---
product_id: 352365466
title: "Craft Wok Flat Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Flat Bottom) / 731W316"
brand: "craft wok"
price: "Rp6425850"
currency: IDR
in_stock: true
reviews_count: 13
category: "Craft Wok"
url: https://www.desertcart.id/products/352365466-craft-wok-flat-hand-hammered-carbon-steel-pow-wok-wooden
store_origin: ID
region: Indonesia
---

# Flat bottom for electric & induction stoves 15 gauge (1.8mm) heavy carbon steel Ergonomic wooden + heat-safe steel handles Craft Wok Flat Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Flat Bottom) / 731W316

**Brand:** craft wok
**Price:** Rp6425850
**Availability:** ✅ In Stock

## Summary

> 🥢 Elevate Your Stir-Fry Game — Cook Like a Pro, Impress Like a Boss!

## Quick Answers

- **What is this?** Craft Wok Flat Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Flat Bottom) / 731W316 by craft wok
- **How much does it cost?** Rp6425850 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.id](https://www.desertcart.id/products/352365466-craft-wok-flat-hand-hammered-carbon-steel-pow-wok-wooden)

## Best For

- craft wok enthusiasts

## Why This Product

- Trusted craft wok brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Seasoning Made Simple:** Includes easy-to-follow seasoning instructions and expert customer support to build a natural non-stick patina that improves with every use.
- • **Ergonomic Dual Handles:** Wooden grip stays cool and slip-resistant, while the steel helper handle offers safe, sturdy control and easy storage.
- • **Pro-Level Heat Mastery:** Heavy 14-inch carbon steel delivers rapid, even heating up to 650°C for authentic stir-fry perfection.
- • **Hand-Hammered Authenticity:** Crafted by expert artisans in Guangzhou, each wok’s unique hammered texture guarantees professional-grade quality and durability.
- • **Versatile Stove Compatibility:** Flat-bottom design ensures flawless contact on electric, gas, and induction cooktops—no compromises in your kitchen.

## Overview

The Craft Wok 14-inch flat-bottom carbon steel wok combines traditional hand-hammered craftsmanship with modern versatility. Its heavy 15-gauge steel heats quickly and evenly, compatible with electric, gas, and induction stoves. Featuring ergonomic wooden and steel handles for safe handling, this wok is designed for serious home chefs craving authentic Chinese stir-fry experience. Seasoning instructions and expert support ensure your wok improves with every meal, making it a kitchen essential for millennial professionals who value quality, style, and performance.

