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Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 inch Round Bottom)/731W88 by Craft Wok

4.5 out of 5 stars 7,312 ratings
Amazon's Choice highlights highly rated, well-priced products available to ship immediately.
Amazon's Choice for "wok"

$79.99
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Material Carbon Steel
Brand Craft Wok
Item dimensions L x W x H 57.2 x 35.6 x 15.2 centimetres
Has nonstick coating No
Is dishwasher safe No

About this item

  • 15 gauge (1.8mm) carbon steel, commercial grade. Original design by Craft Wok since 2014, proven quality over the years.
  • Traditional chinese wok pan with round bottom: not suitable for flat electric or flat induction stove. Do not forget to season it before use! Instructions for easy seasoning are included with the wok. Our customer service is ready to guide through the process whenever you need it.
  • Hand hammered by Chinese professionals in Guangzhou. This wok is the proven choice of many professional Chinese chefs.
  • Steel helper handle will not burn when you stir fry over high heat, also helpful for hanging the wok for storage. Wooden handle has special hygroscopic not slippery surface for tight grip when you stir-fry.
  • Craft Wok - Love Wok! We are a team of professionals drawn together by our passion for the carbon steel wok. Our mission is to bring you as much pleasure from Stir-frying in a wok, as chefs get in restaurants across China. To do this, we have found the best manufacturers in China. Our range of branded products is 100% authentic traditional carbon steel woks, 5 years on market.

The Fresh Australian Kitchen
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Frequently bought together

  • Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 inch Round Bottom)/731W88 by Craft Wok
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Product Description

Important things to consider:

  • This wok has round bottom: not suitable for flat electric or flat induction stove.
  • This wok is heavy and sturdy. Wok weight: 4.6 pounds (2.1 kg).
  • Diameter: 14 inches.
  • This wok must be seasoned before use.
  • Any carbon steel wok including this one may rust if not maintained properly. It may take time to learn how to maintain the carbon steel wok.

Wok -- the name of a deep pan with a round bottom of small diameter. The main purpose of the wok is to "stir-fry" -- fast frying with frequent stirring on a hot skillet. But in addition, the wok pan can be used as a vessel for deep frying food in hot oil and for the preparation of various soups. It can also be used as a steamer and even as a smoker. The steel wok is suitable for open fire, and you can even take it with you outside the home and surprise friends with unbelievable Chinese dishes.

  • Always remember to season a carbon steel wok! Manuals for doing this can be found on the internet and with the wok, as well.
  • Carbon steel kitchenware needs seasoning and maintenance to avoid rusting. Tip: dry and keep wok oiled at all times, especially after washing.
  • Washing routine: Wash - Dry - Oil - Fire (where Dry means dry using paper or cloth towels)

What is Craft Wok?

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Customer reviews

4.5 out of 5 stars
4.5 out of 5
7,312 global ratings
By feature
Easy to use
4.64.6
Easy to clean
4.64.6
Value for money
4.44.4

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Top reviews from Australia

Reviewed in Australia on 2 October 2020
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Law
1.0 out of 5 stars Premium priced inferior product
Reviewed in Australia on 2 October 2020
I decided to give this wok a go after a bit of research online. I was so excited at first as this wok has the most reviews. I soon regretted it. Apparently it was cheaply made as you can still smell the rusty metallic even with proper wash. It is impossible to season as it rusted almost immediately after you washed the coating oil. An indication of cheap or impurity in the carbon steel. Not wroth the price tag.
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21 people found this helpful
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Reviewed in Australia on 24 January 2021
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9 people found this helpful
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Reviewed in Australia on 25 February 2022
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4 people found this helpful
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Reviewed in Australia on 9 December 2021
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5.0 out of 5 stars This wok is well worth the price tag
Reviewed in Australia on 9 December 2021
Very well make wok not too heavy feel just about right for me. I previously bought two Wok but nothing compared to this wok. So glad I bought this as I wasn't too happy with what I got.

The photos shown is after a hand full of seasoning. Wok cooking is so good as it allow you to crank up as high heat as you want actually wok cooking high heat is a must.

