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Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88
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Purchase options and add-ons
Brand | Craft Wok |
Material | Carbon Steel |
Special Feature | Gas Stovetop Compatible |
Color | Steel |
Capacity | 1.6 Gallons |
About this item
- Round Bottom Heavy 14 Inch 15 gauge (1.8mm) carbon steel wok, commercial grade. Original design by Craft Wok since 2014, proven quality over the years. Chinese wok pan with a round bottom.
- Not suitable for flat electric or flat induction stove. Carbon steel wok may rust. Do not forget to season it before use! Instructions for easy seasoning are included with the wok. Our customer service is ready to guide through the process whenever you need it.
- Hammered by Chinese masters in Guangzhou. This wok is the proven choice of many professional Chinese chefs. Wok weight: 4.6 pounds (2.1 kg). Heavy and sturdy.
- Steel helper handle will not burn when you stir fry over high heat, also helpful for hanging the wok for storage. Wooden handle has special hygroscopic not slippery surface for tight grip when you stir-fry.
- Craft Wok - Love Wok! We are a team of professionals drawn together by our passion for the carbon steel wok. Our mission is to bring you as much pleasure from Stir-frying in a wok, as chefs get in restaurants across China. Our range of branded products is classic carbon steel woks, 9 years on the market.
Customer ratings by feature
- Craft Wok 14-Inch Wok with 4-Piece Utensil set Carbon Steel Pow Wok Utensils Set, Round Bottom with Wooden Handles, Professional Asian Cookware / 731W88+732W9$91.99$91.99 $99.74$99.74This bundle contains 2 items
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From the brand
Craft Wok - Love Wok
Our entire range consists of 100% authentic, traditional carbon steel woks and accessories.
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We are a team of professionals united by our passion for the carbon steel wok. Our mission is to ensure that you experience the same pleasure from stir-frying in a wok as chefs do in restaurants throughout China.
To achieve this, we've handpicked the finest products from reputable manufacturers in China. Our range boasts 100% authentic, traditional carbon steel woks.
Craft Wok - Love Wok!
Product Description
Craft Wok Product Line: Carbon Steel Woks
Original Craft Wok 14-in | Round Craft Wok 12-in | Flat Craft Wok 14-in | Round Pre-Seasoned Wok | Flat Pre-Seasoned Wok | |
Customer Reviews
|
4.5 out of 5 stars
11,423
|
4.5 out of 5 stars
11,423
|
4.5 out of 5 stars
1,238
|
3.8 out of 5 stars
88
|
3.9 out of 5 stars
61
|
Price
| $59.75$59.75 | $57.95$57.95 | $59.75$59.75 | $49.75$49.75 | $49.75$49.75 |
Diameter
| 14 Inches | 12 Inches | 14 Inches | 13 Inches | 13 Inches |
Bottom Shape
| Round | Round | Flat | Round | Flat |
Compatible Stoves
| Gas, open fire, BBQs, burners | Gas, open fire, BBQs, burners | Electric, Induction, gas | Gas, open fire, BBQs, burners | Electric, Induction, gas |
Requires Seasoning
| ✔ | ✔ | ✔ | ✔ | ✔ |
Requires Maintenance
| ✔ | ✔ | ✔ | ✔ | ✔ |
Videos
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0:34
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14 inch wok, seasoned per included directions
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Customer Review: Love this Wok. Takes stir fry to a new level!
