Review 16 inch Traditional Cast Iron Wok (incl. ring) 
Buy Cheap 16 inch Traditional Cast Iron Wok (incl. ring) From Here Now!A very traditional design that has been used in the Chinese countryside for centuries. Now it is available in the U.S. through the Wok Shop. Round bottom only and 41/2 inches in depth. Small metal handles. Retains heat, cooks evenly, quickly and efficiently and imparts the Chinese "wok hee" (wok flavor). Must be seasoned
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"Worst shipping experience immaginable" 2010-07-07
By geo
I am still waiting to receive my 16" woks from this company and it has been over a month. They just said standard for the shipping type. I will never deal with this company again.
"bad cast iron wok - porosity" 2010-06-22
By joe (midwest)
i had this wok over two years now.
i followed instructions that was instructed and followed emails received from the wok shop, but no matter what I did, seasoning just failed.
i followed all the directions, you know clean the wok out, get rid of machine oil, etc. stovetop method, oven method,etc you name it.
the seasoning would not hold to the cast iron, i believe the wok i received was bad. the porosity of the wok is so high, the the hydrocarbons which is the patina or the seasoning that holds to the wok did not stick to the iron.
at one period all i cooked was just meat and fat, and the wok continued to bare its metal as the seasoning wore off.
in addition the wok had a lot of open pores, and after seasoned, the pores still showed.
fyi, i dont use soap, harsh detergent, i know what im doing.
i even had a local Chinese restaurant attempt to season my wok, and they said its no good. basically they said "its bad metal, its garbage"
so for the last two years attempting to season this crappy wok, it was futile, wished i got my money back, but i cant.
overall the wok shop was helpful and everything, but they given me a defect product. so i rated the product 1 star
"Just what I wanted" 2010-05-05
By S. Anderson (Coeur d'Alene, Idaho)
This Wok was exactly what I wanted. I wanted a cast iron Wok but I wanted it to be lighter in weight than the traditional Lodge-type cast iron pieces. I seasoned this exactly according to the email directions I received and I have to say that it performed perfectly the very first time used! Non-stick qualities (after being properly seasoned) and the food was just perfect. I still can't get over that a NEW piece of cast iron didn't have a problem with sticking even when I added cooked, Udon noodles to the stir-fry. I added about 3 tablespoons oil to a quantity of about half full. I'm so happy I chose this Wok.
"So impressed!" 2010-03-03
By S. Judd
Wow is all I can say. I received this over the weekend well packaged with some nice bonuses (perfect instructions on seasoning, a nice recipe book, a wooden spoon and a back scratcher...works good!)direct from The Wok Shop from whom I ordered from. The seasoning could not have been easier. I scrubbed the heck out of it with some super grease cutting foaming Dawn along with a little shake of some Bar Keeper's Friend probably about 4 times on each side and on the handles with a non scratch sponge...it was clean (although REALLY gray soap still coming off) and my arms getting a bit tired. If you are going to jump into the seasoning, be sure you have time to do it all at once because mine started rusting on the underside as I scrubbed the opposite side...it happens fast! I had the oven preheating while scrubbing so it was ready set in the oven to dry well before oiling it when I was done scrubbing. I then oiled it up with a dry cloth with vegetable shorting (Alton says that's the best and works well on my other cast iron...all it's really good for) and set it in the oven as instructed. I then took it out, washed it with soap lightly again, dried in oven, re-oiled and baked again. I repeated this process probably 4 or 5 times total since I was home and had the time. It just kept coming out of the oven more and more beautiful. It turns a deep, deep kind of chocolaty, mahogany, coppery brown bordering black and the brush strokes and crackle lines originally there are still visible as another reviewer noted. This is just a beautiful piece. I'd like to find a place to display it when not in use as it seems a shame to tuck it away in a cabinet. I have done one stir fry and it is the perfect non stick surface already. I also did a soup and pouring the stock in the hot wok, I was worried it may 'deglaze' my new seasoning and it didn't...it is there to stay and as long as no one drops it, I think this will be a family heirloom! Love it...thanks Wok Shop and Amazon! PS...highly recommend the hoak and chuan (spatula and spoon) to go with this. They are the perfect length and contour for the wok and are of great quality as well (once you gorilla glue the handles in place!)...you'll also find a cover useful. Just being in view, there will be a lot more wokking happening around here...got myself a high powered outdoor burner as well...can't wait to get that fired up with this...a match made in heaven!
"Successfully seasoned" 2010-02-17
By P. Tong (Newark, CA USA)
I read one of the reviewer who said he sanded off all the greyish "coating". So I tried getting it off with scrub brush and steel wool, unsuccessfully. I decided to call the seller before using the sander. After calling the seller, I learned that you don't get the greyish coating off. I guess that's the color of the unseasoned cast iron. I couldn't see any oil or wax on my wok. Anyways, I scrubbed it well with the steel wool and scrub brush, just in case. Then I seasoned it with vegetable oil (refined soybean oil) twice. Once for 1 hour and the 2nd for 2 hours, both in the outdoor BBQ grill. The temp must be well over 300 degrees. Keep the wok upside down so that the oil doesn't accumulate in the bottom of the wok. Now it's black and beautiful and non-stick. I suggest you either don't season the outside of the wok or do it only once. I think 14" wok would have been too small. 16" is good for a family of 4.
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