Town Food Equipment - 14"" Hand Hammered Steel Peking Wok

I've had many Woks over the years, and this is THE real deal!! You want Wok Hay? This delivers!!I want to thank Wind Engineer for his/her review in 4/2015 and the seasoning method in particular. It is absolutely perfect for this wok and turned my new shiny fresh-scrubbed wok into what can only be described as looking like a wok secreted out the back door of a Chinese restaurant, used for years with love.It's this brilliant dark patina on the carbon steel that MAKES the wok so nonstick and produce the Wok Hay we all love and seek on our wok cooking.I have now given away the last of my old woke with zero regret, and am moments from buying a second 14", and maybe a 16" for outdoors, but this is my new best friend!I use it on an Iwatani butane burner, the spendy $78 one, but it is an awesome, very well made portable burner that gives you every bit of 15,000 BTU direct to your new wok, and it doesn't even require a ring, the 14" sits perfectly on the 4 burner guard points, stable and cooking like a pro.It's that Wok Hay though....that and the incredible gorgeous nonstick patina one gets following the directions in Wind Engineer's review, that makes this thing such an amazing bargain at any price, but currently at $26 free ship, you can NOT beat it!If you are even doubting it or on the fence, BUY IT!! I am in love with this Wok, it looks like it's been around for years, and performs beyond any expectation. Again special thanks for the seasoning method. The only one I've seen that called for 500F heat, and 3 30 min sessions with peanut oil coating. The chives are pretty ritual in most seasoning methods, but this deep mottled auburn color and profound nonstick on this is so special and imparts such Wok Hay. Incredible. Real deal. Go now, don't wait!..pair it with the spendy version of the Iwatani butane burner for pro performance and total portability.Happy Wokking!

Thickness: I ordered it, then canceled it thinking 1.2mm wasn't thick enough. I didn't cancel fast enough so I received it anyway. Considering the 14 inch, 1.2 mm is the right weight for me. If it's thicker, I don't think I can handle it. Other reviewers are right when they said they could bend it by hand, but it wouldn't be a problem for me. If I accidentally drop this wok, or any wok on the floor, I'd have much more to worry about than a dented wok. The carton is a little flimsy, but the wok is not damaged. I lucked out, but I can see how it could get damaged during transportation.Design: I wish the handle has holes so that I can hang it up. Helper's loop would be nice too, although it might get in the way (this his for home use, I don't have much room on the stove).Price: A tad more expensive than other places, but factor in the shipping fee, the differences are acceptable for me. It'll be a true problem only if you decide to return the wok, then the shipping fee will cost you. I list this under "non-returnable by default" because of the shipping fee.Quality: protecting oil is not too heavy, easy to wash off before seasoning. The rim has sharp areas and must be sanded down. It has a few "hand-hammered" marks, but I don't believe one bit that it's truly hand-hammered. I don't have a problem with machine-hammered, or machine-pressed woks, but it'd be nicer if the advertisement fits the product.Overall, I'm happy with the purchase.

Loved it right out of the box. Just what you want. Large capacity, all steel construction allows you to put it in the oven or heat to any temperature.Here's how I seasoned it and it turned out great.First: It is covered in machine oil so that it does not rust while being stored before you buy it. If they used a food grade oil the oil would go rancid. Machine oil will not go bad.I washed it with hot water and liquid dish soap. I used a scotchbrite scrubber to do this. Wash everywhere at least twice. For example I used Ajax dish washing liquid.Wipe it completely dry. Absolutely dry with paper towels.You don't want to season it in your oven inside; do it on your outside grill. I say this because it's going to smoke from the high heat and you're house will smell terrible for days and you'll stink too.Turn on your grill to high. I have bricks in mine to make it indirect heat. If you have open flame I don't know what to say. Maybe it'll be fine, or maybe you should cover the cooking surface with heavy duty foil before you turn it on.My grill gets to about 500F on high.Once the grill is preheated I put a little peanut oil in the pan and then wiped it all over the pan and handle with some paper towels. When you read to put a thin coat on the reason is that if you have a puddle of oil in the bottom of the pan and then heat the pan during this process that area with the puddle will not season like the rest. So make sure it's on every surface and wipe away any that would puddle.Place the oiled wok on the grill and close the lid. I set a timer for 20 minutes.After 20 minutes I used two pot holders to remove it from the heat and let it cool off. I left the grill on.After the wok cooled I washed it with hot soapy water and the scrubber. I then coated it again as I did before and placed it on the grill upside down.I did this coating and heating for 20 minutes process four times.Each time the seasoning got darker and darker and more seasoned. Mone turned out pretty good. I could continue this seasoning process as many more times as I want. Or you can place the wok in a camp fire to complete burn everything off again and start over. Just remember when it has no oil on it, it will rust within minutes of being left wet or in a humid state.After you are satisfied with the amount of seasoning you have done you should wash in one more time with hot water, dry in thoroughly, heat it on the stove for a couple or minutes and then carefully put a thin coat of oil on it. After it's completely cool you should wipe it off with paper towels to remove any excess oil that will end up becoming sticky.I used peanut oil to season mine. You want an oil with a high smoke temperature. In the end I may have used a total of 1/4 cup of the oil with the majority being thrown away on the paper towels. It doesn't take much.Just use enough to thoroughly coat but not puddle.Cover all surfaces.