Craft Wok Traditional Hand Hammered Chinese Carbon Steel Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom Pow Wok Pan) / 731W88
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Availability:
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Arrives
Wednesday, Jul 29
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Size: 14-in
Features
- PRODUCT BASICS: Round Bottom Heavy 14-Inch, 15-gauge (1.8mm) carbon steel wok, commercial grade. Original design by Craft Wok since 2014, with proven quality over the years. Chinese iron wok pan featuring a round bottom for home gas stovetops, professional wok jet turbo fast burners, open fire, BBQ, grills.
- ROUND BOTTOM DESIGN: Traditional curved shape allows ingredients to slide naturally toward the center for effortless tossing and authentic "wok hei" flavor. Heat-resistant steel helper handle won't burn during high-heat cooking and provides convenient hanging storage. Wooden main handle features natural hygroscopic non-slip surface for secure grip during quick stir-frying motions.
- CRAFTSMANSHIP: Hammered by Chinese masters in Guangzhou. This round bottom wok pan is the proven choice of many professional Chinese chefs. Wok weight: 4.6 pounds (2.1 kg). Heavy and sturdy.
- BRAND STORY: Craft Wok - Love Wok! We are a team of professionals drawn together by our passion for the carbon steel woks. Our mission is to bring you as much pleasure from Stir-frying in a wok, as chefs get in restaurants across China. Our range of branded products is classic carbon steel woks, 12 years on the market.
Description
Original Craft Wok 14-in Round Craft Wok 12-in Flat Craft Wok 14-in Round Pre-Seasoned Wok Flat Pre-Seasoned Wok Our entire range consists of 100% authentic, traditional carbon steel woks and accessories. Visit the Store We are a team of professionals united by our passion for the carbon steel wok. Our mission is to ensure that you experience the same pleasure from stir-frying in a wok as chefs do in restaurants throughout China. To achieve this, we've handpicked the finest products from reputable manufacturers in China. Our range boasts 100% authentic, traditional carbon steel woks. Craft Wok - Love Wok!
Brand: Craft Wok
Material: Carbon Steel
Special Feature: Gas Stovetop Compatible
Color: Steel
Capacity: 4.73 liters
Brand Name: Craft Wok
Model Name: 731W88
Recommended Uses For Product: stir-frying, Chinese cuisine
Specific Uses For Product: stir-frying, deep frying, steaming, smoking
UPC: 856299007059 856299007080
Global Trade Identification Number: 59, 80
Unit Count: 1 Count
Item Type Name: Wok
Manufacturer: Red Cat Limited Company
Model Number: 731W88
Manufacturer Part Number: 731W88
Material Type: Carbon Steel
Product Care Instructions: Hand Wash Only
Handle Material: Wood
Metal Type: Carbon Steel
Additional Features: Gas Stovetop Compatible
Compatible Devices: BBQ, Gas
Maximum Temperature: 1200 °F
Shape: round
Capacity: 4.73 liters
Item Weight: 2.1 kg
Color: Steel
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Wednesday, Jul 29
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Similar Products
Top Amazon Reviews
Size: 14-in
I started my research and ordered a wok by Taylor & Ng...I don't want to bad mouth their product as to be fair I never cooked with it..But one look at it and I knew this was not for me. The way the handles were attached were with cheaper rivets and once I saw that, I didn't feel good about it...but it was very light.. I searched and read and stumbled upon Craft Wok and had a strong feeling this is exactly what I wanted. It arrived today and immediately I could tell it was super well made..It's not light..That might be an issue for smaller women or for those who want something lighter..for me, I love the weight, it makes it easier to cook.. I read many reviews and knew what I had to do to season and prepare it. I posted a lot of pictures and a video. here's what I did and how long each step took: - Washed it out and scrubbed completely two times...5 minutes - I put it on a wok ring, turned on a 20,000 BTWU burner and let it rip! It didn't take nearly as long as i thought but after about 3 minutes or so, I saw the blue starting to form..Very exciting! - I made sure to have a really good oven mitt and was very careful as obviously this is next level hot..but the weight of the wok is so good, as you can see in the photos, it would stay in different positions very easily. I basically would tilt it here or there and leave for about a minute at most and move to a different section.It was easy to do and very gratifying! The entire wok was blue and finished in about 15 minutes. Much less than I expected. I let it cool down, then i coated it with avocado oil and heated it up again and wiped it down..then did a finishing coat of oil. Then I heated up 3 or so tablespoons of oil, chopped some garlic and ginger and moved it all around...threw in some broccoli i had around...stir fried that for a few minutes, dumped it out and added a cup or two of water into the wok which was on high heat..and cleaned it. Then when it cooled down i applied a thin coat of oil. Two hours later I just had to cook on it and made stir friend chicken and broccoli. The surface was great to cook on...but there was some sticking because I turned the chicken before it was seared.. Perfect time to test cleaning while cooking! and i scraped off as i cooked and it was not bad. The dinner was great but the cleaning is what I want to share. I was able to clean 90% of the stuck food off with just boiling some water and scraping..then I used the bamboo cleaner brush to finish off and it was perfect! Fantastic fun experience and wanted to share it with others considering this wok. One of my favorite purchases across categories ...ever! Glad I took my time and didn't settle on the first highly reviewed one by Taylor & Ng..this wok is many leagues better made and substantial on every level.
