Town Food Service 12 Inch Steel Mandarin Style Wok

I do like this little wok but there were early problems, which I did read in other reviews, but without sufficient information or warning.The wok (for whatever reason) is coated inside and OUTSIDE. Scanty instructions to wash and "cure" the wok before using -- I did. No problems the first time I used it. Washed and re-cured (as instructed). However, the second time I used the wok to fry potatoes, apparently I had not completely removed the outside coating and like oil it dripped down into my electric burner and caught on fire. YIKES!!I was so disappointed. At first I thought oil had seeped through (stupid thought), but I was searching for any explanation because I like and wanted to keep the wok. Deciding it had to be the outside coating, this time I took Ajax and a scrubber to the outside (some scaring damage from the abrasive). Timid now, I once more fried potatoes, this time monitoring between wok and burner. No problems. And, no problems since.I do recommend the wok especially because it is hand hammered steel, lighter weight and the seller mailed the product so that I received it within two days of my order. Impressive. Just not certain why the manufacturer coats the outside. Except for this one glitch, it is a grand little tool.

This product is a true replica of the wok that originated in China. I purchased the original “Hand-Hammered Wok from China” from a TV commercial in 1990. This is the way they have been made for thousands of years. The hammer marks are left in to help hold onto the food while the center area of a wok to cook new food. It is a beatiful concept when understood. I still have my wok from 1990 and it still works great. Since I packed away most of my belongs in anticipation of a move that didn’t happen and I wanted a smaller wok anyway, I bought this one.Carbon steel conducts heat well, so the handle will get very hot. The handle extends from the pot so you can stick a piece of wood into it so the wood doesn’t burn up. My old wok has a wooden handle that is closer to the cooking area and is scorched and burned. This design handle just needs a stick or a piece of old broom handle. If appearance is your goal, you will not like this item.To put it in perspective, you and your family are in ancient Asia. There is very little meat, very little firewood, and not much of anything else. You have very little meat so you cut it into small pieces that is used as a flavoring more than as a protein source. You have very little fuel so you want something that heats up quickly and conducts heat well. As you and your family huddle around the cooking fire for warmth since thisfire will be short-lived, dinner takes a few minutes.The reasons this wok looks as it does is for good reason. A stamping press could produce thousands of these things in a few days, but I appreciate this items authenticy.Through my eyes, I see a functional piece of artwork refined during centuries of use. This time, that piece of cheap Chinese junk is actually an incredible of technology.When I studied martial arts many years ago, “old and tested” was preferred to “new and improved.” Old and wise is no longer respected.Those who fail to learn from history are doomed to repeat.

This wok turned out to be just what I needed. I have a 14" and 16" wok, but I didn't always need something so large to cook with. It's carbon steel, so it had to be seasoned, but that was pretty easy. I cleaned off the industrial oil that protected from rust by scouring it with Barkeeper's Friend 3 times to make sure it was all off, one final rinse with regular dish soap to remove any residual Barkeeper's, then I dried it and wiped it down with peanut oil and baked it for an hour in a 500 F oven. Removed it and let it cool down for a few minutes, then reheated it up and stir fried chopped onions, garlic and scallions at high heat until it was all burned black. Then I let it cool down and scoured it lightly with a copper scrubber, rinsed it out and coated it lightly with peanut oil and burned that layer at high heat for the last time. I let it cool down one more time and wiped it lightly inside and out with peanut oil and now I have a very slick, non-stick wok. I've used it 3 or 4 times now, and it works great.

Woks are unlike typical American cookware, and have a learning curve for both proper use and proper care. In fact, for best results, a proper stove or heat source should be considered, as normal American kitchen ranges generally do not have adequate BTU output. For me, due to the amount of smoke and flame involved, wok cooking is a 100% outdoor activity.This is a small northern-style wok, with a long handle perfect for the pao movement of flipping the ingredients up and over to keep them moving. The higher the temperature, the more important this becomes. Easier said than done, and easier to learn with a smaller lighter wok such as this one.I have 3 other carbon steel woks all 14" size along with a Thunder Group IRFS001 5B Fast Stove purchased off Amazon, which can output serious heat. This quality of this wok is as good as any of the others, its just smaller. It has a long handle; an excellent feature. It is hand-hammered from fairly heavy gage steel, making it very strong. It should last a lifetime.Cleaning and seasoning before use is mandatory, just as with any carbon steel wok. No way could I season one indoors, the smoke would fill the house.I read some reviews where people threw theirs away in frustration and just shook my head. If you are going to do that, send them to me! This is as good a wok as any you will ever find. It is up to the cook to learn how to use it and care for it!I've edited to add the following: It's a healthy way to fry with much less oil than a skillet. Plus, its light weight and balance along with the rounded shape make it super easy to swirl eggs into thin egg pancakes for omelettes. This pan sees a lot of eggs!