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Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88

4.5 4.5 out of 5 stars 11,302 ratings

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14-in

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

Scratch Resistant
4.5 4.5
Quality of material
4.4 4.4
Heat distribution
4.3 4.3
Durability
4.3 4.3

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Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88
Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88
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Get it as soon as Monday, Mar 25
Get it as soon as Monday, Mar 25
Get it as soon as Monday, Mar 25
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Get it as soon as Tuesday, Mar 26
Customer Ratings
Value for money
4.2
4.1
4.5
3.8
4.4
4.5
Easy to clean
4.0
4.1
4.3
3.9
4.3
4.3
Heat distribution
4.3
4.4
4.5
4.4
Sturdiness
4.4
4.6
3.4
4.5
Durability
4.3
4.5
4.3
Sold By
Craft Wok
Amazon.com
Craft Wok
YANTURION
Teewe-US
Craft Wok
capacity
1.6 gallons
5 quarts
1.55 gallons
7.2 quarts
1.3 liters
1496.85 grams
material
Carbon Steel
Carbon Steel
Carbon Steel
Carbon Steel
Carbon Steel
Carbon Steel
diameter
14 inches inches
14 inches inches
14 inches inches
13 inches inches
has nonstick coating
dishwasher safe
oven safe

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From the brand


Product Description

Craft Wok Traditional 14 inch Round Bottom Carbon Steel Pow Wok 1
Craft Wok Traditional 14 inch Round Bottom Carbon Steel Pow Wok 2
Craft Wok Traditional 14 inch Round Bottom Carbon Steel Pow Wok 3
Craft Wok Traditional 14 inch Round Bottom Carbon Steel Pow Wok 4
Craft Wok Traditional 14 inch Round Bottom Carbon Steel Pow Wok 6

Craft Wok Product Line: Carbon Steel Woks

Round Bottom Craft Wok 731W88

Original Craft Wok 14-in

12 inch craft wok 731W88-12in round bottom

Round Craft Wok 12-in

Flat Bottom Craft Wok

Flat Craft Wok 14-in

Pre seasoned craft wok 13 inch carbon steel wok

Round Pre-Seasoned Wok

pre seasoned craft wok 13 inch carbon steel wok flat bottom

Flat Pre-Seasoned Wok

Customer Reviews
4.5 out of 5 stars
11,302
4.5 out of 5 stars
11,302
4.5 out of 5 stars
1,160
3.9 out of 5 stars
86
3.9 out of 5 stars
60
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

Product information

Warranty & Support

Product Warranty: For warranty information about this product, please click here

Feedback

Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88


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Customer reviews

4.5 out of 5 stars
4.5 out of 5
11,302 global ratings

Customers say

Customers like the quality, performance, and seasonability of the wok. They mention it's well made, easy to season, and works well. They're also satisfied with the heat distribution, and cleanability. That said, some complain about the rust and weight.

AI-generated from the text of customer reviews

730 customers mention615 positive115 negative

Customers like the quality of the wok. They mention it's well-made, impressive, and solid. The triple rivet handle feels more solid than the TNG and the wooden handle, and it gets beautiful results.

"...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

"I am so pleased with this WOK... it is fantastic, once cures it has a wonderful cooking surface, nothing sticks and heat is distributed very nicely..." Read more

"This wok is very very good. We have made all sorts of dishes in it and it is incredibly nonstick with just a tablespoon of oil...." Read more

214 customers mention181 positive33 negative

Customers like the seasonability of the wok. They say the instructions are easy to follow and understand. They also say the wow is easy to cook with and maintain. Customers also mention that it lasts a long time and is easy redo if needed.

"...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

"...This lasts a long time, and is easy to redo if needed.How to maintain: Simple...." Read more

"...It is a little heavy but still manageable. Still a little sticky but that should get better the more it is seasoned." Read more

157 customers mention151 positive6 negative

Customers are satisfied with the performance of the wok. They mention that it works well, heats evenly, and turns out great. Some say that the wow has worked 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

"...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

"...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

"This wok fit and works perfectly for my nuwave induction wok. I found the stock wok too light/flimsy...." Read more

136 customers mention96 positive40 negative

Customers like the heat distribution of the saute fry pan. They say the metal is thin enough to heat quickly yet thick enough to hold the heat and not cool down. They also say the heavy weight of the pan leads to good heat distribution. Customers say the pan cooks things very quickly and efficiently, and the non-stick performance is impressive.

