Authentic Carbon Steel Hand Hammered Pow Wok, 14" Traditional Round Bottom Wok with Helper Handle
Authentic Carbon Steel Hand Hammered Pow Wok, 14" Traditional Round Bottom Wok with Helper Handle
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last seen 30 Oct 2026
The lowest price we last saw for Mammafong Authentic Carbon Steel Hand Hammered Pow Wok, 14" Traditional Round Bottom Wok With Helper Handle - AfterPay & zipPay Available was $123.00 at Ubuy Australia, compared across 6 retailers (last seen 30 Oct 2026). Prices may have changed since.
The all-time low we recorded was $63.95 on 3 July 2025.
Prices last updated 30 Oct 2026.
Mammafong Authentic Carbon Steel Hand Hammered Pow Wok, 14" Traditional Round Bottom Wok With Helper Handle - AfterPay & zipPay Available
Authentic Carbon Steel Hand Hammered Pow Wok, 14" Traditional Round Bottom Wok with Helper Handle
Authentic Carbon Steel Hand Hammered Pow Wok, 14" Traditional Round Bottom Wok with Helper Handle
Last updated at 30/10/2026 10:04:17
Authentic Hand Hammered Wok, 14 Inch Carbon Steel Chinese Pow Wok, Traditional Round Bottom Wok by Mammafong
Free delivery
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Round Bottom 14-inch Traditional Carbon Steel Wok Pan - Authentic Hand Hammered Woks and Stir Fry Pans - Pow Wok with no chemical coating
Delivery between 3–7 Nov $41
Authentic Hand Hammered Wok, 14 Inch Carbon Steel Chinese Pow Wok,
Free delivery
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Round Bottom 14-inch Traditional Carbon Steel Wok Pan - Authentic Hand Hammered Woks and Stir Fry Pans - Pow Wok with no chemical coating
Free delivery between 10–13 Nov
Round Bottom Wok
Delivery between 5–8 Nov $29
Mammafong Round Bottom 14-inch Traditional Carbon Steel Wok Pan - Authentic Hand Hammered Woks and Stir Fry Pans - Pow Wok with no chemical coating
Free delivery between 10–13 Nov
originally posted on mammafong.com
I've bought this round-bottom wok (_ Hu', __ Ch_o hu', __ Ch_o gu_) as a gift for someone with nostir-frying experience, and was afraid that the wok might not get seasoned properly were I to gift it inits original shape. I did run into a small problem of my own, however, in that I currently live in anapartment with an electric range which makes it impossible for me to season the wok using thetraditional gas stove'techniques. Turns out gas stove is not necessary, and in this case, when I wasdone, I began to feel that unless you have a powerful gas furnace, you might be better off seasoning inan oven anyway. The result at the end of the process was awesome, and the wok looked spectacularlybeautiful so much so that it could be used for decoration. Hopefully, the ... MoreI've bought this round-bottom wok (_ Hu', __ Ch_o hu', __ Ch_o gu_) as a gift for someone with nostir-frying experience, and was afraid that the wok might not get seasoned properly were I to gift it inits original shape. I did run into a small problem of my own, however, in that I currently live in anapartment with an electric range which makes it impossible for me to season the wok using thetraditional gas stove'techniques. Turns out gas stove is not necessary, and in this case, when I wasdone, I began to feel that unless you have a powerful gas furnace, you might be better off seasoning inan oven anyway. The result at the end of the process was awesome, and the wok looked spectacularlybeautiful so much so that it could be used for decoration. Hopefully, the pictures will do it justice.The Mammafong (___ M_m_ F_ng) wok is one of the nicest woks I have seen in a long time. It's made of16-gauge carbon steel. You may wonder which gauge steel is optimal for stir-frying. Well, in acommercial setting with crazy-hot burners you'll run into thinner 17-to-18-gauge woks. For home use,several highly-rated Amazon vendors tout the benefits of 14-gauge steel as it retains the heat betterdue to its increased thickness. I feel that 14-gauge is a little too thick as it takes too long for mytaste to heat up and too slow to cool down, plus it weighs more which might make it more difficult forsome to handle. The Mammafong wok is right smack in the middle where it needs to be at 16. About size.In as much as a 14-inch wok appears to be well-, if not best-suited for a regular-size Western range, Ihope that one day Mammafong will carry the same line-up of woks in 16 inches. I have a lot of mouths tocook for. :-) The wok, just like the vast majority of others, comes with protective oil that needs to beremoved (see the seasoning instructions above). What I didn't like was that the inside of the metal tubethat holds the wooden handle was not protected. I had to wiggle the handle multiple times to be able todislodge it from the wok, and when I finally did, I discovered there was some rust on the wood as well.A minor issue that does not affect my overwhelmingly positive feelings about this wok, but still roomfor improvement. On a related note, I would love for Mammafong to start selling handle replacement kits(one handle and two Phillips screws). I expect the handles to become damaged over time, and I would loveto have perfect original replacements ready for deployment as soon as needed. Another great product todevelop would be a wok adapter for barbecue grills. As far as I know one doesn't exist as of today(October 2019). The wok heats up fast and evenly, with the heat coming all the way up to the edge, on anelectric stove (in case you missed it, do choose the flat-bottom wok for electric and induction stoves;the round-bottom wok I am dealing with here is for someone with a gas range).' Before I forget, Ithought it was a nice touch for Daphne, the CEO of Mammafong, to contact me through Amazon afterpurchase, and email me a small collection of family recipes in the PDF format. Thank you very much!''All in all, the wok has been a joy to use, and I'm sure it'll be a welcome gift as well. In fact, I'mscheming to purchase several more units, for myself and several family members, season all for everyone,and start cooking. I can't recommend this wok highly enough and hope that with time Mammafong willexpand their line-up of high-quality cooking utensils (I'll be watching closely :-)).
