Round Bottom Craft Wok

Solid, deep and heavy carbon steel wok for healthier cooking. Non-Teflon. Commercial grade. Extremely durable. Easy to clean. Made with passion. To season the wok to create a natural non-stick surface, heat it on high until it changes color, then let it cool slightly before applying a thin layer of high smoke point oil. Return it to high heat until the oil smokes, which completes the seasoning process.

The quality is brilliant. It was easy to use and easy to clean.

I especially wanted a quality wok with round bottom as I have a cheaper one with a flat bottom, but I now have a gas wok burner and a round one would be useless on my induction hob. It took Maybe an hour to prepare it. The protective oil washed off easily with hot soapy water. There were a couple of small bits of rust where the coating must have been missing so I just rubbed them off with wet & dry before heating to around 450c all round to get a nice blue sheen. It’s worth taking the handle off first as mine started to smoke when I got too close to the wood! After that 3 iterations of rapeseed oil wiped thinly all over and then heated for 5 mins before finishing with a frying of onion and ginger. It’s now a beautiful blue/ black colour all over and totally non stick. It heats evenly and has a quality feel about it. It is quite heavy but quality pans are. Totally recommend.

This is a really good wok, but I’m afraid not for me. Got excited after reading the reviews and ordered it. First you have to season it, messy job, but this is not difficult to do. Cooks amazing Asian food, veg are just crunchy and you can cook big amounts. However, you can only stir fry, not for soups or liquid or it lifts off the oil layer. What I didn’t like is that the wok is really heavy to handle. Also not being able to wash it is not for me. Food sticks to it and is hard to wash properly without soap. Mine has rusted and I’ve had to re reason. Just too high maintenance! Now have decided to spend more and buy a toughened non stick wok.

Decided to replace my non stick woks with a decent one. Well made. Arrived quickly. Extensive and easy to follow instructions on how to clean and season / care for pan. It is solid and heavy. Round bottom ideal for wok cooker burner hob, haven't tried it on one of the other burners. Take time to follow instructions carefully when cleaning and seasoning. Once prepared, we made a good stir fry of vegetables. Washed well and stored away for next time. Dried carefully to avoid rusting but if rust appears remove and re-season. So far very pleased.

Amazing wok. You do need some arm exercises because it's not a lightweight alu pan. Good quality.

I’m loving my wok. I do lots of stir fry now that I am a vegetarian and I wanted a decent wok. This wok although pricey is great in terms of quality, cooking results, depth and weight. The wok needed to be seasoned before use which I didn’t know at the point of purchase, just goes to show what I knew!!. Instructions are included to facilitate this process. Ensure you have a set of thick silicone gloves and an hour or so for the process. When you get the wok it’s a lovely bright stainless steel colour, but after the process you’ll have a black professional looking cooking wok that cooks to perfection! I seasoned my wok on my gas hob which was a hard, very hot and long job. The wok is round based so it didn’t sit flush on my rings making the job even harder. So it would be advisable to get a trivet which would have made it easier to complete the process and has made it easier for cooking. So a good investment anyway. I’m not sure if you could achieve the seasoning process easily if at all on a ceramic or electric hobs easily as the heat of the flames 🔥 hitting the steel is what transforms the wok faster although not that fast 😆. The whole process took me an hour or so. I’m really pleased and highly recommend this wok. I hope you found this review helpful

I’ve used other carbon steel woks with no problem, but this one keeps peeling badly. I seasoned it three times following proper steps, yet every time the black layer came off in flakes after cooking. It’s extremely frustrating — I’ve wasted time and effort trying to fix it. Beyond the poor quality, I’m genuinely concerned about the potential health risk of ingesting these flakes while cooking. I wouldn’t feel safe using it for my family. Overall, this wok has been a complete disappointment and I just returned it. I cannot recommend it.

I've had this wok for a few months and I really like it. I seasoned it using the provided instructions and it worked great, then I washed it too hard and it rusted. Totally my fault. I seasoned and it again and it has been perfect. I use it at least once a week, if not 2 or 3 times. It is a little bit heavy for tossing food around but the cooking capacity and versatility are outstanding. It's much larger than I thought it would be and I use it for steaming with a lid and have even made soup in it. I treat it like I do my cast iron and it can do so much, and better than your average sauce pan because of its depth. I love it.

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 protecteur 2e 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 wok Point négatif : très lourd, trop lourd pour le tenir d’une main et bouger comme font les cuisiniers chinois

Fast and secured arrival. It looks exactly the same as shown in the pics. It just need to be seasoned before using. Big thanks to the seller.

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.

This Wok is everything Craft Wok say it is. It’s well priced, well made and reasonably thick at 1.8mm, a little on the heavy side for some maybe but I have no issues with the weight. The extra thickness gives you flexibility when cooking on a proper burner. The handle was a little loose after seasoning as a lot of heat needs to be applied to wok which takes the moisture from the handle and shrinks it slightly...Easily fixed just soak handle in water fixed mine. I think most of the bad reviews on this wok are from people who don’t know how to work with and maintain carbon steel and most importantly season properly, there ire plenty of good vids on YouTube about how to do this, this is my first wok and I found it quiet easy. It’s a great wok to cook with, food comes out amazing with wok hei. I can’t see why this wok won’t last my lifetime, it’s a tool not an ornament, look after it and it will cook great meals for you...Cheers..