臻三环 ZhenSanHuan Chinese Hand Hammered Iron Woks and Stir Fry Pans, Non-stick, No Coating, Carbon Steel Pow (34CM, BlueBlack Seasoned with help handle)

Best f*#*#**g wok I’ve ever owned. The thing is beautiful. Is it expensive? Hell yes it is. There are definitely cheaper options out there. But if you got the cash, and want one hell of a wok, get it.I honestly can’t tell you if it really was hand hammered. It certainly looks like it. But without buying it directly after seeing it hammered in person, I’m not sure there is a definite way to say either way. I would like to believe it is. Sure as hell better be for the price..lolIt’s a bit heavy I guess. Mine is just shy of 5lbs I believe. But I can toss stuff in it no problem. So that’ll depend on your own personal arm strength. Good solid one pice handle. Can’t foresee that ever coming apart. The rubber grip will go long before the handle does. Also the rubber handle works well at staying cool. I mean closer to bowl it’s warm, but fine where you hold it.Shipping took a bit, but I live in Hawaii, so everything always takes a bit longer. No fancy packaging, but who cares. It’s a wok. It did come with a really nice cloth bag with company logo that’ll I’ll have to figure out something to do with. So that is cool. Pillow case maybe. Thing is huge. The whole wok fits in it..lolI ordered the seasoned one, and the directions said to clean it with steel wool to get factory oils off. I didn’t do that though, as I feared steel wool would take the seasoning off. Thus defeating the purpose of paying extra for it. Just took a new dish scrubber and soap and scrubbed it really good a few times. Seemed to work just fine. Then dry, heat, more oil, and sauté some veg and throw away to get all the lingering stuff out. Another quick wash, no soap, more heat, more oil. Done.As far as non stick, you must realize that it takes time to build up enough layers till it’s totally amazing. Out of the box and cleaned it stuck a bit, but nothing hot water and a plastic scraper didn’t fix. If you don’t know what you are doing, and you don’t plan on taking care of this the right way. Then save ya money and buy something cheaper.So ya, I’m stolked on this bad boy. It’ll be around long after I’m gone : ) and whoever gets it, better freakin love it. I’ll have to add it to my will..lol.. if you do order one, I hope it shows up just as nice as mine did. Absolutely no complaints

Really a nice pan. I've tried French copper, Russian titanium, but only iron and cast iron are real nonstick low maintenance pans. You need a gas stove with a big flame, but dinner will be ready in seconds. The pan is beautiful, a complement to the workers who made it. You have to season it, but then it is the easiest and best cooking you will ever do. If this one gets lost I will get another one, even with the tariffs.

I received my wok today, the pre-seasoned 36 cm with helper handle. It is beautiful. I am very pleased. As reported, it is quite heavy and certainly not an easy toss to flip food, but that’s OK with me. Unless you have a special wok burner, stuff isn’t going to scorch.The surface is very smooth with minor ripples from the hammering. I purchased another hammered wok from China, the maker Grace Young mentioned in her cookbooks. It was about $100 less but as nice as it is, it is not as nice as this new one is. It is a true work of art and worth the price. I can understand why this company was back-ordered for 2 years. This style of wok is hard to find and may disappear one day, but this will last far longer than my lifetime. Updates on cooking will follow.Update: after a year of use several times a week, this is still a 5 star wok. I wouldn't change a thing about it. I use this on a larger home stove gas burner and on an outside wok burner. It is still big and heavy but honestly unless you have a special burner, you won't be tossing you food because the heat doesn't require it.Other comments have mentioned bad metal and rusting. Those opinions only show ignorance of understanding carbon steel or cast iron and the simple maintenance it requires. The bottom line is that this wok is not for everyone. However, if you desire heirloom quality and a fine cooking tool, this is your wok. I would purchase one again without hesitation if I lost mine.

The media could not be loaded. **"A Culinary MasterpieceIFrom the moment I unboxed it, the craftsmanship took my breath away. The hand-forged iron, the elegant hammered texture, and the sturdy yet graceful design make this wok a true work of art – it’s almost too beautiful to use (but trust me, you’ll want

I must say this wok is totally worth the price, I bought the seasoned one and seasoned it again after I received it following the instructions, it turned out beautifully and truly nonstick, I had quite a few iron woks, nothing is even close to this one. The quality is beyond my expectation. It's heavy but I have no problem using it. It has NO coating, the reviews that's saying the coating came off please have some common sense, if you cook something acidic like tomatoes, lemon juice, the seasoning will come off, you just need to reseason it so it turns blueblack again, and the reviews thats saying it rusts, come one, it's iron! You need to dry it and oil it after each use! Otherwise it will rust! If you are new to iron woks please do some reading before you buy it or give bad reviews, you need to learn how to take care of it first. It's heavy and it's in the product description, its 4 to 5 pounds if it's too heavy for you don't buy it.

I have a flat-bottomed 32cm version of this wok, and finally got a stove that's able to put out some BTUs, along with a wok ring, so I decided to treat myself to an upgrade. Best decision I ever made. This thing is so much easier to cook with using certain wok techniques (like using a hoak, which is harder to use using a flat-bottomed one - it's easier to use the chuan for that), and it's also similar in weight to the flat-bottomed one, yet larger in diameter, so that's a big plus (since it also means I can turn the flame up without getting my hand scorched as easily as with the smaller 32 cm version.Zhensanhuan is expensive, but it's the last wok you'll ever need to buy.