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Product Description
Beautifully handhammered pow wok is round bottom with a single, wooden 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. Imparts wok "hee",(flavor)
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Most Helpful Customer Reviews
81 of 83 people found the following review helpful:
5.0 out of 5 stars
You will own this longer than anything else worth 20 bucks.,
By DK (Boston) - See all my reviews
This review is from: Wok Shop's 16 in Carbon Steel Pow Wok (hand hammered) w/ Wood Handle
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.
24 of 24 people found the following review helpful:
5.0 out of 5 stars
One Excellent,
By
Amazon Verified Purchase(What's this?)
This review is from: Wok Shop's 16 in Carbon Steel Pow Wok (hand hammered) w/ Wood Handle
This is a strong, solid wok. It's designed for use not looks. It is incredibly versitile. Add in the dome lid when you purchase it and it is a Godsend for such things as frying chicken, browning meat, steaming veggies, gravy, and of course stir fry and fried rice or pasta. Give it exactly the same care and treatment as a cast iron skillet (keep it seasoned, no soap ever, clean it while still hot, etc) and it will last you a life time. A little note is that the handle does unscrew with a phillips screwdriver so you can take it off and season it in the oven which is a little neater than doing it on the stove eye. I love it.
17 of 17 people found the following review helpful:
5.0 out of 5 stars
POW Best wok in the world!,
By Gone Baja (Sun Diego, CA US of A) - See all my reviews
This review is from: Wok Shop's 16 in Carbon Steel Pow Wok (hand hammered) w/ Wood Handle
I've had a carbon steel wok for 30 years, a little too big tho. Talked to Tane Chan (the owner) at her Wok Shop in Chinatown and she steered me to the 16" hand hammered pow wok. It now looks like a cast iron skillet, but with a beautiful golden brown patina and slick surface. Never use soap or detergents, a sponge with hot H20 is all that's necessary. I'd advise against the bamboo scrubbers (sorry poster). Wash it out, wipe it with a paper towel and set over low heat till dry. Massage veg oil into it while warm and it will love you forever.
Don't be dismayed by the wooden handle when it comes to seasoning it in the oven. Tane instructed me to wrap the wooden handle with a damp dish towel followed by tin foil. It worked perfectly, be prepared for the towel to be hot when removed from the oven. I use it just about everyday. Fish tacos are the bomb with the wire rack accessory that wraps 1/2 way around the wok. They drain perfectly! Eggs, meat, chicken and stir fried rice can't be beat. For a couple of extra bucks throw down for the lid and steamer rack, you'll need them both and are sold separately. Also go for the metal stirrer (spatula), it's shaped to fit the wok and the sound is like music when you're tossing veggies or whatever you're creating. Check out the book "The Breath of a Wok" by Grace Yound and Alan Richardson. You'll find Tane on page 37. The book is priceless as is Tane. My pow wok is my best friend in the kitchen and is never relegated to a cupboard or closet. She sits proudly on the stove at all times begging to be used!
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