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)

This wok is awesome! I bought the blue black version to so that I dont have to do the seasoning. I cleaned it with detergent and hot water before cooking some veggies to remove any residue from the protective layer on the wok. So far I haven’t had any issues with non acidic stir-fry dishes; it’s non-stick which makes cleaning very easy. I know this wok is very expensive, and it took me a while to pull the trigger, but it turned out to be the best wok that I’ve owned. It has the perfect shape as well as a good balance of weight and thickness for heat-retention; it’s just very comfortable to cook with it. Additionally it doesn't seem rust as easily as other brands; I always have issues with the back getting rusty, but not with this one. Overall, I highly recommend this wok.

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

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

The unboxing of this item feels so premium! Truly a work of art!I just started unboxing today, but one thing to note is, when they said "scour pad", they really mean use a soft sponge, not the stainless steel pad!If you watch the video you will see that they were only using a soft sponge.I will have to update my review after some uses!

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.

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.

This is the real deal and will make some amazing food. Had it 3 years and still going strong. It will last the rest if your life if you take good care of it. I use mine for stir fry, fried rice, even for making philly cheese steaks! You will need a high powered gas burner to get good results, an outdoor profane burner would work best, but I use the largest burner on my stove and it works nicely. The wok will need a little more seasoning to be truly non stick. Just keep using it and the seasoning will improve. If it's ever sticking too much for you, cook some pork fat in it, or rub with avocado oil and throw it in the oven. My usual routine will be to wash it, heat it up to dry it, and coat with a little oil and heat it up again.