Flat Bottom Carbon Steel Wok Pan - Authentic Hand Hammered Woks and Stir Fry Pans - 14" Pow Wok

Admittedly, I’m a bit of a carbon steel fanatic. I’ve had a 12 inch Matfer sauté pan for over 2 years and I’m obsessed with seasoning it. In 2 years of almost everyday use, I have never gotten my eggs to slide around as easily as I did with this wok on my first attempt at seasoning it. I mostly followed the instructions. I heated the wok until it began to turn blue (it took hardly any time at all). Where I deviated from the instructions was I pulled the pan off the heat, added much less oil than instructed, wiped it down, and then with a clean towel, wiped the wok as if I was trying to remove all the oil I put in there. Then I returned it to the heat and let it “cook” for 5-10 minutes. I repeated that process 3 times. After that I tried the egg test. Lowered the heat to medium, let the pan kinda cool down on the lower heat, added oil, and waited for the oil to heat up and match the temperature of the wok. Then I dropped the egg and it slid as easy as anything. Seriously impressed by this wok and I know I’m going to use it for the rest of my life. Beyond the ease of seasoning, I love how quickly it heats up and cools down. That change in “direction” is so crucial to good cooking and makes my life so much easier. It’s also incredibly lightweight and even though I’m a large man, it’s nice to be able to toss it around without thinking twice. This thing is a joy to use! Just buy it!

This wok is lightweight enough to handle with one hand and built to last with a carbon steel wok and a wooden handle. The wok arrives unseasoned so it should be washed and seasoned before use. The instructions for seasoning are to heat the wok on the stove and then add some oil. This method worked great but it produced a lot of smoke. I don’t recommend seasoning in the oven due to the wooden handle. The wok heats quickly and food cooks up faster than any other method. The flat bottom is great for keeping the wok stable on the stove. I’m very happy with this wok’s size at 14 inches diameter and would recommend this to anyone looking for a good wok. After considering the heavier woks and the smaller 12 inch diameter woks, I’m happy that I chose this option. There’s no need for a blue steel or pre-seasoned wok because this wok can be seasoned in a couple of minutes.

I had to change my diet to cut out pretty much all flour and almost all sugar. For months I also can't eat any starches (like rice). I basically have a diet of 6 oz of protein and 14 oz of vegetables per meal (some cooked, some raw). That makes for a very boring diet very quickly. All of those problems were solved with this wok. First true wok cooking requires lots of heat. People do it on a regular stove, but if you want what you see and taste at the local Asian Fusion joint (with their flaming woks belching steam and fire) then you should consider getting an outdoor gas burner. My hottest stove eye is 20,000 BTU. My outdoor burner is 200,000 BTU. I usually have it on about half, so 100,000 BTU is the range for true wok power. If you think of Woking like Grilling, then it's not that much of a stretch to have an outdoor burner to power it. Carbon steel is the way to go. It's durable. Woks come in 14 (heaviest) to 18 (lightest) gauge. This one is 16 gauge, so in the middle. It has to be scrubbed with soap to take off the anti-rust coating when you first get it then properly seasoned before use - Youtube is a good source... again, high heat. The metal should turn blue. Then it is seasoned with oil that locks into the metal. After that never wash it with soap. That's what I did and it's almost perfectly slick. It will get slicker with more use. I have cooked lunch and dinner on it every day since I got it about a week ago. This is a great wok. The handle is long enough to cook over a really hot heat source. In the end a wok's a wok. They've been making these things for 2,000 years. This is as good a wok as any home chef could ever need if it's properly seasoned (high heat), properly cleaned (no soap ever) and you have a good heat source. Wok Chi!

I had been looking for a carbon steel wok without any coating. This wok fits the bill. the handle is made of natural wood (something that I really wanted, as opposed to cheaply painted wood, or plastic). The wok is of a good weight, heavy but very manageable. Moreover, the customer service is excellent. i asked the manufacturer lots of questions about the material and seasoning process and they always responded in time. I first tried the stovetop seasoning method. But i wasn't happy with the result. Then after watching a few videos online I decided to season it in the oven. The wooden handle was just not coming off. So i followed the instructions in the video and wrapped it nicely in aluminium foil. My wok got a nice seasoning. Most of the time food does not stick to it. Except if I add rice. But I think the seasoning will improve after further use. After being in the oven, the handle looks like it's been used for years. But it's just cosmetic. I don't care about it. A few cons- there was a bit of rust on edge of the handle when it arrived. Not a big deal. We scrubbed it off. I think my wok has already warped a bit. Not enough to annoy me. For me the pros outweigh the cons. It is a reliable wok that we expect to use on a regular basis. I recommend it.

