World of Flavours Uncoated Induction Safe Chinese Style Carbon Steel Wok, 3 cm

Well worth getting it, I've only had it for a week but it's been great. It was a bit of a pain to burn it and season on a induction hob, but it's possible. I've cooked about 5 stir-fries on it so far, it didn't stick and I can see the patina forming already. It allows me to cook on the highest heat without worrying about eating teflon, makes cooking much faster.

**EDIT** I've mentioned it below but since writing this I've read loads of the bad reviews which all say it rusts. Of course it rusts, it's made of non stainless steel. It takes a little work to keep it seasoned which will stop it from rusting. I have about 5 professional steel skillets at work and they are all rusty because they've been unused, unseasoned and stored for about 10 years. If I was to start using them again I would clean and season them. If you want ease don't buy this pan and then complain about it. Buy a decent nonstick one. The main reason I didn't buy non stick is because I don't fully trust the non stick coating to be food safe at the very high temperature that you cook stir fry. **/EDIT** I've wanted a wok for ages but didn't want a non stick one. Ended up choosing this one and I'm glad I did. Very well made, I wouldn't hesitate using it in a commercial kitchen (I've worked in a few over the years). Had it for about 4 months now. Used it many times. For all those saying that it went rusty after a few days. Of course it did it's not stainless steel, you need to season it. I only do a light seasoning but I do it after most uses as it only takes about a minute. When is new: 1) Wash it in soapy water, use a scourer if you need to. Dry. 2) Put it on the gas stove an get it very very hot. So hot that you get that rainbow effect in the metal (pretty sure you can see it in my picture) you want that all over. 3) Scrunch up some paper towel, dip that in fresh oil and being careful not to burn yourself, rub it all over the inside of the pan. It will smoke so turn the canopy fan on. The aim is to get as thin a coating as you can. 4) Put back on the heat for 20/30 seconds and then wipe the oil paper towel around the inside again. Do this a couple of times. 5) Wipe once round the bottom of pan with oily paper towel. 6) Leave to cool. After each use: 1) Soak & wash in warm (non soapy) water, rinse & dry. 2) Get really hot on the stove. 3) Do one wipe with an oily scrunched up paper towel. 4) Leave to cool and put away. Occasionally you will get some build up and some food may stick. If it doesn't just rinse off then you'll need to wash it with soapy water and a metal scourer. I scour it inside and out making sure I clean off all the oil residue/build up. If this happens season it again like it's new.

Great little woke . works very well on gas stove . Had to season it before first use. A bit of post use care is needed (wash with warm water and oil) to prevent rust. Over all good value for money.

We have only used the wok twice over the month and a half we've had it. Made our stir-fry using rubber utensil (next to wok in photo), dished immediately and cleaned immediately with soft sponge. It was never left to soak or left with food in after cooking for more than 10 minutes. Despite care, it has rusted after 2 uses. Very disappointing and a health risk. Had my last wok for about 15 years.

Quite happy with it so far. I seasoned it as best I could on my induction hob The bottom turned out well but I will have to take care tilting and heating the sides slowly to avoid any warping. The first stir fry I did cooked well with only a little food sticking to the side which came off with water and a none abrasive pad. The picture was taken the next day. A little oil wipe stopped any rust. Looking forward to many years of fun with this. The fry had a nice extra something taste to it compared to my old nonstick wok which only lasted 6 months before the coating started to chip. People who say it rusts are simply not taking care. Rinse and wash it in warm water straight after cooking. Dry completely and put back on hob until it just smokes a little, then cool and wipe with any oil. Any carbon steel will rust in water. Dry and oil always. Additional: A little more seasoning done before the next meal. As you can see with an induction hob it's not and even finish but there was no food sticking this time. Very pleased.

Absolutely love it, once seasoned it does the job. No Teflon or other nasty coatings, plain and simple. 100% approve of this 🙌

It works well but there are spots of rust already. Works well. Food does still stick but not if there’s lots of oil used. Good size for family. Seems to be well made. Depending on what you’ve used it to make, cleaning can be tricky

The wok is fine but the plastic handle is terrible. Firstly, it has a weird smell of chemicals. Secondly, water leaks into the handle causing a build up of moisture near the part where the handle joins the wok. As you can imagine with moisture, warmth and dark environments, you soon get issues. Removed the handle a few times to clean and dry before the screw which holds it in place snapped. The wok does season well and was good while it lasted but I wouldn't purchase another.