Round Bottom Craft Wok

Professional level wok made from thick gauge carbon steel. Welded where handle meets wok. Wood handle extension is strong with wood screws to keep secure. Advice - don’t bother with a pre-seasoned wok. You’re going to burn that right off when you properly season it yourself. Loving the round bottom and the flipping ability with this one.

I like this new wok. It's very good quality. It does require 'removing the shipping coating' then recoating and curing the wok prior to use. This was confusing to know when you got the initial shipping coating off and if it was ready to cure. I still am not sure if I did it right. I think I may have stripped it down more than necessary, but then wonder if I didn't do it enough. I always struggle with the seasoning of a wok or dutch oven. I never feel they are clean if you don't wash it so I basically end up re-seasoning it every time I use it. This is not a flaw of the pan, rather a flaw of the user (me). I did find a YouTube that showed you how to season it in the oven and how to remove the shipping coating. I recommend watching a few videos first if you have questions.

Great product. Easy to season with clear instructions. The company is very responsive if you have any questions or concerns.

The iron is of a very poor quality. The oxide coating does not stay and comes off easily. Had to re-coat it several times always with the same effect even if use only wooden spoons . Also, rusts instantly. Actually so rapidly that it gets coated with a reddish rust film even before you take the cooked food out of it. Conclusion: junk.

Game changer! Love how evenly it heats, the comfort of the handle, and maneuverability even when it’s packed full. Washes clean very easily, and now I want to only cook using the wok.

Yes, there is some sort of coating to prevent rust, but it is not what any cook would call pre-seasoned. They give you a head start but you will still need to season it properly. As for "hand hammered", that means absolutely nothing. For the price I bet no human swung a hammer on this wok. More likely they used a machine and a mold that gives one a consistent shape. That said, the result is perfectly acceptable. If they had left out the hype I would have given 5 stars. Still, it is an excellent wok

I loved how it felt in my hand and how the food didn’t stick to the wok.

There is some kind of manufacturing chemical you have to remove. It was a PITA. It comes with warning make sure you remove it all. I followed their directions and it took hours to prepare.

Mi piace molto, non solo quando lo uso per cucinare asiatico ma anche quando lo pulisco. Ci metto pochissima acqua calda e con uno spazzolino da cucina stacco lo sporco velocemente, asciugo quindi con un pò di carta scottex e lo rimetto sul fuoco un minuto per asciugarlo. Inoltre sempre con un pò di carta scottex ed un filo d'olio lo ripasso tutto mentre sta sul fuoco così torna brillante e bello. Unico neo è chiaramente pesante e non mi sarebbe dispiaciuto un manico un pò più lungo. Soddisfatto.

Macht was ert soll, Gute Qualität, prima Preis/Leistung und zudem schnell geliefert

I followed the seasoning directions and ended up with a great non stick wok! I was a little concerned about the smoke after reading the reviews, but there was no problem at all. Sure there was a little bit of smoke but not what I imagined. During the process of seasoning, you will see some coloration, but most of it will disappear. I can fry an egg in this and it won’t stick. But, after each use, clean it, heat it and oil it - this is so important for non stick. Wish I could take a picture of my shiny wok to show you, but for some reason cannot access the camera. I’m short so I would’ve preferred a smaller wok but this 13 inch is OK. I’m just wondering, though if a wooden covered back handle would’ve been heat resistant compared to this metal one. The main long wooden handle is perfect and never gets hot. Not unless you have flames like in the movie ‘Hunger’ lol. I would buy this wok again and I highly recommend it

Si lo curas bien y lo hidratas después de cada uso tienes un wok ETERNO. No te agobies con lo de aprender a curarlo, mírate el vídeo y listo. NO LO COMPRES SI USAS VITRO O INDUCCIÓN no lo vas a calentar si no es de hueco o profundidad. Pesa, si, pero no hay que ser un mazado para moverlo, ¡¡si te pesa para saltear pues usa unas palas leñe!!

After 20years of buying religiously theses teflon covered pan, I purchase that wok (not covered or anything) Of course, I followed the instructions for preparing it (aka "seasoning"). And now, I am just amazed : it doesnt stick any more than any teflon pan, and I can clean it from any state with a IRON SPONGE within seconds. The surface of the pan is ultra smooth, and even the iron sponge doesnt make any scratch on it. It is said to rush if not oily, but after the first treatment, I just keep it clean, and it doesnt seem to rust at all. A "true" cook wouldnt care, for a cook dont clean his own pan. But for a "real" one, that's just a life change ! Of course, the round bottom limit its use for gaz only, but it is also even easier to clean. One small downside : one handle is riveted, so this part of the pan is very slightly harder to clean.