Yamada Hammered Iron Round Bottom Wok 1.2mm

It's the Rolls-Royce of WOK's

Amazing quality, with each meal the seasoning gets better. Highest level of craftsmanship

Best Wok I have ever had!

It is my 3rd wok so far. First i had a 36 cm wide wok with handle with 1.6mm thickness, then a cantonese wok with 45 cm width with 1.2mm thick carbon steel and now this one. It is much lighter than the cantonese one, seasoning it was fairly easy as i had some prior experience with it - two keypoints here to mention: 1. You have to have a very hot gas burner or a wild campfire to burn off the manifacturer anti rust coating. 2. If you apply oil to the wok to season it, i would recommend using a as thin as possible layer of oil (wipe away oil with a paper towel until you are not sure if there even is oil still on it) if you layer very thin layers of oil you will get the best results in my experience, too thick coatings can burst off while cooking when heated The first fried rice i was cooking was wonderful and although i have a 50k BTU burner from Thailand, the handle doesn't get as hot as i thought it would. I would never ever want to swap that wok for another ever again. Also i think 39cm is fairly a good size to do anything with it and me being located in Germany, the shipping was around 37€ and the price for customs was less than 20€. So go ahead and already buy one yourself!

Superb Wok Excellent Service

Privat user: 36 cm Choice between 1.2mm or 1.6mm but with the help of Ayano Hirono ( answers within 12 -24 hours) choice was 1.2mm ( as not proffesional but hobby). One Pic shows my "cheap" C Steel Wok on the Right. After following the Pre and final Seasoning instructions see the results. The order was from Germany so I basically paid 3x the price ( Shiping/Tax/ Customs...) But for a hobby cook well invested. I am happy that is the main thing.