MammafongFlat Bottom Carbon Steel Wok Pan - Authentic Hand Hammered Woks and Stir Fry Pans - 14" Pow Wok

The media could not be loaded. Admittedly, I’m a bit of a carbon steel fanatic. I’ve had a 12 inch Matfer sauté pan for over 2 years and I’m obsessed with seasoning it. In 2 years of almost everyday use, I have never gotten my eggs to slide around as easily as I did with this wok on my first attempt at seasoning it. I mostly followed the instructions. I heated the wok until it began to turn blue (it took hardly any time at all). Where I deviated from the instructions was I pulled the pan off the heat, added much less oil than instructed, wiped it down, and then with a clean towel, wiped the wok as if I was trying to remove all the oil I put in there. Then I returned it to the heat and let it “cook” for 5-10 minutes. I repeated that process 3 times. After that I tried the egg test. Lowered the heat to medium, let the pan kinda cool down on the lower heat, added oil, and waited for the oil to heat up and match the temperature of the wok. Then I dropped the egg and it slid as easy as anything. Seriously impressed by this wok and I know I’m going to use it for the rest of my life.Beyond the ease of seasoning, I love how quickly it heats up and cools down. That change in “direction” is so crucial to good cooking and makes my life so much easier. It’s also incredibly lightweight and even though I’m a large man, it’s nice to be able to toss it around without thinking twice. This thing is a joy to use! Just buy it!

This wok is lightweight enough to handle with one hand and built to last with a carbon steel wok and a wooden handle. The wok arrives unseasoned so it should be washed and seasoned before use. The instructions for seasoning are to heat the wok on the stove and then add some oil. This method worked great but it produced a lot of smoke. I don’t recommend seasoning in the oven due to the wooden handle.The wok heats quickly and food cooks up faster than any other method. The flat bottom is great for keeping the wok stable on the stove. I’m very happy with this wok’s size at 14 inches diameter and would recommend this to anyone looking for a good wok. After considering the heavier woks and the smaller 12 inch diameter woks, I’m happy that I chose this option. There’s no need for a blue steel or pre-seasoned wok because this wok can be seasoned in a couple of minutes.

The media could not be loaded. Just bought a 2nd Mamafong wok, after my parents were impressed with how much better food tasted when cooked with the initial purchase. It’s a great wok, reasonably light, and seasons well. Here’s my seasoning process:1. with dish soap, thoroughly scrub off the anti-rust oil coating that ships with the order. Should take 10min and multiple rinse/lathe.2. After drying, burn the wok on highest gas burner. Most stoves will allow you to remove the burner cap and produce a vertical/centered fire. You need a stick lighter to get the fire going. Allow for even distribution burn by continually adjusting flame concentrated area of the wok until the entire wok is a uniform blue.3. After cooling down, I remove the wooden handle. Similar to cast iron seasoning, I coat the wok in a thin layer of high temp oil eg grapeseed and bake in oven 500f for 1 hour. This can be repeated several times.4. While waiting I also recommend thoroughly applying mineral oil to the wooden handle so it’s not excessively dry.5. After oven seasoning, reinstall handle and do an initial seasoning cook with lots of onions/gingers. This removes any remaining manufacturing/metallic residue/taste.As mentioned in the seasoning process, I recommend cooking with the gas burner cap off if possible. You can get some great wok hei and flame catches when stir frying.. You can search for this on YouTube if you’re nervous to do this. Note: some stoves will auto shutoff when you do this.

Well-made and delivers consistent wok hei effect. Took longer to season the wok though but well worth the time and effort.

I had to change my diet to cut out pretty much all flour and almost all sugar. For months I also can't eat any starches (like rice). I basically have a diet of 6 oz of protein and 14 oz of vegetables per meal (some cooked, some raw). That makes for a very boring diet very quickly. All of those problems were solved with this wok.First true wok cooking requires lots of heat. People do it on a regular stove, but if you want what you see and taste at the local Asian Fusion joint (with their flaming woks belching steam and fire) then you should consider getting an outdoor gas burner. My hottest stove eye is 20,000 BTU. My outdoor burner is 200,000 BTU. I usually have it on about half, so 100,000 BTU is the range for true wok power. If you think of Woking like Grilling, then it's not that much of a stretch to have an outdoor burner to power it.Carbon steel is the way to go. It's durable. Woks come in 14 (heaviest) to 18 (lightest) gauge. This one is 16 gauge, so in the middle. It has to be scrubbed with soap to take off the anti-rust coating when you first get it then properly seasoned before use - Youtube is a good source... again, high heat. The metal should turn blue. Then it is seasoned with oil that locks into the metal. After that never wash it with soap. That's what I did and it's almost perfectly slick. It will get slicker with more use.I have cooked lunch and dinner on it every day since I got it about a week ago. This is a great wok. The handle is long enough to cook over a really hot heat source. In the end a wok's a wok. They've been making these things for 2,000 years. This is as good a wok as any home chef could ever need if it's properly seasoned (high heat), properly cleaned (no soap ever) and you have a good heat source. Wok Chi!