Michael D
Product information
Brand | Craft Wok |
---|---|
Material | Carbon Steel |
Special Feature | Gas Stovetop Compatible |
Color | Steel |
Capacity | 1.6 Gallons |
Compatible Devices | Gas |
Product Care Instructions | Hand Wash Only |
Maximum Temperature | 1200 Degrees Fahrenheit |
Handle Material | Wood |
Item Weight | 2.1 Kilograms |
Is Oven Safe | No |
Model Name | 731W88 |
Has Nonstick Coating | No |
Is Dishwasher Safe | No |
Item Weight | 4.62 pounds |
Manufacturer | Red Cat Limited Company |
ASIN | B00PUZT9MU |
Country of Origin | China |
Item model number | 731W88 |
Customer Reviews |
4.5 out of 5 stars |
Best Sellers Rank | #4,786 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #13 in Woks & Stir-Fry Pans |
Is Discontinued By Manufacturer | No |
Diameter | 14 Inches |
Number of pieces | 1 |
Batteries required | No |
Warranty & Support
Feedback
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This Item Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88 | Recommendations | dummy | dummy | dummy | dummy | |
Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | |
Price | -9% $59.75$59.75 List: $65.99 | $39.99$39.99 | $49.99$49.99 | $49.75$49.75 | -14% $59.75$59.75 List: $69.75 | -9% $49.99$49.99 List: $54.99 |
Delivery | Get it as soon as Friday, May 17 | Get it as soon as Friday, May 17 | Get it as soon as Friday, May 17 | Get it as soon as Friday, May 17 | Get it as soon as Friday, May 17 | Get it as soon as Friday, May 17 |
Customer Ratings | ||||||
Value for money | 4.2 | — | 4.1 | 4.5 | 4.5 | 4.4 |
Easy to clean | 4.1 | — | 4.1 | 4.3 | 4.3 | 4.3 |
Heat distribution | 4.3 | — | 4.4 | — | 4.5 | 4.4 |
Sturdiness | — | — | 4.4 | — | 4.6 | 4.5 |
Sold By | Craft Wok | TianQi_Shop | Amazon.com | Craft Wok | Craft Wok | Teewe-US |
capacity | 1.6 gallons | 1.6 gallons | 5 quarts | 1496.85 grams | 1.55 gallons | 1.3 liters |
material | Carbon Steel | Carbon Steel | Carbon Steel | Carbon Steel | Carbon Steel | Carbon Steel |
diameter | — | 14 inches inches | 14 inches inches | 13 inches inches | 14 inches inches | — |
has nonstick coating | ✗ | ✗ | ✗ | ✗ | ✗ | ✗ |
dishwasher safe | ✗ | ✗ | ✗ | ✗ | ✗ | ✗ |
oven safe | ✗ | ✗ | ✗ | ✗ | ✗ | ✓ |
model name | 731W88 | wok19500 | Carbon Steel | 731W317 | 731W316 | Carbon Steel Wok |
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the cleanability of the wok. They say the nonstick patina is easy to clean and clears up very quickly. They appreciate the performance, seasonability, and quality of the pan. However, some customers have reported that the wow will rust immediately unless you season it. Opinions are mixed on heat distribution, handle, and weight.
AI-generated from the text of customer reviews
Customers like the quality of the wok. They say it's made of quality steel, and is solid. They also say the handles are strong and the steel is thick. Customers mention that the wow turns out great and is perfect for stir frying.
"...There you have it. Your are now ready to use the wok. It is properly tempered, blued; you have created a traditional non-rusting, and non-sticking..." Read more
"...It's the best for what you get, offering high quality, excellent performance, and ease of maintenance at a reasonable price...." Read more
"...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." Read more
"...It arrived today and immediately I could tell it was super well made..It's not light..That might be an issue for smaller women or for those who want..." Read more
Customers like the seasonability of the wok. They mention the seasoning instructions are easy to follow and understand. They also say it's easy to cook with, clean, and maintain.
"...This lasts a long time, and is easy to redo if needed.How to maintain: Simple...." Read more
"...It's heavy in a good way, indicating its quality, yet not too cumbersome, allowing for easy tossing during cooking...." Read more
"...especially after reading the reviews. it's too easy to use once prepared and cared for properly. LOVE IT!..." Read more
"...It was easy to do and very gratifying!The entire wok was blue and finished in about 15 minutes. Much less than I expected...." Read more
Customers are satisfied with the performance of the wok. They say it works well, heats evenly, and turns out great. Some customers also mention that it works fine with other cookware on the stove.
"...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...." Read more
"...been using this wok regularly for two months now, and it continues to perform very well with a nicely seasoned non-stick surface...." Read more
"...Half meat, half veggie. The wok has worked fine! I'd say the BEST one I've ever owned...." Read more
"...It was easy to do and very gratifying!The entire wok was blue and finished in about 15 minutes. Much less than I expected...." Read more
Customers like the cleanability of the saute fry pan. They say it's easy to clean with a little hot water and a bamboo brush or damp sponge. Some say they're fascinated with the curing process and how it becomes non-stick.
