---
product_id: 81118150
title: "- Craft Wok Traditional Hand Hammered Chinese Carbon Steel Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom Pow Wok Pan) / 731W88"
brand: "craft wok"
price: "44038 som"
currency: KGS
in_stock: true
reviews_count: 4
url: https://www.desertcart.kg/products/81118150-craft-wok-traditional-hand-hammered-chinese-carbon-steel-wok-wooden
store_origin: KG
region: Kyrgyzstan
---

# 14-inch round bottom for perfect toss 15-gauge carbon steel for rapid heat Wooden handle for secure, non-slip grip - Craft Wok Traditional Hand Hammered Chinese Carbon Steel Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom Pow Wok Pan) / 731W88

**Brand:** craft wok
**Price:** 44038 som
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your stir-fry game with the wok that chefs swear by!

## Quick Answers

- **What is this?** - Craft Wok Traditional Hand Hammered Chinese Carbon Steel Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom Pow Wok Pan) / 731W88 by craft wok
- **How much does it cost?** 44038 som with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.kg](https://www.desertcart.kg/products/81118150-craft-wok-traditional-hand-hammered-chinese-carbon-steel-wok-wooden)

## Best For

- craft wok enthusiasts

## Why This Product

- Trusted craft wok brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Stay-Cool Control:** Ergonomic wooden main handle plus heat-resistant steel helper handle ensure safe, confident handling under high heat.
- • **Gas Stove Powerhouse:** Optimized for gas stovetops and open flames—unleash restaurant-quality stir-fry at home (not for flat electric/induction).
- • **Pro-Grade Heat Mastery:** 15-gauge carbon steel delivers lightning-fast heat conduction for authentic wok hei every time.
- • **Authentic Craftsmanship:** Hand-hammered by Chinese masters in Guangzhou, trusted by professional chefs for over a decade.
- • **Effortless Stir-Fry Flow:** Traditional round bottom design channels ingredients to the center, making tossing and flipping seamless.

## Overview

The Craft Wok 14-inch Traditional Hand Hammered Carbon Steel Wok features a heavy-duty 15-gauge round bottom design for superior heat distribution and authentic Chinese cooking. Crafted by expert artisans in Guangzhou, it includes a wooden main handle and a heat-resistant steel helper handle for safe, ergonomic use. Ideal for gas stovetops and open flames, this wok delivers professional-grade performance and the coveted 'wok hei' flavor, making it a must-have for serious home chefs.

## Description

Craft Wok Traditional Hand Hammered Chinese Carbon Steel Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom Pow Wok Pan) / 731W88

## Features

- PRODUCT BASICS: Round Bottom Heavy 14-Inch, 15-gauge (1.8mm) carbon steel wok, commercial grade. Original design by Craft Wok since 2014, with proven quality over the years. Chinese iron wok pan featuring a round bottom for home gas stovetops, professional wok jet turbo fast burners, open fire, BBQ, grills.
- IMPORTANT COMPATIBILITY AND CARE NOTE: This wok is not suitable for flat electric or flat induction stoves. The authentic curved bottom design that delivers perfect heat distribution cannot function properly on flat electric cooking surfaces. Please verify your stove type before purchasing. Carbon steel woks may rust. Complete step-by-step seasoning instructions included with this steel wok.
- ROUND BOTTOM DESIGN: Traditional curved shape allows ingredients to slide naturally toward the center for effortless tossing and authentic "wok hei" flavor. Heat-resistant steel helper handle won't burn during high-heat cooking and provides convenient hanging storage. Wooden main handle features natural hygroscopic non-slip surface for secure grip during quick stir-frying motions.
- CRAFTSMANSHIP: Hammered by Chinese masters in Guangzhou. This round bottom wok pan is the proven choice of many professional Chinese chefs. Wok weight: 4.6 pounds (2.1 kg). Heavy and sturdy.
- BRAND STORY: Craft Wok - Love Wok! We are a team of professionals drawn together by our passion for the carbon steel woks. Our mission is to bring you as much pleasure from Stir-frying in a wok, as chefs get in restaurants across China. Our range of branded products is classic carbon steel woks, 11 years on the market.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Handle Material | Wood |
| Is the item dishwasher safe? | No |
| Has Nonstick Coating | No |
| Product Care Instructions | Hand Wash Only |
| Material | Carbon Steel |
| Color | Steel |
| Item Weight | 4.4 Pounds |
| Capacity | 1.6 Gallons |
| Maximum Temperature | 1200 Degrees Fahrenheit |
| Is Oven Safe | No |
| Compatible Devices | Gas |
| Special Features | Gas Stovetop Compatible |