Just bought a 2nd Mamafong wok, after my parents were impressed with how much better food tasted when cooked with the initial purchase. It’s a great wok, reasonably light, and seasons well. Here’s my seasoning process: 1. with dish soap, thoroughly scrub off the anti-rust oil coating that ships with the order. Should take 10min and multiple rinse/lathe. 2. After drying, burn the wok on highest gas burner. Most stoves will allow you to remove the burner cap and produce a vertical/centered fire. You need a stick lighter to get the fire going. Allow for even distribution burn by continually adjusting flame concentrated area of the wok until the entire wok is a uniform blue. 3. After cooling down, I remove the wooden handle. Similar to cast iron seasoning, I coat the wok in a thin layer of high temp oil eg grapeseed and bake in oven 500f for 1 hour. This can be repeated several times. 4. While waiting I also recommend thoroughly applying mineral oil to the wooden handle so it’s not excessively dry. 5. After oven seasoning, reinstall handle and do an initial seasoning cook with lots of onions/gingers. This removes any remaining manufacturing/metallic residue/taste. As mentioned in the seasoning process, I recommend cooking with the gas burner cap off if possible. You can get some great wok hei and flame catches when stir frying.. You can search for this on YouTube if you’re nervous to do this. Note: some stoves will auto shutoff when you do this.

This is a beautiful pan! Seems very solidly made! I wanted to make sure that we seasoned it properly so I finally found SOS pads to remove the factory coating. We really took our time with the seasoning because we know from a previous wok that if you skip this step or don’t get that first seasoning done very thoroughly, it’s hard to recover. All told, it took us about 1 1/2 hours but we were able to do other stuff in the kitchen while we were doing it since some of that time is just spent heating up or cooling down. The handle is light but very substantial. I forgot to take a picture before we started seasoning it. If you look at the color of the metal were the handle meets the body of the pan, you can see the difference between the original color and the seasoned color. I am so excited to use this pan! Update April 2023: The pan is FANTASTIC! Stir fries beautifully. We make Trader Joe’s Kung Po chicken and Mandarin Chicken in it quite often and they come out better than in a skillet. Pan cleans up great. So happy with this pan!!

DO NOT BUY if you have an electric stove. This is so challenging to season if you have an electric stove do not bother trying to do it because I don’t think you will be successful. It seems like a good wok but they should say somewhere that seasoning it is a pain in the a**. I own cast iron pans and have no trouble seasoning them on an electric stove.

I got this for my wife and she loves it. I'll let her write the review. I sort of butchered it. I messed up at first. I did not clean the factory coating as thoroughly as I thought so midway after being almost done, I had to scrub the bejesus out of it to where I could see silver again. (It was all black at that point insert tears). I thought I screwed up but proceeded anyway. It took me almost 4 hours including scrubbing the sh.....sugar out of the wok. (Don't forget to scrub off the coating people). I slowly kept rotating and oiling the wok till it was shiny black. Oiled about 6 times 3-5 minutes between each rotation. There were times I left it sitting one side at a time while I prepped my food. Basically, the longer the better. It came out perfect. Non stick. I seasoned it with bacon fat and vegetable oil. Bacon fat for the inside...vegetable oil for the outside. You will know when it's done when you wipe the inside down after the last oil and the paper towel is clean. I made my son a quick fried rice immediately after (no cleaning needed) and it turned out beautifully...perfectly. Just take your time seasoning it. I know you don't have the time for it but do it anyway. Patience is key. I love my kitchen gadgets and utensils and machines and this one did not disappoint. It's very sturdy (the one I recieved anyway) After 4 hours seasoning this thing...it's my new baby. It's going to last me forever. And that concludes her review. Sounding cliche, Happy wife, happy life.

Un excellent wok. Plus encore pour le prix.

An incredibly well-built wok worth the hefty price.

The process of seasoning was a lot harder work than I expected, it was the first time I’d ever seasoned a wok, I watched about 3 YouTube videos and it took me 1.5 hours on a reasonably large gas stove. There was a lot of smoke and had to air the house out for 45 mins afterwards. Now that it’s seasoned, the wok works amazingly, best wok I’ve ever used and I’m Chinese and have used genuine Chinese woks before. It heats up super quick, nothing sticks and it just gives it that wok colour super fast. The handle is high but it’s perfect angle for that wok toss. Given the choice again though, I’d spend the extra $30 -$50 for the one that is already “blue steel” and you just need to season with oil.

Amazing wok that does a good job of producing wok hei dishes. Good value compared to more expensive ones from China. This will do the job just fine.

dont forget, you need to season this wok to be able to cook properly