"...I found the wok easy to season and clean, a testament to its thoughtful design aimed at frequent use...." Read more
"...p.s. The pan is pretty easy to clean and it’s the same for all cast iron/carbon steel cookware: deglaze with water under med/hi heat after cooking..." Read more
"...and the riveted construction can be cumbersome to clean well...." Read more
"...NO SOAP. It cleans incredibly easily if you seasoned it properly...." Read more
Customers are mixed about the weight of the saute fry pan. Some mention it's heavy in a good way, indicating its quality, yet not too cumbersome. They love the rounded bottom, the heft of it, and the definition of the handle. Others say that it'd be too heavy for them to lift with one hand and the extra weight throws off the balance.
"...On my stove, It can be heavy and a little awkward to lift when full of food and the end of the handle is almost chest high." Read more
"...It's heavy in a good way, indicating its quality, yet not too cumbersome, allowing for easy tossing during cooking...." Read more
"...n't think 1.8 mm was too heavy, but when you add the food, the wok gets pretty heavy...." Read more
"...today and immediately I could tell it was super well made..It's not light..That might be an issue for smaller women or for those who want something..." Read more
Customers have mixed opinions about the handle of the saute fry pan. Some love the large wooden handle, while others say it was already loose when it arrived. The handle is made of stainless steel, which is safe and healthy. However, some customers mention that the handle became loose and charred, while other customers say that the screws were not enough to secure the handle in the long term.
"...: The wood of the handle of the wok dries and shrinks, and the handle may get loose after a few weeks of use; mine did, others report the same thing...." Read more
"...the metal housing comes up pretty far on the handle, and it tends to get loose over time)..." Read more
"...The wood screws are adequate but not the most solid attachment, so I expect a little play to develop over time...." Read more
"...The one complaint that I have is the unfinished handle. Mine was damaged a little...." Read more
Customers are mixed about the heat distribution of the saute fry pan. Some mention that it gets hot quickly, and the heavy weight leads to good heat distribution. However, others say that it's nearly unusable because it gets incredibly hot during cooking, and that the metal handle holder gets dangerously hot.
"...Heat distribution is proportional, though somewhat dependent on the burner used...." Read more
"...This requires a very hot gas flame. Use a 12,000 to 15,000 BTU (or higher) burner to do this. A BBQ is not hot enough, your oven is not hot enough...." Read more
"...it has a wonderful cooking surface, nothing sticks and heat is distributed very nicely.... there are some things to just be aware of, they are not..." Read more
"...It heats evenly and is very easy to clean. It’s exactly what I wanted." Read more
Customers are dissatisfied with the rust of the saute fry pan. They mention that it rusts immediately, has small rust spots, and that they need to season it or it will rust.
"...If you don't, then tiny amount of rust will form...." Read more
"...The steel tends to rust if not taken care of per instructions. However, since it is made of iron it is all natural with no PFA family chemicals...." Read more
"...when you first use the wok, YOU HAVE TO SEASON IT OR IT WILL RUST! there's a bunch of guides but you can't skip this step - it's essential...." Read more
"...Not suitable for flat electric or flat induction stove. Carbon steel wok may rust. Do not forget to season it before use!..." Read more
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This process of preparing the wok is NOT really a "seasoning" -- that implies some sort of cooking process. What is need is very high temperature tempering of the bare steel surface. This is metallurgy, not cooking! It is an ancient process used on steel to "blue" it. It is the same process used on old steel swords and gun barrels, to give them a protective non-rusting black-blue coating. Let me explain the "bluing process" you need to perform on your new wok.
Carbon steel is chemically very reactive. It rusts -- it reacts with oxygen and forms red iron oxide, Fe2O3, when exposed to oxygen, such as the oxygen in H20 water. Rusting, or red iron oxide, will form quickly on naked steel that is not properly prepared. The naked iron is also reactive with food moisture, and food will stick to it. BUT black iron oxide, formed on a steel surface that has been heated to HIGH temperatures, is less reactive, more stable, and adheres extremely well with oils. When well-oiled, the oil incorporates in the black iron oxide surface on the steel; this provides a non-reactive coating that protects the steel.
So what you need to do is BLUE the steel -- heat it to a very high temperature, and let the surface steel oxidize to black iron, Fe3O4, also called magnetite. Again this is not cooking. This is metallurgy!!