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Reviewed in the United States on February 25, 2022 by SamIamnot888
Size: 14-in
I recently purchased the Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok and wanted to share my thoughts on this high-quality kitchen essential. Before seasoning, it’s important to blue the wok, a process I found straightforward. To ensure even bluing, I removed the wooden handle, which was a simple adjustment that allowed for a uniform treatment of the entire wok. The quality of the carbon steel is immediately noticeable—this wok has heft, indicating durability and robustness. It’s heavy in a good way, indicating its quality, yet not too cumbersome, allowing for easy tossing during cooking. The hand-hammered design is not just for looks; it contributes to the wok’s excellent performance. Heat distribution is proportional, though somewhat dependent on the burner used. While I have yet to try it on my outdoor wok burner, the round bottom was a perfect fit for my Bluestar Platinum stove, which has removable grates specifically designed for a wok. Many reviewers complain about the weight of the wok and how cooking and tossing with it feel awkward. However, these criticisms often stem from a misunderstanding of traditional Asian wok cooking techniques. Unlike Western-style cookware, where tossing and stirring are done with lighter pans, an Asian wok is designed to handle high-heat, stir-fry cooking. The weight of the wok plays a crucial role in maintaining even heat distribution, which is essential for achieving the perfect stir-fry texture and flavor. Instead of tossing ingredients by shaking the pan, you use a spatula or similar tool to stir and move the food quickly across the wok’s hot surface. Additionally, you can rest a portion of the rear of the wok on the stove to help push up and toss the food. This method ensures that each ingredient is cooked evenly and retains its unique texture and flavor. I recommend looking up videos on how to toss with Chinese woks for a visual guide. Practice with rice or uncooked pasta to get the hang of it. The handles feel good in the hand—sturdy and comfortable to use, enhancing the overall cooking experience. I found the wok easy to season and clean, a testament to its thoughtful design aimed at frequent use. As my first real wok, replacing a flat bottom, thin, non-stick wok that I was not happy with due to uneven heat zones, this wok has been a revelation. Value for money is exceptional with this wok. It’s the best for what you get, offering high quality, excellent performance, and ease of maintenance at a reasonable price. I would definitely recommend this wok to anyone looking for an authentic cooking experience. Whether you’re a seasoned chef or new to wok cooking, this tool will elevate your culinary creations.
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Reviewed in the United States on March 20, 2024 by gReEnMoNsTeR
Size: 14-in
Just received the wok today. This is my 1st impression. When I first bought this, it was from a 3rd party vendor. Craft Wok had this out of stock. But when the wok arrived, it was from a different vendor with a different brand--Tesor! Of course, I returned it. However, having seen the two brands first hand, I was given an opportunity to make some quick comparisons. First, the Tesor 14" wok was truly hand hammered. You could see the hammer marks on the inside of the wok. The wok was not perfectly round, however. I placed my 14" tempered glass lid on it, it could not form a complete seal. Large gaps existed. The imperfect roundness of the wok and the particular locations of the rivets for securing the handle and the helper handle prevented the lid from sealing perfectly on the wok. But this is not the case with the Craft 14" wok. The lid sits *almost* perfectly on it. Still a little gap, but tolerable. Also, no hammer marks on the inside of the wok. This leads me to think that the Craft wok is form pressed by some hydraulic ball peen machine rather than crafted manually by a hammer. The inside is a little shallower than the Tesor brand. The latter featured a quite steep incline or decline, depending on your perspective, so it def looks deeper and therefore bigger than the Craft wok. At this point, the Tesor 14" sells for $39.99, while Craft Wok sells for $47 something before tax. As said earlier, this is my 1st impression. After I temper and season it, and cook some meals in it, I'll update this review. Yes, I know Lance Owens has an excellent review here on how to properly temper/blue the wok and properly care for it afterwards. I'll follow his instructions to the tee. But I have the following tips to offer. 1. I'll be using flaxseed oil to season the wok, after it has been properly tempered/blued. The reason is that I've heard it bonds better with the now complete bare, naked steel than other oils--peanut, canola, etc. An alternative to this is lard or fresh pork skin. Actually, that is what is traditionally used in China to season a new wok. You could also cook some bacon in the new work as a way to season the wok. Legend has it that the new properly tempered wok is hungry for fat! So for your first meals, cook some fatty foods in it! :) I'm planning on cooking some 红烧肉 for my first meal. It is Chinese for braised pork. It uses some cuts of pork, which contain quite a bit of fat. One-Year-and-Three-Months Update: Well, one year and three months have passed. I have used the wok every day, cooking almost exclusively Chinese stir fry dishes. Half meat, half veggie. The wok has worked fine! I'd say the BEST one I've ever owned. The