This carbon steel pow wok is round bottom with a single, metal handle. Referred to as the Beijing or Peking pan since it is most frequently used in Northern China. Perfect for tossing veggies over a high flame. Hollow metal handle stays cool. This pow wok is available with a hollow metal handle (pictured) or wooden handle. 12″ 14″ or 16″ diameter, about 16 gauge. This wok must be seasoned which is easy to do with gas heat; you will get “wok hee,” the breath of a wok. Gets hot quickly and retains heat.