originally posted on mammafong.com
I read through all of the reviews, and was wondering at the disparity of results. I felt it wasprobably doe to not following explicit instructions on the seasoning and too low heat when cooking. Iconsider myself a seasoned cook but this is my first experience with wok cooking. I followed theseasoning instructions to a tee- it was tedious, and my arms and wrists got sore from rubbing the oilsoak paper towel until no residue remained, but I wanted to make sure I had done the job correctly. Imade my first attempt at pad kee mao (drunken noodles) this evening, and it came out better than Iexpected. Nothing stuck and cleanup was a breeze (I used hot water and a bamboo wok brush that I gotfrom Amazon.) I am really happy with the wok and can't wait to try more ... MoreI read through all of the reviews, and was wondering at the disparity of results. I felt it wasprobably doe to not following explicit instructions on the seasoning and too low heat when cooking. Iconsider myself a seasoned cook but this is my first experience with wok cooking. I followed theseasoning instructions to a tee- it was tedious, and my arms and wrists got sore from rubbing the oilsoak paper towel until no residue remained, but I wanted to make sure I had done the job correctly. Imade my first attempt at pad kee mao (drunken noodles) this evening, and it came out better than Iexpected. Nothing stuck and cleanup was a breeze (I used hot water and a bamboo wok brush that I gotfrom Amazon.) I am really happy with the wok and can't wait to try more recipes. I would recommend thatyou get that wok REALLY hot before you add anything, otherwise the oil and ingredients will just stickand cook onto the wok surface. Then you will have to scrape and start all over again with the seasoning.
originally posted on mammafong.com
UPDATE: I reached out to Mammafong directly and received a response and refund within 24 hours.Excellent customer service. Still beware of rust issues, especially if you are located in a humid area.This Mammafong wok was great for about 2 weeks of frequent use (3-4 times a week), then we startednoticing rust on the bottom of the wok. We followed the directions included to address the rust, but theissue just got worse and worse. About 3 months into use, the wok is nearly completely covered in rustthat we try to wipe off or treat according to the instructures. At this point, we no longer feel safeusing it due to the amount of rust on the inside of the wok. Everytime we wipe it, a layer of rust comesoff (as can be seen in the picture). Avoid this wok!
