臻三环 ZhenSanHuan Chinese Hand Hammered Iron Woks and Stir Fry Pans, Non-stick, No Coating, Carbon Steel Pow (36CM, BlueBlack Seasoned with help handle)

This one is good enough all the rank of amount of people to use it . it is nice to stir fry and saute the vegetable and meat. it could use as frying pan and wok both . the quality of the wok actually is good as well. it has prints in the wok that can tell you this item is hand forged by people . China used make alot of cheap and low quality item but not this one . I was suprise how nice it is. even I can use my left hand to hold it up . not as some cast iron that too heavy to move it. the meat making by this wok really savory . zesty . tender , if you use it in right way. It can company your whole life . No Joke!

This wok is awesome! I bought the blue black version to so that I dont have to do the seasoning. I cleaned it with detergent and hot water before cooking some veggies to remove any residue from the protective layer on the wok. So far I haven’t had any issues with non acidic stir-fry dishes; it’s non-stick which makes cleaning very easy. I know this wok is very expensive, and it took me a while to pull the trigger, but it turned out to be the best wok that I’ve owned. It has the perfect shape as well as a good balance of weight and thickness for heat-retention; it’s just very comfortable to cook with it. Additionally it doesn't seem rust as easily as other brands; I always have issues with the back getting rusty, but not with this one. Overall, I highly recommend this wok.

I received my wok today, the pre-seasoned 36 cm with helper handle. It is beautiful. I am very pleased. As reported, it is quite heavy and certainly not an easy toss to flip food, but that’s OK with me. Unless you have a special wok burner, stuff isn’t going to scorch.The surface is very smooth with minor ripples from the hammering. I purchased another hammered wok from China, the maker Grace Young mentioned in her cookbooks. It was about $100 less but as nice as it is, it is not as nice as this new one is. It is a true work of art and worth the price. I can understand why this company was back-ordered for 2 years. This style of wok is hard to find and may disappear one day, but this will last far longer than my lifetime. Updates on cooking will follow.Update: after a year of use several times a week, this is still a 5 star wok. I wouldn't change a thing about it. I use this on a larger home stove gas burner and on an outside wok burner. It is still big and heavy but honestly unless you have a special burner, you won't be tossing you food because the heat doesn't require it.Other comments have mentioned bad metal and rusting. Those opinions only show ignorance of understanding carbon steel or cast iron and the simple maintenance it requires. The bottom line is that this wok is not for everyone. However, if you desire heirloom quality and a fine cooking tool, this is your wok. I would purchase one again without hesitation if I lost mine.

what a wonderful wok. Disperses heat effectively and quickly. It's heavy, but not unmanageable. Expensive yes, but if you want to hand this down to your grandchildren, it will be there when you need it. masterful workmanship.

Really a nice pan. I've tried French copper, Russian titanium, but only iron and cast iron are real nonstick low maintenance pans. You need a gas stove with a big flame, but dinner will be ready in seconds. The pan is beautiful, a complement to the workers who made it. You have to season it, but then it is the easiest and best cooking you will ever do. If this one gets lost I will get another one, even with the tariffs.

I must say this wok is totally worth the price, I bought the seasoned one and seasoned it again after I received it following the instructions, it turned out beautifully and truly nonstick, I had quite a few iron woks, nothing is even close to this one. The quality is beyond my expectation. It's heavy but I have no problem using it. It has NO coating, the reviews that's saying the coating came off please have some common sense, if you cook something acidic like tomatoes, lemon juice, the seasoning will come off, you just need to reseason it so it turns blueblack again, and the reviews thats saying it rusts, come one, it's iron! You need to dry it and oil it after each use! Otherwise it will rust! If you are new to iron woks please do some reading before you buy it or give bad reviews, you need to learn how to take care of it first. It's heavy and it's in the product description, its 4 to 5 pounds if it's too heavy for you don't buy it.

The media could not be loaded. **"A Culinary MasterpieceIFrom the moment I unboxed it, the craftsmanship took my breath away. The hand-forged iron, the elegant hammered texture, and the sturdy yet graceful design make this wok a true work of art – it’s almost too beautiful to use (but trust me, you’ll want

This is the real deal and will make some amazing food. Had it 3 years and still going strong. It will last the rest if your life if you take good care of it. I use mine for stir fry, fried rice, even for making philly cheese steaks! You will need a high powered gas burner to get good results, an outdoor profane burner would work best, but I use the largest burner on my stove and it works nicely. The wok will need a little more seasoning to be truly non stick. Just keep using it and the seasoning will improve. If it's ever sticking too much for you, cook some pork fat in it, or rub with avocado oil and throw it in the oven. My usual routine will be to wash it, heat it up to dry it, and coat with a little oil and heat it up again.