Town Food Service 16 Inch Steel Cantonese Style Wok

Great wok for the price. Simple. Nothing fancy about this wok. Its a great tool and does what its supposed to do! Before you leave a negative review about it "rusting" or "tasting/smelling metallic" PLEASE research how to season a wok properly first! This wok seasoned very well and easily. Definitely for gas stoves. This is my 3rd wok ive owned and it is a fantastic tool. And like all good tools proper maintenance is required. Liked this product so much i went ahead and bought the 12 inch Mandarin one for small meals as well. Thanks . And Enjoy the Wok!

Rec'd this about 3 hrs ago, washed the anti-rust machine oil off of it, several time, thoroughly with soap and water and dried it on the gas stove (upside down). Attempted to heat it and season it on the gas stove, but it was patchy at best and was getting exterior scratches from the burner grill. So i put it on the Gas BBQ grill upside down and the "Patina" magic took place ever so nicely. So here are some pix of the finished product, after about an hour of heat and cool, cycles. The bright part of the pix is because it is overcast and the flash kept flashing, not because the patina had light spots. I didn't take a before pic but included a pic with a stainless steel pot cover just for reference to a before likeness and after pic. I was very impressed with how the patina turned out, (my wife told me I'd be sorry for buying the carbon steel wok), since I wanted to make sure there was no chance of it rusting in our humid Texas weather. So what i did was ignite the 2 center burners on our 4 burner grill, on high, thoroughly greased the inside and outside of the wok with my veggie oil/ bacon grease leftover oils and paper towels, and placed the wok upside down on the grill. When the temp reached 300 degrees, I turned the burner down to minimum to keep it at 300 degrees for about 5 minutes. Then I turned off the burners and re-greased the outer and inner surfaces, hung the wok on a hook by one of the handles so oil wouldn't pool and let it cool to the touch. I repeated these steps 3 or 4 times to get a nice even dark patina inside and out of the wok. Note: I actually burnt the grease film on my 1st bbq grill attempt, re-greased it and counted that as 1 cycle, and it turned out fine. So if you happen to catch fire on one of your attempts, it's all good. I also re-greased inside and out after hanging it up and while it was still hot, especially on the outside where it was getting scratches from the transfer from grill to hook. Just be careful as "it will" spit hot oil on you when you do this. My research of the wok leaned me towards this wok because it says you need a wok that cools and heats easily, which it is, and the round interior bottom is what makes a wok, a wok. Flat interior bottom woks, just aren't woks, and the only flat exterior wok I found that might work is cast iron, and it is slow to heat and slow to cool

The picture seems really deep and tall, and I was worried that it would be too deep and tall to feel like the kind of wok I was used to. I almost got a different style, but the reviews and the value seemed great so I tried it. I'm glad I did.It is beautiful and solid. You can really beat this thing up with a metal spatula. It heats up very quickly. It developed a beautiful patina right away with just two quick (maybe 3-4 mins) patina sessions (some people say to do two applications that last like 20 mins each before first time use but there's no need if the wok is well hammered). My first dish in it was a stir-fry but I went crazy and did noodles right away (you need a good patina to avoid noodle stickage) and it was a breeze. I'm very impressed.I thought the lack of big wooden handle would be inconvenient, but it's not. The wok is light and the handle is not needed. An oven mitt is just as good. (The SLIGHT inconvenience to grab oven mitt is countered by the SLIGHT convenience of being able to dry and/or bake a patina using the oven, which you can't do with a wok that has a big wooden handle).I got a stability ring but I don't use it unless I do something with a lot of liquid. The wok wobbles all over my gas-stove gratings but only so much. It would be pretty damn hard to tip it all the way over -- you just have to embrace the wobbliness. That might get you into trouble if your wok is overflowing with food, but for a 1-6 person stir-fry the 16 inches of wok are more than enough to contain food despite wobbliness. The ring is nice but you can't be quite as rough with the wok (it moves the ring around) so I don't use the ring unless I need it.

Since this came with free 2 day shipping the value was very good relative to comparable wok's I saw elsewhere. If you have to pay shipping then I'd say you could find a better deal. It was a breeze to season. I scoured the original oils off and then put it over high heat to blacken it all up and burn off any remaining gunk from production, then scoured it again, and baked it upside down for several hours with Crisco on it at 350°F before my first use and it worked great! I'm using mine over charcoal baskets on a 22in Weber kettle with the gourmet grate that has the removable center. It doesn't fit as well as the actual Weber wok would but for less than half the cost I'm and very much ok with that. It serves my needs very well.

This wok arrived quickly, with no damage, and was the exact product shown in the listing. I ignored the seasoning instruction that came with it, and instead seasoned it according to a YouTube video from The Wok Shop in San Francisco. It seasoned perfectly, and after following that video I now have a beautiful Cantonese style wok that I am certain will last for years to come. This wok is also very large, but not too large that it will not work on a conventional stove. Having room to work in your pan (or wok in this case), is a good thing. Some reviews mention a metallic smell out of the box, that is true and is also normal. The smell disappears after the initial seasoning. Others mentioned it rusting right away after washing. Wet metal has in the past been known to rust, at least that's what my grade school science teacher told me. Wash, dry, and season the wok properly and it will never rust.

It seasoned up very well. Have used it to cook twice on my kamado grill. Nice to fry outside and keep the house from smelling like grease. All in pretty sturdy and have no reason to want anything else from it.