22 Inch Steel Cantonese Style Wok

Big, and I mean BIG, wok for cooking on my portable kahuna propane burner. No way could I use it inside but the amount of servings I can do at once is really nice. I was a little concerned about seasoning but watched some videos online and the pic I posted is the result. Also wodered how it would wok without being able to toss the food but 17' wok utesils allow for moving and tossing with only a little practice. Getting the wok hei flavor and texture almost impossible with my stove top gear. Fried rice, asparagus beef, beef chow fun, amazing onions and peppers for fajitas, I love the ease of cooking and all dishes are much better than restaurant take-out. I live in an area with many good asian restaurants but we'll be making our own from now on....If you have an outdoor space safe for open flame cooking I recommend this wok, it is hammered carbon steel and heats and cools very quickly depending on flame size. It is fairly thin but its just about perfect imho as heavier metal would not be as quick to adjust temperature. I use insulated gloves, am in an open patio area and have fire ext at hand just in case. Highly pleased!

I have now and for years cooked with a wok. A small 13 inch wok. When I saw this 22 inch wok I knew I had to have it. I was not disappointed. It is super big for those big meals when you want to really make a lot of stuff for a crowed or freeze up a bunch. Either way, I love my wok and if you like cooking with a wok you will like it. Yes it is big and takes up a large area of your stove but you can put it on the bar-B-Q and still use it or a camp fire.It does need to be cured. First wash off the grease it comes on it and then after scrubbed, heat it up and pour in a couple of cups of Olive oil.When it gets hot then it starts to blacken the metal then it is time to turn the wok to an area that has not yet been blackened, continue till you have finished cooking the metal. The steal needs to be sealed with burned oil this crystalizes and seals up pours of the metal and it will cook better. This is also true for cast iron as well. When cooled wipe out the old oil, your ready to cook.

SIZE: I REALLY recommend getting out a tape measure to picture this properly before buying. I'm a big guy an this is strictly a stationary wok. It is massive, substantially larger than those used in commercial Asian kitchens. In the old days this would play double duty as a bath tub for your 2 year old. Not kidding!!QUALITY: It' superb. It's beautiful. The hand forging process leave these gorgeous patterns in the metal. It's sturdy with visible welds attaching the handles that I can trust maneuvering this thing incredibly high heat.SEASONING: I have not yet stripped the manufacturing oil with hot soapy water and then burning off the residue with high heat, the applying peanut oil and getting super hot again until it sets. I'll update this soon with the results and a pic of the new patina!

I really do love this wok. I have took the time to properly season this utensil and I strongly advise anyone who gets this great wok, to do the same. This is a high quality, high carbon steel wok, which will take a temper without warping and is very nearly non-stick, now that I have it seasoned. I heated mine gradually and evenly, constantly moving the wok, until the entire inside turned a brilliant dark blue, then I began the seasoning process. I have a smaller wok, which I didn't temper as described and it has never taken a season as well or transferred heat evenly, just asy'in. Thanks so much for this great value! (I ordered a great 20" inch lid through Amazon that seals great. Look for a tight seal inside the wok, just below handle welds, it will give you the best performance.)

We bought what we thought was gonna be a real wok. As in a treated, wont rust, coated wok. I used it one time. Put it in the sink to soak/clean for a few hours. Came back to the picture above. Awaiting reply for refund. Will update if possible.

1. My wok arrived wrapped in a flat piece of cardboard that left the handles exposed. The wok received a dent, 1" by 4" by 1/4" in the very bottom during shipping -- not bad enough for a return. 2. The wok is covered in what I imagine is machine oil to keep it from rusting. At first I thought it was seasoning but the machine oil smell was way too strong for it to be anything else other than 50 weight. 3. The ad correctly describes it has hand hammered -- be ready for a scratched and blemished interior and exterior surface. 4. It is handmade, I am guessing it was made in a consignment, pig-iron, backyard furnace -- this is just me being snotty and is not based on any actual facts or information concerning this wok.So, now that I am a proud owner of this thing, I am debating what to do with it. Since I do the cooking for a large family I am concerned about what exactly was used in the smelting, hammering, finishing of this wok? The trunk lid of a '57 Great Wall? I have scrubbed the bejeebers out of it and intend to boil water for a day or two. I would be interested to know what others have experienced with this wok.I am giving it 3 stars because it is pretty much as described, and if you look closely enough you can see the scratches and blemishes in the Amazon picture. I think my point here is that the buyer needs to know what they are getting before they click "add to cart".