Traditional Carbon Steel 12.5 Inch Hand Hammered Iron Wok for Electric, Induction and Gas Stoves with Lid and Spatula

I noticed the Itsmiller name on this wok on Amazon because my mother’s maiden name is Miller and I knew my mom, Aunts, Uncles and cousin would get a kick out of the name so I bought one. Turns out it’s a pretty nice wok. I blued the steel at a really high temp (hot as my burner would go). I then seasoned it inside and out with soybean oil which has 450°f smoke point 4-5 times. I was able to fry an egg totally non stick. Then I did stir fry for dinner and fried chicken patties and french fries for my granddaughters for lunch today. I’m impressed that it withstood all the heat I put to it and all the rivets are still strong and very tight. I like the texture. It has a real earthy natural look like a blacksmith made it or something. The wood handle is very solid and the lid is handy too. My verdict is, it’s a good standard quality wok that works well and will probably last indefinitely and looks good too. I replaced my old wok because it had some kind of coating on it that was coming off. You won’t have that problem with this one and if you season it right (polymerize the oil) it can be made nonstick and poison free too.

One month review for this item:I've had this wok for a month now and want to share some thoughts. Overall, I am satisfied with this wok. I have been looking for a iron wok so I can finally turn up the heat without having to worry about contaminating my food with chemicals or aluminum, and this wok works perfectly for me. I have used it for stir-fry, deep fry, pan-frying, and braising. All turned out well. For the best result, I strongly recommend seasoning it with oil before first use. Some pros and cons are given below:Pros: Durable, relatively light-weight, works fantastic with stir-frying and deep-frying, detachable handle. Works for electric cooktop.Cons: Wooden cover, which I think is unnecessary and brings maintenance issue. If you only have an electric heater, it is extremely hard to season.Something else: The wok comes with a metal spatula, which is really nice, but the manual says do not use metal spatula. BUT, it is okay to use metal spatula for a well-seasoned iron wok... So it is creating confusion..

Bought this wok to use with a induction stove and it does wok.. I mean work.The metal is definitely thinner than my other wok, but it was also 1/2 the price and this came with a lid. The reason I can't use my other wok is because I needed a flat bottom. And that's why I only gave it 4 stars.Although it's a flat bottom work, it's not perfectly flat. You'd think as a never used wok, it would have been flat, but there's a slight curve to it. Also because the wok is so thin, I see the bottom warping even more with usage.Does it cook well? Yes it does. Although it says it's seasoned, I scrubbed it clean with some steel wool, hot water and soap. Then I heated it until the color changed. Let it cool, then heated it again with some cooking oil. Once it cooled again, I stir fried some onion with garlic and ginger as a sacrificial cook off.With it seasoned, I make some teriyaki chicken for my son. And what did he say? He said it tasted great but now he's going to have to wok off the calories because he ate too much. Bwahahahahaha

After the process of seasoned the Wok, it took awhile to complete it. I then cleaned and dried the Wok, also lightly oiled up the wok surface to keep rust away. The next day, my fried eggs came out great, but some little sticky spot of food left on the bottom of the wok. Though, it's easily cleaned, just rinsed using warm water with lightly scrubs, don't forget to let it dry and apply cooking oil to keep rust away. This wok is a must have if one knows how to use it right. (Images: file uploaded only PIX, Video file was to large via email)Note: when the wok is getting heats up, its' bottom won't stay flat any more, so it's not really suit to use with the flat stove kind. Some says it can't be use with steel spatula, but if the process of seasoned were done correctly, steel spatula can be use with.

This is a little smaller than a traditional wok, so it fits nicely on the stove and in my sink. It's a good size for one or two servings. The metal is thin and heats quickly like a wok should. There are a number of nearly identical looking woks on Amazon that I'd guess we're all made by the same factory, this brand had a good price. I'm not sure if there is any advantage to the hammered pattern. It looks like it was stamped by machine, not by hand. I'd like to know how they blackened the metal since carbon steel is grey. I'm not sure I removed all the protective coating before my attempt at seasoning the pan. I may need to get some steel wool and start over. Time will tell. The wooden lid smells like furniture polish and I've been hesitant to use it.

I followed the instructions on how to remove the lacquer coating. It will NOT come off. Even scrubbed with steel wool. Do not buy this wok. If I can't get the lacquer coating off, it will just come off when cooking and contaminate the food. Poor design.

During pandemic, my wife’s cooking skills improved dramatically. She is always looking for a nice wok. When I saw this, I ordered and hope she will like it. I’m absolutely right. She loves it.First of all, she be was amazed by the wood lid, it reminds her something in movie for ancient Chinese cooking, it also has sort of fresh wood smell. She keeps it as an art piece and use glass lid we had instead.Second, since it’s iron, it heats up very quickly. As long as it’s seasoned right, it’s non-stick. 12” is also a good size for a family of 2 to 6 people. It’s a little heavy for her, but she said she’d rather have something sturdy than flimsy.Last but not least, it comes with a nice silicone spatula, gentle to the surface, but strong enough to move or flip the food.I will recommend this wok to everybody.

Satisfecho y muy útil

Love this wok. The handle comes off so seasoning the wok in the oven was a snap. A very thin layer of grapeseed oil wiped off as much as possible then in the oven at 450° f for 30 mins. Let cool and repeat. Nothing sticky about this pan. Definitely recommend!

This is the first time I bought ITSMILLERS's product, and I absolutely love it. I use woks for all types of cookings, especially for Chinese cooking. After two day's use, I come and write down the review to help give some ideas to any of you who are interested in the product. Hope it will help :)Size: I bought 12.6 inches (32cm) and I think this is the perfect size for me and my kitchen stove. As you can see in the picture, the width and the deepness are pretty good for my home cooking.Weight: It is definitely a not light wok since is made with iron. But it's not bad. I am a medium-sized female and I find no problem handling it while I'm cooking.Season the wok: A very detailed instruction comes with the product, telling you how to properly season the wok. I followed the process step by step. It took me about 45 minutes. This step is very crucial to every wok user because it is the key to determine whether you can get a real non-stick wok or not and determine how long your wok would last.P.S. After you successfully season the wok, you will see the center bottom form a black layer like my picture. FYI, It is not dirty stuff but the actual non-stick part.Lid: I LOVE the lid that comes with the wok. It is one important reason why I chose this one. It might be only me. But I feel the lid would give some bamboo/meadow aroma to the food. And I like it :dIn the end, I hope my review can help you to find the wok you need!HAPPY COOKING :)

Nothing to dislike here..After cleaning and tempering, then seasoning, your good to go..I used it to do a stir fry. Tasted real good..i HIGHLY RECOMMEND THIS WOK..

Está muy lindo, muy útil!! Me encanto!!