Customer Reviews

16 inch Traditional Cast Iron Wok

5 star:		(5)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

The wok: We've been using this wok for well over a year and have been so very satisfied with the product. First, it is cast iron, but it is not what most of us think of for cast iron, it is not thick, heavy and a pain to move around the stove and kitchen. Rather, it is quite the opposite. The wok is lightweight in heft, but certainly not performance.

It requires seasoning upon arrival. You will receive instructions with two alternatives as to how to season the wok. We used the oven seasoning process and it worked like a charm. The wok was beautifully seasoned for our first use. It also must be maintained to keep the perfect season, but just like your grandmothers cast iron, if you follow the golden rules (wash with water, no soap, no dishwasher, and a thin coat of oil after every use) then it maintains the non-stick attributes beautifully.

We considered lots of woks prior to purchasing this one. We were just about to purchase a fine cast iron wok from a fine french cookware manufacturer for about ten-times the cost of this wok, when a friend received this as a gift and recommended it. For the price, what did we have to loose and we decided to give it a whirl. I've never looked back and am grateful that we didn't get the other wok, as this is truly the perfect performer in the kitchen.

The wok heats fast and gets beautifully hot. Because it has a traditional round bottom, a wok ring is necessary. And, stir fry, curries, and all other creations are perfectly made with this wok.

Finally, as for the Wok Shop, it is a wonderful business. The customer service is out of this world. Can't say enough nice things based upon our experiences.

This is a lot of fun to use and works well once you get the hang of it. Ours fell off our counter and broke into two (which was a great surprise and disappointment considering it was cast iron). But, we like the product enough to buy a new one. Seasoning it is sort of a drag and will stink up your house, so beware! Also, after just a few months we need to season it again, as it started to wear off. bummer
But the Wok Shop has lots of other great products, as well and they are worth checking out.

This wok reminded my wife, who is Chinese, of her childhood. It's cast iron and once seasoned turns out authentic tasting feasts of Chinese food. Just beware it is not flat bottomed!!!

This is a nice, light cast iron wok. I second the other reviews. Just wanted to remind potential buyers of the fact that this wok needs a ring, particularly if it's going to be used on a gas burner, because without a ring the walls of the wok will heat up much faster than its bottom, which is exactly the opposite that should happen. You want the walls of the wok to remain a bit cooler than the bottom.

Be sure to follow seasoning instructions.

Tip: You can make great tasting popcorn in this wok. Heat it up well, pour in the oil and add the corn immediately. Cover with a wok lid (or a large piece of aluminum foil) and keep shaking the wok as the corn pops.

We purchased this and two Carbon Steel "Hand Hammered Pow" Woks direct from the Wok Shop in San Francisco and could not be more pleased with the products and the shop's superb customer service! Unlike non-Chinese produced cast iron Woks, this Wok produced in China is much thinner and thus is not heavy as you would normally expect from a Cast Iron Wok, but with all the uniqued benefits cast iron offers during high temperature cooking. This Wok responds to burner changes more like a light weight Carbon Steel Wok than a heavy western style Cast Iron Wok which is very slow to respond to temp changes. Some may be considering going with a Teflon or other non-stick coated model. We DO NOT advise purchasing any Wok that has a Teflon or other Non-Stick coating because you will burn the coating off if you attempt to use the HIGH heat that traditional Wok cooking requires. The coating also produces toxic fumes when heated too high which is also not good. Basically, AVOID these kinds of Woks at all costs! A properly seasoned iron Wok will develop a natural non-stick coating that thrives on high heat cooking.

Seasoning a New Wok before use is VERY IMPORTANT!!

We followed the seasoning instructions that were included with the order which involves cleaning the Wok with Soap and Water, coating it with Peanut Oil and then baking the Wok in your oven at 450 degrees for 20 minutes. You then cook 2 cups of chives in the Wok at high heat with peanut oil until charred. This removes any metallic taste from the Wok surface and completes the seasoning process. This model heats up very quickly and responds rapidly to any changes you make to burner settings. We own a restaurant grade gas stove and thus we only use the traditional "round bottom" style which are the best type for serious high temperature, traditional Asian Stir-frying. If you want that authentic "Chinese Restaurant Taste" at home, the use of high heat is the only way to get it! We also purchased a couple of WIRE style Wok rings for our Woks as opposed to the more common sheet metal style with the circular vent holes. The latter can block the flame from your burner and prevent the Wok from receiving an even flame all the way around the bowl's base. The Wok Shop is one of the few shops on the web that actually sells these WIRE rings, and for the great price of $2.95!