After cooking a few times the wok are very easy to clean and maintain and the good this is it can only get better. So if anyone is thinking of getting a wok this one is a thumb up for me just make sure you season it properly before use.
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3 people found this helpful
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Reviewed in Australia on 13 September 2020
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5 people found this helpful
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Reviewed in Australia on 11 April 2022
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Reviewed in Australia on 8 October 2019
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5.0 out of 5 stars Good quality, solidly made, seasons easily
Reviewed in Australia on 8 October 2019
I'm happy with the wok. It's solid, well made, and the handle can be detached for initial seasoning. Not a light weight, but not stupidly heavy either. Will probably outlast me as well as my children.
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8 people found this helpful
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Reviewed in Australia on 5 October 2020
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4 people found this helpful
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Top reviews from other countries

Benjamin Ewarz
5.0 out of 5 stars Super Wok nach einbrennen. Ist etwas schwer >2kg
Reviewed in Germany on 5 May 2020
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351 people found this helpful
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Rolph
5.0 out of 5 stars Un Wok precioso
Reviewed in Spain on 18 January 2020
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Rolph
5.0 out of 5 stars Un Wok precioso
Reviewed in Spain on 18 January 2020
El Wok ha llegado a tiempo, perfectamente lubricado y empaquetado.
Es bastante grande, mucho más de lo que imaginaba, y pesa lo suyo. Dicen que es signo de calidad.
Ahora empieza lo bueno, y es que antes de poder cocinar con el, y evitar que se oxide, hay que curarlo.

Ya me he leido las intrucciones, y basicamente, son 3 etapas.
1 Lavar, 2 Quemar, y 3 Lubricar. Asi es como procedí.

1- Lo lavé por ambas caras con agua caliente, jabon y una esponja metalica,
para eliminar POR COMPLETO la capa protectora (aceite ? cera ?) y obtener un acero impoluto.
Lo sequé bien, sin dejarme ni un palmo, para evitar la oxidación.
Para verificar si ya estaba limpio, ejercí cierta presion sobre toda la superficie seca usando papel de cocina.
Si éste salía gris o negro, volvía a lavar, a frotar y a secar el Wok, una y otra vez, hasta que el papel quedara blanco.
Esta etapa me llevó media hora.

2- Una vez limpio y seco, lo puse a quemar a fuego fuerte, hasta que el acero se volviera marrón, y luego azul.
Empecé por la base, y fui girandolo cada cierto tiempo hasta obtener un color azul oscuro tirando a negro en TODA la superficie.

3- Por ultimo, abrí las ventanas, bajé a fuego medio, y (CON MUCHO CUIDADO, EL WOK ESTA CALIENTE) le eché 2 cucharadas de aceite.
Con unas pinzas y una bola de papel de cocina, esparcí ese aceite por toda la superficie del wok. Como era de esperar, salió humo, mucho humo.
A los cinco minutos, limpié el aceite que quedaba con papel de cocina, y volví a echar la misma cantidad. Lo volví a limpiar,
y repetí esta operación hasta que el papel quedara blanco.

Al cabo de hora y media, mi wok ya estaba listo.

PS: El wok ha quedado precioso, y para que siga asi, es idispensable cubrirlo de aceite después de cada lavado.
Un saldo, y espero que esta reseña haya sido útil ;)
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210 people found this helpful
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Robin
5.0 out of 5 stars Terrific wok for the serious cook
Reviewed in the United Kingdom on 6 September 2019
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Robin
5.0 out of 5 stars Terrific wok for the serious cook
Reviewed in the United Kingdom on 6 September 2019
Yes, indeed, I agree with all the other five starers. This is a superb bit of kitchen kit. Been cooking with a wok for pretty much everything for years and this one is the Rolls Royce. It replaced my 35-year-old workhorse that I bequeathed to my eldest son as he headed to uni, so it had some lineage to match. It succeeded. It's heavy, yes, but that allows it to radiate heat rather than form hotspots. Also, I'd now recommend going 'round bottomed' as far as woks are concerned: far better heat distribution. The result is quicker cooking, that's also fresher tasting. Definitely worth paying, let's face it, quite a bit more for a wok than alternatives.
Do, though, season according to the very clear instructions. It’s only necessary once and after you've spent a little time doing that, this is the kind of utensil that will, literally, last a lifetime, probably significantly longer 😎
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Mingo
5.0 out of 5 stars Outstanding!
Reviewed in the United Kingdom on 25 July 2019
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Mingo
5.0 out of 5 stars Outstanding!
Reviewed in the United Kingdom on 25 July 2019
I'd been after an authentic hand hammered carbon steel wok for some time now. I spotted this one on Amazon and after reading some reviews (mostly on Amazon.com), especially a review by Lance S. Owen (awesome review), I settled on this one. Unfortunately, it was out of stock. Patiently I waited... for a couple of months or more before it came back on sale, for a mind boggling £34.99 - an absolute bargain for a wok of this quality, it got purchased, immediately!

