Wok, Stir Fry Pan, Wooden Handle, 11 Inch, Lightweight Cast Iron, chef’s pan, pre-seasoned nonstick, for Chinese Japanese and other cooking

I recently purchased the 11-inch Commercial Grade Flat Bottom Cast Iron Wok, and I’m thoroughly impressed with its performance. This lightweight wok offers exceptional heat distribution, making it a breeze to cook with, while its sturdy flat base ensures stability on my gas stove (it’s also compatible with electric and induction stoves). The construction quality is top-notch—durable iron that feels built to last forever, yet it’s surprisingly affordable compared to stainless steel or enameled cast iron options.The pre-seasoned, nonstick surface is a game-changer. It’s ready to use right out of the box, delivering that authentic wok flavor without any sticking or rust issues. The wooden handle stays cool during cooking and provides a secure, comfortable grip—perfect for stir-frying. At 11 inches, it’s spacious enough for family meals, whether I’m stir-frying, deep-frying, or even using it as a grill or sauté pan.This wok is versatile, eco-friendly, and an absolute joy to use. It’s become my go-to for Asian dishes and beyond, blending commercial-grade quality with everyday practicality. Highly recommend this fantastic piece of cookware to anyone looking for a reliable, budget-friendly wok

This is nice Wok, with a great carbon coating for a nice “non-stick” surface.It is flat bottomed for ease of use with electric stoves, but can certainly be used with gas.It is a lighter/thinner caste iron than you may be used too, but that is ideal for a wok.I am very happy with the 11 inch version.It is the perfect size for stir-frying a single meal or for a couple (if you’re sharing a healthier lifestyle)I’m going to purchase one of the larger sizes.For those of you who haven’t owned cast iron, or carbonized pans before :-Yes, it is the original non-stick cooking surface. The same as the pans your grandparents and great grandparents used to cook their morning breakfast of egg and sausage on a patty of lard. And, I bet the Pan was still a great pan when you sold it for $1 at the yard-sale of ‘junk’ you acquired from cleaning out their house when you shipped them off to the “retirement community”No surface is truly non-stick and you always use a cooking oil or a spray when using it. (Woks are designed for oil use)The term carbonized generally refers to the manufacturing process they use to coat the pan surface (the black stuff.) It is usually a quick spray and bake and is much thinner than a regular coating on a well seasoned pan. Good news, as long as you take care of it, it will continue to build up over time.You should never wash caste iron in the dishwasher or leave it sitting in the sink, or even in a puddle of water on the counter. It is iron and it will rust VERY quickly.Ideally you should wash the pan while it is still warm, use hot water and if needed a drop of soap, then wipe it clean with a sponge or paper towel. You MUST dry it completely (bottom as well) then you should apply a small bit of cooking oil to a paper towel and coat the inside of the pan lightly. If you do this it should last a lifetime.(And someday your own grandkids can sell it for $1 in the yard sale of your ‘junk’)The ‘non-stick’ surface is formed when fatty oils are baked onto the surface. (Called seasoning)Caste Iron is harder than most non-stick surfaces, but it will chip off if you scratch it aggressively with metal tools, or scouring pads.(I use a silicone Wok spatula (the head is curved fit the round body of a wok. -Tangent: I use silicone utensils for pretty much all my cooking now.The great thing about caste iron is that it can almost always be saved from your neglect. Even if it rusts, by re-seasoning. -you can google that.The only reason I’ve talked so much about caste iron cleaning, is that I’ve seen people aggravated by rust because they didn’t take care of it. And once listens to one person complain about how “it took two hours” to get all the “burned black stuff off”. They scoured the pan down to the bare metal.Getting back on subject: I like the Wok, and if you take care of it you will too.

I love this thing. Out of the box seasoning is perfect, nothing sticks. The bottom is flat Wich is great for standard glass top stoves. Heats, and cools fairly responsely, somewhere between cast iron and stainless. Easy to clean. No rusting, although this being no stainless you will want to keep it dry. Not light - its a big carbon steel wok - but the second handle makes it easily manageable.

It's so far non stick. Handle is good. I won't call it truly lightweight; may be it's relatively lightweight for a cast iron. Wish there were a loop handle to help hold/carry/stabilize the pan. But good price for the product.

I was surprised at the weight of this “light weight “ wok. It is already pre seasoned. I’ve used it several times prior to writing this review. Food does not stick. Clean up is by hand and it cleans easily. Wooden handle remains cool when cooking. Good depth especially appreciated when frying with oil. The only thing I would’ve like to have is a small handle opposite the wooden handle which would make emptying the wok easier. But that is not enough to warrant removal of a star.

Materials used in wok are high quality. Wok is sturdy, due to cast iron, heat conduction better than most fry pans. The cast iron coating is securely attached and won't peel or crack. Black exterior coating will not show cooking burns. The size is perfect, many woks are too large in diameter and cooked food loses heat rapidly. Especially am pleased with the wood handle. The handle is a good insulator to prevent hand burning. Am very happy with purchase. Thank you very much.

Very sturdy and larger than I expected.

Nonstick coating started peeling off after infrequent use, this wok used to be $45. There’s probably a reason they cut the price in half, what a waste of money, do not buy this.