How thick is the wok (mm's)?
771550
Not ver thick or good quality.. You can find better or like product cheaper at local oriental markets..
771551
It is not flimsy and doesn't bend. Without a mic measurement I would say maybe 2 or 2.5 mm. I can get back to you with a more accurate answer.
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.
771553
I'm not sure in mm's but it's not thin steel. It's not real thick either. for me, it's perfect. cooks very well, holds heat well and is completely non-stick, i can fry eggs in mine .
931814
Your answer can be found here, I believe......https://www.stonelineshop.com/faq.aspx I bought a 12.6 inch Stoneline wok for my son-in-law for Christmas, and he loves it!!!
2092743
It's about 3-4 millimeters thick from the top layer through the bottom as measured from the side edges. It has stood up through numerous meals for our family for several years, and we only replaced our old one after about 12+ years of use.
1125921
I don't know the exact thickness but it is very heavy and sturdy, much thicker than the pans you buy in box stores.
1169892
I believe it is a quarter of a inch thick. It is durable to me. I use it for the garden and prepping.
1424050
4 or 5 millimeters (compared to a 9mm thick kuhkri). It is thicker than most machete I've seen though it is bendable. Take clean strokes and it works fine.
460534
Same as measurement for their wok, look at answers under wok section. I do not own this pot anymore, gave away as a gift.
1260201
The best that I can tell it is around 4-6 mm thick. I use mine cooking outside and lift it up and down off the propane burner with no denting.
1416890
Don't measure in mm....sorry! It is though about 1/8 inch thick..hope that helps!
326593
Its 1 & 1/4 inch thick.... Just measured it to be accurate. Works amazingly!!!!
922226
I do not have the wok, however with my chef's pan where the top diameter is bigger than the bottom diameter and the description had two differing measurement. I can guess that the 12" May be the diameter of the bottom cooking surface and the 14.5" is the dimension of the widest point.
357706
I believe it's about 3/4" thick. It has a good weight. I bought two. Not a bad blade, and opens great. I didn't pay attention to the screws, on the first knife, and it fell apart. The faux wood handle fell off too. Still, if you perform regular checks, and tighten the screw as needed, the knife should last. Again, the blade nice.
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
443593
Close to 1/4" thick ... It works well ... without saying don't drop it ... it will crack but not shatter ...
1163054
About 7 inches. Like all real woks, it slants down to the center which is flat. You do need to keep oil in it after cooking and cleaning or it will rust quickly like carbon steel woks do.I keep mine covered in a thin layer of olive oil (but any cooking oil will do) after drying and leave some in the center about 1-2mm in depth. No rust. Can't put it away in cabinet without it being covered inside and out with the oil so prepare for that. I have made thousands of dishes in it. Heat transfer is excellent especially over natural gas or propane. Electric can work as can induction, but this old Chinese cooking tool was meant for fire. About 7 inches. Like all real woks, it slants down to the center which is flat. You do need to keep oil in it after cooking and cleaning or it will rust quickly like carbon steel woks do.I keep mine covered in a thin layer of olive oil (but any cooking oil will do) after drying and leave some in the center about 1-2mm in depth. No rust. Can't put it away in cabinet without it being covered inside and out with the oil so prepare for that. I have made thousands of dishes in it. Heat transfer is excellent especially over natural gas or propane. Electric can work as can induction, but... » Read More About 7 inches. Like all real woks, it slants down to the center which is flat. You do need to keep oil in it after cooking and cleaning or it will rust quickly like carbon steel woks do.I keep mine covered in a thin layer of olive oil (but any cooking oil will do) after drying and leave some in the center about 1-2mm in depth. No rust. Can't put it away in cabinet without it being covered inside and out with the oil so prepare for that. I have made thousands of dishes in it. Heat transfer is excellent especially over natural gas or propane. Electric can work as can induction, but this old Chinese cooking tool was meant for fire. « Show Less
2023635
Maybe a quarter of an inch thick. I have a marble countertop that I'm very protective of and the work great to set hot pans straight from the stovetop or oven on.
579791
I think the bottom diameter and the depth of this wok are just right for me ! not too big, not too small... it's a very good wok, vegetibles won't get overheat easily... just a little too heavy though