This heavy 14-gauge wok is an easy and fun to use. The natural, blond, wooden handle and wooden spool helper handle or metal loop helper handle, allows the cook full command of the wok. The flat bottom wok is designed to sit directly on an electric coil stove or grill to take advantage of all the heat. Wok cooking is done with high heat. The flat bottom wok also works very efficiently on a gas stove. If cooking with gas, the same wok is available in round bottom. Wok measures 4″ in depth. Cooking recommendations: 12″ for up to 5 people, 14″ for 6 to 12 people, and 16″ for over 12 people. Must be seasoned.
* Flat/Round bottom for different stoves.* Available in Wood/Metal helper handle.* Made in USA.Recommended: Flaxseed oil to season your wok, excellent results and smokeless if seasoning in oven.Reference: Black Rust and Cast Iron Seasoning
This heavy 14-gauge wok is an easy and fun to use. The natural, blond, wooden handle and wooden spool helper handle or metal loop helper handle, allows the cook full command of the wok. The flat bottom wok is designed to sit directly on an electric coil stove or grill to take advantage of all the heat. Wok cooking is done with high heat. The flat bottom wok also works very efficiently on a gas stove. If cooking with gas, the same wok is available in round bottom. Wok measures 4″ in depth. Cooking recommendations: 12″ for up to 5 people, 14″ for 6 to 12 people, and 16″ for over 12 people. Must be seasoned. * Flat/Round bottom for different stoves. * Available in Wood/Metal helper handle. * Made in USA. Recommended: Flaxseed oil to season your wok, excellent results and smokeless if seasoning in oven. Reference: Black Rust and Cast Iron Seasoning
This carbon steel pow wok is round bottom with a single, metal handle. Referred to as the Beijing or Peking pan since it is most frequently used in Northern China. Perfect for tossing veggies over a high flame. Hollow metal handle stays cool. This pow wok is available with a hollow metal handle (pictured) or wooden handle. 12″ 14″ or 16″ diameter, about 16 gauge. This wok must be seasoned which is easy to do with gas heat; you will get “wok hee,” the breath of a wok. Gets hot quickly and retains heat.
The 2 steel handle model is the original wok design. This wok is a heavy-duty 14-gauge carbon steel. The flat bottom is designed to sit directly on an electric coil stove or grill to take advantage of all the heat since wok cooking is done with high heat. The flat bottom wok also works very efficiently on a gas stove. The flat bottom wok is available in 12″, 14″, and 16″. Wok measures at least 4″ in depth. If cooking with gas, the same wok is available in round bottom: 12″, 14″, 16″ (for the home), and 18″, 20″, 22″, 24″, 26″, 28″, and 30″ (for commercial use). Must be seasoned. Made in USA. Lids are sold separately. Additional shipping charges may apply for woks over 18″ in diameter (over sized). We will notify you before shipping, if this is the case. You might need wok ring ($2.95) to stabilize your round bottom wok on the stove. Recommended: Flaxseed oil to season your wok, excellent results and smokeless if seasoning in oven. Reference: Black Rust and Cast Iron Seasoning
This heavy 14-gauge wok is easy and fun to use. The natural, blond wooden spool handles allow the cook full command of the wok. Round bottom wok is designed to sit on a gas stove with a wok/fire ring and a high flame. This flat bottom also works very efficiently on the gas stove without the fire ring. If cooking with an electric coil stove or grill the flat bottom design is recommended. Wok measures 4″ in depth. Cooking recommendations: 12″ for up to 5 people, 14″ for 6 to 12 people. Must be seasoned. Made in USA. Lids are sold separately. You might need wok ring to stabilize your round bottom wok on the stove. This carbon steel hand hammered pow wok is round bottom with a single, metal handle. Referred to as the Beijing or Peking pan since it is most frequently used in Northern China. Recommended: Flaxseed oil to season your wok, excellent results and smokeless if seasoning in oven. Reference: Black Rust and Cast Iron Seasoning
This wok is round bottom with a single, metal handle. Referred to as the Beijing or Peking pan since it is most frequently used in Northern China. Perfect for tossing veggies over a high flame. Hollow metal handle stays cool. Must be seasoned. The 12″ wok is made in Japan and the 14″ and 16″ woks are made in China. You might need wok ring ($2.95) to stabilize your round bottom wok on the stove? Recommended: Flaxseed oil to season your wok, excellent results and smokeless if seasoning in oven. Reference: Black Rust and Cast Iron Seasoning
