Price: $58.88
(as of Dec 03, 2024 11:30:14 UTC - Details)

From the brand

Story of Mamma Fong

Our story

How we got our start Hi, my name is Daphne and I am on a mission to bring back the authentic flavours of Asian cuisine. By introducing Mammafong - the new generation of classic cookwares. I am honouring my culinary heritage and teachers; my grandma and my mother - Mamma Fong. What makes our product unique Authentic hand hammered woks that are built to last. At Mammafong, each wok is 100% handcrafted with precision, passion and care. With a little TLC, your wok can last for decades, just like Mamma Fong’s! Why we love what we do It's simple because we love the evocative aromas and flavours of Asian cooking. We believe nothing brings family and friends together like a well cooked meal served with love and seasoned with care.

Just the right size - Our 12" carbon steel wok is large enough to cook for a small family (serves 3-4). This wok is a favourite of families due to its versatility: it's equally as capable at making fried rice as it is deep frying chicken or sautéing fajita vegetables.
The workhorse wok - Traditional wok used by professional chefs. This Chinese wok is built to last and stand up to the demands of busy commercial kitchens. With a little TLC, your wok can be just like the one my mamma owned for decades.
Authentically hammered wok - 100% hand hammered pow wok created by our team of master craftsmen in Guangdong, China. Each Chinese wok is uniquely crafted with precision, passion and care.
Healthy non-stick - The surface of the wok will become naturally non-stick with use and allows you to use less oil in your cooking. Carbon steel is safe and non-toxic, enabling you to create healthy meals for your family.
Designed for gas stove only. This wok have a round bottom and will not suit electric stove. Before you put your new wok into action, follow the seasoning instruction on the packaging. Got question? Our team will be more than happy to help.
Reviewer: Romo
Rating: 5.0 out of 5 stars
Title: A beautiful wok worth the investment
Review: I've bought this round-bottom wok (鑊 Huò, 炒鑊 Chǎo huò, 炒鍋 Chǎo guō) as a gift for someone with no stir-frying experience, and was afraid that the wok might not get seasoned properly were I to gift it in its original shape. I did run into a small problem of my own, however, in that I currently live in an apartment with an electric range which makes it impossible for me to season the wok using the traditional gas stove techniques.Turns out gas stove is not necessary, and in this case, when I was done, I began to feel that unless you have a powerful gas furnace, you might be better off seasoning in an oven anyway. The result at the end of the process was awesome, and the wok looked spectacularly beautiful so much so that it could be used for decoration. Hopefully, the pictures will do it justice.The Mammafong (媽媽芳 Māmā Fāng) wok is one of the nicest woks I have seen in a long time. It's made of 16-gauge carbon steel. You may wonder which gauge steel is optimal for stir-frying. Well, in a commercial setting with crazy-hot burners you'll run into thinner 17-to-18-gauge woks. For home use, several highly-rated Amazon vendors tout the benefits of 14-gauge steel as it retains the heat better due to its increased thickness. I feel that 14-gauge is a little too thick as it takes too long for my taste to heat up and too slow to cool down, plus it weighs more which might make it more difficult for some to handle. The Mammafong wok is right smack in the middle where it needs to be at 16.About size. In as much as a 14-inch wok appears to be well-, if not best-suited for a regular-size Western range, I hope that one day Mammafong will carry the same line-up of woks in 16 inches. I have a lot of mouths to cook for. :-)The wok, just like the vast majority of others, comes with protective oil that needs to be removed (see the seasoning instructions above). What I didn't like was that the inside of the metal tube that holds the wooden handle was not protected. I had to wiggle the handle multiple times to be able to dislodge it from the wok, and when I finally did, I discovered there was some rust on the wood as well. A minor issue that does not affect my overwhelmingly positive feelings about this wok, but still room for improvement.On a related note, I would love for Mammafong to start selling handle replacement kits (one handle and two Phillips screws). I expect the handles to become damaged over time, and I would love to have perfect original replacements ready for deployment as soon as needed. Another great product to develop would be a wok adapter for barbecue grills. As far as I know one doesn't exist as of today (October 2019).The wok heats up fast and evenly, with the heat coming all the way up to the edge, on an electric stove (in case you missed it, do choose the flat-bottom wok for electric and induction stoves; the round-bottom wok I am dealing with here is for someone with a gas range). Before I forget, I thought it was a nice touch for Daphne, the CEO of Mammafong, to contact me through Amazon after purchase, and email me a small collection of family recipes in the PDF format. Thank you very much!  All in all, the wok has been a joy to use, and I'm sure it'll be a welcome gift as well. In fact, I'm scheming to purchase several more units, for myself and several family members, season all for everyone, and start cooking. I can't recommend this wok highly enough and hope that with time Mammafong will expand their line-up of high-quality cooking utensils (I'll be watching closely :-)).

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Beautiful wok as advertised
Review: Excellent quality and so easy to season even though I had never done that before! I’ve done a lot of research on how to season a wok properly. Some of the hard core one suggest to turn on the gas stove into a super high heat but I wasn’t able to do it with my gas stove. However, I found this is the easiest way without burning my house down.The wok looks like it came with some sort of protective oil to keep it from rusting, so I scrubbed it clean before use. Then I rinsed it in hot water and put it on my stove in high heat to dry up the wok right away. Once it is hot and dry I poured the oil and swirled it around the wok, then turned down the heat to low and let it “cook” for a bit. The hot areas began to turn light blue and rainbow. I repeated the last 2 steps for few times and let it cool down completely. That’s how I seasoned my wok!So far I've made stir-fry noodle, vegetables and lots and lots of fried rice and it never sticks. Typically, I only use hot water to clean the wok because certain cleaning products may damage the seasoning. Overall it is an awesome wok with a great price!