## Product Details

- **Brand:** Craft Wok
- **Material:** Carbon Steel
- **Special Feature:** Gas Stovetop Compatible
- **Color:** Steel
- **Capacity:** 1.6 Gallons

## Images

![- Craft Wok Traditional Hand Hammered Chinese Carbon Steel Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom Pow Wok Pan) / 731W88 - Image 1](https://m.media-amazon.com/images/I/71emkWTryEL.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: Has anyone found a kid for this?**
A: Actually I have found that the 14" kids from Amazon do not work so well as they fall into wok while cooking because they can not hold on tight enough and we don't want kid parts in our stir-fry, so I bought two 8" kids from Amazon and they form a triangle over the food by grasping hands at the top, this also allows enough room for the spatula in between to toss the food. If you want to steam, I suggest at least six 8 " kids for better coverage to keep the steam in, if you try this, don't have them wear shorts, and definitely not diapers. Actually, now that i think about it, I would not use diapers if just using two 8" kids either - too risky for spillage and cross-contamination. Gotta stay healthy :) Good luck!

**Q: After seasoning the wok the wooden handle became loose.  The screws only spin in place and don't actually tighten any more.  Any suggestions?**
A: The handle is wood, My eyes rolled as I read the comment stating that the wooden handle that comes loose is a design flaw.  Well that design change aint gonna happen without the "contact Mother Nature bluetooth app"  All kidding aside, my suggestion is to remove the wooden handle prior to seasoning the wok in a hot oven.  While it is out apply several coats of oil to the wooden handle, it will swell ever so slightly resulting in a tighter fit, re insert and if need be, drill new pilot holes and insert the retaining screws or what someone else suggested insert fatter ones with deeper threads.

**Q: Do you think this wok is worth $95?**
A: Jason, I did not purchase this wok, the one I purchased had only the steel handles, I purchased  a 16" wok, also hand crafted, and it was purchased from Craft Wok for $ 52.95 item #731W87. I needed a wok larger than 14".  I properly seasoned it and I am so glad that I got it.  I am very happy with how well it cooks.  I would only recommend a wok to those who cook with gas, I think it would take a long time to get one hot enough on an electric range.  I also highly recommend the stainless steel spatula @ $13.99 by DESLON, also from Amazon it works great and stays cool.  Good luck with your choice, and happy cooking! P. White

**Q: Can you use this wok on an induction/flat top stove?**
A: you could but it won't be very effective as the pan is round. you're better off getting a flat bottom wok such as this one: https://www.amazon.com/dp/B0001VQIP4/ref=sr_ph_1?ie=UTF8&qid=1482807726&sr=sr-1&keywords=flat+bottom+wok

## Customer Reviews

### ⭐⭐⭐⭐⭐ Glad I did the research! Fantastic wok!
*by S***8 on February 25, 2022*

The media could not be loaded. I started my research and ordered a wok by Taylor & Ng...I don't want to bad mouth their product as to be fair I never cooked with it..But one look at it and I knew this was not for me. The way the handles were attached were with cheaper rivets and once I saw that, I didn't feel good about it...but it was very light..I searched and read and stumbled upon Craft Wok and had a strong feeling this is exactly what I wanted.It arrived today and immediately I could tell it was super well made..It's not light..That might be an issue for smaller women or for those who want something lighter..for me, I love the weight, it makes it easier to cook..I read many reviews and knew what I had to do to season and prepare it. I posted a lot of pictures and a video.here's what I did and how long each step took:- Washed it out and scrubbed completely two times...5 minutes- I put it on a wok ring, turned on a 20,000 BTWU burner and let it rip! It didn't take nearly as long as i thought but after about 3 minutes or so, I saw the blue starting to form..Very exciting!- I made sure to have a really good oven mitt and was very careful as obviously this is next level hot..but the weight of the wok is so good, as you can see in the photos, it would stay in different positions very easily.I basically would tilt it here or there and leave for about a minute at most and move to a different section.It was easy to do and very gratifying!The entire wok was blue and finished in about 15 minutes. Much less than I expected.I let it cool down, then i coated it with avocado oil and heated it up again and wiped it down..then did a finishing coat of oil.Then I heated up 3 or so tablespoons of oil, chopped some garlic and ginger and moved it all around...threw in some broccoli i had around...stir fried that for a few minutes, dumped it out and added a cup or two of water into the wok which was on high heat..and cleaned it.Then when it cooled down i applied a thin coat of oil.Two hours laterI just had to cook on it and made stir friend chicken and broccoli.The surface was great to cook on...but there was some sticking because I turned the chicken before it was seared..Perfect time to test cleaning while cooking! and i scraped off as i cooked and it was not bad.The dinner was great but the cleaning is what I want to share.I was able to clean 90% of the stuck food off with just boiling some water and scraping..then I used the bamboo cleaner brush to finish off and it was perfect!Fantastic fun experience and wanted to share it with others considering this wok. One of my favorite purchases across categories ...ever!Glad I took my time and didn't settle on the first highly reviewed one by Taylor & Ng..this wok is many leagues better made and substantial on every level.

