Flat Bottom Craft Wok for electric stoves

I'm a first-time wok user on a mission to reduce carbs. A big part of that is eating more vegetables, but the vegetables need to be good, and that's where this wok comes in. I started out microwaving frozen vegetables, which produced a sad, soggy mess. Then I tried stir-frying them in my heavy Lodge cast iron pan. I discovered that higher heat produced much better results, but I kept burning off the seasoning. That's what led me to this wok. It's been a clear win. The wok lets me cook vegetables at high heat, quickly, without worrying nearly as much about damaging the seasoning. And if it needs to be re-seasoned, it's a simple matter of minutes rather than the hour-long process I associate with cast iron. I love the feel of this wok. It has the organic character of a hand-worked tool rather than something stamped out on a factory production line. It's sturdy and well made, although on the heavy side for a wok. That extra weight helps it retain heat when adding frozen vegetables, but you'll probably need to be a blacksmith to toss them like a professional. After the initial seasoning, the vegetables practically floated around inside like the wok had a brand-new nonstick coating. The steel went from its original gray to a deep, almost-black finish, both inside and out, after seasoning and the first cooking session. Keep it clean, dry, and lightly oiled, and rust shouldn't be a problem. And if rust does develop, it can be scrubbed off and the wok re-seasoned. I had no trouble getting excellent results from the very first use. On my largest gas burner, the wok heats up quickly, and its size is just right for cooking two to three cups of frozen vegetables at a time. For someone looking to make high-heat stir-frying part of their everyday cooking, I highly recommend it.

I've had this wok for over a month, now and have used it extensively...this is my review. I bought a flat bottom unseasoned because we have electric glass top (not induction) hob and I did not like the all black preseasoned look. I chose this brand because of reviews and price ($65). I've wanted a wok for awhile, because I thought I needed it to replicate authentic Asian cuisine...but, in reality I could have saved my money and used what I have already. But that's, not me...lol The wok is quality carbon and the wooden handle makes it aesthetically pleasing to look at; hanging in your kitchen. And that's the downside of of buying the 14"...is storage and weight. This weighs about 5lbs and that's because of the extra handle...as it says so in the description. I thought that would be a positive but, it just makes it heavier. You don't know how heavy 5lbs is until your trying to flip and toss for 10mins and then when the wok is full of stir fry and you have to plate it. It's okay if you're using the handle to carry to the table or the sink, but, in reality if you're scooping everything out, you can't do that if you're using both handles. I do use a pot holder to grab the metal neck of the handle to make it easier to manage. But, if you're thinking you're going to be tossing youre food like you see at Asian resturants this is not the wok for that; at least in my opinion. But, I knew that before ordering. Because, even with the average home stove, you can still get the pleasure and feel of cooking with a carbon steel wok. Just use good utensils and break your cooking into smaller sizes; proteins, vegetables and rice/noodes. Works great. In order to season a wok properly...and I'm talking about blueing the steel, you do need a gas hob, torch or what I used...a propane wok stove (Cookamp, $49). You could probably do it in your oven, but I am speaking only on the way that worked for me. There are tons of videos for you to decide...which is best for you. I did remove the handle in order to not scorch the wood After scrubbing the protective coating (Dawn dishsoap and copper scouring pad) and then blueing the steel (including the handle insert), I seasoned it with a light coating (paper towel) of grapeseed oil, letting it smoke off. I did use an old garden tool handle, cut down to two feet and stuck that in the handle insert, with grill gloves in order not to burn myself. I then sanded the handle and drilled a hole at the end to use for hanging. Applied Boos mystery oil and the sealing paste, but you could use lind seed oil, as well; then reattached the handle. I use peanut oil to cook with and keep it nonstick...you have to put it on high, until you see smoke, apply a thin coat of high smoke point oil (peanut oil), wipe it down with paper towel and then back your hob down to med-high, apply a more generous amount of oil and start cooking. Everything slides like butter. After cooking, hot water with either wooden bamboo brushes, or the blue non-scratch pads. For anything more I would use my Lodge metal ring sponge. Back on the stove, to burn off the excess water, let it cool down and then a light coat of oil (grapeseed), wiping it dry with paper towel. And no matter what you read, you can use dish soap, if needed. Your not going to lose enough seasoning to ruin your wok...CS is almost indestuctable. Just keep cooking with it. Woks are also, great for steaming...vegetables, rice, chinese buns, sky's the limit. Tons of YouTube videos out there (J. Kenji, Woks of Life, Jason Farmer). So, in conclusion...I would definitely recommend this wok, even with the weight. And if your wanting something lighter and more like what they use in Asian resturants, go to Web Resturants and get yourself a 2lb Town 14 " CS round bottom wok with metal handle for $21 (plus shipping)...like I did for my propane wok stove. Happy stir frying.

