14 inch Iron Pow Wok

by Newstar International

Product Details

• Shipping Weight: 9 pounds (View shipping rates and policies)
• ASIN: B00012F3G8
• Average Customer Review: 4.5 out of 5 stars  See all reviews (15 customer reviews)
• Amazon Best Sellers Rank: #29,380 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

This 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

Customer Reviews

Most Helpful Customer Reviews

27 of 28 people found the following review helpful:

5.0 out of 5 stars Cheap, but very high quality, October 31, 2005

By 

A. Flatten - See all my reviews
(REAL NAME)   

This review is from: 14 inch Iron Pow Wok

This is a fantastic Wok once properly seasoned. I initially seasoned mine 4 times (as suggested by the seller), but with lard instead of oil. The patine is now perfectly non-stick and almost bullet-proof.

Takes a bit of initial work, but this is now truely my most prized piece of cookware; even better than my stainless/copper italian pots.

The flavor that the pan contributes to the food is absolutely unbelievable. Furthermore, although the pan is quite "rough" looking, it's incredibly durable. My impression is that it's almost impossible to permanently damage this pan... You may have to re-season it, but it'll withstand just about anything. I'd honestly pay upwards of one (or two) hundred dollars for a pan as functional as this wok.

17 of 17 people found the following review helpful:

5.0 out of 5 stars The best 20 bucks you'll spend on a pan., December 15, 2006

By 

DK (Boston) - See all my reviews

This review is from: 14 inch Iron Pow Wok

I use a 16 inch version of this wok that I purchased from a shop in Chinatown. And 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. Do this at least four times and then you're ready to cook. Never use soap or any other cleaner once you're wok is seasoned, hot water and a sponge (or a bamboo wok cleaner if you'd like) will be all you'll need to keep your wok clean. Be sure to dry, heat, and put a thin coating of oil on the heated wok after each cleaning before storing your wok.

15 of 15 people found the following review helpful:

5.0 out of 5 stars Best Wok So Far, June 28, 2007

By 

The Cast Iron Kid (Salt Lake City, Utah USA) - See all my reviews

In 2004 I was in the San Francisco Bay area on military orders. During a weekend pass a group of us did the tourist thing and visited China Town. I stopped at the Wok Shop and browsed for a few minutes and looked at these thin and light woks but was skeptical. Last fall I ordered the 14 inch cast iron wok from Amazon. It was shipped from the Wok Shop and to my surprise it was the same thin and light wok. Well, I followed the instructions to season it and have been using it since. I used the carbon steel, hand hammered woks; the carbon steel, machine pressed woks and have used the non-stick variety. None compare to this wok.
When you think cast iron you normally think "heavy." This wok is not heavy. In fact it's lighter than both my carbon steel woks. Now that it's seasoned nothing sticks and it adds a certain decorative element to the cook top when not being used. But, it is cast iron so you need to take care of it. Keep it oiled. Don't use soap on it and don't put it in the dishwasher. If something sticks just boil water in it or let it set awhile after you oil it heavy with cooking oil then scrap off the particles. This wok has a round bottom so you will need to order a fire ring. And, a wok chuan (wok spatula) is recommended (I use two).
A note on the Wok Shop: this business has great service. When I visited the shop I was greeted by a friendly sales person and they try their best to match a wok to what your cooking style and experience is. When I ordered this online I received an email from the Wok Shop about a week before I received the item which thanked me for the order and gave me instructions on how to season the wok. When I received the wok it also included a bamboo chuan and recipe book (both bonuses). I recommend both this 14 inch wok and the Wok Shop. If in San Francisco, give them a visit. If not, order from them through Amazon.