### ⭐⭐⭐⭐⭐ More Refined Than Tesor--1st Impression
*by W***G on January 26, 2019*

Just received the wok today. This is my 1st impression.When I first bought this, it was from a 3rd party vendor. Craft Wok had this out of stock. But when the wok arrived, it was from a different vendor with a different brand--Tesor!Of course, I returned it.However, having seen the two brands first hand, I was given an opportunity to make some quick comparisons.First, the Tesor 14" wok was truly hand hammered. You could see the hammer marks on the inside of the wok. The wok was not perfectly round, however. I placed my 14" tempered glass lid on it, it could not form a complete seal. Large gaps existed. The imperfect roundness of the wok and the particular locations of the rivets for securing the handle and the helper handle prevented the lid from sealing perfectly on the wok.But this is not the case with the Craft 14" wok. The lid sits *almost* perfectly on it. Still a little gap, but tolerable.Also, no hammer marks on the inside of the wok. This leads me to think that the Craft wok is form pressed by some hydraulic ball peen machine rather than crafted manually by a hammer.The inside is a little shallower than the Tesor brand. The latter featured a quite steep incline or decline, depending on your perspective, so it def looks deeper and therefore bigger than the Craft wok.At this point, the Tesor 14" sells for $39.99, while Craft Wok sells for $47 something before tax.As said earlier, this is my 1st impression. After I temper and season it, and cook some meals in it, I'll update this review.Yes, I know Lance Owens has an excellent review here on how to properly temper/blue the wok and properly care for it afterwards. I'll follow his instructions to the tee.But I have the following tips to offer.1. I'll be using flaxseed oil to season the wok, after it has been properly tempered/blued. The reason is that I've heard it bonds better with the now complete bare, naked steel than other oils--peanut, canola, etc.An alternative to this is lard or fresh pork skin. Actually, that is what is traditionally used in China to season a new wok.You could also cook some bacon in the new work as a way to season the wok.Legend has it that the new properly tempered wok is hungry for fat! So for your first meals, cook some fatty foods in it! :)I'm planning on cooking some 红烧肉 for my first meal. It is Chinese for braised pork. It uses some cuts of pork, which contain quite a bit of fat.One-Year-and-Three-Months Update:Well, one year and three months have passed. I have used the wok every day, cooking almost exclusively Chinese stir fry dishes. Half meat, half veggie. The wok has worked fine! I'd say the BEST one I've ever owned.The following points summarize my success with the wok:1. Lance S Owens's instructions on how to temper the wok before the first use are the BEST! You have to temper the wok correctly before the first use. Otherwise, it'd rust!2. I have never used any detergent when washing the wok. Chemicals will hurt the thin film created by the tempering and subsequent cooking. However, contrary to what is recommended, I have used a metallic scouring pad along with cold water to clean the wok immediately after the cooking, and then wipe it clean with an old, dry towel especially for this purpose. The key is to clean the wok immediately after the cooking, and then wipe it dry. If you don't, then tiny amount of rust will form. If you do not use it as often as I do--every day, that is, then I'd suggest putting a thin film of vegetable oil in the wok, after you have cleaned it with the scouring pad and wiped it dry.3. When using the metallic scouring pad, gently press it against the inside of the wok. No need to use excessive force. I picked my metallic scouring pad from my local dollar stores. Prior to the metallic scouring pads, I tried two bamboo whisks (bought from Amazon), but they didn't do a very good job and eventually disintegrated. So as a Hair Mary attempt, I gave the metallic scouring pads a try. And they worked out fine! :)Don't have time to take some pics of the wok now. Maybe later, another time.In short, a very good wok indeed! The BEST I've ever owned!

### ⭐⭐⭐⭐⭐ I love it..!
*by A***P on September 21, 2025*

Top Quality... Cooks well...Cleans well...

## Frequently Bought Together

- Craft Wok Traditional Hand Hammered Chinese Carbon Steel Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom Pow Wok Pan) / 731W88
- Craft Wok Ladle and Spatula Set with Wooden Handles for Asian Chinese Carbon Steel Woks Traditional / 732W325

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*Product available on Desertcart Kyrgyzstan*
*Store origin: KG*
*Last updated: 2026-01-26*