I purchased both the Craft Wok and the Yosukata Blue Carbon Wok to compare because they had the great reviews online. My first impression was I wouldn't want to use the Yosukata because it was so beautiful. It had the most gorgeous blue finish. The craft wok also looked amazing, like it was hammered by an ancient warrior. They were both similar in many ways: both had wooden handles, flat bottoms, thick guage carbon steel and were very heavy. Like other reviewers have said they have an awkward handle angle, but it won't really matter because you won't be doing a lot of flipping with how heavy the woks are. The Yosukata was more of a round shape with more cooking space on the bottom and higher walls, while the Craft Wok's had less cooking space on the bottom with walls extended further. The quality on both were superb. I couldn't find anything wrong with either one. The Craft Wok's handle wasn't loose but we could feel that it might come loose with a lot of use, while the Yosukata seems a lot tighter. My wife liked the Craft Wok better while I liked the beauty of the Yosukata better. We ended up choosing the Craft Wok because we knew the Yosukata would end up discolored after cooking with it and because my wife makes the final decisions in the house.

Super Super Impressed!!! My wife and I decided to purchase a wok. And with all the various types and styles that are out there. And there are alot! Weather to go with a non-stick or a traditional wok was a big big thing to consider. We went with a traditional Craft wok/carbon steel, hand forged setup. If were going to buy a wok then were going to go traditional and get the whole experience. Here are some key features to tell you about and hopefully I can answer a few of those questions you might have. IMPORTANT... Please use caution and practice safety when doing the next steps of seasoning your wok. 1st.. You should go to Youtube and watch video's on various woks there are in the world. Very informative for sure. If you decide to go the route we did with the Craft WOK then you will need to season the wok. You will also get very useful videos on how to season your new wok. VERY IMPORTANT TO DO. 2nd.. Wash your wok before you season it. I used steel wool. I used dawn dish soap with the steel wool to clean and wash the wok. After washing your wok immediately dry it with paper towels or a dry cloth. Then you will need to start seasoning immediately afterwards. WHY??? Because your wok being steel, will start to rust very quickly without a protective coating of oil. 3rd.. Before you start to season, make sure you get all your supplies together first. (see my pictures). You will need to make sure your stove is venting to the outside and that you have windows opened for ventilation. your wok will smoke when you apply the oil layer steps. This is normal. You will want to blue up your wok first.. No oil at first. Use a medium to high heat and rotate the wok around till you achieve an even blue hue or color to your wok. 4th.. I did this step 4 times: Apply with tongs and paper towel or I used tongs and a small cloth. Apply a small amount of oil (I used Avocado oil because of the low flash point) with the cloth to the surface of the wok evenly without pooling. If you have pooling wipe out the excess with a paper towel. Be careful the wok is hot... Rotate the wok around and burn off the this layer of oil. This will take like 5 minutes each time you apply the oil. Let cool for 4 to 5 minutes the do the step again. Again I did this 4 times. 4th.. After the fourth time seasoning the wok I let it cool a little bit then I put Avocado oil in the pan and green onions and ginger. I let the veggies cook for like 5 minutes and rolled it around the wok to do this final step. This step in to eliminate the possible steel taste or smell you might get after seasoning. And it worked great! This step will make your wok smell way better. 5th.. Let your wok cool then rinse/wash out your wok. NO SOAP just hot water and a sponge or cloth. I then put the wok back on the stove/gas and heated it up and again applied a this layer of oil to the pan. Let it smoke off a little and I was done. You need to do this last step each and every time you cook in your wok. This is a vital step in keeping your wok conditioned and seasoned for the life of the wok... Which will be many many years if you follow these steps. I purchased the gas top stove ring off of Amazon along with the stainless metal utensils you see in the pictures. NOTE: A lot of people asked the question as to what to do with the outside of the wok. It will be blued when you first do your steps of seasoning. All I have done with the outside is apply a THIN layer of oil/with a paper towel, and coated the outside. Simple... Enjoy your wok and remember to practice safety while doing this.

This is a good quality steel pan. For anyone that has experience using iron or steel pans this will be nothing new. I just got it and am extremely happy with it. The pictures are of my cast iron fry pan, carbon steel skillet, new wok and the next pic is my old smaller wok. I have plumbers torch that I'll use to season it. In fact I am gonna reseason all my pans. They all work fine buy my girlfriend wants them too look nicer with a uniform dark seasoning. I've been dragging ass about doing it because it is mainly cosmetic. The flat spot it the center is bigger then expected. I assume that is for stability, Don't want it tipping over with hot contents. I read a lot of the reviews before buying this wok. Several people make complaints that tell me they lack experience with steel and iron. Not a bad thing, we all have to start somewhere. When you don't have experience with something you don't know what to ask or what to do and everything seems bigger then it is. Yes it has a coating that needs to be removed, It needs to be seasoned, It will rust when unseasoned, The more you use it the better then seasoning gets, After use hand wash it, towel dry it and wipe it down with little cooking oil, Not much is needed, From time to time a little light rust will appear, Those are spots where the seasoning is either worn off or too thin, clean it off (hand wash and dry it) wipe it down with oil and cook something. Rust does not ruin steel or iron pans. light rust - clean it like anything else then season it Heavy rust - sand it to bare metal then clean it like anything else and season it. Cleaning is always hand wash and towel drying followed by a little cooking oil that is spread around the whole thing with a paper towel. If the oil pools you have added too much. The entire pan should be shiny but not wet. If you use to much oil, the oil will attract dust and become fuzzy. If you are seasoning it on a stove that wont let you season the whole thing not a big deal. season the center and where you can and the rest will naturally season over time as you use it, just like a carbon steel skillet. Splotchy looking seasoning wont affect the cooking characteristics. It just wont look as nice. Over time the entire pan will darken. Is it nice to season the whole thing, sure, but it will happen as you use it anyway, It just wont look as nice while it is happening. If you are that worried about how it looks get a plumbers torch for 20 bucks and use that to season it. Having one in the kitchen is useful anyway. For everything from charring steaks and brulees and seasoning pans to sweating pipes.

