Craft Wok 731W88 Round Bottom Commercial Grade Wok, 14-Inch
Last updated: January 6, 2022
This wok is made from 100% carbon steel and then hand-hammered by Chinese professionals. That means it's both sturdy and designed to last. You'll also find both a helper handle and a wooden handle for properly holding the wok while stirring and serving your dish.
We looked at the top Woks and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Wok you should buy.
Product Details
Key Takeaway: It's the commercial-grade construction that sets this wok apart from the rest.
In our analysis of 190 expert reviews, the Craft Wok Round Bottom Commercial Grade Wok, 14-Inch placed 1st when we looked at the top 15 products in the category. For the full ranking, see below.From The Manufacturer
15 gauge (1.8mm) carbon steel, commercial grade. Original design by Craft Wok since 2014, proven quality over the years. Traditional chinese wok pan with round bottom: not suitable for flat electric or flat induction stove. Do not forget to season it before use! Instructions for easy seasoning are included with the wok. Our customer service is ready to guide through the process whenever you need it. Hand hammered by Chinese professionals in Guangzhou. This wok is the proven choice of many professional Chinese chefs. Steel helper handle will not burn when you stir fry over high heat, also helpful for hanging the wok for storage. Wooden handle has special hygroscopic not slippery surface for tight grip when you stir-fry.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
