臻三环ZhenSanHuan HandHammered Iron Wok Flat Bottom Induction Suitable (32cm IronHandle with Help)

This is a hand-hammered wrought iron wok from a renowned blacksmithing district (Zhangqiu, Shandong Province) in China, known for forging cookware. I have yet to come across another brand that sells genuine hand-hammered woks online; virtually all other woks that claim hand-forged are sold by charlatans that cut corners by either stamping the dimples into the wok or adding hammer marks by hand after the shaping is done by machine. A genuine hand-forged wok is shaped, planished and burnished by hand.Do you need this wok? Probably not; most carbon steel woks work just fine. By buying this wok, you are supporting craftsmen and getting a beautiful and durable piece of cookware that should last forever.Having said all this here are some pros and cons.The Good+ Durable, hand-forged, single-piece, wrought iron (a mild carbon steel) construction.+ Beautiful hammered finish with even blue/black pre-seasoning.+ Thick material (2.5mm); most cheaper carbon steel woks are 1.2-1.6mm in thickness.+ Excellent heat retention and thermal conduction.The Bad- Your wallet will scream, but that's your call.- Very heavy (6 - 6.5lb) and difficult to maneuver if you don't have strong forearms.- Due to the shear mass of the wok, it take a bit longer to heat up than a thinner wok, but heats up much quicker than cast iron.- Initial seasoning is beautiful, but not the most extensive/functional. You need to add additional layers and continue to cook with it to really achieve the kind of non-stick carbon steel is known for.Additional Notes:Follow advice that is generally applicable to other carbon steel cookware: season well, keep dry, no detergent, no acidic foods, no harsh abrasives, and use a chainmail scrubber for caked-on foods.My first batch of fried rice stuck to the bottom, but improved over the course of a month. I can now cook eggs in it no problem (proper temperature control required; I see a lot of uninformed and inexperienced cooks whine about sticking on their carbon steel when it's ultimately their technique that is bad).

My 1st impressions about the wok as I held it and lift it up is that it was heavy similar to a 12 in lodge cast.iron skillet. Upon looking on the surface, it was blued and you can see very faint hammered marks but the surface glosses over smoothly. The thickness of the wok is around 3mm and feels very heavy duty. Being in the case I would say it is hard to perform flipping food. I have not cooked with it yet, however I imagine that it would be similar to my lodge cast iron skillet in terms of weight but feels like similar to a debuyer carbon steel Skillet except it may heat faster. There is a silicone heat proof handle cover on it to protect the user from getting their hands scorched and burned while cooking. A great piece of artwork. While I doubt that food will taste just as good cooked in this wok compared to others, as heat is heat and you are limited to how hot your stove is, if there is one wok to get, and you care about it's quality, you can't go wrong with this one. Honestly, any type of cookware can cook decent food for practicality wise. This will last you a life time.

Yea, this is overkill, but who cares? I'm usually a bigger fan of Cantonese-style woks, but I decided to splurge on this and WOW is it worth the money. It reminds me of the De Buyer blue steel country fry pan I used to have a long time ago, but way smoother because of the hammered surface (rather than machine-polished). I definitely would go for the 32cm instead of the 34cm if getting the flat-bottomed version, though: unless you're literally a bodybuilder the 34cm variant is way too heavy to be manageable one-handed. The 32cm is plenty big enough to mimic a 14" Cantonese wok and fit the same kind of steamer baskets as well.Get a bamboo brush to go with this and it really is fantastic. Gotta say I find it hard to use my older, larger wok now even though this is definitely a heavy boy to handle.

home pro need this, this is like the german car looks good, good reputation, but you need a lot of time for maintaining

I'm very happy with this beautiful, hand-made wok. It came pre-seasoned which was nice. I was so impressed I went back and bought the hand-made iron utensils that match it perfectly. It is a little on the heavy side but still manageable. My only feedback to ZhenSanHuan would be to stop shipping them in those giant plastic bags. It comes in a nice sturdy cloth bag, but then inside that the wok is in a plastic bag and I don't see a compelling reason to put it in plastic.

I spent more than $200 for this wok, thinking it's "a piece of art" with healthy & non-stick function. I was so wrong -the wok sticks so bad, I can't make scramble eggs or fried rice without leaving a huge chuck of stuff sticking at the bottom. It can't be cleaned easily, I have to soak it in water for a long time before I can get the sickness off. My $20 wok works much better than that - wondering if I can still return it. Very disappointed.

