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Other Available Styles:

  • Hand-hammered; ideal for induction or 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: 00843784002156
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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

    Hand Wash Only

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

  • Induction Ready

    Induction Ready

    This item is compatible for use in induction cooking.

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.

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&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.

Watch More Videos

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.

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.

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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:
  • Depth: 3 1/4 Inches

Attention CA Residents: Prop 65 Warning

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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. The right is reserved to deny shipment for residential usage; if this occurs, you will be notified as soon as possible.

Customer Reviews

  • Overall User Rating: Town 34804 14" Hand Hammered Cantonese Flat Bottom Wok

    4.5 stars from 6 reviews

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    People Talk About:

    food great Oiled perfect wok cooked constructed charred buying big
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    I don’t think I. Like flat Bottom as the round bottom. It has corners so that slightly makes the seasoning difficult. You will see streaks or part that is badly seasoned. You don’t see that in round bottom. That’s why I give it a 4. I don’t think hammered version is for me as it hasn’t covered by seasoning. But it is 1 coating so I will be optimistic about it.
    Very good flat bottom wok for home stove use, Big enough to cook fried rice for six at home. Two ring to hold wok better.
    After an abysmal failure when the wrong product was sent the first time, this time around it was awesome. Seasoned on the stove top. Oiled. Heated and charred onions. Re- oiled and cooked an egg....no sticking! Yay.
    This item was perfect for what I needed! It was just as described. Smooth transaction, great product. Great service. No problems. Thank you! I recommend this product
    Hi everyone ! Yesterday I just got to try this wok in my kitchen. And I am pleased with it, it is not overly expensive and cool wok, but I quite like it, it is big and you can make noodles at once for all members of my family, it is easy to wash. Its worth buying exclusively for cooking Asian food.
    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.

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