| Non Stick | Yes, Naturally non-stick, Will become naturally non-stick with use |
| Heat Type | Gas |
| Stove Compatibility | Home's stovetop |
| Even Heating | Yes |
| Oven Safe | Yes |
Authentic Hand Hammered Wok, 14 Inch Carbon Steel Chinese Pow Wok, Traditional Round Bottom Wok by Mammafong
Free delivery
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Round Bottom 14-inch Traditional Carbon Steel Wok Pan - Authentic Hand Hammered Woks and Stir Fry Pans - Pow Wok with no chemical coating
Delivery between 3–7 Nov $41
Authentic Hand Hammered Wok, 14 Inch Carbon Steel Chinese Pow Wok,
Free delivery
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Round Bottom 14-inch Traditional Carbon Steel Wok Pan - Authentic Hand Hammered Woks and Stir Fry Pans - Pow Wok with no chemical coating
Free delivery between 10–13 Nov
Round Bottom Wok
Delivery between 5–8 Nov $29
I've bought this round-bottom wok (_ Hu', __ Ch_o hu', __ Ch_o gu_) as a gift for someone with nostir-frying experience, and was afraid that the wok might not get seasoned properly were I to gift it inits original shape. I did run into a small problem of my own, however, in that I currently live in anapartment with an electric range which makes it impossible for me to season the wok using thetraditional gas stove'techniques. Turns out gas stove is not necessary, and in this case, when I wasdone, I began to feel that unless you have a powerful gas furnace, you might be better off seasoning inan oven anyway. The result at the end of the process was awesome, and the wok looked spectacularlybeautiful so much so that it could be used for decoration. Hopefully, the ... MoreI've bought this round-bottom wok (_ Hu', __ Ch_o hu', __ Ch_o gu_) as a gift for someone with nostir-frying experience, and was afraid that the wok might not get seasoned properly were I to gift it inits original shape. I did run into a small problem of my own, however, in that I currently live in anapartment with an electric range which makes it impossible for me to season the wok using thetraditional gas stove'techniques. Turns out gas stove is not necessary, and in this case, when I wasdone, I began to feel that unless you have a powerful gas furnace, you might be better off seasoning inan oven anyway. The result at the end of the process was awesome, and the wok looked spectacularlybeautiful so much so that it could be used for decoration. Hopefully, the pictures will do it justice.The Mammafong (___ M_m_ F_ng) wok is one of the nicest woks I have seen in a long time. It's made of16-gauge carbon steel. You may wonder which gauge steel is optimal for stir-frying. Well, in acommercial setting with crazy-hot burners you'll run into thinner 17-to-18-gauge woks. For home use,several highly-rated Amazon vendors tout the benefits of 14-gauge steel as it retains the heat betterdue to its increased thickness. I feel that 14-gauge is a little too thick as it takes too long for mytaste to heat up and too slow to cool down, plus it weighs more which might make it more difficult forsome to handle. The Mammafong wok is right smack in the middle where it needs to be at 16. About size.In as much as a 14-inch wok appears to be well-, if not best-suited for a regular-size Western range, Ihope that one day Mammafong will carry the same line-up of woks in 16 inches. I have a lot of mouths tocook for. :-) The wok, just like the vast majority of others, comes with protective oil that needs to beremoved (see the seasoning instructions above). What I didn't like was that the inside of the metal tubethat holds the wooden handle was not protected. I had to wiggle the handle multiple times to be able todislodge it from the wok, and when I finally did, I discovered there was some rust on the wood as well.A minor issue that does not affect my overwhelmingly positive feelings about this wok, but still roomfor improvement. On a related note, I would love for Mammafong to start selling handle replacement kits(one handle and two Phillips screws). I expect the handles to become damaged over time, and I would loveto have perfect original replacements ready for deployment as soon as needed. Another great product todevelop would be a wok adapter for barbecue grills. As far as I know one doesn't exist as of today(October 2019). The wok heats up fast and evenly, with the heat coming all the way up to the edge, on anelectric stove (in case you missed it, do choose the flat-bottom wok for electric and induction stoves;the round-bottom wok I am dealing with here is for someone with a gas range).' Before I forget, Ithought it was a nice touch for Daphne, the CEO of Mammafong, to contact me through Amazon afterpurchase, and email me a small collection of family recipes in the PDF format. Thank you very much!''All in all, the wok has been a joy to use, and I'm sure it'll be a welcome gift as well. In fact, I'mscheming to purchase several more units, for myself and several family members, season all for everyone,and start cooking. I can't recommend this wok highly enough and hope that with time Mammafong willexpand their line-up of high-quality cooking utensils (I'll be watching closely :-)).
I read through all of the reviews, and was wondering at the disparity of results. I felt it wasprobably doe to not following explicit instructions on the seasoning and too low heat when cooking. Iconsider myself a seasoned cook but this is my first experience with wok cooking. I followed theseasoning instructions to a tee- it was tedious, and my arms and wrists got sore from rubbing the oilsoak paper towel until no residue remained, but I wanted to make sure I had done the job correctly. Imade my first attempt at pad kee mao (drunken noodles) this evening, and it came out better than Iexpected. Nothing stuck and cleanup was a breeze (I used hot water and a bamboo wok brush that I gotfrom Amazon.) I am really happy with the wok and can't wait to try more ... MoreI read through all of the reviews, and was wondering at the disparity of results. I felt it wasprobably doe to not following explicit instructions on the seasoning and too low heat when cooking. Iconsider myself a seasoned cook but this is my first experience with wok cooking. I followed theseasoning instructions to a tee- it was tedious, and my arms and wrists got sore from rubbing the oilsoak paper towel until no residue remained, but I wanted to make sure I had done the job correctly. Imade my first attempt at pad kee mao (drunken noodles) this evening, and it came out better than Iexpected. Nothing stuck and cleanup was a breeze (I used hot water and a bamboo wok brush that I gotfrom Amazon.) I am really happy with the wok and can't wait to try more recipes. I would recommend thatyou get that wok REALLY hot before you add anything, otherwise the oil and ingredients will just stickand cook onto the wok surface. Then you will have to scrape and start all over again with the seasoning.
