Traditional Carbon Steel Wok, Hand Hammered Wok Pan with Wooden and Steel Helper Handle, Chinese Woks and Stir Fry Pans (Classic pattern-14")

This wok is authentic and priced right. Why I love it.1. Thickness allows for even heat distribution.2. Wok will heat to very high temps and keeps its shape.3. Great quality. Designed to last for decades.5. Hand hammered steel seasons perfectly.6. After proper seasoning, this wok is 95% non-stick.7. Round bottom, the way a wok should be.I’ve made several meals with this wok and could not be happier. It’s heavy and well made. I can still flip my food as it cooks but often use both hands. I seasoned it with sunflower oil. Got it to the smoking point (450 degrees F) and after doing so, made sure the entire wok received oil that was 450 Fahrenheit. Once seasoned, it has proven to be as non-stick as any pan in our home. I NEVER wash it with soap. I clean it by boiling a bit of water in the wok (about a quart) and use a wok spatula to spread the boiling water around, to remove any bacteria. It takes longer than washing by hand but it’s worth the effort. Once clean, I put a bit of oil in it and get it close to 450 and spread the oil around to coat the entire inside of the wok. I use it daily so it never leaves the stove. It rests nicely on top of our gas range and stays put. I’m THRILLED with this purchase!

The media could not be loaded.  This is the second wok I've ordered from Amazon and I've finally found my favorite cooking vessel! The video shows my first usage of it after I scrubbed and washed it without seasoning it and you can see it's pretty naturally nonstick from the start. All I did was heat it to dry from washing, oiled it up while hot with olive oil and then started cooking. Every now and then I stirred the food around so it didn't burn or stick on the bottom. This wok worked so good. After I cleaned it again I then seasoned it on the stove with my vent on full blast, it smokes up a lot. Using the middle big burner I heat the wok up, when hot I oiled it up again with olive oil, then "cooked" it for 10 minutes on each area so it's as evenly seasoned as possible making sure to re-oil if dry and needed while not allowing oil to puddle up in any spot. You can see the midway process and finished pictures. It's now black and well seasoned. Originally it came naturally silver from the steel metal.The wooden handle is much better than the two looped handles on my other wok. I got so many burns from my other wok.The bottom of this wok is wider than most others, so in order to deep fry you're going to need more oil because it's going to spread across a larger base area, but to cook normal dishes it does dip slightly in the middle so oil does gather into a little pool. I don't mind this at all, because when I need to fry anything I cook enough for four to five big eaters.The base also sits well on my gas stove. Eventhough I only used it once it was stable. The wide big area really allows easy mixing and more browning. If I need another wok in the future I would just get another one of this. I'm so pleased with it.

Wok works well. After using it about 7 times, it’s non-stick naturally. Easy to season and really easy to clean as long as you clean as soon as wok cools off. The only thing is the round bottom. I am already on 2nd rack but it appears the bottom is not perfectly round.

This is one of the best purchase from Amazon, because with shelter in place, we eat at home a lot, and we missed some of the 'Wok Hei', the special aroma that is created with high-temperature caramarization of food when cooked in a traditional chinese wok. This wok fulfills and we are able to make golden fried rice, stirred fried dishes with 'wok hei'. Do season the wok when you received it, as the first picture showed the shiny blue tint when heating during the seasoning process.Seasoning the wok: 1.Scrub & clean the wok with detergent and wipe it dry. 2. Rub with peanut oil and heat with medium heat until smoking. 3. Prepare multiple pieces of animal fat. Discard the peanut oil and start rubbing the wok with a piece of animal fat over medium heat. The wok surface will turn brown. If and when the piece of fat turns black from absorbing the black stain, throw it away and use a new piece of fat. Repeat until the fat no longer gets stained and the wok turned black/brown. 4. Fry some discarded vegetable, fruit or potatoe peels to further clean the surface, this first 'dish' are to be discarded. 5. Clean by brushing with hot water and do not ever put dish detergent into the wok, or risk doing the seasoning all over again. 6. Only use the work for stir-fry and do not make soupy or steam in the wok for the next few weeks to build up the 'non-stick' carbon layer.As a side note, I purchased the round-bottom wok, and this is the first time in my life I try a round-bottom pan, and it is perfect for stir-frying (but need a gas stove and a wok adapter)

This was a first wok, and I didn't know how hard it would be to season or cook with. But in fact, it's been tremendous. Seasoning was easy. I followed some instructions on Serious Eats that were basically the same as the manufacturers and it quickly started to turn black and non-stick. A half dozen uses and a bit of oil after each and the enter portion where most cooking happens has stayed black and non-stick.For cooking, it has worked great. We have powerful gas burners at home. With the burner in normal operation, the wok heats up in the shape of the gas burner (which is to say the direct center doesn't get as much heat as a ring just outside the center where the flames hit). But it gets plenty hot to fry rice and for the limited things I have tried.The sides still have enough texture that I can push food up the side and it stays.I can flip food in the wok but I do use two hands to flip since it is on the heavier side. Not unmanageable at all and its probably my lack of skill more than anything.Overall its been a great purchase. Very happy with my first wok.

Came in a big box with a damaged box inside. the wok lid was splintering. Honestly can’t believe that made it out of the seller’s hands. the outer box was in perfect condition.

Excelente artículo lo curé según las indicaciones del fabricante y realmente no se le pega nada estoy muy contento con el producto, ah una cosa es bastante robusto y pesado

Bonne répartition de la chaleur. Tendance à adhérer si on ne cuisine pas avec beaucoup d'huile. Attention à ne pas le laisser humide car il rouille !

Après un bon culottage, il fera le travail parfaitement. Seul bémol assez lourd alors attention pendant manipulation

Wir verwenden ihn auf dem Grill zum Fritieren und für viele Pfannenrührgerichte. Funktioniert super. Nach dem Kochen nur mit heissem Wasser ausspülen (ohne Spülmittel!) und danach mit Öl oder Gusseisenpaste (Grillzubehör) ausreiben, damit er keinen Rost ansetzt.

De la rouille et une tâche come du metal parti après juste une seul utilisation