Name: Town 34804 14" Hand Hammered Cantonese Flat Bottom Wok
Brand: Town
SKU: 88534804
Price: 16.49 USD
Availability: InStock
Rating: 4.7 (28 reviews)

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Product Overview

Hand-hammered; ideal for electric ranges
Two riveted loop handles for secure grip and easy transportation
Cold forged steel construction for added strength
Flat bottom for optimal heat distribution
Tall, rounded sides eliminate messes when tossing

UPC Code:843784002156

View all Town Asian Woks, Wok Covers, and Wok Rings

plus
Town 34912 12 1/2" Aluminum Wok Cover
$15.99/Each
plus
Town 53180 11" Bamboo Wok Brush
$4.39/Each

Saute Asian cuisine to perfection with this Town 34804 hand hammered Cantonese flat bottom wok.

No other pan in your kitchen has the versatility of a good wok pan! Woks aren’t just for Asian cuisine anymore; the design of the wok pan is perfect for cooking a variety of dishes. Unlike a traditional skillet, which cooks from the bottom of the pan only, the wok features high steep sides that cook foods from all sides. As food is tossed around the pan, it is cooked extremely quickly and thoroughly due to the even heat distribution. 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!

Hand Wash Only
To preserve quality, this item should only be hand-washed and sanitized.

"Perfect size for my 12" bamboo steamer to make some dumplings. Affordable, and well constructed. The handles are very sturdy and I prefer them for flipping large quantities of food. Definitely a winner."

Cook and Serve

If you haven’t invested in a wok yet, you are missing out on a useful tool that allows you to stew, steam, boil, deep fry, and stir fry. 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.

Carbon Steel Construction

Designed to be rugged and practically indestructible, 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. Hand hammering leads to stronger steel but by nature, will be not be ideal for induction ranges.

No Chamber Needed

Unlike round bottomed woks, these flat bottomed woks do not require a wok ring or chamber.

Riveted Handles

The riveted handles ensure a very rigid connection between handle and vessel, guaranteeing longevity in your commercial kitchen.

Customer Q&AAsk a Question

How is the top diameter measured in frying pans and woks, and how accurate is this measurement?

The top diameter is the measurement across the pan, from the interior of one side of the rim to the other. These measurements are approximate because many frying pans and woks have a curved upper rim, making precise measurement difficult. The standard naming convention uses top diameter, so while multiple brands may offer a 10" pan, there may be slight variations in size between each brand's 10" pan or wok.

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 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.

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Overall Dimensions:

Top Diameter:: 14 Inches
Depth:: 3 1/4 Inches

Attention CA Residents:

Resources for
Town 34804

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. Your warranty will be voided if installed in non-commercial or residential applications.

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Types of Woks