Authentic Hand Hammered Carbon Steel Flat Bottom Pow Wok, 14" with Helper Handle
Authentic Hand Hammered Carbon Steel Flat Bottom Pow Wok, 14" with Helper Handle
in 9 offers
last seen 26 Oct 2026
The lowest price we last saw for Mammafong Authentic Hand Hammered Flat Bottom Traditional Pow Wok with Helper Handle 14" Carbon Steel was $78.88 at Amazon.com.au, compared across 5 retailers (last seen 26 Oct 2026). Prices may have changed since.
The all-time low we recorded was $75.88 on 16 Sept 2024.
Prices last updated 26 Oct 2026.
Mammafong Authentic Hand Hammered Flat Bottom Traditional Pow Wok with Helper Handle 14" Carbon Steel
Authentic Hand Hammered Carbon Steel Flat Bottom Pow Wok, 14" with Helper Handle
Authentic Hand Hammered Carbon Steel Flat Bottom Pow Wok, 14" with Helper Handle
Last updated at 26/10/2026 22:21:41
Mammafong Authentic 14-Inch Hand-Hammered Carbon Steel Wok – Flat Bottom Traditional Pow Wok for Stir-Fry, High Heat Cooking, and Wok HEI Flavour
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!
Flat Bottom Carbon Steel Wok Pan - Authentic Hand Hammered Woks and Stir Fry Pans - 14" Pow Wok
Delivery between 31 Oct – 4 Nov $41
Flat Bottom Wok
Free delivery between 4–10 Nov
Flat Bottom Carbon Steel Wok Pan - Authentic Hand Hammered Woks and Stir Fry Pans - 14" Pow Wok
Delivery between 2–5 Nov $29
Flat Bottom Carbon Steel Wok Pan - Authentic Hand Hammered Woks and Stir Fry Pans - 14" Pow Wok
Free delivery between 4–10 Nov
originally posted on mammafong.com
This is my second wok that I have purchased. First one was a nonstick from Williams Sonoma anddidn't do well due to the limitation of heat levels. This wok is great in most aspects except the widthof the flat bottom. I use it on a flat surface electric cooktop and it is extremely difficult to keep itstable. The Williams Sonoma wok had a much better flat bottom design and worked very well on my cooktop.However, due to heating limitations, I purchased this wok.
originally posted on ebay.com
Very happy with the wok. Following Mammafong instructions and there is lots to learn on seasoning carbon steel woks on YouTube, it was very easy. I have made several meals with success. Nothing sticks and cleanup is easy with hot water then return to high heat and a thin coating with oil until next time. A good purchase.
originally posted on mammafong.com
After the initial seasoning, this wok is dynamite. It cooks so well and fast. I often time mymicrowave and the wok to see which will finish first. The wok often wins. Love, love love it. My Asiandishes turn out so well. Heats up fast, cools slow and has a great look on the stove. It even works onAmerican style stoves. +++++
| Capacity | 3 litres |
| Non Stick | Naturally Non-stick, Will become naturally non-stick with use |
| Heat Type | Gas, Electric, Induction |
| Induction Ready | Yes |
| Stove Compatibility | Gas stove, Electric stove, Induction cooking |
Mammafong Authentic 14-Inch Hand-Hammered Carbon Steel Wok – Flat Bottom Traditional Pow Wok for Stir-Fry, High Heat Cooking, and Wok HEI Flavour
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!
Flat Bottom Carbon Steel Wok Pan - Authentic Hand Hammered Woks and Stir Fry Pans - 14" Pow Wok
Delivery between 31 Oct – 4 Nov $41
Flat Bottom Wok
Free delivery between 4–10 Nov
Flat Bottom Carbon Steel Wok Pan - Authentic Hand Hammered Woks and Stir Fry Pans - 14" Pow Wok
Delivery between 2–5 Nov $29
Flat Bottom Carbon Steel Wok Pan - Authentic Hand Hammered Woks and Stir Fry Pans - 14" Pow Wok
Free delivery between 4–10 Nov
This is my second wok that I have purchased. First one was a nonstick from Williams Sonoma anddidn't do well due to the limitation of heat levels. This wok is great in most aspects except the widthof the flat bottom. I use it on a flat surface electric cooktop and it is extremely difficult to keep itstable. The Williams Sonoma wok had a much better flat bottom design and worked very well on my cooktop.However, due to heating limitations, I purchased this wok.