## Description

Shop Craft Wok at the desertcart Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: I'm a wok convert - I'm a first-time wok user on a mission to reduce carbs. A big part of that is eating more vegetables, but the vegetables need to be good, and that's where this wok comes in. I started out microwaving frozen vegetables, which produced a sad, soggy mess. Then I tried stir-frying them in my heavy Lodge cast iron pan. I discovered that higher heat produced much better results, but I kept burning off the seasoning. That's what led me to this wok. It's been a clear win. The wok lets me cook vegetables at high heat, quickly, without worrying nearly as much about damaging the seasoning. And if it needs to be re-seasoned, it's a simple matter of minutes rather than the hour-long process I associate with cast iron. I love the feel of this wok. It has the organic character of a hand-worked tool rather than something stamped out on a factory production line. It's sturdy and well made, although on the heavy side for a wok. That extra weight helps it retain heat when adding frozen vegetables, but you'll probably need to be a blacksmith to toss them like a professional. After the initial seasoning, the vegetables practically floated around inside like the wok had a brand-new nonstick coating. The steel went from its original gray to a deep, almost-black finish, both inside and out, after seasoning and the first cooking session. Keep it clean, dry, and lightly oiled, and rust shouldn't be a problem. And if rust does develop, it can be scrubbed off and the wok re-seasoned. I had no trouble getting excellent results from the very first use. On my largest gas burner, the wok heats up quickly, and its size is just right for cooking two to three cups of frozen vegetables at a time. For someone looking to make high-heat stir-frying part of their everyday cooking, I highly recommend it.
Review: 14" flat bottom unseasoned 731W316 - I've had this wok for over a month, now and have used it extensively...this is my review. I bought a flat bottom unseasoned because we have electric glass top (not induction) hob and I did not like the all black preseasoned look. I chose this brand because of reviews and price ($65). I've wanted a wok for awhile, because I thought I needed it to replicate authentic Asian cuisine...but, in reality I could have saved my money and used what I have already. But that's, not me...lol The wok is quality carbon and the wooden handle makes it aesthetically pleasing to look at; hanging in your kitchen. And that's the downside of of buying the 14"...is storage and weight. This weighs about 5lbs and that's because of the extra handle...as it says so in the description. I thought that would be a positive but, it just makes it heavier. You don't know how heavy 5lbs is until your trying to flip and toss for 10mins and then when the wok is full of stir fry and you have to plate it. It's okay if you're using the handle to carry to the table or the sink, but, in reality if you're scooping everything out, you can't do that if you're using both handles. I do use a pot holder to grab the metal neck of the handle to make it easier to manage. But, if you're thinking you're going to be tossing youre food like you see at Asian resturants this is not the wok for that; at least in my opinion. But, I knew that before ordering. Because, even with the average home stove, you can still get the pleasure and feel of cooking with a carbon steel wok. Just use good utensils and break your cooking into smaller sizes; proteins, vegetables and rice/noodes. Works great. In order to season a wok properly...and I'm talking about blueing the steel, you do need a gas hob, torch or what I used...a propane wok stove (Cookamp, $49). You could probably do it in your oven, but I am speaking only on the way that worked for me. There are tons of videos for you to decide...which is best for you. I did remove the handle in order to not scorch the wood After scrubbing the protective coating (Dawn dishsoap and copper scouring pad) and then blueing the steel (including the handle insert), I seasoned it with a light coating (paper towel) of grapeseed oil, letting it smoke off. I did use an old garden tool handle, cut down to two feet and stuck that in the handle insert, with grill gloves in order not to burn myself. I then sanded the handle and drilled a hole at the end to use for hanging. Applied Boos mystery oil and the sealing paste, but you could use lind seed oil, as well; then reattached the handle. I use peanut oil to cook with and keep it nonstick...you have to put it on high, until you see smoke, apply a thin coat of high smoke point oil (peanut oil), wipe it down with paper towel and then back your hob down to med-high, apply a more generous amount of oil and start cooking. Everything slides like butter. After cooking, hot water with either wooden bamboo brushes, or the blue non-scratch pads. For anything more I would use my Lodge metal ring sponge. Back on the stove, to burn off the excess water, let it cool down and then a light coat of oil (grapeseed), wiping it dry with paper towel. And no matter what you read, you can use dish soap, if needed. Your not going to lose enough seasoning to ruin your wok...CS is almost indestuctable. Just keep cooking with it. Woks are also, great for steaming...vegetables, rice, chinese buns, sky's the limit. Tons of YouTube videos out there (J. Kenji, Woks of Life, Jason Farmer). So, in conclusion...I would definitely recommend this wok, even with the weight. And if your wanting something lighter and more like what they use in Asian resturants, go to Web Resturants and get yourself a 2lb Town 14 " CS round bottom wok with metal handle for $21 (plus shipping)...like I did for my propane wok stove. Happy stir frying.

## Features

- Flat Bottom Heavy 14 Inch 15 gauge (1.8mm) carbon steel wok, commercial grade. Original design by Craft Wok since 2014, proven quality over the years. Chinese wok pan with a flat bottom for electric and gas stoves.
- Chinese wok pan with flattened bottom: suitable for flat electric and flat induction stove. Not 100% flat - bottom has flat bubble which sets up. Do not forget to season it before use! Instructions for easy seasoning are included with the wok. Our customer service is ready to guide through the process whenever you need it.
- Hand hammered by Chinese professionals in Guangzhou. This wok is the proven choice of many professional Chinese chefs. Wok weight: 4.6 pounds (2.1 kg). Heavy and sturdy. The flat part of the bottom is not 100% flat: it has a flat bubble that sets up. This is due to the real hammering method of production. It does not affect the cooking process.
- Steel helper handle will not burn when you stir fry over high heat, also helpful for hanging the wok for storage. Wooden handle has special hygroscopic not slippery surface for tight grip when you stir-fry.
- Craft Wok - Love Wok! We are the team of professionals drawn together by our passion for the carbon steel wok. Our mission is to bring you as much pleasure from Stir-frying in a wok, as chefs get in restaurants across China. Our range of branded products is classic carbon steel woks, 9 years on the market.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0922Y11HX |
| Additional Features | Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible |
| Best Sellers Rank | #21,778 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #38 in Woks & Stir-Fry Pans |
| Brand | Craft Wok |
| Brand Name | Craft Wok |
| Capacity | 1.55 gallons |
| Coating Description | Carbon Steel |
| Color | Steel |
| Compatible Devices | Electric Coil, Gas, Smooth Surface Induction, Smooth Surface Non Induction |
| Customer Reviews | 4.4 out of 5 stars 2,148 Reviews |
| Handle Material | Wood |
| Item Weight | 4.6 pounds |
| Manufacturer | Craft Wok |
| Manufacturer Part Number | 731W316FBA-14INCH-FLAT-NOTFORSALE |
| Material | Carbon Steel |
| Material Type | Carbon Steel |
| Maximum Temperature | 650 °C |
| Metal Type | Carbon Steel |
| Model Name | 731W316 |
| Model Number | 731W316FBA-14INCH-FLAT-NOTFORSALE |
| Number of Items | 1 |
| Number of Packs | 1 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | Stir Frying |
| Shape | wok |
| Special Feature | Electric Stovetop Compatible , Gas Stovetop Compatible, Induction Stovetop Compatible |
| Specific Uses For Product | Cooking |
| UPC | 856299007103 |
| Unit Count | 1 Count |

