Customer reviews for 16 inch Traditional Cast Iron Wok (incl. ring)
This wok is amazing! I did much research on line since I wanted a cast iron wok but not one that was too heavy. Little hesitant in purchasing an item made in China since I've really been avoiding these type of purchases. But all of the reviews spoke of the wok's strength, durability, and ease of handling. My wok is now my every day essential! It is seasoned to perfection and has a beautiful color and the performance is great - would highly recommend this wok!
16 inch Traditional Cast Iron Wok (incl. ring) Review by S. Anderson (Coeur d'Alene, Idaho)
This Wok was exactly what I wanted. I wanted a cast iron Wok but I wanted it to be lighter in weight than the traditional Lodge-type cast iron pieces. I seasoned this exactly according to the email directions I received and I have to say that it performed perfectly the very first time used! Non-stick qualities (after being properly seasoned) and the food was just perfect. I still can't get over that a NEW piece of cast iron didn't have a problem with sticking even when I added cooked, Udon noodles to the stir-fry. I added about 3 tablespoons oil to a quantity of about half full. I'm so happy I chose this Wok.
16 inch Traditional Cast Iron Wok (incl. ring) Review by S. Judd
Wow is all I can say. I received this over the weekend well packaged with some nice bonuses (perfect instructions on seasoning, a nice recipe book, a wooden spoon and a back scratcher...works good!)direct from The Wok Shop from whom I ordered from. The seasoning could not have been easier. I scrubbed the heck out of it with some super grease cutting foaming Dawn along with a little shake of some Bar Keeper's Friend probably about 4 times on each side and on the handles with a non scratch sponge...it was clean (although REALLY gray soap still coming off) and my arms getting a bit tired. If you are going to jump into the seasoning, be sure you have time to do it all at once because mine started rusting on the underside as I scrubbed the opposite side...it happens fast! I had the oven preheating while scrubbing so it was ready set in the oven to dry well before oiling it when I was done scrubbing. I then oiled it up with a dry cloth with vegetable shorting (Alton says that's the best and works well on my other cast iron...all it's really good for) and set it in the oven as instructed. I then took it out, washed it with soap lightly again, dried in oven, re-oiled and baked again. I repeated this process probably 4 or 5 times total since I was home and had the time. It just kept coming out of the oven more and more beautiful. It turns a deep, deep kind of chocolaty, mahogany, coppery brown bordering black and the brush strokes and crackle lines originally there are still visible as another reviewer noted. This is just a beautiful piece. I'd like to find a place to display it when not in use as it seems a shame to tuck it away in a cabinet. I have done one stir fry and it is the perfect non stick surface already. I also did a soup and pouring the stock in the hot wok, I was worried it may 'deglaze' my new seasoning and it didn't...it is there to stay and as long as no one drops it, I think this will be a family heirloom! Love it...thanks Wok Shop and Amazon! PS...highly recommend the hoak and chuan (spatula and spoon) to go with this. They are the perfect length and contour for the wok and are of great quality as well (once you gorilla glue the handles in place!)...you'll also find a cover useful. Just being in view, there will be a lot more wokking happening around here...got myself a high powered outdoor burner as well...can't wait to get that fired up with this...a match made in heaven!
16 inch Traditional Cast Iron Wok (incl. ring):: Description
A very traditional design that has been used in the Chinese countryside for centuries. Now it is available in the U.S. through the Wok Shop. Round bottom only and 41/2 inches in depth. Small metal handles. Retains heat, cooks evenly, quickly and efficiently and imparts the Chinese "wok hee" (wok flavor). Must be seasoned
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