following points summarize my success with the wok: 1. Lance S Owens's instructions on how to temper the wok before the first use are the BEST! You have to temper the wok correctly before the first use. Otherwise, it'd rust! 2. I have never used any detergent when washing the wok. Chemicals will hurt the thin film created by the tempering and subsequent cooking. However, contrary to what is recommended, I have used a metallic scouring pad along with cold water to clean the wok immediately after the cooking, and then wipe it clean with an old, dry towel especially for this purpose. The key is to clean the wok immediately after the cooking, and then wipe it dry. If you don't, then tiny amount of rust will form. If you do not use it as often as I do--every day, that is, then I'd suggest putting a thin film of vegetable oil in the wok, after you have cleaned it with the scouring pad and wiped it dry. 3. When using the metallic scouring pad, gently press it against the inside of the wok. No need to use excessive force. I picked my metallic scouring pad from my local dollar stores. Prior to the metallic scouring pads, I tried two bamboo whisks (bought from Amazon), but they didn't do a very good job and eventually disintegrated. So as a Hair Mary attempt, I gave the metallic scouring pads a try. And they worked out fine! :) Don't have time to take some pics of the wok now. Maybe later, another time. In short, a very good wok indeed! The BEST I've ever owned!
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Reviewed in the United States on January 26, 2019 by W. Zhang
Size: 14-in
I was debating between this wok and Souped Up Recipes' Wok, as Joyce Chen's wok wasn't available. I'm pretty satisfied with this wok except for one thing - it's a bit heavy. I didn't think 1.8 mm was too heavy, but when you add the food, the wok gets pretty heavy. So if you're a petite person, you might want a lighter or small wok. This is my first wok. I followed the seasoning advice of Lance on seasoning the wok and it was perfect. I bought a Camp Chef Explorer double burner (propane) and I am using this wok outside on this burner that gets up to 30,000 BTUs. I originally bought an Iwantani 12,000 BTU burner, but returned it and I had friends tell me I would not be happy with it for wok cooking. Using a 30,000 BTU burner (on High), it took me almost no time to get that blue coating. I can't remember exactly how long, but maybe about 15-20 minutes (I could be mistaken, but it was about 1/3rd of the time it took Lance. It took more time to initially scrub the factory coating off, which that took about 35 minutes. The test here to know you're done scrubbing is if you wipe with a clean white paper towel hard the surface and you get NO grayish or black stuff on your paper towel. I thought I was done at 10 minutes in, but I was wrong. I initially used a stainless steel scrubbing pad then switched to an SOS. Practically wore out the SOS pad. Scrub, scrub, scrub, rinse. Test with paper towel. Residue? Repeat until no residue. This will take most likely at least 30 minutes of constant scrubbing/rinsing. Fun stuff. The feel of the wok feels different with that coating off than on. After that, I dish towel dried the wok. My husband helped me take the wooden handle off. It was a bit tough, but we were able to get it off after some muscle. Got a pair of pliers and went to my burner. Lit the burner to HIGH, placed the wok on it and I watched the wok turn blue. Using the pliers on the metal part of the handle, I would reposition the wok until the whole wok turned that blueish color. One thing to note, if you didn't properly remove all the factory coating from the wok, your wok will smoke. I properly removed all the coating so my wok did not smoke during the patining. This process took me about 15-20 minutes but my burner was set at its highest at 30,000 BTU. Then, I used grapeseed oil on a paper towel and I coated the whole inside of the wok with this oil and just heated it up again on medium heat. Did this also for the outside. I went through this process about 3-4 times. The WHOLE process from when I started taking the factory coating off and until I finished the seasoning process took maybe about 1 hr 15 minutes. Was not long. Now, if you do this seasoning process in the oven, it's going to take A LOT longer. I've been using my wok now for 2 weeks and made several stir fry dishes with this wok. It's been great. Each time I cook it's getting more non-stick. Last night I made Beef Chow Fun and it was awesome almost. The beef cooked so fast and did not stick. The noodles stuck just a little bit, but using my metal spatula, it came right off. Don't use soap to clean your wok. I wait until the wok cools down and then I just use hot/warm water to wash. I use a brush to scrub any burned on food, but last night, I used a metal scrubber to lightly get the stuck noodles off. Note, the metal part of the handle gets very hot. I accidentally touched this last night and burned my finger. Thankfully I had aloe in my garden and cut off a small piece and quickly put and rubbed on my burn that tonight it's not too bad. I ordered a silicon handle cover, so hopefully that will help me in the future that if I accidentally touch this area, no issues. My left wrist hurts today. I just ordered a wrist brace to help me stabilize my wrist when I try to pick up the wok with the my left hand. That's my only real complaint. But the only thing to get rid of that is to buy a thinner and smaller wok. I'm no longer afraid of using propane nor wok cooking. I'm excited to make many things with this wok.
