Is this wok Hand Hammered like the 16 inch wok?
1604519
Don't buy it. Thin garbage. It's rolled not hammered. I have since bought 2 different cheap woks and settled on a saladmaster. Expensive but I love it.
308320
Yes! It is also one of the best we have ever owned. There is very little cooking that can't be done in this wok.
2233251
Sorry, this traditional cast-iron wok is not mfg. with any "western wooden handles", strictly traditional: round bottom with two metal molded handles. If you want a long handle, get the Joyce Chen pre seasoned cast-iron iron wok with long maple wooden handle and a helper handle. If handles are important to you, get the carbon steel USA made or hand hammered pow woks - metal hollow handle or wooden handle. Thank you. The Wok Shop
439014
The 14 inch has plenty of room to cook for even a family. I bought the 16 inch and my regular cook stove doesn't have enough heat to get it up to temperature. Regarding handles, I prefer one long handle so I can pick the wok up one handed, leaving my other hand to work the tools.
1665527
I'm not sure what you mean by hammered, but these woks are the exact same ones that I have only found in China the last two times I was there. I have purchased 6 in China (and bought 5 of these on amazon), and I use them almost every day. The metal is thin and can break easily, so I recommend you buy a backup, but they are the real deal. the food tastes great, but you must season them correctly. Also be sure to buy the metal spatula that is curved to perfectly match the shape of the wok, they work the best.
439010
This wok isnt very deep, I'd get the 16 inch if you are planning on cooking for more than two or doing a lot of vegetables. You need the room so the food sheds moisture/steam and doesn't get soggy. The Peking style with the loop handles is good for using with a chaun to stir the food, on this kind you toss the food against the back of a ladle or hoak. Youtube has lots of videos demonstrating the difference. Look for the restaurant videos to see the technique. To tell you the truth my 22" Peking wok gets the most use unless I'm doing separate dishes or cooking for two, I thought it would be too big but it wasn't. This wok isnt very deep, I'd get the 16 inch if you are planning on cooking for more than two or doing a lot of vegetables. You need the room so the food sheds moisture/steam and doesn't get soggy. The Peking style with the loop handles is good for using with a chaun to stir the food, on this kind you toss the food against the back of a ladle or hoak. Youtube has lots of videos demonstrating the difference. Look for the restaurant videos to see the technique. To tell you the truth my 22" Peking wok gets the most use unless I'm doing separate dishes or cooking for two, I thought it... » Read More This wok isnt very deep, I'd get the 16 inch if you are planning on cooking for more than two or doing a lot of vegetables. You need the room so the food sheds moisture/steam and doesn't get soggy. The Peking style with the loop handles is good for using with a chaun to stir the food, on this kind you toss the food against the back of a ladle or hoak. Youtube has lots of videos demonstrating the difference. Look for the restaurant videos to see the technique. To tell you the truth my 22" Peking wok gets the most use unless I'm doing separate dishes or cooking for two, I thought it would be too big but it wasn't. « Show Less
1028346
This is a round bottom Wok with a ring that it sits upon. Handles are to small. Consider getting one with a larger handle. The only thing we kept was the cover.
1165013
I think they are about the same, the issue I had was this wok rusted so badly so I can't use anymore regardless what kind of stove you are use.
515866
Yes, it is a traditional round bottom wok with riveted flattened rod handles. It is quite good, but be absolutely certain to season it, or you will not be happy with it. Lots of instruction on the web and shipped with the wok if i remember correctly
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
1911683
Yes, but I wouldn't recommend the wok. The surface cracked after the 6th use.
426120
I have a cooktop and I would suggest you order the ring. The wok is perfectly round on the bottom and wobbles on the flat surface. I was surprised at how heavy it is and nicely hammered. The bottom measures 20" from side to side.
579785
I really like it but I don't use it only as a Wok. It holds the heat and cooks nice.
350196
I own one for two years. Not that bad, as weight is concerned. I'm a female w/o strong wrist, I can handle with one hand. If I do a full wok of heavy stuff, I'll scoop some out first before lift the whole wok. It's iron, no coating, sustain heat much better. It's just healthier way of cooking. My hubby likes the dishes I made out of this wok better. I guess it's because I would be able to fully heat up the oil before stir fry. I don't worry about the coating damage and chemical release due to heating any more.
1291822
Don't have mine in front of me, but if I had to guess I'd say about 8" maybe a bit bigger. I absolutely love my wok. Get this one with Grace Young's cookbook Stir fry to the sky, and you'll be set.
1517922
The 12 inch is very shallow and not able to handle items like fried chicken. The 16 inch is only wider but not deeper. I returned mine for that reason.
847276
Sorry I cannot help :( I had to return this wok 3 times due to a cracked handle when it arrived. I really wanted to use this wok since I already purchased the lid and waited too long to return it.