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Craft Wok Traditional Hand Hammered Wok Review

Craft Wok Traditional Hand Hammered Wok is how a wok is originally designed. The base of the the wok is round, the metal is carbon steel and there is a loop on the end. There are a lot of new woks on the market but their design and features are catered for the home market. How will this traditional wok work at your home? This review will take a closer look at its design and feature. We will discuss if the round bottom wok is even worth buying.

Craft Wok Traditional Hand Hammered Review Quick Summary

Craft Wok Traditional Hand Hammered
ColorsSteel Turns Black
Brand AwarenessAmerica
HandleWooden and Loop Handle
Pouring LipNo
ThoughtsA traditional wok with a round bottom. The bottom might cause some issue that can be alleviated with a ring. You can season it and it will become nonstick over time. If you want a wok like those used in China, this is the way to go.
Reviewed CookwareCraft Wok Carbon Steel Wok

Why Use a Wok?

A wok is great for stir frying and tossing food. We all seen those chef on television flip and toss food on one of those jet engine stove top. The flames flare up and bring a brilliant aroma that the Chinese call Wok Hei. Literally meaning, the breath of the wok. While we probably wont get that same effect at home, we can still benefit from the wok. For one, it has a nice round shape. Small frying pan will cause food to crowd and steam. In a wok, there is more room for food to breath and evaporate liquid.

Another reason is simply due to space. How often has a pan got over filled. You can hardly move food around without spilling. With a wok, stir fry and tossing becomes a lot easier.

Craft Wok Traditional Design

This section will discuss the various aspect of Craft Wok Traditional Wok. We will see what kind of design and manufacturing decision they made and whether its any good.


There are many different type of handles for a wok. In China, the north uses a Wookden handle for a wok. They call this type of design the Pao Wok or peiking wok. There are a few benefits to this design. First of all, it doesnt get hot. While most chef uses a towel regardless, this still prevents the chance of burning yourself. The wooden handle are also porous. Meaning that if your hand is greasy, you can still have a superior grip. Smooth metal handles has a disposition to rotate in your hand.

In the south, Chinese chef uses the the loop handle more frequently. While this works for them, it makes it difficult to toss. A longer handle lets you stay further away from the heat. Also tossing with a longer handle gives you more leverage. This leverage are better for those who are weaker in the arm.

Regardless, the craft wok handles includes a loop handle to help you carry it. The wooden handle is also better keeping your arm safe and general usability.

Round or Flat Wok

Craft Wok has a traditional round bottom wok. This design is actually meant for restraunt grade burner. Since the flame is directed in a upward fashion rather than a round ring, flames engulf the bottom of the wok. A ring design will heat the sides then slowly heat up the rest of it. For this reason, a flat bottom wok is actually better. These pan will get hotter than the round one.

There are ways to get around this. There is a ring attachment that will convert your home stove range into a jet like flame. You will get more of a traditional wok at home. Below you will find a video of person doing it. Although I recommend you use a vice instead of a towel…

Another issue with the round wok is simply that its not stable. It will rock back and forth on your stove. You can buy a Ring so that it can stay secure on your stove.

Craft Wok Seasoning

Since Craft Wok is made of carbon steel, the pan will stick and rust if you do not season it. This is standard with any traditional chinese wok. Modern wok will have a non stick finish but those simply will not last. Here is a very simple way to season it when you first get your wok.
1) Scrub off any wax or coating with hot soapy water.
2) Peel some potato and sprinkle salt on it.
3) Coat your wok with some canola oil.
4) Stir Fry the Potato Peels until it smokes.
5) Repeat at least two more times.

The more you use the wok, the more nonstick it will become. It will also darken with time. After a while, it will look like the wok you see at the Chinese Restaurant.

Wok Utensils

Want to cook like a real Chinese Chef? Then you might want to consider these utensils. Chef use the ladle and shovel to toss and stir food. The ladle is often used to measure the different condiment that is laid out. They will make a quick sauce all in one spoon. The shovel will push and help toss the food. They use these utensils to cook in lightning speed. Also since the wok is all metal, you do not have to worry about the non stick coating. You can see it in action at the video below.

Craft Wok Traditional Hand Hammered Carbon Steel Wok Thoughts

Craft Wok traditional hammered wok is a tried and true wok. It is designed like the one that they use in China. There are some draw back like the round bottom, but with a simple ring, you can get around it. If you want to cook like a Chinese Chef, this is the way to go.

If you would like to see more articles like this Craft Wok Traditional Hand Hammered Review, please visit our Pots and Pans Review page.

3 Comments on “Craft Wok Traditional Hand Hammered Wok Review

September 16, 2020 at 11:30 am

Hi, what about the thickness , it’s 15 gauge, 1.8mm, it’s thick, how is it on a domestic non pro stove? I ‘ve read that it’s a good wok but everybody have their feeling… when people prefer when it’s heat fast like 1.2 mm thickness, other said that thicker take time on the side to be hot so we can decide to put food on the side and keep warm… hum… also 1.8 is heavier.
Thank you

Curated Cook
September 16, 2020 at 5:18 pm

For a home stove, these type of woks arent that good. You are better off getting a heavy duty cast iron wok like those made by Lodge. They can take the heat and hold it better.

If you intend to get a traditional style of wok, then getting a thicker one is better even for a home range. While thinner wok heat up quicker, once you drop food in, the temperature of the wok will drop rapidly. This will cause food to steam.

The professional chinese chef can get away with this because the heat that they have is just that much better. They dont have to worry about the wok losing heat.

You can check out my review on Lodge Wok at the following link.

September 20, 2020 at 2:58 pm

Hi, ok i understand much better the thickness !! Thank for those informations 🙂


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