14 Inch Traditional Cast Iron Woksetgoodus

To again correct the original reviewer, this is a cast iron wok, it is obvious as the handles were cast with the body and the casting marks are evident.

I just finished seasoning the wok and it works wonderfully. Much better that the chemically treated non stick pans/woks. There are simple seasoning instructions, a nice recipe book, and even some extra goodies (like a bamboo wok cleaning whisk) to get you going that the wok store threw in with my package.

This is a traditional chinese wok that is very solid and functional. There are no fancy hand grips or anything but I personally prefer traditional cast iron and enjoy the fact that I don't have to worry about melting or scorching the handles.

The included spatula is surprisingly nice as well. It came with the wooden handle loose, and I thought I had gotten a defect, but there were even instructions with the spatula that mentioned this is normal while shipping the traditional wok utensils, and to... Read more

Most people I showed this wok set to could not believe the price I paid for it. This kit contains everything you need to start wok'n except the food.

I seasoned it using the instructions sent to me in an email by the shop owner and what had looked like a dull, lifeless hunk of metal took on an almost sculptural look of bronze patterned metal. It was almost a shame to cook on it, but now that I have a few meals on the surface, water beads up and rolls off and nothing sticks to the shiny surface. I did need to take a metal file to the outside edges before seasoning, as they were quite sharp, but otherwise everything is just what I was looking for. I have already placed my next order from The Wok Shop.

I have been looking for a wok for a while. I found a carbon steel wok in a popular department store chain (the one that people try to pronounce in a "french" way to be funny) and it was a big wok for a low price. However, that wok has a lacquer type of coating on it that would partially peel off every time I used it. Is this healthy or normal? It definitely worried me.

This wok, however, is a rustic-looking, traditional cast-iron wok and it has no coating to speak of. Once you scour away the protective oil on it, just use lard to season it and it becomes absolutely perfect! The directions instruct you to coat it with oil and bake it for 20 minutes at a time, and then repeat once or twice more. I recommend that you use a thin coating of lard and bake it for one hour at 450 and do this a total of three times. Oil tends to leave an uneaven, streaky type of coating that I'm not very fond of.

I didn't know if I would like the round bottom. My previous wok had... Read more