Excellent. I didn’t know what to expect after reading some reviews before I received my wok. I received it today but I am very satisfied and happy with this wok. Outside of the wok was rusted but it was easily fixed since I use cast iron skillets as I know how to do seasoning. After I washed the wok, I fried an egg. This is something I do every pots I buy to test them. I used medium heat and little bit of avocado oil. No stick at all. Look at that beautiful egg, but even burned. Did better job than my cast iron pots. Also customer service is excellent. Specially, Sunny she was very kind. I will definitely order at least one more wok from them. If you are serious and patient person who like to cook. This wok is worth of money.

Being a home-chief enthusiastic for many years, i have never quite understood the go-to "hot wok - cold oil" method for Chinese stir fry cooking until recently.The dilemma has always been like this: the coated non-stick pan gets weared off in a few months if I pre-heat the pan to the desired temperature; cast iron pan is too heavy; iron wok does not make sense since the stickness will render this useless.This year I finally understand the science beyond the chinese "hot wok- coil oil" method: you preheat the steel wok (must been heavy enough to carry enough heat mass) to a point light smoke is coming out of the pan, then you scrumble some coil oil around it. This will create what's called Leidenfrost Phenomenon, the rapidly increasing temperature will form a layer of vapour under the food ingredient, its something like this wok>oil>vapor> food ingrident. And this can be only achieved with a relatively heavy wok. And this is actually the only method to cook certain stir fryed dishes properly. I am using this on electric stove on a 3800w ring, this wok preheats a few times faster than my previous coated aluminum wok (was very high quality $100 wok), I find the fact that due to the heavy gauage, the bottom of this wok is made perfectly flat without any warpping (you don't have to worry about warpping since its pretty thick), on the contrary, all my non-stick wok/pan does not have this flat bottom. Air-gap actually behave like a insulator. I have to say this wok bring my cooking to another level. I also think any similar high quality iron pan will do the same. The hand hammered work is a nice bonus but I don't really need it.Is this wok suited for low heat cooking? It is NOT, it will stick. That's what my other non-stick pan for. Highly recommended if you are into serious asian stir-fry style. This works extremly well with electric stove (gas stove is even better but i would recommend the round bottom one)

Ich muss sagen, dass jeder Cent wert ist. Ein richtiges Qualitätsprodukt, stabil, wunderschön gearbeitet, mit viel Liebe ins Detail. Unfassbar schöne Ausarbeitung, sicher verpackt und der Kundenservice ist einsame Klasse, wirklich erste Sahne!Wer wirklich eine traditionell sowie original gehämmerte Wok-Pfanne aus China möchte, die stabil ist, ohne Lackierung, ohne irgendwelche Beschichtungen, dann sollte er dies 1 x in seinem Leben tun, und investieren.Sunny vom Kundendienst ist super kompetent, freundlich und so fleißig im Beantworten aller Fragen und Befürchtungen bzw. Anliegen; sie hatte es mit mir nicht leicht, da ich 1000 Fragen zu dieser Wok-Pfanne hatte und alle wurden ohne ein Mekern beantwortet. Toll. 1 A mit Stern. Ein Qualitätsprodukt, welches über viele Generationen weitergegeben kann.1000Dank für alles, ich bin endlich eine WOK-Besitzerin und überglücklich.L.B.

Super pleased to receive the wok one day after order was placed. . The package came well protected . Opened the carton to review a beautiful wok. There is care instructions inside. It was recommended to wash thoroughly using detergent n steel wool scouring pad. . I fry an egg to test the wok and true enough the egg didn’t stick n in fact you can swirl it in the wok. Unfortunately I don’t have a gas hob, otherwise it would be perfect to get the bigger 36cm round bottom wok as well.

This is my first wok, so I don't have a lot of knowledge about woks, however I have a few cast iron fry pans and am familiar with cleaning and seasoning needs of such cookware. A few comments:1) I was unsure about how much scrubbing I had to do to get the manufacture's coating off, prior to first use, as there was indication on the insert that I should use a steel wool scouring pad. I contacted the manufacturer and they told me simply to clean with soap and water. I did, and fried a batch of vegetables to dump, and it was perfect.2) The non-stick nature is working great. I use the pan on a high heat, add oil, and whatever I am frying does not stick.3) It is quite heavy. I am used to using heavy pots for boiling and baking, but I may have an issue with the wok as I have some arthritis in my thumb joints which make it a challenge. I am going to continue using it for a few weeks and see if I can adapt.

You'll pay a ton of extra money for customs, the thing is expensive as it is.