## Product Details

- **Brand:** Craft Wok
- **Capacity:** 1.55 gallons
- **Color:** Steel
- **Material:** Carbon Steel
- **Special Feature:** Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible

## Images

![Craft Wok Flat Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Flat Bottom) / 731W316 - Image 1](https://m.media-amazon.com/images/I/61QZrs9VNSS.jpg)
![Craft Wok Flat Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Flat Bottom) / 731W316 - Image 2](https://m.media-amazon.com/images/I/81pEMiREQML.jpg)
![Craft Wok Flat Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Flat Bottom) / 731W316 - Image 3](https://m.media-amazon.com/images/I/71lpkUYaAzL.jpg)
![Craft Wok Flat Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Flat Bottom) / 731W316 - Image 4](https://m.media-amazon.com/images/I/51kTZ3D9MFS.jpg)
![Craft Wok Flat Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Flat Bottom) / 731W316 - Image 5](https://m.media-amazon.com/images/I/714Bym-Tm7L.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: Does this work well on flat ceramic stove top?**
A: Yes. Mine is perfectly flat and works on my glass top stove.

**Q: I’ve cooked on this wok 3 times and everything except the vegetables sticks to it. What can I do?**
A: First, the wok needs seasoned.  The instructions are easy to follow.  Second, are you cooking on gas or electric? Also, you need to stir and and scrape constantly  - dont walk away from the stove. You want to stir fry the chicken first, dont overload the wok - cook single portions - remove chicken and then stir fry vegetables and add cooked chicken to vegetables, stirring constantly. Remember its Stir Fry  - not Stare Fry! I hope this helps!

**Q: What is the inner diameter of the flat portion?**
A: for the flat portion, the inner diameter is ~5.8 inches and the outer diameter is 6 inches

**Q: How deep is this wok?**
A: 3 1/2" deep

## Customer Reviews

### ⭐⭐⭐⭐⭐ I'm a wok convert
*by R***L on October 10, 2026*

I'm a first-time wok user on a mission to reduce carbs. A big part of that is eating more vegetables, but the vegetables need to be good, and that's where this wok comes in. I started out microwaving frozen vegetables, which produced a sad, soggy mess. Then I tried stir-frying them in my heavy Lodge cast iron pan. I discovered that higher heat produced much better results, but I kept burning off the seasoning. That's what led me to this wok. It's been a clear win. The wok lets me cook vegetables at high heat, quickly, without worrying nearly as much about damaging the seasoning. And if it needs to be re-seasoned, it's a simple matter of minutes rather than the hour-long process I associate with cast iron. I love the feel of this wok. It has the organic character of a hand-worked tool rather than something stamped out on a factory production line. It's sturdy and well made, although on the heavy side for a wok. That extra weight helps it retain heat when adding frozen vegetables, but you'll probably need to be a blacksmith to toss them like a professional. After the initial seasoning, the vegetables practically floated around inside like the wok had a brand-new nonstick coating. The steel went from its original gray to a deep, almost-black finish, both inside and out, after seasoning and the first cooking session. Keep it clean, dry, and lightly oiled, and rust shouldn't be a problem. And if rust does develop, it can be scrubbed off and the wok re-seasoned. I had no trouble getting excellent results from the very first use. On my largest gas burner, the wok heats up quickly, and its size is just right for cooking two to three cups of frozen vegetables at a time. For someone looking to make high-heat stir-frying part of their everyday cooking, I highly recommend it.