Very happy with the wok. Following Mammafong instructions and there is lots to learn on seasoning carbon steel woks on YouTube, it was very easy. I have made several meals with success. Nothing sticks and cleanup is easy with hot water then return to high heat and a thin coating with oil until next time. A good purchase.
After the initial seasoning, this wok is dynamite. It cooks so well and fast. I often time mymicrowave and the wok to see which will finish first. The wok often wins. Love, love love it. My Asiandishes turn out so well. Heats up fast, cools slow and has a great look on the stove. It even works onAmerican style stoves. +++++
I got this for my wife and she loves it. I'll let her write the review. I sort of butchered it. Imessed up at first. I did not clean the factory coating as thoroughly as I thought so midway after beingalmost done, I had to scrub the bejesus out of it to where I could see silver again. (It was all blackat that point insert tears). I thought I screwed up but proceeded anyway. It took me almost 4 hoursincluding scrubbing the sh.....sugar out of the wok. (Don't forget to scrub off the coating people). Islowly kept rotating and oiling the wok till it was shiny black. Oiled about 6 times 3-5 minutes betweeneach rotation. There were times I left it sitting one side at a time while I prepped my food. Basically,the longer the better. It came out perfect. Non stick. I ... MoreI got this for my wife and she loves it. I'll let her write the review. I sort of butchered it. Imessed up at first. I did not clean the factory coating as thoroughly as I thought so midway after beingalmost done, I had to scrub the bejesus out of it to where I could see silver again. (It was all blackat that point insert tears). I thought I screwed up but proceeded anyway. It took me almost 4 hoursincluding scrubbing the sh.....sugar out of the wok. (Don't forget to scrub off the coating people). Islowly kept rotating and oiling the wok till it was shiny black. Oiled about 6 times 3-5 minutes betweeneach rotation. There were times I left it sitting one side at a time while I prepped my food. Basically,the longer the better. It came out perfect. Non stick. I seasoned it with bacon fat and vegetable oil.Bacon fat for the inside...vegetable oil for the outside. You will know when it's done when you wipe theinside down after the last oil and the paper towel is clean. I made my son a quick fried riceimmediately after (no cleaning needed) and it turned out beautifully...perfectly. Just take your timeseasoning it. I know you don't have the time for it but do it anyway. Patience is key. I love my kitchengadgets and utensils and machines and this one did not disappoint. It's very sturdy (the one I recievedanyway) After 4 hours seasoning this thing...it's my new baby. It's going to last me forever. And thatconcludes her review. Sounding cliche, Happy wife, happy life.
I bought this to replace a reliable, but non-stick wok I have used for years. I wanted to get moregenuine smoky flavors, only achievable through a good carbon steel wok. Followed manufacturer's andother online instructions for seasoning the wok, which turned it a nice, shiny blue-black color. Haveonly used it twice, but so far, great! Would definitely recommend this wok, good value for the money.
