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

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Received this item it certainly looked the part. Soon as you wash it and leave to dry starts to rust. Couldn’t believe it, absolute waste of money.

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!

très satisfait de ce wok d’une très belle qualité, dans le quartier chinois je n’ai pas trouvé d’aussi belle pièce pour une qualité moindre (pas d’acier martelé) pour un prix équivalent. Le seul regret : que ce wok soit disponible pour en petites tailles.1ere etape : il fait laver le wok a l’eau légèrement savonneuse pour se débarrasser de sin fil protecteur2e etape : culottage. Il fait d’abord chauffer a grand feu le wok sur toute sa surface, l’acier va bleuir. Tourner le wok jusqu’à ce que toute la surface change de couleur. Ensuite, huiler le wok sur toute sa surface et nettoyer l’excédent avec du sopalin, chauffer le wok a feu doux pendant 10 mn afin que le gras pénètre dans l’acier, nettoyer le wok avec un sopalin et Renouveler l’opération 3 fois (huiler , feu doux)Résultat : j’ai testé en faisant un riz cantonais: le riz n’a pas collé sur la surface !!! waouh ! Nettoyage a l’eau chaude, rinçage rapide et c’est tout. huiler avant rangement si vous avez un doute sur la couche d’huile restante sur votre wok.Pour avoir vu comment les cuisiniers chinois l’utilisent :- Plats sautés : il faut beaucoup d’huile quand même. ( ce n’est pas un tefal et on ne cuisine pas sans matière grasse) . C’est l’esprit même des plats sautés chinois.- Toujours commencer par un feu très fort afin de chauffer le wok, puis ajouter l’huile pour la suite.- Pour nettoyer : rincer a l’eau chaude, soit au robinet, soit en versant de l’eau directement dans le wok et le chauffer. Une vieille éponge suffit.- Dans l’esprit du wok, c’est un ustensile qui sert à tout : Bouillir l’eau, fritures, sautés, rissolés…cuisson au gaz obligatoire.j’ai acheté un adaptateur wok pour le poser correctement mais il est très bien équilibré et tient tout seul en son centre.Trop lourd pour l’utiliser sans un ustensile pour mélanger les aliments. particulièrement, j’utilise un racloir ou une spatule en silicone qui me donne une meilleure prise en main et en plus ne raye pas le wokPoint négatif : très lourd, trop lourd pour le tenir d’une main et bouger comme font les cuisiniers chinois

(The pictures are from when I was seasoning the wok)I’ve owned a few woks over the years, and nothing has come close to the Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14-inch, Round Bottom).It’s somehow ugly and beautiful at the same time—and I absolutely love it. Easily a 10/10.If you take care of it, it’ll take care of you for years.One important thing: you must season it before using it. Heat the wok until it changes from silver to a bluish color. Once it turns blue, remove it from the heat and, using tongs and a paper towel, coat the entire wok (inside and out) with a thin layer of oil.Also, remember that this is carbon steel, not stainless steel. After washing it, dry it immediately. If you leave it wet, yes, it will rust quickly. That’s normal for carbon steel and isn’t a defect. And whatever you do, don’t put it in the dishwasher. I saw someone complain that theirs rusted after doing that, but that’s simply not how this type of cookware is meant to be cared for.With proper seasoning and care, this wok develops a fantastic natural non-stick surface and just gets better with age.Highly recommended if you want a traditional wok that cooks like a professional’s.

Super verarbeitet, schwer, unbedingt Wokaufsatz für Gasherd verwenden. Wenn richtig eingebrannt und gebläut ein Küchenteil fürs Leben

Está más grande de lo que pensaba y para mi eso es muy bueno, buenas instrucciones para "curar", me hubiera gustado que compartieran algún pequeño recetario para tener alguna variedad para cocinar. Hasta ahora va bien, esperemos que continúe funcionando correctamente.