Reviewer: James H. Hankins
Rating: 4.0 out of 5 stars
Title: This is the real deal
Review: This is my first experience using a wok, and it has been a huge success so far. I had no trouble following the instructions for seasoning the wok, and it came out great--no problems at all with food sticking. I found my kitchen stove did not generate enough so I ended up purchasing a separate gas burner. This is a big, sturdy cooking implement; it heats up quick, and the heat distribution is fantastic. If I could make any changes, I would make the wooden handle somewhat longer so there is less chance of getting one's hand on the hot metal socket in which the wooden handle is inserted. But that's a minor complaint. Clean-up is a snap--just put it in the sink, fill with hot water and scrub with a nylon sponge. It is just naturally non-stick. I am super happy with my wok.

Reviewer: Marcus M
Rating: 5.0 out of 5 stars
Title: achieves non-stick properties quickly
Review: I prefer round bottom woks to flat bottom varieties simply for the aesthetics of a perfectly hand-hammered bowl sitting prettily on my stove top and warpage is marginal to impossible given the geometry of the design. This wok was seasoned rather quickly with a large gas burner, turning blue uniformly, and achieved non-stick properties with its first use. The egg test was resoundingly successful. This may or may not be a negative aspect, given the variable of personal preference, but I most note that the handle is angled upward by a significant degree which you may find disagreeable. Some prefer the handle to be closer to horizontal for wok manipulation. This feature should be considered before purchase, but this does not detract from my 5 star rating.

Reviewer: Marilu Rojas
Rating: 5.0 out of 5 stars
Title:
Review: El mejor wok con el que he cocinado, me encantó

Reviewer: Raymond D.
Rating: 5.0 out of 5 stars
Title:
Review: Love this wok for its craftsmanship and great cooking results. I chose to season the wok based on my experience with other carbon steel cookware. 1 first I removed the handle. I thoroughly washed and scrubbed the wok with soap, steel wool and barkeepers friend (or use any other similar product). And I mean wash and scrub the entire wok even inside the handle where there may me a little rust. I then dried it thoroughly. 2 I put it in a 500 degree oven for an hour 3 let it cool to room temp then I applied a light coat of high smoke point oil in my case avacado, and I mean light wipe it all off with a paper towel. 3 back in the oven at 500 for 45 minutes at 500 degrees. 3 cool to room temp and re oil again wipe with paper towel and back in at 500 degrees for another 45 minutes. I oiled the handle with food grade mineral oil and reattached it. I have used it several times since and it is still virtually glass like.

Reviewer: Steve Jenkins
Rating: 5.0 out of 5 stars
Title:
Review: I absolutely love my new wok, it is robust, doesn't feel flimsy. It was super easy to season it (follow packet instructions, my process is written below). It is quite heavy so don't expect youtube level flipping of the contents of the wok unless you have Arnold Schwarzenegger forearms, or are an experienced wok user with a large wok. I find that this wok can hold enough to make a single meal for about 5-6 people at most. But for that volume, I typically cook in batches to ensure appropriate cooking. The wok is super non-stick when seasoned with 1-2 layers per instructions below, so thats awesome. I am vego mostly, and have no issues, i cook a lot of onions, green cruciferous vegetables (broccoli, cabbage), carrots, eggplant, tofu. Everything cooks awesome in this wok.To season it, I used canola oil. The process was to heat it on a very large gas burner (outdoors, do not do this inside, the smoke will be super unpleasant), blue it all over, it will take a few mins to blue each quadrant of the steel, so this took the longest, maybe 15 mins of blueing; then once it is blue all over, including the helper handle, you tip in about 2 tbs of oil and carefully swirl it all around and wipe it with a dry paper wipe (i just used kitchen paper wipes lol) all over the sides, keep rubbing it all around and you will see it smoking and making the wiped areas dark grey or black-ish. I did this all over and on the underside of the wok too. after this I just cooked with it, it builds up seasoning fairly quickly, especially if you use animal products or use a bit of oil.I highly suggest you get a long wok tan (spatula), one that doesnt have a very wide head on it). I am glad I got the round bottom one, I only use it on my outdoor gas burner which it is mostly steady on. I would say that a long wooden spatula would do the trick as well. I found that a metal utensil scraped up the fresh seasoning quite easily, but now after a few weeks of use it is holding up to a metal wok tan fine.It feels a little pricey, but to be honest, the durability and user experience make me confident that this wok will last forever - so I would buy it again for sure. Perhaps the handle will need replacing at some point, or maybe just new screws (mine is sturdy thus far, but it seems to be the only potential point of failure), but thats easy to replace if you have a round dowel like piece of wood and are semi handy.

Reviewer: Randall Sim
Rating: 5.0 out of 5 stars
Title:
Review: Good quality

Reviewer: demers P-A
Rating: 5.0 out of 5 stars
Title:
Review: Je l adore merci oublié pas de le faire bleuir très rapidement et le tenir très loin de l eau temps qu il n est pas bleu et protégé sans quoi il touille très vite. Je suis très satisfait merci