Let me repeat: If clean carbon steel is heated to above 550 degrees F. it reacts with the oxygen in the air, and the surface steel will oxidize to black iron oxide, Fe3O4. This black surface gives the steel a beautiful black-blue to aqua-blue patina. This blued steel, or black iron oxide surface, adheres quickly to oils. When coated with oil, the oiled blued steel is very rust resistant, it is also a non-stick surface for cooking. And it has been used by blacksmiths (and Chinese cooks) for millennia to treat steel surfaces.
The instructions that come with the wok tell you what to do. Do it. But they are brief. Here are the details.
FIRST STEP, you must clean the steel. It comes covered with oils to prevent rusting. You MUST strip all this oil off, to expose the bare steel surface. As instructed, use a scouring pad and go at it with detergent. Plan on working 30 minutes at this. Scrub, and rinse. Scrub and rinse. Take a white paper towel and rub the surface dry. If you are still getting black staining on the paper towel, then scrub some more. You want NAKED steel, without any oil residue on it. If there is oil on it, the oxygen cannot reach the surface when it is heated and oxidize the surface steel to black iron oxide, the beautiful blue magnetite surface you want.
SECOND step is heating to HIGH temperature. The instructions say put the wok on high heat until the steel turns BLUE. Few people understand what that means. It means REALLY heat the steel, really really really heat the steel -- all of it, all of the wok.
This requires a very hot gas flame. Use a 12,000 to 15,000 BTU (or higher) burner to do this. A BBQ is not hot enough, your oven is not hot enough. This is big flame on bare steel hot. Most modern stoves have at least one big high output burner. On my stove, I can take off the top diffuser plate from the big burner and and get a single huge gas jet -- this is what I use both for the bluing and for wok cooking. So get going. You might want to wear some heavy gloves while doing this. This is blacksmith work, not cooking. Keep animals and children away. If you touch that hot steel, it will not just burn you, it will brand you. Over a 15,000 BTU jet flame, it took my about 30 to 45 minutes to totally blue the entire wok.
Turn the heat on high. Put the wok on the hot flame, and wait. And wait. And wait. You must heat the steel to over 550 F. (around 300 C.) before the steel will begin oxidizing properly. First you will see orange yellow steel, then suddenly it will start to look "blue." That blue is the black iron oxide surface forming -- the black iron on top of the silvery steel underneath gives a bluish color. If you have properly cleaned the wok, there will be very little to NO smoke. Smoking indicates you did not properly clean off the oils, which are burning and smoking, and probably contaminating your steel surface. If you are getting lots of smoke, STOP. Go back to step one and get the steel cleaned of oils.
Now watch the blue surface expand. Carefully turn the wok over the hottest portion of the flame, move the wok very slowly so the blue transformation moves all the way to the edge. Slowly, very slowly, move up and down and around over the fire, working outward from the hottest blue edge, from center to top, expanding the blue area. When you are done, the ENTIRE surface of the wok should be beautiful blue steel. This is the the black iron oxide coat to the steel called "bluing." If there are orange or yellow-orange areas on the wok, then you did not fully heat and transform them. Heat them again until they turn blue.
Okay, blacksmith work done. The factory could do this I suppose, but none do. Chinese cooks know how to do it on a hot fire -- and a wok lasts a lifetime, so one only needs to do it once in a life!
STEP THREE. We are following the instructions that came with the wok. I am just explaining. Let the wok cool. If you put oil on that 550 degree F. steel, you will have a kitchen of smoke! When it cools quite a bit, put it back on medium flame. Now oil it, following instructions. This part may cause some smoke. It you are getting lots of smoke, turn the heat down. Use a high-temperature tolerant cooking oil, like Safflower oil, refined Light Olive Oil (NOT regular olive oil), or Peanut oil. Canola oil also works, but I hate the smell of hot Canola oil.
The black iron oxide surface you have created on your "blued" carbon steel wok loves oil. It combines with oil quickly, it hugs and bonds with oil. And when coated with oil, it is a surface that is both non-stick, and non-reactive to rusting. Look at the color! It will be shimmering with an agua-blue hue, not a really black color.
