M.V. Trading 16" Carbon Steel Hand Hammered Wok with Wok Ring

I did a lot of research before purchasing a wok and was surprised to learn that in the case of woks, simple is better. I'd assumed I'd want a nonstick surface, but read that they are not designed to withstand the extreme high temperatures at which one should cook in a wok; I then assumed cast iron would be best, but discovered that carbon steel is rated much higher.I found this hand-hammered, carbon steel wok on Amazon ()16 inch Carbon Steel Hand Hammered Wok (incl. wok ring) for a fraction of what I thought I'd have to pay for a good wok and, with use, have decided that it is in fact a *great* wok! The seasoning process was simple--the wok came with clear instructions on how to do it--and after many uses I am more pleased with my wok with each one. I also explored eBay as well as other retail sources, online and in stores, and you will not find a better price than here on Amazon.It comes with a wok ring, and if you buy a really big wok (mine is 16") you may need to do as I do and use the ring "upside down", with the narrower part against the range top. That's because the size of the burner grill on my range is smaller than the larger part of the wok ring. So use it the opposite way you see it illustrated and you'll be fine.In summary: great wok, cooks fabulous stir fry; great price, the best you'll find anywhere.

The 16 inch Carbon Steel Hand Hammered Wok is a fantastic addition to my kitchen that I would highly recommend to anyone looking for a high-quality cooking tool. The hand-hammered construction of this wok ensures even heating and great heat retention, which is essential for cooking stir-fry dishes to perfection. The 16-inch size is ideal for cooking large meals, and the carbon steel material makes it durable and long-lasting. I also appreciate that it's easy to clean and maintain, and that it comes with clear care instructions to help me get the most out of my purchase. Overall, I'm extremely pleased with the 16 inch Carbon Steel Hand Hammered Wok and would definitely recommend it to other home cooks and chefs alike.

When it arrived it had a very sharp burr around the rim from where the initial steel disc was punched from the sheet. I ground that down smooth so I would not get cut. The oil coating did not seem overly heavy. It was easy to wash off. Looking at the outside of the bowl, it did not really look like there had been any hammering except at the top. You could still see the unaltered sheet metal mill finish. The inside looked like it may have been worked a little bit. But it really seemed more like it was stamped sheet metal that had a little hand hammering done. But I am no expert about these things. The rivets holding the handles on are very big. I like them. I do not think they will loosen over time like the ones on my Joyce Chen. And the wok cover that came with my Joyce Chen sits neatly on the rivets, which seems to work very well. It is heavier than my Joyce Chen, which is spun steel. It heats up a little bit slower. I was hoping for lighter gauge. I have a butane burner to cook on, and don't use the wok ring. I have used the wok ring on the electric range burners, and that works very well. The round bottom cooks much better than a flat bottom. Less oil. Small portions are much easier to cook. The smooth temperature gradient, hotter at the bottom, cooler up the sides, gives you lots of control. If cooking goes on for more than a few minutes the small loop handles definitely get too hot to touch without pot holders.I was not too disappointed about possibly not being a fully hand made wok because I went to the local Asian restaurant supply house to buy a wok there first, and all they had were stamped steel woks. No hand hammering there at all. If the chefs are cooking in stamped steel, I felt a little silly for thinking it was that important. This is a bit more worked than those. One feature I wanted was the ability to pull food up the side and have it drain while I cook other items. This kind of works. But I don't really know that much about Chinese cooking. Maybe someday someone will teach me more. I mostly try Filipino recipes.But I love cooking in it. It is exactly what it should be, and I would rather have a wok like this than any of the more fully manufactured products I have seen. I manage the seasoning of the surface, and can renew it whenever necessary. I don't think this wok will ever decline or wear out. Just keep getting better. It already has a nice wok hei, a decent non-stick surface from the seasoning, and it cooks wonderfully.

