Hand Hammered Woks (then and now). Now, they are highly priced

Cooking Discussions Cookware
42

In doing so, I think you need to have a valid siret for restaurateurs. Good to know this tip. I can always ask my restaurant friends to help me with this!

43

Average of 1 hammered per second for every single awaken moment? I doubt it.

44

I have 2 hand hammered woks from eWoks from many years ago…and one of the thicker Yamada flat bottom woks. All are “peking pans” with a single long handle. They’re all great woks, and get used a lot. For every day wok usage though, I have been using the MadeIn carbon steel wok for stir fries…jeez, if I had to call which one was a favorite and had to get rid of the others…I dont know what I would do!

2 Likes
45

Yes.

46

I am getting a Made In carbon steel pan. Maybe I can project what their carbon steel woks would have feel like.

47

I think Wok Shop is legit.

48

i had this one. The wokshop hand hammered wok isn’t a real hand hammered wok. I wrote a review back on Chowhound, but of course cannot find the photos now.

49

Saw it just now (I was googling copper cookware and ran into this)

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https://www.etsy.com/listing/751011880/zhensanhuan-chinese-traditional-hand?ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=copper+wok&ref=sr_gallery-1-2&frs=1&sts=1&variation0=1419061020

2 Likes