temperature changes. A heavy cast iron wok cannot cool down rapidly when you turn down the flame and it takes forever to heat up. You might as well be trying to cook with a wok on an electric stove. You heat your wok to one temperature in a heavy cast iron wok and your are stuck with it for awhile. I've used both and this is far superior.
If you want more info on wok cooking read "The Key to Chinese Cooking" and "The Breath of a Wok" and the really wonderful cooking ... Read More
I should have bought one much sooner
I shopped online for a cast iron wok for a long time. When I found this one on Amazon I read all the reviews and became thoroughly confused. So I emailed The Wok Shop with my questions and received a quick reply. They answered all my questions and highly recommended the wok and suggested I try the wok for myself. They also emailed me a link to an illustrated website that explained how these particular woks are made and still being made by the same process in Guangdong, China since the mid 1800s. I found it very interesting and on my next trip to San Francisco I visited The Wok Shop and inspected the woks myself. The surface is not smooth like the old Wagner/Griswold cast iron skillets nor is it sandpapery like the Lodges. It's also much lighter in ... Read More