You might not want to do as much research as I did to find a wok, but I was determined to find a high-quality, authentic wok that would provide years of service. And my research paid off! This wok is made of hand hammered carbon steel, so it will stand up to the high heat required to perfectly stir fry your favorite ingredients! Not only that, but your ingredients will stay in place when you need to move them higher up the sides. I am very happy with the results of the seasoning process. The Wok Shop e-mailed me easy-to-follow-instructions for this necessary task. Cooking with this wok is fantastic! I've already used it three times, and I have had excellent results every time. It is large enough to cook enough ingredients for a family of three. But if you have a larger family, I would highly recommend the 16" wok. Either way, you will be very happy with this product.

Probably the worst thing I have ever purchased from Amazon. The Bowl itself is fine but the riveting of the handles has been badly attempted by someone who has no idea of A - How to rivet, B - The dangers shoddy riveting on an object that gets extremly hot in use, C - has no idea of food hygene standards. I would have sent it back, but it cost me more than advertised because of export charges £16 and I have no idea if ever I would get it back. I have contacted a metal worker who put it into good condition and the cost will Im sure be met by Amazon.

There seems to be a lot of conflicting information in the reviews, so I will try to address the information that concerned me.First, this is hand hammered. If you look closely, you can see the marks from where the hammer struck the steel. They are not deep indentations, but they are visible.It did not arrive with any rust. In fact, it was covered in machine oil and wrapped in plastic. Since one reviewer actually didn't understand what this meant, I will explain it for others. You have to REMOVE the plastic! Do not cook with the plastic on! Do not cook with the oil on! You need to remove the plastic, and scrub off that machine oil! I used soapy water and steel wool until a paper towel could dry it without turning black. After seasoning, do not use soap again.Seasoning the wok was very simple. I put the ring and wok on my 18,500 btu power burner, put the heat on medium, and wiped the wok with a bacon grease covered paper towel held with tongs. It created lots of smoke, but seasoned it quickly. I put on a few coats, and it was dark black/bronze in no time. I also seasoned the bottom, by putting it in a 500 degree oven upside down with a coat of bacon grease on the wok, and foil on the bottom of the oven.As far as cooking, this worked great. I used an infrared thermometer first to check it. The middle was in the 500-580 degree range, while from the midway point to the top the temperature ranged from about 425-300. My chicken stir fry cooked much faster in this than my old nonstick wok, and I was able to move the chicken up the side to prevent burning and to cook the vegetables in the hot zone. Carbon steel cools quickly, so I turned off the heat, added my sauce, and did so without scorching it.This wok is something I really wish I had bought sooner. Everything cooks up more crisp because it is not crowded on a flat bottom, and there is plenty of room to get a good sear. It also helps that it is not chemically coated to be nonstick. This means that I can heat up the wok, then quickly add the oil and ingredients. This technique is called hot wok, cold oil. With surfaces such as teflon, this would release harmful chemicals.

I received this wok on time and in great condition. However, it did not come from the Wok Shop as advertised. It came from M.V. Trading Co. and did not contain ANY instructions for seasoning, using, or caring for the wok. I had to figure it out myself by watching videos online, etc. I would not consider the seasoning process easy, so beginners beware. I think I did a pretty good job, but the first time I used the wok, some of the food burned onto it and I had to scour it and start over with seasoning. For the most part, the wok has done well and I'm enjoying it (though I've now seasoned it three times). It takes a fair amount of work to use and care for the wok properly. I think it's a good wok, but I really wish it had included some instructions. Also, it did not contain any "bonus" items that other people have mentioned - just the wok and wok ring. I think as I use it more and more, and it builds up the non-stick surface, I will probably (hopefully?) like it more and more.

It stir-fries things perfectly, as only a wok can. My husband has been craving a wok for a while, and he shopped around a lot, on land and online, before settling on this one.It's beautifully made - made by hand and looks it! You can see traces of the hand hammering on the carbon steel. Because it is hand-hammered, unlike smooth and non-stick woks, you can push the food up the sides and it will stay, when you want to get it a little away from the heat.The wok needs to be seasoned, but that's just another thing that makes it authentic.Our new gas stove has a burner made to hold a wok, and cooking over a flame in this wok is wonderfully satisfying.We like the minimalist carbon steel handles. Woks with big wooden handles seem too cumbersome to us.If you're looking for the real thing, this is it!

bonne qualité

No ring for the stove. Supplier says it was a "misprint"