Cool the wok a bit. Turn it over. Look at that beautiful blue-black surface of magnetite you have created by proper tempering. It will be darker and thicker on the outside surface, which got hotter. Coat the outside with a thin coat of oil. Marvel at the pretty color. Coat it with more oil occasionally.
There you have it. Your are now ready to use the wok. It is properly tempered, blued; you have created a traditional non-rusting, and non-sticking surface. Traditionally, now start the wok by cooking onions and ginger. This "seasons" the surface. This is the only part of the process properly called "seasoning a wok"!
Attached are a few photos. In the first one, I added a faded blue sink cloth to help show the color. Notice the aqua-blue hue of the metal? This is blued steel color. (I have cooked a few dishes in this pan, so there is some brown oil gunk at the bottom.) At the top of wok, by the handle rivets, you will see an area that is orangish to silver -- well, that is an area I did not get properly blued. It was hard to get that area hot enough. So it goes, the job was less than perfect. But you should not have many areas like this on your perfectly blued steel wok.
The second photo shows the outside surface, and its beautiful blue-black iron oxide surface. This is what you are shooting to obtain in this process.
The third photo shows my stove burner on high flame, with the top diffusion plate remove. This gives a real jet flame, and I use it this way for wok cooking. I used this flame for the bluing process. Is that safe, you ask? Well, so far, both I and the stove are doing well, thank you. But I can offer no further guarantees. I added a photo of the wok on the jet gas flame, with the diffuser plater removed. Believe me, it is perfect for wok cooking.
Addendum: Someone asked me about the handle wrap. I added another photo. The lower metal section of the handle gets very hot while cooking, and it is easy to slide your hand on to it. Ouch. I do what our cook in Taiwan did when I was a kid fifty years ago. I wrap it tightly with cotton fabric. Take an old t-shirt, cut a three inch wide and fairly long piece. Wrap the metal very tightly with several wraps of the cotton strip. Then put on a wrap of old-fashion friction tape over that to hold the wrap tight. Tuck the top and bottom ends of the cotton under the wrap. Coat the friction tape with some corn starch or flour to take away its sticky surface. This lasts a long time, and is easy to redo if needed.
How to maintain: Simple. Never use abrasives (like a steel scrub) on the surface; doing so will remove the finish. Never use a detergent on the pan; doing so will remove the oil finish on the bluing, and detergent may contaminate the oil coating. One can usually clean the surface with very hot water and a kitchen dish brush. It really is a non-stick surface, when properly prepared and used. After washing, dry well and wipe a few drops of cooking oil over the inside and outside. And of course, don't store it in a wet place.
Loose handle problems, another addendum: The wood of the handle of the wok dries and shrinks, and the handle may get loose after a few weeks of use; mine did, others report the same thing. This is a common problem with wood from high-humidity climates. To fix the problem, take out the two screws that hold the wood handle in the metal sleeve, then twist the wood as far as you can into the sleeve. Give it a couple solid taps with a hammer to set it tightly into the sleeve. Reinsert the screws. Fixed. Repeat if necessary later; my handle needed only the one fix. The wood of the handle will eventually dry and stop shrinking.
Reviewed in the United States on April 27, 2017
This process of preparing the wok is NOT really a "seasoning" -- that implies some sort of cooking process. What is need is very high temperature tempering of the bare steel surface. This is metallurgy, not cooking! It is an ancient process used on steel to "blue" it. It is the same process used on old steel swords and gun barrels, to give them a protective non-rusting black-blue coating. Let me explain the "bluing process" you need to perform on your new wok.
Carbon steel is chemically very reactive. It rusts -- it reacts with oxygen and forms red iron oxide, Fe2O3, when exposed to oxygen, such as the oxygen in H20 water. Rusting, or red iron oxide, will form quickly on naked steel that is not properly prepared. The naked iron is also reactive with food moisture, and food will stick to it. BUT black iron oxide, formed on a steel surface that has been heated to HIGH temperatures, is less reactive, more stable, and adheres extremely well with oils. When well-oiled, the oil incorporates in the black iron oxide surface on the steel; this provides a non-reactive coating that protects the steel.
So what you need to do is BLUE the steel -- heat it to a very high temperature, and let the surface steel oxidize to black iron, Fe3O4, also called magnetite. Again this is not cooking. This is metallurgy!!
