$79.99
FREE delivery: Friday, 5 Nov
Fastest delivery: Sunday, 31 Oct
In stock.
$$79.99 () Includes selected options. Includes initial monthly payment and selected options. Details
Price
Subtotal
$$79.99
Subtotal
Initial payment breakdown
Delivery cost, delivery date and order total (including tax) shown at checkout.
Your transaction is secure
We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more
Ships from
Amazon
Sold by
Ships from
Amazon
Sold by
Traditional Hand Hammered... has been added to your Cart
1-Click ordering is not available for this item.

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 5,922 ratings
Amazon's Choice highlights highly rated, well-priced products available to ship immediately.
Amazon's Choice for "wok"

Price: $79.99
Your transaction is secure
We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more
Amazon-managed Delivery
Amazon manages delivery by using preferred couriers/agents. Order delivery tracking to your doorstep is available

Enhance your purchase

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.

Amazon Outlet Store
Shop discounted overstock products from Amazon Outlet Store Shop now

Product Information

Technical Details

Additional Information

Product guides and documents

Frequently bought together

  • Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 inch Round Bottom)/731W88 by Craft Wok
  • +
  • Wok spatula and ladle,Skimmer Ladle Tool Set, 17inches spatula for wok, 304 Stainless Steel wok spatula.
  • +
  • Hiware Solid Stainless Steel Spider Strainer Skimmer Ladle, 5.4 Inch
Total Price:
To see our price, add these items to your cart.
These items are shipped from and sold by different sellers.
Choose items to buy together.

Have a question?

Find answers in product info, Q&As, reviews

There was a problem completing your request. Please try your search again later.
All Product Information Customer Q&A's Customer Reviews

Your question might be answered by sellers, manufacturers, or customers who bought this product.

Please make sure that you've entered a valid question. You can edit your question or post anyway.

Please enter a question.

Product description

Wok pan -- 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 vessel used for deep frying food in hot oil and for 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. Round bottom: not suitable for flat electric or flat induction stove. Easy refund policy: if something is wrong please don't hestitate to contact us.


Customer Questions & Answers

Customer reviews

4.5 out of 5 stars
4.5 out of 5
5,922 global ratings
How are ratings calculated?

Review this product

Share your thoughts with other customers

Read reviews that mention

Top reviews from Australia

Reviewed in Australia on 2 October 2020
Verified Purchase
Customer image
1.0 out of 5 stars Premium priced inferior product
By Law 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.
Images in this review
Customer image
Customer image
15 people found this helpful
Report abuse
Reviewed in Australia on 24 January 2021
Verified Purchase
5 people found this helpful
Report abuse
Reviewed in Australia on 14 September 2020
Verified Purchase
4 people found this helpful
Report abuse
Reviewed in Australia on 9 October 2019
Verified Purchase
Customer image
5.0 out of 5 stars Good quality, solidly made, seasons easily
By Michi Henning on 9 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.
Images in this review
Customer image
Customer image
6 people found this helpful
Report abuse
Reviewed in Australia on 5 October 2020
Verified Purchase
4 people found this helpful
Report abuse
Reviewed in Australia on 18 February 2021
Verified Purchase
Reviewed in Australia on 2 October 2020
Verified Purchase
Customer image
2.0 out of 5 stars A defect in the wooden handle
By Margaret Ding on 2 October 2020
The wooden handle is cracking. Worried it won't last as the crack gets big when I wash it.
Images in this review
Customer image
Customer image
6 people found this helpful
Report abuse
Reviewed in Australia on 16 August 2021
Verified Purchase

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
Verified Purchase
251 people found this helpful
Report abuse
Rolph
5.0 out of 5 stars Un Wok precioso
Reviewed in Spain on 19 January 2020
Verified Purchase
Customer image
5.0 out of 5 stars Un Wok precioso
Reviewed in Spain on 19 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 ;)
Images in this review
Customer image Customer image Customer image Customer image Customer image Customer image Customer image
Customer imageCustomer imageCustomer imageCustomer imageCustomer imageCustomer imageCustomer image
124 people found this helpful
Report abuse
Robin
5.0 out of 5 stars Terrific wok for the serious cook
Reviewed in the United Kingdom on 7 September 2019
Verified Purchase
Customer image
5.0 out of 5 stars Terrific wok for the serious cook
Reviewed in the United Kingdom on 7 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 😎
Images in this review
Customer image
Customer image
55 people found this helpful
Report abuse
Mingo
5.0 out of 5 stars Outstanding!
Reviewed in the United Kingdom on 26 July 2019
Verified Purchase
Customer image
5.0 out of 5 stars Outstanding!
Reviewed in the United Kingdom on 26 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!
Images in this review
Customer image Customer image Customer image Customer image Customer image Customer image
Customer imageCustomer imageCustomer imageCustomer imageCustomer imageCustomer image
38 people found this helpful
Report abuse
BonnieBear
1.0 out of 5 stars What the other reviews don’t tell you!
Reviewed in the United Kingdom on 1 July 2020
Verified Purchase
Customer image
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!
Images in this review
Customer image Customer image Customer image Customer image Customer image
Customer imageCustomer imageCustomer imageCustomer imageCustomer image
24 people found this helpful
Report abuse