Town Food Service 20 Inch Steel Cantonese Style Wok

why go to PF Chang's when you can cook like them using this wok at home??This is the third or 4th wok we've owned and by far the best....fastest to regain heat, crisps up food well, and puts a great "fond" on all the food we have cooked.Tip, the very moment you strip the protective oil, wipe the wok completely dry. (or it will rust in seconds). Then, pre-heat your oven to 450 degrees. Next, coat the entire wok -- all sides, handles, etc., with Flax Oil. Flax oil will work, and others will not. Why? Flax oil is a "drying oil", which means it will "polymerize" on the surface....essentially creating a permanent tough coating that can withstand high heat and everything you throw at it....except soap. The other drying oils can't be consumed...e.g. Linseed.Use a THIN coat of oil, heat it in the oven for a few minutes past when it smokes. Remove, let it cool slowly, wipe off excess and repeat.To clean: add water to a hot wok and it will deglaze easily. or scrub it with warm water and a scrubby or spatula....comes clean very easily. Never use soap. You will want to, because that's what we think will kill germs. Reality: soap will ruin your wok by stripping the baked on oil surface. Instead, just wash with water and use heat to kill germs (heating the wok to 450 before you add food will do the trick). Watch a chef at an Asian style restaurant -- @ PF Changs, you can watch them cook and watch them clean the wok. They never use soap, just boiling water and something to scrub with.update: we actually went with the 18" wok, same brand. The 20" is just massive.

There is nothing more in the world I like more than to have a wok the size of my entire stove towering over the sauce pan that barely sits on the burner when they share cooking space. This thing is massive and it is not at all light weight which is a good thing because I catch a lot of things on fire when I cook. The last Wok I had was lightweight and I burned all the way through it, setting fire to all of the slippers I used to store in my cabinet under my microwave. It is so heavy that I can keep two dogs contained under it as long as they are not near the edge of the cliff side. Cleaning it takes 2 strong women and one very short man to stand inside while they hold it up. We had to hire a stripper to help because they workout their arms a lot and she has wild stories to tell the kids. Great time, and yes, she wears a mask.

Wanted to upgrade my 14 inch. whoa. My mistake. Could bathe babies in it. Can't comment on performance as I haven't burnt oil off yet.Overall seems well built. Not much flex even in the 20 inch size. Hammer marks are huge, about the diameter of a golf ball. Not the smaller hammering found in some woks. But it's not the usual spun ridges of some.I'll put it to use eventually as it should be a perfect fish fryer out in the backyard.

We were looking for a large stir-fry pan to feed our family of seven and this certainly fit the bill in the size department. I had to tilt it to fit in my oven to cure it. I would recommend using the stove top method because if it can't fit correctly in the oven you'll end up with an area not cured. This does not fit in any of my cabinets (or my sink) but does fit in closet style pantry. Buy the wok base or it is just too tippy on top of a gas range. I thought there would be issues with my stove burner's BTUs not being hot enough to heat the wok enough but this hasn't been an issue. My family loves the difference in the crispness of the veggies compared to throwing everything into the largest skillet I owned.It is very basic or some may even say "rough" in design but it does what it is suppose to do. It is also much lighter than my smaller cast iron wok and easier to use. I did make sure to invest in the longer stir-fry utensils as I am below average height and the sides do get quite hot.

Rust after 1 use.

I recommend it!

Very good wok. Professional and solid. Unless you have a full size gas range order the smaller one. My Chihuahua could use this for her bed

Reading a lot of articles on seasoning your Wok, nothing worked as well as putting it over the "super burner" outside. He modified a Carolina cooker, and it works like a champ. Having all my ingredients pre-prepared, and chopped up, I feel like I can compete with a lot of Oriental restaurants. Making tremendous stir-frys, Szechuan, and Kung Poa. As mentioned in 1 review, the walk turned it dark blue / black, once seasoned well. Non-stick now. Did I mention my wife loves it, all the smoke, smell and mess is now outside.🙄