Chefknivestogo Forums

Uede san is a new blacksmith for us and I think these might be popular. Tell me what you think of them.

They look nice, but seem a little too thin at 1.6 mm for a carbon steel pan.

Depending on the price, I think they look really cool.

They look like a cross between a French country fry pan (depth) and an Asian wok (esp the round bottom flavor) but...

Too thin for a fry pan (would want 2.0 for 20 cm diameter at least)
Too small and not hammered to work as a wok

I love the idea, but I have so many CI/CS pans I would have to give several away to make room for anything new.

the skillet doesn't look smooth enough compared to the French ones. I think there are better options for woks out there and I don't really think the woks would add anything to what is already out there

I suspect the initial intent was at a wok - woks are hammered so food doesn’t slide down until you push it down. And 1.2mm and 1.6mm are typical thicknesses. In fact, I recently picked up a 36cm yamada pow wok and it is far better than the non-Japanese ones. Heck, it costs $80 to ship from Japan bec the flat bottoms (for induction) are not avail on Amazon. But yes, Yamada round bottoms are sold by Global Kitchen on Amazon so the market need is mostly met.

I don't think 1.6 is too thin, but it depends on the use. For a wok type pan it fits.

I like them, depending on price...steel wok's can be had for little.

What is the expected price?

As a wok, I feel this would be the japanese wok competition;

https://www.globalkitchenjapan.com/prod ... -thickness

Common sizes used to be avail on amazon prime, though today, I didn’t see any from gkj.

These are true pow wok shape and handle. Soooo much better than the San Francisco offerings (at 4x the price w/o shipping, 6x with - but that never stops a performance oriented audience).

I’ve not found a good japanese non-pow style wok to try. My skills are not good enough at pow tossing, but I still prefer and use the Yamada.

Mark I'm really curious how much they weigh?