UPDATE: I reached out to Mammafong directly and received a response and refund within 24 hours.Excellent customer service. Still beware of rust issues, especially if you are located in a humid area.This Mammafong wok was great for about 2 weeks of frequent use (3-4 times a week), then we startednoticing rust on the bottom of the wok. We followed the directions included to address the rust, but theissue just got worse and worse. About 3 months into use, the wok is nearly completely covered in rustthat we try to wipe off or treat according to the instructures. At this point, we no longer feel safeusing it due to the amount of rust on the inside of the wok. Everytime we wipe it, a layer of rust comesoff (as can be seen in the picture). Avoid this wok!
Best wok so far, had ordered another very well rated flat bottom wok which was flimsy and handlebecame lose during the seasoning process so returned it. This wok is pricey for $100 CAN but it is verysolid built with heavier gauge of carbon steel. Doesn't have any coating on it when delivered so youjust have to scrub well with dish soap and get to the seasoning process. I burnt thru the wok first timeon high flame and then started applying oil and repeated the process 3 times before cooking first meal.I have to say, if you have a natural gas range buy the round bottom wok to get the authentic wok cookingexperience. It is much easier to stir fry due to round bottom of the wok and you just need the ring toplace under to make it stable. Very happy with the purchase.
I have mixed opinions of this wok, but take my opinion with a grain of salt because this is myfirst wok purchase. I followed the seasoning instructions closely: scrubbed the protective residue,heated the steel until it oxidized and turned blue, and added a few layers of polymerized oil. Mynonstick coating isn't perfect but it's pretty good. The wok is lightweight, so it heats up quickly andit's somewhat easy to flip food. Cons: despite the wood handle being attached by screws, I couldn'tremove the handle. After cooking a few times, the handle is somewhat creaky. Doubt it will last morethan a few years. I'm also not convinced this is actually hand-hammered - looks like they took a cheap,commercial-made wok and made faux hammer marks on the inside basin. There ... MoreI have mixed opinions of this wok, but take my opinion with a grain of salt because this is myfirst wok purchase. I followed the seasoning instructions closely: scrubbed the protective residue,heated the steel until it oxidized and turned blue, and added a few layers of polymerized oil. Mynonstick coating isn't perfect but it's pretty good. The wok is lightweight, so it heats up quickly andit's somewhat easy to flip food. Cons: despite the wood handle being attached by screws, I couldn'tremove the handle. After cooking a few times, the handle is somewhat creaky. Doubt it will last morethan a few years. I'm also not convinced this is actually hand-hammered - looks like they took a cheap,commercial-made wok and made faux hammer marks on the inside basin. There are no imperfections anywhereelse on the wok. Don't get me wrong, I think it looks great, but the wok / handle rivets look strikinglysimilar to several other woks on the market and I suspect this is just a marketing ploy. All in all Ithink this is a 3.5 star product.
Purchased this wok after doing a lot of research and reading reviews. This is a very well-made wokand obviously was handcrafted (not sure why som think it was machine made). Make no mistake, it is BIG -which is exactly what I wanted. But, if you are expecting a moderate sized pan, that's not what this is.I followed the seasoning instructions, beginning with washing the factory oil off of it with a sos pad.But forgot to dry it with a towel before heating it (my fault). I put it on high heat and the wokchanged colors brilliantly and right away. Had a couple very small rust specks during the heat-treating,but am willing to take the blame for that for not drying it properly after the initial wash. Followedthe oil application instructions and repeated 4x. The ... MorePurchased this wok after doing a lot of research and reading reviews. This is a very well-made wokand obviously was handcrafted (not sure why som think it was machine made). Make no mistake, it is BIG -which is exactly what I wanted. But, if you are expecting a moderate sized pan, that's not what this is.I followed the seasoning instructions, beginning with washing the factory oil off of it with a sos pad.But forgot to dry it with a towel before heating it (my fault). I put it on high heat and the wokchanged colors brilliantly and right away. Had a couple very small rust specks during the heat-treating,but am willing to take the blame for that for not drying it properly after the initial wash. Followedthe oil application instructions and repeated 4x. The cooked a perfect non-stick egg on it. I have a gasstove, with cat iron grates that sit pretty tightly together, so the wok does not sit perfectly flush ifunattended, but that doesn't bother me. Very happy with this purchase.