Let me repeat: If clean carbon steel is heated to above 550 degrees F. it reacts with the oxygen in the air, and the surface steel will oxidize to black iron oxide, Fe3O4. This black surface gives the steel a beautiful black-blue to aqua-blue patina. This blued steel, or black iron oxide surface, adheres quickly to oils. When coated with oil, the oiled blued steel is very rust resistant, it is also a non-stick surface for cooking. And it has been used by blacksmiths (and Chinese cooks) for millennia to treat steel surfaces.
The instructions that come with the wok tell you what to do. Do it. But they are brief. Here are the details.
FIRST STEP, you must clean the steel. It comes covered with oils to prevent rusting. You MUST strip all this oil off, to expose the bare steel surface. As instructed, use a scouring pad and go at it with detergent. Plan on working 30 minutes at this. Scrub, and rinse. Scrub and rinse. Take a white paper towel and rub the surface dry. If you are still getting black staining on the paper towel, then scrub some more. You want NAKED steel, without any oil residue on it. If there is oil on it, the oxygen cannot reach the surface when it is heated and oxidize the surface steel to black iron oxide, the beautiful blue magnetite surface you want.
SECOND step is heating to HIGH temperature. The instructions say put the wok on high heat until the steel turns BLUE. Few people understand what that means. It means REALLY heat the steel, really really really heat the steel -- all of it, all of the wok.
This requires a very hot gas flame. Use a 12,000 to 15,000 BTU (or higher) burner to do this. A BBQ is not hot enough, your oven is not hot enough. This is big flame on bare steel hot. Most modern stoves have at least one big high output burner. On my stove, I can take off the top diffuser plate from the big burner and and get a single huge gas jet -- this is what I use both for the bluing and for wok cooking. So get going. You might want to wear some heavy gloves while doing this. This is blacksmith work, not cooking. Keep animals and children away. If you touch that hot steel, it will not just burn you, it will brand you. Over a 15,000 BTU jet flame, it took my about 30 to 45 minutes to totally blue the entire wok.
Turn the heat on high. Put the wok on the hot flame, and wait. And wait. And wait. You must heat the steel to over 550 F. (around 300 C.) before the steel will begin oxidizing properly. First you will see orange yellow steel, then suddenly it will start to look "blue." That blue is the black iron oxide surface forming -- the black iron on top of the silvery steel underneath gives a bluish color. If you have properly cleaned the wok, there will be very little to NO smoke. Smoking indicates you did not properly clean off the oils, which are burning and smoking, and probably contaminating your steel surface. If you are getting lots of smoke, STOP. Go back to step one and get the steel cleaned of oils.
Now watch the blue surface expand. Carefully turn the wok over the hottest portion of the flame, move the wok very slowly so the blue transformation moves all the way to the edge. Slowly, very slowly, move up and down and around over the fire, working outward from the hottest blue edge, from center to top, expanding the blue area. When you are done, the ENTIRE surface of the wok should be beautiful blue steel. This is the the black iron oxide coat to the steel called "bluing." If there are orange or yellow-orange areas on the wok, then you did not fully heat and transform them. Heat them again until they turn blue.
Okay, blacksmith work done. The factory could do this I suppose, but none do. Chinese cooks know how to do it on a hot fire -- and a wok lasts a lifetime, so one only needs to do it once in a life!
STEP THREE. We are following the instructions that came with the wok. I am just explaining. Let the wok cool. If you put oil on that 550 degree F. steel, you will have a kitchen of smoke! When it cools quite a bit, put it back on medium flame. Now oil it, following instructions. This part may cause some smoke. It you are getting lots of smoke, turn the heat down. Use a high-temperature tolerant cooking oil, like Safflower oil, refined Light Olive Oil (NOT regular olive oil), or Peanut oil. Canola oil also works, but I hate the smell of hot Canola oil.
The black iron oxide surface you have created on your "blued" carbon steel wok loves oil. It combines with oil quickly, it hugs and bonds with oil. And when coated with oil, it is a surface that is both non-stick, and non-reactive to rusting. Look at the color! It will be shimmering with an agua-blue hue, not a really black color.
Cool the wok a bit. Turn it over. Look at that beautiful blue-black surface of magnetite you have created by proper tempering. It will be darker and thicker on the outside surface, which got hotter. Coat the outside with a thin coat of oil. Marvel at the pretty color. Coat it with more oil occasionally.
