$21.99/Each

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  • Classic wok design cooks foods more rapidly than a traditional pan or skillet
  • Steep sides allow you to toss foods around for even heat distribution
  • Versatile pan lets you stew, steam, boil, deep fry, or stir fry
  • Includes 2 sturdy, riveted handles for stability and convenience
  • 16-gauge (1.5 mm) cold-forged steel construction
UPC Code: 843784002026
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Saute Asian cuisine to perfection with this Town 34720 hand-hammered Cantonese wok.

There is no substitute for a good wok when you need to saute and serve in large quantities, and this hand-hammered Cantonese wok is the perfect solution! Made out of rugged 16 gauge cold-forged steel, this wok is a great addition to any restaurant that prides itself on quality, authentic Asian cuisine.

"This is a really nice quality commercial wok. It can deffinetly withstand heavy daily use. I recommend this for people who dont like woks with handles."

Read More Reviews

Cook and Serve

Cantonese woks like this one combine form and function in a cooking vessel that works great for both cooking and serving. Its hand-hammered design makes this wok just as attractive as it is functional, and it's great for serving large groups of people.

Fits a 16" Chamber

This wok is sized to fit a wok range with a 16" chamber, or it can be used with a wok ring (sold separately) on a conventional burner.

Welded Handles

The handles are welded to the wok to provide excellent reinforcement and ensure that it will stand up to even heavy portions with ease.

Carbon Steel Construction

This wok is made from 16 gauge cold-forged carbon steel, giving it the superior durability to stand up to hard use in a commercial kitchen. This material also provides, fast, even heating so that you can achieve predictable and consistent results.

Customer Q&A Ask a Question

What is the difference between a Mandarin wok and a Cantonese wok?
The difference is in the style of the handle. Mandarin woks feature a long stick handle, while Cantonese woks have two small loop handles, giving cooks a choice of whichever best fits their style.
What's the difference between a riveted and a welded handle?
A riveted handle is connected by small metal pieces (called rivets) that are crushed between the handle and the pan body to attach them together. This type of handle is more common on copper and aluminum cookware.

For a handle to be welded, the metal must first be melted and then adhered to the pan body. This creates a strong bond that leaves little to no space in between, so bacteria and other food crumbs can’t collect and cause sanitation issues. Both are long lasting solutions for fry and sauce pan handles because they are durable and can withstand heat.
My item arrived coated with a thin layer of oil. What is this oil for, and is it ready for immediate use?
Some carbon steel pans and woks are shipped with a protective oil coating from the factory to prevent them from rusting before their first use. They must be thoroughly washed with warm soapy water to remove all traces of the oil, and then properly seasoned before use.
What is the appropriate lid size for my wok?
While lid size can be a preference based on what you're cooking, you generally want your lid to be approximately 1" - 2" smaller in diameter than your wok. This is so the lid can securely sit inside the rounded edges of your wok.
What is a wok ring used for, and how do I decide which is right for me?
A wok ring is used to turn a traditional range into a wok-friendly range. It serves to stabilize your wok and funnel the heat appropriately around the rounded edges as a wok range would. Generally, you want your wok ring's diameter to be 4" smaller than the wok you are using.
How to Season Your Pans
How to Season a Pan

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How to Season Your Pans

Pan seasoning is essential for keeping your pans performing their best in your kitchen. This instructional video will show you the proper steps to seasoning your cooking pans based on their material.

How to Season a Pan

Seasoning your pans enables you to cook great-tasting food with minimal oil, butter, or fat. It also provides a stick-resistant surface, allowing for easy clean up, and will keep your pans from rusting quickly. Check out this video to learn how to season cast iron and carbon steel pans.

Transcript Embed
Today we're going to show you how to season cooking pans. Pan seasoning is essential to any food service operation, as it keeps your pans from rusting and your food from sticking to the pans. Seasoning cooking pans saves you time and money. We'll show you how to season five different types of cooking pans in this video. A cast iron skillet, a carbon steel fry pan, a carbon steel wok, a tin-plated pan, and a hard coat aluminum pan.

Copy and paste the embed code above.
Transcript Embed
For a carbon steel pan, start by washing, rinsing, and drying the pan. Heat the pan on your range on medium to high heat, then add shortening to the pan. Use a clean dry towel to spread the shortening around the interior of the pan, creating an even coat. Remove the pan from the heat, wipe out the excess shortening and let it cool. You can repeat this process up to 3 more times. For a cast iron skillet, preheat your oven to 400 degrees Fahrenheit. Line a baking pan with aluminum foil and set aside. Wash, rinse, and dry your skillet. Place the skillet in the oven for 15 minutes. Remove and coat the entire skillet with shortening, inside and out. Place the skillet in the oven for 45 minutes with the baking pan on a rack below it to catch any mess. You can repeat this process up to three more times.

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Overall Dimensions:
  • Top Diameter: 20 Inches
  • Height: 5 3/4 Inches

Resources for
Town 34720

Warranty Info

RESIDENTIAL USERS: Town assumes no liability for parts or labor coverage for component failure or other damages resulting from installation in non-commercial or residential applications. The right is reserved to deny shipment for residential usage; if this occurs, you will be notified as soon as possible.

Resources

Town 34720 Specs
Height 5 3/4 Inches
Top Diameter 20 Inches
Color Silver
Gauge 16 Gauge
Handle Type Welded
Material Carbon Steel
Shape Round
Style Cantonese
Type Woks

Customer Reviews

  • Overall User Rating: Town 34720 20" Hand Hammered Cantonese Wok

    5.0 stars from 9 reviews

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    People Talk About:

    wok great large oil Handles woks cook happy quality handle
  • Arrange by 
    This is a great wok. I was so happy to have found this its is a great addition to my kitchen. This will be highly recommended
    from Frontline Foundations, Inc. on
    The Town 20” Hand Hammered Cantonese Wok is large and heavy weight. It is well made and long lasting. The Handles are firmly attached and the price is great. This is a must have for commercial Chinese restaurants.
    on
    Love this wok for my Asian style restaurant. I use this everyday and so far so good. Very durable and easily cleans. Thank you for a variety!
    from Jade Star on
    This is a great wok. You can cook large batches of food. The material is high quality. I am a fan of the wok without the large handle.
    from CMV on
    Great size for large batches up to 16 servings depending on what you are making. Factory oil will require steel wool to get rid of any discoloration, but once removed and properly seasoned it is a great non-stick surface. Home buyers should be careful with this wok, it will not fit in standard cabinets and only some home stoves provide sufficient BTU to cook with this wok effectively. Definitely pick up a wok ring if you plan to use this on a smaller stove.
    on
    The 20 inch carbon steel Wok from WEBstaurantStore is one of my favorite woks to cook with absolute top notch quality and value. I will be buying more is them in other sizes
    on
    this wok i am using boiling milk, and fry vada and other thing i like it's deep from center and wide open top, in short it is not too much deep and wide so, you can fry easily in minimum oil that way you can save oil
    from vk carters on
    Wanted a wok to try a few dishes and I know Webstaurant Store wa the place to get it. I coated mine with oil and heated it to season it before the first use. I feel that it the best way to season a new pan, or in this case a wok. I a made a few simple dishes and I a very happy. I just have to get more used to cooking with the high heat needed with a wok. I am very happy with the wok and the year of usage I will get from this!
    from Ebenezer Elementary School PTE on
    This is a really nice quality commercial wok. It can deffinetly withstand heavy daily use. I recommend this for people who dont like woks with handles.
    on

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