### ⭐⭐⭐⭐⭐ 14" flat bottom unseasoned 731W316
*by T***L on August 11, 2025*

I've had this wok for over a month, now and have used it extensively...this is my review. I bought a flat bottom unseasoned because we have electric glass top (not induction) hob and I did not like the all black preseasoned look. I chose this brand because of reviews and price ($65). I've wanted a wok for awhile, because I thought I needed it to replicate authentic Asian cuisine...but, in reality I could have saved my money and used what I have already. But that's, not me...lol The wok is quality carbon and the wooden handle makes it aesthetically pleasing to look at; hanging in your kitchen. And that's the downside of of buying the 14"...is storage and weight. This weighs about 5lbs and that's because of the extra handle...as it says so in the description. I thought that would be a positive but, it just makes it heavier. You don't know how heavy 5lbs is until your trying to flip and toss for 10mins and then when the wok is full of stir fry and you have to plate it. It's okay if you're using the handle to carry to the table or the sink, but, in reality if you're scooping everything out, you can't do that if you're using both handles. I do use a pot holder to grab the metal neck of the handle to make it easier to manage. But, if you're thinking you're going to be tossing youre food like you see at Asian resturants this is not the wok for that; at least in my opinion. But, I knew that before ordering. Because, even with the average home stove, you can still get the pleasure and feel of cooking with a carbon steel wok. Just use good utensils and break your cooking into smaller sizes; proteins, vegetables and rice/noodes. Works great. In order to season a wok properly...and I'm talking about blueing the steel, you do need a gas hob, torch or what I used...a propane wok stove (Cookamp, $49). You could probably do it in your oven, but I am speaking only on the way that worked for me. There are tons of videos for you to decide...which is best for you. I did remove the handle in order to not scorch the wood After scrubbing the protective coating (Dawn dishsoap and copper scouring pad) and then blueing the steel (including the handle insert), I seasoned it with a light coating (paper towel) of grapeseed oil, letting it smoke off. I did use an old garden tool handle, cut down to two feet and stuck that in the handle insert, with grill gloves in order not to burn myself. I then sanded the handle and drilled a hole at the end to use for hanging. Applied Boos mystery oil and the sealing paste, but you could use lind seed oil, as well; then reattached the handle. I use peanut oil to cook with and keep it nonstick...you have to put it on high, until you see smoke, apply a thin coat of high smoke point oil (peanut oil), wipe it down with paper towel and then back your hob down to med-high, apply a more generous amount of oil and start cooking. Everything slides like butter. After cooking, hot water with either wooden bamboo brushes, or the blue non-scratch pads. For anything more I would use my Lodge metal ring sponge. Back on the stove, to burn off the excess water, let it cool down and then a light coat of oil (grapeseed), wiping it dry with paper towel. And no matter what you read, you can use dish soap, if needed. Your not going to lose enough seasoning to ruin your wok...CS is almost indestuctable. Just keep cooking with it. Woks are also, great for steaming...vegetables, rice, chinese buns, sky's the limit. Tons of YouTube videos out there (J. Kenji, Woks of Life, Jason Farmer). So, in conclusion...I would definitely recommend this wok, even with the weight. And if your wanting something lighter and more like what they use in Asian resturants, go to Web Resturants and get yourself a 2lb Town 14 " CS round bottom wok with metal handle for $21 (plus shipping)...like I did for my propane wok stove. Happy stir frying.

### ⭐⭐⭐⭐ Heavy but one of the best woks
*by G***3 on April 15, 2026*

I purchased both the Craft Wok and the Yosukata Blue Carbon Wok to compare because they had the great reviews online. My first impression was I wouldn't want to use the Yosukata because it was so beautiful. It had the most gorgeous blue finish. The craft wok also looked amazing, like it was hammered by an ancient warrior. They were both similar in many ways: both had wooden handles, flat bottoms, thick guage carbon steel and were very heavy. Like other reviewers have said they have an awkward handle angle, but it won't really matter because you won't be doing a lot of flipping with how heavy the woks are. The Yosukata was more of a round shape with more cooking space on the bottom and higher walls, while the Craft Wok's had less cooking space on the bottom with walls extended further. The quality on both were superb. I couldn't find anything wrong with either one. The Craft Wok's handle wasn't loose but we could feel that it might come loose with a lot of use, while the Yosukata seems a lot tighter. My wife liked the Craft Wok better while I liked the beauty of the Yosukata better. We ended up choosing the Craft Wok because we knew the Yosukata would end up discolored after cooking with it and because my wife makes the final decisions in the house.

## Frequently Bought Together

- Craft Wok Flat Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Flat Bottom) / 731W316
- Craft Wok Dome Lid for 14-Inch Woks Traditional Dome Shaped with Wooden Handle Cover for 14 inch Woks Asian Cookware Aluminum / 732W3

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*Product available on Desertcart Indonesia*
*Store origin: ID*
*Last updated: 2026-10-17*