This is the best addition to our kitchen in ages. I had a truly gorgeous triple-ply stainless steel wok that was really a showpiece. However, it just wasn’t much different than a frying pan — or much fun. A friend, who’s a much more experienced cook, suggested that it was because I couldn’t get stainless steel hot enough and recommended carbon steel. After much research, the Craft wok seemed to be the best, and the difference has been amazing. First off, seasoning it was a blast. It turned a beautiful shade of blue and applying the peanut oil to build a patina was incredibly satisfying. It works like a charm. It gets hot as hell, smokes a just enough, and everything cooks instantaneously. Maintaining it is extremely simple, and part of the fun. I really look forward to using it, and my wife is thrilled with the results. It you’re in the market for a wok, don’t hesitate. This is a great product.

Very disappointed with this item. After using it, food sticks badly to the surface and burns easily, making it extremely difficult to clean. As you can see in the picture, there is heavy burnt residue even after trying to clean it. The quality did not meet my expectations, and I would not recommend this product.

I bought this July '24 super-excited. Watched all the videos on seasoning - opted for broiler method (sans wooden handle). Looked beautiful! I was so happy (bonding with my carbon steel wok). Every time I have cooked with it, the food has come out great - no sticking ever, great initial sizzle/searing. Now for the hard truth: I can't stand it. The seasoning (on the inside) flakes off every time - into the food (and on the bottom as well where it heats on the burner). The sides/walls will never get as hot the bottom (without a real wok burner), however even the bottom just doesn't retain heat well either. I always re-season after every use, however it just flakes off (so disappointing/frustrating). I have used Avocado oil, Canola, Corn and Olive - the result is always the same (flakes off like shrink wrap). I'm not ingesting polymerized/carcinogenic "seasoning" anymore - it's going in the recycling bin. Cooking with a wok on a normal stove is "novelty" at best (lesson learned). ---- Updated Review: CraftWok contacted me and offered me a refund..which I am declining, for the invaluable experience I got cooking/working with carbon steel (like I said, lesson learned) ..I've bumped-up the rating by 1 star for the gesture (reaching out to customers/standing by your product!)

I've never own a wok nor found it necessary to have a wok - but this wok has changed my perception! So far, I've cooked fried rice and mapo tofu with this wok. Although I can't do flipping with this wok yet (the wok is heavy to hold with one hand, I need to use two hands to do the technique), I was able to cook fried-SEPARATED-rice. Great wok for a beginner like me! Apparently, you need to do a seasoning before you use the wok, but clear instructions are written on the packaging. They also have an instruction video for seasoning, which saved my time a lot from searching on the internet. They tell you the right way to season this wok, so just simply follow that. I'm glad that I got the flat bottom wok as the wok stays well on gas stove. Round bottom might have worked too, but it might wiggle around more. I like the stability of the wok. However, the wok is heavy than usual pans, and I can't hold the wok with one hand while cooking. You might want to look for a lighter wok if you wish to do the flipping technique easily. Overall, this wok has enriched my culinary experience at home. Although it is expensive compared to other woks, I highly recommend for those who want to invest in a durable wok, and upgrade their cooking experience 👍

Funciona muy bien. Se han de seguir instrucciones de uso. Lo único e que pesa mucho.

Un très beau wok. Un peu lourd mais de très bonne qualité. Bien suivre les instructions pour l’entretien. Je l’utilise sur une taque à induction sans problème. Attention de ne pas utiliser la fonction boost pour ne pas le déformer car c’est expliqué à la fin des instructions 😅

Exactly as advertised: very good quality, brand and price. NB though, taking care of a genuine carbon steel wok though: heat and pre-season, then clean and oil exactly as per the detailed instructions provided with the wok.

I'm new to real wok cooking and I use a gas hob so the, almost, Flat base is really important. Seasoning was easy but did take a bit of time. The wok is a bit heavy but that's what I wanted. Follow the cleaning instructions and it's so easy. Keep it dry and use high heat oil and rust isn't a problem. The handle needed tightening after first use but follow the instructions but it's easy. The wok is great quality and real value for money. I have waxed the handle because it is untreated. Food cooked in the wok tastes wonderful.