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Reviewed in the United States on January 21, 2021 by Geovanny & Doris
Size: 12-in
One of the best buys of this year! It takes less than 15 minutes to season and it works great! Round bottom works way better than the flatter bottom one because it’s easier to create a smoother momentum! If you want to have a better control with your cooking, get this one! I got 12” one which is the perfect weight, not too heavy! If you don’t want to do any work, stay with harmful non-stick ones!
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Reviewed in the United States on May 22, 2026 by Yuvak
Size: 12-in
Been using a large authentic Chinese wok occasionally and wanted to get a smaller size for daily use so I came across this wok and decided to give it a try! Just received today and the quality matches the descriptions accurately. I wanna share how I seasoned it after reviewing the top review that has like over 5000 likes so far such a detailed description on how to season the wok properly. I used my regular apartment stove washed the heck out of the wok made sure it never heard what oil is lol.. then I started heating it over the flame and kinda had rotated it all the way till the whole wok tuned nicely blue took me about 30 minutes to do that. Then I let it cool off a bit for 10 minutes then set it on medium flame again and simultaneously dropped like 2 tablespoons of corn oil and used padded paper towels to kinda wipe it all around and I must tell you it was thirsty 😅. Then used the same paper towels to just wipe off the outer side made sure it’s just barely oiled. So there we have a nice seasoned Chinese wok in hand ready to use. See the photos and I hope you find this helpful. Thank you all.
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Reviewed in the United States on April 3, 2026 by aisha khan
Size: 14-in
I was a little intimidated but I watched some videos, did some reading and then went for it. Here are the steps I took: 1. I scrubbed it clean with a stainless steel scouring pad. I used a little bit of Dawn soap. 2. I removed the grate over my gas stove and heated the wok over high heat. As it change colors I rotated the walk until the entire thing had changed colors. It took about 12 to 15 minutes to do the whole thing. 3. I added about 1.5 teaspoons of peanut oil to the hot pan and then spread it around with a paper towel. Overall it was a thin coat of oil, without it beading up anywhere. 4. Then I went back to the high heat and did the same thing again. I heated up the pan until no more smoke came off of it, and then would rotate it until every area was black and no more smoke was coming off. Also took about 10 to 15 minutes. 5. I repeated steps three and four a second time. By then it had a nice dark patina as shown in one of my pictures. It was smooth to the touch, and while I didn't test it out, it looks like it would be non-stick. 6. I added a very thin coat of peanut oil and left it. The next night I made my first dish, fried rice. I cooked the rice in the afternoon and then let it sit open the rest of the day in the rice cooker. I used to tiny bit less water than I normally do. I added salt to the rice before I cooked it. I made the rice with an egg, scallions, diced spam (it's a Hawaii thing and that's where I went to undergrad), and peas and carrots. For sauce I used equal parts soy sauce, oyster sauce, and rice vinegar. Probably around two teaspoons of each, maybe a little more. I just eyeballed it. The rice was delicious! And the wok was totally non-stick. 7. After dinner I heated up the pan again, threw in some water and rolled it around the pan and used my spatula to scrape the water around. Then I dried the pan, put it back over high heat, put a little bit of peanut oil in it and spread it around, and move the pan around on high heat until it didn't smoke anymore. Then I put a super thin layer of peanut oil on it. This is how I plan to store it, I hope I don't get any rust. So far I am thrilled with it! This is the first time I've had a real Wok. I look forward to learning more recipes. Edited after a couple months of use: Added another photo as it evolves. It's great! Non-stick is awesome. I've made fried rice, chow mein and lo mein noodles. After each use I scour clean, and reheat pan, add oil, clean with paper towel and let smoke. Then spread a super thin coat of oil before storing. It's sat weeks between use and not a hint of rust.
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Reviewed in the United States on March 20, 2020 by Michelle Funez
Size: 14-in
Nice wok with good weight and shipped well coated in storage oil. It arrived with some scratches but not very noticeable after proper prep (bluing and seasoning). The shipping oil leaves a black trace, so do not set it on anything it can stain before you clean it. Handle comes out with removal of 2 screws for full treating. I used light olive oil (high burn point), my stove top burner and a kitchen torch to speed things along and really get the edges well.
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Reviewed in the United States on July 4, 2026 by J. E.