Customer Reviews

14" Wok Chuan (Spatula)

5 star:		(12)
4 star:		(6)
3 star:		(6)
2 star:		(2)
1 star:		(8)

 

 

Gotta admit that I was a bit thrown off that the wood part of the handles (bought 2 spatulas) were not attached the the metal part of the spatula. That was no problem... just line the wood handles in the holes of the spatulas... tap them in with a hammer, and your good.... really pretty easy. The handles are also raw (unstained/unsealed/untreated) wood. Just add a food-safe oil of some sort to the wood after each wash, to keep the handles from drying and spliting, and they should last quite a very long time.

Over all... four stars... they could have put the handles, but no big deal.

Sturdy well made spatula. Perfect for use in 12in to 16in woks. For the price you just can't go wrong.

This is one of the most sturdy spatulas
that I have ever owned, and I got it
from the "Wok Shop".

This item is perfect for dishing out sauce and stir fry from your wok. The only problem is the handle comes loose and needs to be tapped in occasionally.

I read the reviews here about the wooden handle issues, but crossed my fingers and ordered this anyway (great price). When the spatula arrived I tugged on the wooden handle to see if there would be an issue, it popped right off with ease. It just sticks in the handle like a cork. I really like the spatula and wanted to make it work so I figured I would go out to the garage and put a screw in it.

When I got out there I saw I tube of Liquid Nails (contractor strength, bought from home depot). I squirted the end of the handle full and shoved the wooden part in there, then let it dry overnight. This worked like a charm, no matter how hard you pull on it, it stays put. I gave the edges where the wood meets metal a little sanding and you would never know the dirty little secret.

The wood already seems dry and has a split in it, I'll probably put some water seal on it when I can find some.

I used it to cook with and it works like a champ, I really like this spatula.

This is a truly fine tool. I like the handle and it seemed long at first but after using it the reason for the length becomes obvious -- it keeps the part you hold away from the heat and a wok is a pretty deep and wide pan after all. It has just the right curve to fit the wok bottom and I can even scoop all the juice from the bottom of the wok and I mean all. I really like the design with just the right amount of lip and angle between scoop and handle. It really inspires confidence and I find myself moving it pretty fast yet accurately and it actually makes you feel like a pro. Its also seamless so it has no gap to collect food like others I have seen and the metal portion is long enough that the wood part of the handle never gets food on it. I really did think it was to long when I first looked at it but just use it and you see that you wouldn't want it any shorter and I only have a 14" wok. I wonder if it would be as fun in a 16" wok.? I guess that's really only an inch more lip all the way around to go from a 14 and a 16 so it probably wouldn't matter at all. By the way The Wok Shop is who I got mine from here through Amazon and they are just wonderful. I called and flooded them with questions and they were truly good to me. I'm a single man and not exactly a cook but I like my wok a lot and anyone can cook in a wok. Brown and season some onions and meat in almost no oil (use high temp so no olive oil -- peanut or corn oils work) then wash the meat and onions by throwing about a cup and a half of water on then and pull them up out of the juice. Throw some carrots in the juice and put lots of green vegatables around the remaining sides. Cover and wait until the veggies are nicely steamed. They have a hint of meat flavor and the complex flavors satisfy everyone even a meat eater like me. Meat browned, carrots boiled, veggies steamed, flavor mixed and complex. even a nice broth that cooks down and can be thickened with flour for a gravy. All that it one pan that cleans with a paper towel and hot water and the food is good for you. Those Chinese guys are pretty sharp !

Came apart in first day of usage. It's still a wobbly spatula after reattaching. Two stars because would be nice if it were put together better.

I love these wok spatulas--they feel like a long powerful extension of your hand, and the shape is perfect for the sides of woks, particularly the round bottomed woks.

BUT,yes, the wood will just pop out. DO THIS: either hammer the wood back in, further than the lathing allows, or turn it over and pound the wood into the metal on the ground. Either way the wood will grind in further than it is suppose to (the lathing) and never come back out. You might have a few wood splinters appear near the metal, but remove them and then mineral oil the wood and you are good to go...!

I was rather disappointed when it arrived. My family uses this kind of spatula (wok chuan) since my great grandma's generation and it last for generations! Firstly, the front part of the spatula was not as wide as I would have expected - we use this part to estimate the amount of oil we put into the wok. It also does not stir and flip as well. I cook almost everything with wok and wok chuan. After each cooking, I have to hammer the wooden attachment back as it gets loose and shaky towards the end of cooking. But overall, it still serves its purpose well - able to cook! Till I get one from Asia...

Came in two pieces which did not fit well together and the spatula end is loose. can probably fix with a hammer and a bit of wood to fill out the gaps. However I expected to buy a spatula not a project.