There you have it. Your are now ready to use the wok. It is properly tempered, blued; you have created a traditional non-rusting, and non-sticking surface. Traditionally, now start the wok by cooking onions and ginger. This "seasons" the surface. This is the only part of the process properly called "seasoning a wok"!
Attached are a few photos. In the first one, I added a faded blue sink cloth to help show the color. Notice the aqua-blue hue of the metal? This is blued steel color. (I have cooked a few dishes in this pan, so there is some brown oil gunk at the bottom.) At the top of wok, by the handle rivets, you will see an area that is orangish to silver -- well, that is an area I did not get properly blued. It was hard to get that area hot enough. So it goes, the job was less than perfect. But you should not have many areas like this on your perfectly blued steel wok.
The second photo shows the outside surface, and its beautiful blue-black iron oxide surface. This is what you are shooting to obtain in this process.
The third photo shows my stove burner on high flame, with the top diffusion plate remove. This gives a real jet flame, and I use it this way for wok cooking. I used this flame for the bluing process. Is that safe, you ask? Well, so far, both I and the stove are doing well, thank you. But I can offer no further guarantees. I added a photo of the wok on the jet gas flame, with the diffuser plater removed. Believe me, it is perfect for wok cooking.
Addendum: Someone asked me about the handle wrap. I added another photo. The lower metal section of the handle gets very hot while cooking, and it is easy to slide your hand on to it. Ouch. I do what our cook in Taiwan did when I was a kid fifty years ago. I wrap it tightly with cotton fabric. Take an old t-shirt, cut a three inch wide and fairly long piece. Wrap the metal very tightly with several wraps of the cotton strip. Then put on a wrap of old-fashion friction tape over that to hold the wrap tight. Tuck the top and bottom ends of the cotton under the wrap. Coat the friction tape with some corn starch or flour to take away its sticky surface. This lasts a long time, and is easy to redo if needed.
How to maintain: Simple. Never use abrasives (like a steel scrub) on the surface; doing so will remove the finish. Never use a detergent on the pan; doing so will remove the oil finish on the bluing, and detergent may contaminate the oil coating. One can usually clean the surface with very hot water and a kitchen dish brush. It really is a non-stick surface, when properly prepared and used. After washing, dry well and wipe a few drops of cooking oil over the inside and outside. And of course, don't store it in a wet place.
Loose handle problems, another addendum: The wood of the handle of the wok dries and shrinks, and the handle may get loose after a few weeks of use; mine did, others report the same thing. This is a common problem with wood from high-humidity climates. To fix the problem, take out the two screws that hold the wood handle in the metal sleeve, then twist the wood as far as you can into the sleeve. Give it a couple solid taps with a hammer to set it tightly into the sleeve. Reinsert the screws. Fixed. Repeat if necessary later; my handle needed only the one fix. The wood of the handle will eventually dry and stop shrinking.
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.
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.
Reviewed in the United States on March 20, 2024
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.
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.
1. do the research and follow the directions and advice. the negative reviews are by people who did not
2. 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 lovely
9. 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.
Reviewed in the United States on February 24, 2024
1. do the research and follow the directions and advice. the negative reviews are by people who did not
2. 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 lovely
9. 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.
Top reviews from other countries
Reviewed in Canada on December 28, 2022
Die Verarbeitung des Karbonstahls ist hervorragend. Durch das Handhämmern entstehen eine einzigartige Textur und eine gleichmäßige Wärmeverteilung, die das Kochen zu einem Vergnügen machen.
Die Größe des Woks ist ideal für größere Mengen an Speisen und ermöglicht es, verschiedene Zutaten gleichzeitig zuzubereiten.
Obwohl der Wok etwas Pflege benötigt, um seine Patina zu erhalten, lohnt sich der Aufwand definitiv für die erstklassige Kocherfahrung, die er bietet.
Insgesamt bin ich mit dem handgehämmerten Wok aus Karbonstahl sehr zufrieden und kann ihn jedem empfehlen, der authentisches Kochen liebt und auf der Suche nach einem hochwertigen Kochgeschirr ist.
Lo consiglio
So far I am very pleased with this purchase.
Reviewed in Italy on January 28, 2024