How thick is the metal on the Wok Shop's Own 14" Flat Bottom Carbon Steel Hand-hammered Pow Wok
173374
I bought this wok for my son and he returned as soon as he received it. He felt it was a round wok, hammered flat, making the bottom uneven. The Wok Shop was very nice and prompt in handling the return. My son went to a different site and purchased a spun steel flat bottomed wok, which he very happy with. FYI. I have had my spun steel flat bottom wok over 40 years. Be sure you get a Spun Steel not stainless steel. I hope this is helpful.
1236547
I bought this wok for my daughter as a gift. I liked that it had a lid and a flat bottom plus I knew carbon steel was strong. Also it was very similar to the wok I have had for years and really like. I honestly did not know the three ways woks are made so here is a link you should find helpful. It does state that carbon steel is the best material for a wok.http://www.seriouseats.com/2010/06/equipment-how-to-buy-a-wok-which-wok-is-the-best.html
1211806
It is almost .2 to .4 inches thick. Very solid and quality product. I highly recommend it . I am sure you won't be disappointed. I was surprised as well..never thought Chinese product can be that good. The size is awesome, each skewer can serve per person easily unless that guy is WWF wrestler. The price was different when I bought my 3 sets, now b/c of the high demand I think they have changed the price but not big difference. The steel is super solid, the shape is wide enough to stay still, wont move around, length is super long enough to keep the operator safe, and no doubt will last forever.. but not sure about the rust. Mine hasn't gotten yet.. so sofar so good. Good luck Pal, please feel free to let me know if I miss anything to answer. I tried my best to give you an honest feed back. Take care and May Moses, Jesus, Ram, Budha, & Muhammad be with you always. Peace, Sy Hyder
1745362
Approx 3/8" thick! Outstanding knife! I want more and recommend this knife to anyone interested in a Solid Metal Knife and as the handel is hollow metal it is perfect to store things in and could be used as a spear for hunting (survivor-man style:)
2149174
It is chinese steel but by no means of the poorest quality they could find at the bottom of the barrel. It still holds an edge pretty well for the price and doesn't seem to chip at all so far, though it may need a once-over with a sharpener to hone up that factory edge. I am not sure what grade it is but I believe it to be one of the mid to high quality grades of the steel that comes out of china.
813601
I have the 14" wok and its diameter at the bottom is 7.25 inches inside & about 7.5 inches outside.
475483
Not sure about thinness, but the welder can handle 1/4 inch steel with no problem.
1566813
It is very heavy, with food in it, it is very hard to use your single hand to lift the pan and take food out. But it's a very good iron wok, with proper use, if you want to stir-fry meat, meat is not sticky to the bottom.
646531
Like the responses you have received from others, I cannot tell you the thickness or gauge, but it is strong and sturdy. Mine is still going strong.
2182059
I use it on a flat bottom carbon steel wok. The flat portion is about eight inches wide. I use it on a gas stove and most of the heat hits he sides so I don't get much sticking on the bottom. However the shovel edge is thin and it does well for stir frying. I don't clean the wok with the turner however.
771552
Sorry I was quite wrong. I used a pair of calipers and it mikes out at 1mm exactly. This seems correct for a wok though. 2mm+ would be more a "skillet" and too heavy to lift. It is not flimsy, pretty solid. Sorry I hope this is helpful.
1194903
The pan is not as deep as a traditional wok (say from Joyce Chen) however, I have made both main and side dishes and there is enough room to comfortably move things around.....not quite like they do at a restaurant, but it works. Thickness ? Definitely thicker than some aluminum units I've had and no thinner than an average good piece of cookware. The non stick feature is also a benefit especially for the gooier (?) dishes and also at the end when you add your cornstarch slurry, everything comes out of the pan so effortlessly. I'm quite happy with it.
787281
No, it is an iron-coated alloy (aluminum?) of some kind. There seems to be some disagreement about this in the comments, but the shipping weight is only 5 lbs, including the tools and lid. By comparison, the shipping weight of a 14" lodge cast iron wok alone is more than twice that weight. Anyone who has used cast iron know that it's heavy.
1677951
It's about 1/8 inch thick. Perfect to place between plates in a box, or wrap cups/glasses in. I shipped all my china from DC to California on Amtrak, and I didn't break a single piece! I will buy these again the next time I plan on moving...
1236548
Charlene: Carbon steel refers to the actual composition of the metal while hand-hammered refers to how the wok is shaped from a flat piece of metal. And I love my Asian Kitchen Wok, just follow her instructions for seasoning and cleaning.
1635680
It's 8 1/4". I wish Circulon still makes the old style wok which I still using it now for the time being even though the bottom of the wok is no longer nonstick & can't find the infor how to fix it :( does any body knows?
969305
It;s a medium gauge, like 14 0r 16. The model by the same company with the long wooden handle and the short wooden helper handle (classic home wok) has a thick pad of steel on the bottom that holds heat very well (and that this pow wok lacks), and I highly recommend it over this all metal pow style wok (and it's cheaper too). I've owned and seasoned and worked with both, and the more classic wooden handle is a better wok with its heat retaining thicker padded bottom. You can find it here:http://www.wokshop.com/store/detail.php?show=23