I really love this wok. I've always used nonstick woks in the past but have been replacing all mypans with safer metals recently. I took the time to properly season my wok and it was worth all thetime. I have a very nonstick surface to cook on. It takes patience to really heat up the metal, but youhave to get that blue/yellow color or it's just not done right. I own cast iron pans so had someexperience with seasoning pans and although a similar idea, it's a different process to season a wok. Iread the instructions and watched the video and went from there. I took my time and really heated theentire pan blazing hot. It took a while to get all the metal to change color since any part away fromthe flame cools quickly, which is something you want from a good wok. ... MoreI really love this wok. I've always used nonstick woks in the past but have been replacing all mypans with safer metals recently. I took the time to properly season my wok and it was worth all thetime. I have a very nonstick surface to cook on. It takes patience to really heat up the metal, but youhave to get that blue/yellow color or it's just not done right. I own cast iron pans so had someexperience with seasoning pans and although a similar idea, it's a different process to season a wok. Iread the instructions and watched the video and went from there. I took my time and really heated theentire pan blazing hot. It took a while to get all the metal to change color since any part away fromthe flame cools quickly, which is something you want from a good wok. I have the wok with the roundedbottom and I hoped it would sit on my gas oven level, but I ended up needing to buy a ring for it. Nowit sits great and I use it all the time.
It's bigger than I thought and thought about returning, but decided to roll with it and I'm so gladI did. Hammer marks look awesome and really gives that hand-crafted look. I followed the includedinstructions to season it and it came out gorgeous. My pics show before, during, and after first use.For me, it heated up pretty quickly on my gas stove top. You do have to pay attention to how you set itdown on your cook top to make sure it does not fall over as it is round on the bottom... there was aclose call or 2 before I really paid attention. I was able to stir my vegetables around aggressivelywithout anything flying out - which is why I became so glad I went with this size. Sauces did stick alittle above the vegetables in it, but rinsed off easily with only ... MoreIt's bigger than I thought and thought about returning, but decided to roll with it and I'm so gladI did. Hammer marks look awesome and really gives that hand-crafted look. I followed the includedinstructions to season it and it came out gorgeous. My pics show before, during, and after first use.For me, it heated up pretty quickly on my gas stove top. You do have to pay attention to how you set itdown on your cook top to make sure it does not fall over as it is round on the bottom... there was aclose call or 2 before I really paid attention. I was able to stir my vegetables around aggressivelywithout anything flying out - which is why I became so glad I went with this size. Sauces did stick alittle above the vegetables in it, but rinsed off easily with only hot water. Update: 5 months nowhaving this wok. The areas where sauces would stick finally built up enough to where rinsing would notremove it. That was maybe after 15 uses or so. I scrubbed, re-seasoned, and have used 3 times since andseems to be back to normal. The 3rd pic is how she looks after roughly 20 stir-frys over the last 5months. Still love it.
This is my first experience using a wok, and it has been a huge success so far. I had no troublefollowing the instructions for seasoning the wok, and it came out great--no problems at all with foodsticking. I found my kitchen stove did not generate enough so I ended up purchasing a separate gasburner. This is a big, sturdy cooking implement; it heats up quick, and the heat distribution isfantastic. If I could make any changes, I would make the wooden handle somewhat longer so there is lesschance of getting one's hand on the hot metal socket in which the wooden handle is inserted. But that'sa minor complaint. Clean-up is a snap--just put it in the sink, fill with hot water and scrub with anylon sponge. It is just naturally non-stick. I am super happy with my wok.
This is a great wok but there are a few things to keep in mind when purchasing. First off it doesnot have a flat bottom so that can annoy some. I am fine with personally. This will also need to beseasoned before use. Do this the same way you would a cast iron skillet and clean it the same way aswell. The unit itself is heavy duty enough that banging it around the kitchen isn't going to damage it.The handle is on the larger side but I have large hands so it fits me fine. Keep that in mind whenpurchasing as well. The wok is large and can fit enough food for four easily. The handle is alsoattached securely to the wok. This is a perfect wok and if taken care of will last longer than I.
| Non Stick | Yes, Naturally non-stick, Will become naturally non-stick with use |
| Heat Type | Gas |
| Stove Compatibility | Home's stovetop |
| Even Heating | Yes |
| Oven Safe | Yes |
