Why I buy this one ?
- 22-inch, carbon steel deep-dish wok
- Designed for use over a propane burner
- Ideal for stir-frying, high-heat cooking
- 2, large, square handles on base enable easy lifting
- Seasoning is required before use; easily cleans with soap and water

Fogdog offers this stuff with condition New, new for:

Price : $59.99 Usually ships in 3-4 business days

ShoppersChoice offers this stuff with condition New, new for:

Price : $60.33 Usually ships in 2-3 business days

Amazon.com offers this stuff with condition New, new for:

Price : $66.95 Usually ships in 24 hours

What our customer's say!

"22 inch wok", I am having problems seasoning the wok. The bottom is black and burned and the sides are bare. I followed the exact directions to season it but the heat for the burner is not mentioned on the CD

"Great wok...but you probably don't need the 22 inch wok.", If you are a caterer or own a restaurant,then you probably can effectively use the 22" wok. I loved the idea of a huge wok, but failed to anticipate the challenges it brings:
1. I couldn't season it in a standard oven. I had to resort to using the burner to season it by turning it. It was a laborious experience.
2. I can't easily clean it in a standard sink. Good thing I'm cooking next to the hose.

Get the 18", or search Amazon for "Wok Shop" and get a 14" or 16".

Other than that, after spending 1/2 a day manually seasoning the wok, I've just cooked the best fried rice of my LIFE.

"Seasoning cast iron cookware the easy way--sort of... lots of steps.", Carbon steel like cast iron does need to be seasoned. But once it's done it's very non-stick.
An easy way to season:
Scrub the cookware using a green scrub pad and scouring powder.
Rinse well and wash with regular dishwashing liquid. Rinse again.
Dry in a 325F oven for about 20 mins. If you like, cool it a bit to make it easier to handle, but make sure to continue to the next step while the cookware is still warm to the touch.
Coat the inside and outside of the cookware with a good coat of vegetable oil--not so heavy it's dripping everywhere, but more than a thin coat. Of course use caution with the hot cookware. Put it on a few old towels and use a paper napkin saturated with oil to coat the pan.
Bake upside down at 325F for 45min-60mins. You might want to put Al foil on the rack below the cookware to catch any excess oil that drips.
Repeat coating the warm cookwarw and baking at least one more time. A third time is great.
After the final coat of oil is done, turn off the oven and let the cookware cool in the oven.
The cookware should now have darkened with a subtle sheen. The finish will be rock hard and smooth--not sticky at all.
Treat it well. I DO use diluted dishwashing detergent and a scruber to clean my cast iron and have never had a problem with the seasoning coming off. Just don't let it sit soaking in water for a long time. It will still rust. I let some friends borrow my lodge dutch oven for a campout. They let it soak overnight and scraped it to clean it and didn't dry it out well--the seasoning was chipped off. It came back rusted! So, I just had to scrub it out to remove the rust and redo the seasoning... It came back almost as before, except for the pitting caused by the rust--however, this is just a cosmetic thing. It still works fine.
Depending on how often you use the item, you can give it a touch up seasoning... just make sure it's clean and dry before giving it an oil coat and baking and cooling.

"No You Don't Clean With Soap & Water", I guess I should of gotten the stainless steel wok. It's really a lot of work to clean off the protective coating it comes with & then seasoning the carbon steel wok is really taking a long time. We haven't cooked with it yet. I just wanted to comment it's a real chore to clean and season this thing. You do NOT clean it with soap after it's seasoned, just hot water and a scratcher that has no soap and burn it dry. Just like a cast iron skillet. I'm sure after we get done we'll love it.

"A great wok with performance better than stainless steel", The Eastman 22 inch carbon steel wok is a excellent tool for outdoor use. It is deceivingly large, being most evident when placed on your home stove. It is well suited for cooking for larger groups. The 22 inch size is overkill for most home use. But this does not mean that it is unusable for this task. Do not think that you will be able to use this wok indoors. It requires a special high-output burner for proper use. Most home stoves simply do not produce enough heat for wok cooking and you end up with soggy steamed food. Even with a high output burner, you would still need a commercial ventilation system to handle the cooking fumes. Coupled with the correct wok burner, you can get professional results with practice, which is well half the fun and enjoyment of cooking. The wok is well constructed with two metal handles to facilitate lifting. I recommend using welding type leather gloves to prevent burns when handling the wok.

This wok is made of carbon steel. This differs from the stainless steel models which are more widely advertised. Carbon steel and stainless steel have very different properties. There are advantages to both but when you get right down to which material cooks better, carbon steel wins if it is used properly. Stainless steel can be cleaned with soap and will not rust. This short list is the end of it's advantages. Carbon steel must be cared for much like cast iron. No soap is used except during the initial seasoning process. Always dry the piece thoroughly and oil lightly before storage as carbon steel rusts easily.

Even with the special care needed, carbon steel has distinct advantages over stainless. When you season carbon steel, the steel's pores open and absorb part of the oil. Then oil dries and hardens, leaving a natural non-stick coating. Anyone who has used a well seasoned cast iron skillet can tell you that you get performance equal to modern non-stick coatings but you can still use both high heat and metal utensils. Stainless steel is non-porous and really cannot be seasoned, making it a very sticky cooking surface as anyone with stainless steel skillets can attest to. Ever try to cook fried eggs in stainless without a lake of grease? Also, stainless steel is not as good of a conductor of heat as carbon steel. This is why professional stainless cookware is manufactured with aluminum or copper layers to conduct heat over the cooking surface. Carbon steel is a far superior cooking surface with good heat conductivity. In addition, carbon steel woks are much cheaper than their stainless counterparts. With proper care, carbon steel is the way to go and the Eastman carbon steel woks are a great tool.

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