The instructions were pretty decent, but I followed the more detailed instructions left by Lance in his review anyway. (Thanks Lance, brilliant review!)

First, I washed it to remove the factory coating which protects it from rust - this didn't take too long actually, only a few minutes to get all the oil off.

Then I dried it with paper towels, took the ring off the wok burner on my gas hob and lit the jet to get a nice hot flame, which is needed to properly "blue" the steel and sat it down directly on the hob. I do have a wok ring, but this wok fits nice and securely on the hob directly, so no need for that which is handy.

I've added some pictures of the bluing process showing the metal heating and changing colour - basically I left it on until the middle had changed colour and then tipped it and rotated until the entire wok was blued. This process took about 15 minutes on my hob - there was no smoking for this part - a sure sign that I'd managed to clean off all the factory oil.

With the wok properly blued, I let it cool and coated it with peanut oil (this is my oil of choice and has a high smoke point which is ideal for both this process and wok cooking in general), wiped it down with a paper towel to just leave a thin film and then heated it on medium heat for about 10 minutes, there was some smoking here, but that's handy - if you get too much smoking, turn the heat down a little. When the smoking stopped, I let it cool and wiped it down again - some of the oil residue came off on the paper towel - so i repeated this step another 4 times until there was no residue wiping off. Now the wok is properly oil bonded and ready to "season" - i did this was some ginger and spring onions. My wok now had a nice black patina and was ready for cooking.

Things went a little array at this point - my fault because I got excited and used a plastic spatula in the wok, which melted (obvs) and left a lumpy plastic residue on the wok. Oops. (I don't recommend you do this - get a proper metal wok turner before you cook with it.)

So now I'm sad - my awesome wok is in a bad way. So, as per the instructions, I emailed CraftWok for some advice. Not patient enough to wait for a response (come on, they're going to be at least a day, right?), I thought I'd have a bash at removing the residue myself...

Bicarbonate of soda with some water, simmering away for a few minutes and a metal pallet knife to scrap the plastic off did the trick, it took about half an hour all in - not too hard. Now I've got to re-season, no biggie - but a good 30mins again, so time for a beer and a sit down to congratulate myself on a job well done!

Checking my email while supping my beer and I see that CraftWok have mailed me back, already, wow! What's more, these hero's have offered to replace the wok - amazing service! No need though, because I've sorted it already - but how awesome is that, 30min response time to a query and an offer of a replacement when melting plastic to it was completely my fault. Can't argue with that for service, in fact, better than 1st class, probably the best service in the world!

I'm massively grateful to CraftWok for their kind offer, but declined as I now have my awesome wok back.

Heartily recommend you buy this wok - this is the best I've seen from a company with the best customer service I've ever experienced.

Thanks CraftWok!
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BonnieBear
1.0 out of 5 stars What the other reviews don’t tell you!
Reviewed in the United Kingdom on 1 July 2020
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BonnieBear
1.0 out of 5 stars What the other reviews don’t tell you!
Reviewed in the United Kingdom on 1 July 2020
Was excited to receive this (especially after all these raving reviews) until I opened it and realised how greasy it was. Intrigued, I read the instructions and now realise the following (which none of these other reviews mention!):
1) this wok has to be cleaned and “prepared” on the stove with heat in a very particular way before use or it can rust or sub-perform “very quickly”
2) this wok has to be constantly greased even when not in use to prevent the same rust or sub-performance
3) the bottom is round, not flat, which on a standard stove does not balance properly
See attached pictures for the lengthy ritual you have to maintain in order for this wok to just be a wok.
I cannot justify a wok of such a demanding and high maintenance nature. I just wanted a wok to cook my food in a way that doesn’t spill over the edges, not a wok to worship! No thanks. It has gone straight back for return!
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