I had to change my diet to cut out pretty much all flour and almost all sugar. For months I alsocan't eat any starches (like rice). I basically have a diet of 6 oz of protein and 14 oz of vegetablesper meal (some cooked, some raw). That makes for a very boring diet very quickly. All of those problemswere solved with this wok. First true wok cooking requires lots of heat. People do it on a regularstove, but if you want what you see and taste at the local Asian Fusion joint (with their flaming woksbelching steam and fire) then you should consider getting an outdoor gas burner. My hottest stove eye is20,000 BTU. My outdoor burner is 200,000 BTU. I usually have it on about half, so 100,000 BTU is therange for true wok power. If you think of Woking like Grilling, ... MoreI had to change my diet to cut out pretty much all flour and almost all sugar. For months I alsocan't eat any starches (like rice). I basically have a diet of 6 oz of protein and 14 oz of vegetablesper meal (some cooked, some raw). That makes for a very boring diet very quickly. All of those problemswere solved with this wok. First true wok cooking requires lots of heat. People do it on a regularstove, but if you want what you see and taste at the local Asian Fusion joint (with their flaming woksbelching steam and fire) then you should consider getting an outdoor gas burner. My hottest stove eye is20,000 BTU. My outdoor burner is 200,000 BTU. I usually have it on about half, so 100,000 BTU is therange for true wok power. If you think of Woking like Grilling, then it's not that much of a stretch tohave an outdoor burner to power it. Carbon steel is the way to go. It's durable. Woks come in 14(heaviest) to 18 (lightest) gauge. This one is 16 gauge, so in the middle. It has to be scrubbed withsoap to take off the anti-rust coating when you first get it then properly seasoned before use - Youtubeis a good source... again, high heat. The metal should turn blue. Then it is seasoned with oil thatlocks into the metal. After that never wash it with soap. That's what I did and it's almost perfectlyslick. It will get slicker with more use. I have cooked lunch and dinner on it every day since I got itabout a week ago. This is a great wok. The handle is long enough to cook over a really hot heat source.In the end a wok's a wok. They've been making these things for 2,000 years. This is as good a wok as anyhome chef could ever need if it's properly seasoned (high heat), properly cleaned (no soap ever) and youhave a good heat source. Wok Chi!
Have cooked on this wok approximately two times after applying a good seasoning and it is alreadywarped! I'm disappointed because in addition to purchasing this flat bottomed wok I got the matchingaluminum cover. Since the wok is warped, the cover does not lay in a stable manner across top of the wokand I am unable to steam and braise vegetables well. Very frustrating... I did not put cold liquids inhot wok or immerse this wok in cold water while hot... Could this be due to carbon steel material notbeing thick enough? Wok may have come warped? Not sure... I have several carbon steel pans and havenever experienced such a problem before with any of them...
This is the first time I try carbon iron wok and I really like it. I would have given 5 stars ifthe wooden handle doesn't become loose over time. I tried to fasten the screws but it doesn't work.Think it is because the holes on the wooden handle become bigger and bigger since I sometimes see somedust/particles of wood come long out of the handle. I'd also like to know if I can get a replacement ofthe wooden handle.
I Received my Wok about 3 weeks ago and wanted to make sure I tested it out before giving myreview. The Wok looks like good quality and was packed well. I was excited to use it but had to makesure I followed the steps BEFORE using. The 1st thing you need to do is wash your Wok really good toremove the shine from front and back. 2nd what's called Season your Wok TWICE before using. Make sure toseason the edges too. I just turned it sideways and kept turning it till the color changed. You can lookup some vids to see how it's done. Once you complete the process it's ready to use. Also the more youuse it the better it gets :) Once I'm done with my Wok, I wash it and put it on the stove and turn theheat high so it completely dries , this helps keep your Wok from ... MoreI Received my Wok about 3 weeks ago and wanted to make sure I tested it out before giving myreview. The Wok looks like good quality and was packed well. I was excited to use it but had to makesure I followed the steps BEFORE using. The 1st thing you need to do is wash your Wok really good toremove the shine from front and back. 2nd what's called Season your Wok TWICE before using. Make sure toseason the edges too. I just turned it sideways and kept turning it till the color changed. You can lookup some vids to see how it's done. Once you complete the process it's ready to use. Also the more youuse it the better it gets :) Once I'm done with my Wok, I wash it and put it on the stove and turn theheat high so it completely dries , this helps keep your Wok from rusting. I posted some pics of meseasoning my Wok so you can see the color change through the process and once it was complete it was nolonger silver. Good luck
Haven't cleaned yet, waiting for the summer to season it because I wanted to season it on a gasstove. Another comment: if you can make the bottom a bit larger, that will be great. I have an electricglass countertop stove, I cannot season it now and I am worried I won't be able to cook quickly becauseof the flat bottom being 4.5 inches
| Capacity | 3 litres |
| Non Stick | Naturally Non-stick, Will become naturally non-stick with use |
| Heat Type | Gas, Electric, Induction |
| Induction Ready | Yes |
| Stove Compatibility | Gas stove, Electric stove, Induction cooking |
