Town Food Service 20 Inch Steel Cantonese Style Wok

I recommend it!

This wok is big and heavy. The steel is thicker than I was expecting. I use it outdoors on a propane burner. My only complaint is that there are several pronounced power hammer marks that left the bottom of the wok not smooth. I had to use borax, dish soap didn't work, to get the oily coating off of it.

why go to PF Chang's when you can cook like them using this wok at home?? This is the third or 4th wok we've owned and by far the best....fastest to regain heat, crisps up food well, and puts a great "fond" on all the food we have cooked. Tip, the very moment you strip the protective oil, wipe the wok completely dry. (or it will rust in seconds). Then, pre-heat your oven to 450 degrees. Next, coat the entire wok -- all sides, handles, etc., with Flax Oil. Flax oil will work, and others will not. Why? Flax oil is a "drying oil", which means it will "polymerize" on the surface....essentially creating a permanent tough coating that can withstand high heat and everything you throw at it....except soap. The other drying oils can't be consumed...e.g. Linseed. Use a THIN coat of oil, heat it in the oven for a few minutes past when it smokes. Remove, let it cool slowly, wipe off excess and repeat. To clean: add water to a hot wok and it will deglaze easily. or scrub it with warm water and a scrubby or spatula....comes clean very easily. Never use soap. You will want to, because that's what we think will kill germs. Reality: soap will ruin your wok by stripping the baked on oil surface. Instead, just wash with water and use heat to kill germs (heating the wok to 450 before you add food will do the trick). Watch a chef at an Asian style restaurant -- @ PF Changs, you can watch them cook and watch them clean the wok. They never use soap, just boiling water and something to scrub with. update: we actually went with the 18" wok, same brand. The 20" is just massive.

The wok was very scratched, dented, and literally rusted. I was so disappointed and upset because this was advertised as new. When I started a return, they gave me a label but expect me to pay for packaging. Ridiculously bad quality. Don’t buy.

This pan I gigantic. I wish I would have listened to the other reviewers. A 20 inch Wok is WAY TOO BIG for a normal kitchen. Other than that it is a good pan. It is covered in a machine oil for protection during shipping. It requires several washings and then a couple of seasonings before using it for food. I ultimately bought a smaller one with a flat bottom. Oh well, live and learn.

Very good wok. Professional and solid. Unless you have a full size gas range order the smaller one. My Chihuahua could use this for her bed

There is nothing more in the world I like more than to have a wok the size of my entire stove towering over the sauce pan that barely sits on the burner when they share cooking space. This thing is massive and it is not at all light weight which is a good thing because I catch a lot of things on fire when I cook. The last Wok I had was lightweight and I burned all the way through it, setting fire to all of the slippers I used to store in my cabinet under my microwave. It is so heavy that I can keep two dogs contained under it as long as they are not near the edge of the cliff side. Cleaning it takes 2 strong women and one very short man to stand inside while they hold it up. We had to hire a stripper to help because they workout their arms a lot and she has wild stories to tell the kids. Great time, and yes, she wears a mask.

Wanted to upgrade my 14 inch. whoa. My mistake. Could bathe babies in it. Can't comment on performance as I haven't burnt oil off yet. Overall seems well built. Not much flex even in the 20 inch size. Hammer marks are huge, about the diameter of a golf ball. Not the smaller hammering found in some woks. But it's not the usual spun ridges of some. I'll put it to use eventually as it should be a perfect fish fryer out in the backyard.