"...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 is heavy. Distributes the heat as much as expected in an induction wok. The handles are strong and the steel is thick...." 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

"...The non-stick performance is really impressive.The one complaint that I have is the unfinished handle. Mine was damaged a little...." Read more

123 customers mention88 positive35 negative

Customers like the nonstick patina of the saute fry pan. They mention it's easy to clean, and the towel comes up completely clean. The pan clears up very quickly with hot water.

"...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

"...NO SOAP. It cleans incredibly easily if you seasoned it properly...." Read more

"...Before you season, it needs to be scrubbed if the light coating it comes with they use to protect it during shipping...." Read more

"...It heats evenly and is very easy to clean. It’s exactly what I wanted." Read more

228 customers mention100 positive128 negative

Customers are mixed about the weight of the saute fry pan. Some mention that it's very heavy, while others say that it is excessively heavy. The extra weight throws off the balance, tipping the wok. Some say that the pan is too heavy for them to lift with one hand, and that the steel is a bit too thick for their preferences.

"...Second, it is heavier than most WOKs you are probably accustomed to... but hey, this is good solid material... weight is to be expected...." 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

"...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

"...I bought this wok to replace it and it was great. It is heavy. Distributes the heat as much as expected in an induction wok...." Read more

149 customers mention47 positive102 negative

Customers are mixed about the handle of the wok. Some mention that the large wooden handle makes for easy maneuvering of the pan, while the lack of wood on the helper handle means they won't smell wood burning. They also love how the handle came unfinished and will stain it. However, others say that the handle was already a touch loose when it arrived, 2 little screws seems like not enough to secure the handle in the long term, and the handle became loose and charred.

"...: 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 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

"...Heat is not an issue.My handle was loose. I had to take out the screws and use longer ones...." Read more

152 customers mention22 positive130 negative

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.

"...If you don't, then tiny amount of rust will form...." 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

"Rusted very soon. Not the best." 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

Beautiful Wok - AND here is the ONLY correct and complete guide to tempering this great Wok!
5 Stars
Beautiful Wok - AND here is the ONLY correct and complete guide to tempering this great Wok!
Excellent traditional carbon steel wok. BUT -- and I emphasize this -- it MUST be properly tempered before use. None of the YouTube videos or comments I have seen understand this process, and you probably will not either. So read on.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.
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Top reviews from the United States

Reviewed in the United States on April 27, 2017
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5.0 out of 5 stars Beautiful Wok - AND here is the ONLY correct and complete guide to tempering this great Wok!
Reviewed in the United States on April 27, 2017
Excellent traditional carbon steel wok. BUT -- and I emphasize this -- it MUST be properly tempered before use. None of the YouTube videos or comments I have seen understand this process, and you probably will not either. So read on.

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.
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Reviewed in the United States on February 24, 2024
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5.0 out of 5 stars Worthy Investment if you Follow the Directions
Reviewed in the United States on February 24, 2024
First, thank you to Lance Owen, Nathan, and all the other reviewers with tips and instructions. I was totally intimidated by this process and I've never cooked with a wok before. Over the last two days I've found myself walking into the kitchen just to admire it - the color is amazing.

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.
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Reviewed in the United States on February 25, 2024
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fred
5.0 out of 5 stars The Real Deal
Reviewed in Canada on December 28, 2022
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fred
5.0 out of 5 stars The Real Deal
Reviewed in Canada on December 28, 2022
It's the real deal. Metal is of good quality, wood handle is good quality and doesnt feel flimsy, it's a bit on the heavy side but that is due to good quality metal that doesnt warp when being heated/seasoned. This wok must be scrubbed clean with soap and steel wool scrubber when first received. After that it must be seasoned, which takes some time and many passes. You have to use a high smoke point oil or a hack that some people swear by is using food grade flax seed oil that has a low smoking point to build the initial seasoning layer. You get your wok very hot to the point of becoming blue black and start applying oil, I use a paper towel and keep applying it making sure not to leave any pooling and just a thin layer of oil. I do this process over and over while I move the wok around to make sure all sides of the wok are seasoned. There will be a lot of smoke, this is normal! After that you cook some onions on it, if it looks like the picture I posted, it should be black like so. After you're done be sure to oil slightly the wok with a paper towel to make sure there's no rusting, no pooling, wipe it clean! It's a lot at first, but it's definitely worth it. It will never stick nor rust if handled properly. Every time you start, get it real hot to smoking point, then apply oil and you're good to go.
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Stephen Burke
5.0 out of 5 stars A good solid traditional wok
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Size: 12-inchVerified Purchase
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