Handhammered carbon steel pow wok, 16"

A recommendation by DLP

DLP's recommendation

The traditional hand hammered surface is better for preventing food from slipping to the center during steaming.

Recommended for smorrow who wants a wok for my kitchen, using I Want on Facebook.

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Updated Jun 13, 2008

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1 more recommendation

2ndstage's recommendation

First to recommend

A plain and simple wok that holds it seasoning well. A good wok does not need fancy anodizing or stainless steel work great.

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Updated May 17, 2007

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