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Product Description
A very traditional design that has been used in the Chinese countryside for centuries. Now it is available in the U.S. through the Wok Shop. Round bottom only and 41/2 inches in depth. Small metal handles. Retains heat, cooks evenly, quickly and efficiently and imparts the Chinese "wok hee" (wok flavor). Must be seasoned
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful:
5.0 out of 5 stars
A cheap way to explore an entire cuisine.,
By Sin Patria pero sin Amo (Houston, TX USA) - See all my reviews
This review is from: 14 inch Traditional Cast Iron Wok (incl. ring)
This is a thin walled wok that seasons well, heats up quickly and evently (the bootm seems to be slightly thicker that the sides). IF you ever wanter to try your hand at the traditional Chinese cooking, I highly recommend this wok.
It is made of iron. If you have doubts, use a refrigerator magnet, it will stick to it. If you are a metallurgicaly inclined, it is probably closer to gray or malleable iron than a traditional high carbon cast iron. It is cast using a smooth walled mold (not a sand casting) so its surface does not look like the traditional castings you are used to. Advice on cleaning and seasoning: As the instructions with the wok mentions, it comes coated with water-soluble shellac. It is a lot easier if you let the coating soften before trying to take it off. Put the wok in a tub of water and let it sit overnight. If you don't have a suitable container, put a garbage bag in the shipping box, fill it with water, and put the wok in it (do this outside, in case of accidents) If you are really impatient, use paint remover. Season it with lard, suet, or Crisco. I've found that a saturated fat works better than vegetable oil. Bake for 20 min at 350, scrub, repeat. Other tips: I'm happier using the enclosed wok ring upside down. The bottom of the wok closer to the burner flame that way. You will need a ong handled metal spatula and a cover to stir and steam. - Bon appetite.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
good value for excellent wok,
By Reef bug (USA) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: 14 inch Traditional Cast Iron Wok (incl. ring)
This wok came with a nice brushed cast iron finish. It is definitely cast iron, but thinner than my cast iron frying pan, so it is quite light. Not as light as a carbon steel version, but not a pan that will have my wife complaining about how heavy it is either.
A while back I was worried about lead from Chinese products, but a little research showed that lead can not be used to make cast iron. It would weaken the pot and doesn't mix easily with iron during the forging process. Seasoning went smooth, but it wasn't my first time. I used vegetable oil. You do need to spend some time cleaning the wok of the preservative coating, but a little hot water, time soaking, and elbow grease took care of it. I am sure if the local Chinese market sold this wok it would be a few dollars cheaper, but I don't mind paying five bucks more to get exactly what I want. It comes with the wok ring. I also recommend getting the special spatula, I found one at the local Chinese grocery. It makes it easier to flip the food while cooking. A normal spatula wont fit the contour, and a wooden spoon is a little short and thick to work as well.
2.0 out of 5 stars
An expensive wok,
By S-N-D "Layford" (Princeton, NJ USA) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: 14 inch Traditional Cast Iron Wok (incl. ring)
I give it only two stars for two reasons: 1. It is sold as I find out later in Chinese grocery supermarkets for only $9.99 (without the ring); 2. The seasoning instructions are not clear and detailed enough. So I don't know whether it is because I did not do it right or the wok itself, the food stiil sticks on the wok after seasoning, hence defeating the whole purpose of purchasing this wok
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