When we were finished seasoning the Wok, it had been transformed from a raw gray cast iron surface to a copper colored natural NON-STICK cooking surface. The more you use your Wok, the better it gets! The Wok Shop's web site even includes a link to a very informative video featuring the store's owner, showing you a step-by-step guide on how to properly season several different types of Woks. From this model to their own custom "Hand Hammered" Carbon Steel "Pow" that features a large wooden handle instead of the two small metal "ears" provided on this cast iron model.

Important Note for owners of an electric range... If you have an electric range, a flat bottom model would be a better choice than this round bottom style. Although you can use a round bottomed Wok on an electric element using a Wok Ring, unless you have a very high output electric burner, the ring will raise the base of the pan too far off the element and make it difficult to control the temperature during the cooking process.

Because we cook a wide variety of dishes ranging from traditional Asian fare, to many other styles, we use several types and sizes of Woks in our kitchen. As we mentioned earlier in this review, we purchased all of our Woks directly from the Wok Shop as well along with a bunch of cooking accessories. In addition to this shop's great selection of Woks and accessories, their prices are hands down the lowest of any other source we have found on the web. On top of these offerings and great prices, the Wok Shop offers fantastic customer service that one rarely finds these days!

If you are looking for an authentic Chinese Wok, produced in China by skilled artisans, this product is a great choice! We also highly recommend the Hand Hammered Carbon Steel "Pow" Woks that you can only find from The Wok Shop! I believe that "most" of the Wok Shop's products can be purchased here on Amazon, but if you can't find what you are looking for here, be sure to check the Wok Shop web site too!

Hope you found this review helpful!

I had a few woks over the years, and found cast iron from China which is much lighter in weight to be the best. Although my last one fell out of my hands and it cracked into many pieces, so be very careful.
I also purchased a hand hammered one, which I like also but not as much, they can take a lot more punishment, you cant damage those no mater how you treat them, I think that's why most restaurants use them.
When I first bought a wok many years ago, it was a carbon steel. I tried seasoning it on the stove and it was awful, it stunk up the house and it didn't work, the black burn just kept coming off with paper towels.
Then the oven method worked better, but the house was full of smoke!
Now I wash the new wok, 4 or 5 times with a green scrub pad, soap and bar keepers friend. Gray, greasy shipping oil will come off this thing. Do it 4 or 5 times.
Dry it on the flame, rub it with paper towels. I myself prefer Flaxseed oil, you can use lard or vegetable oil, I found flax seed oil to work the best for me, if you buy some at the health food store buy very little you don't need much and I cant imagine anybody drinking or using this stuff it smells like fish. This is not to cook with just to seasoned it.
But whatever oil you do use, use very little don't cake it up and cause drips all over the place and stickiness (which is a sign of too much oil and not high enough heat).
I use my weber gas grill outside, it has two burners, put the wok upside down for 20 or 25 minutes turn the burners on all the way, the thermometer will say 450 or 500.
Let it cool, with paper towel rub a fine coat of oil again and repeat this process four or 5 times, not all in the same day if want a break. Stir fry some onions, and green onions, to take bad flavors away, and you are ready to stir fry.
This wok heats up fast and retains heat very well so use pot holders to handle it. I had a 14" the one that broke, now I purchased the 16" for a few bucks more I have a little more room to stir fry. I found these are not as deep as the carbon steel so you will need the extra room. I don't cook inside the house the stove is never hot enough to stir fry and the whole house stinks of garlic. I bought a turkey fryer burner and i stir fry outside on my deck, those really have the heat to stir fry. Last but not least: Your wok better sizzle from beginning to end, if you stop hearing the sizzle its all over, your done! Now your boiling meat in liquid!