14 Inch Wok Pan with Ring - 2 Piece - Woks and Stir Fry Pans for Home and Professional Cooking – Hand Hammered Carbon Steel Wok with Wooden Handle - The Chinese Wok choice of Chefs

My first authentic carbon steel wok. Please read all: first off please disregard reviews that say wok rusts. Well, duh, it’s carbon steel and needs to be ‘seasoned and maintained.’ There are clear instructions on this. After a thorough cleaning with Barkeepers friend liquid and a scouring pad (I stayed away from metal as I didn’t want to sceatch it) I used my turkey fried jet stove (propane fire) out on my deck to burn the wok. All this means is that you heat the wok to extreme heat so the steel blues. Then I removed the wood handle (remove 2 Phillips head screws and pop it out) then put some canola oil on it and wiped it off. Trust me, wipe it off means you hit it with a paper towel until it looks dry- it’s not! (There is still a micro coating of oil on there) and then I popped it in the oven (again weed handle off) at 500 degrees for about and hour then let it cool in the oven. I did this twice. I actually burned it again after this process (un oiled) on the jet boiler then coated inside with some peanut oil and heated until smoking. Not sure this was necessary at this point but they say cooking with it improved it and I cook with peanut oil so who knows? What I do know is my first dish was pork fried rice and the start of the dish includes making an omelet in the pan with a little oil. Gotta tell you I think I did something right as the eggs slid around the pan. Again, if you season this right it is better (or at least as good as Teflon for non-stick cooking. Plus? Teflon is a ChEmical coating and I’m not sure you want to be cooking at extreme heat with a chemical. Just me? Well I’m super excited to make some more great food with this. I may never buy take out again. Chinese restaurants add a lot of oil to their dishes and I feel like I can get the Same great flavor with half. Great product and I thoroughly appreciate this purchase.

I went through the reviews for a number of woks. I was looking for an alternative to the cheap nonstick woks that eventually flake off their nonstick coating and this one stood out. I got mine within two days and started prepping it right way. After washing it, I blued the steel and then added a layer of oil as it cooled. Since the handle can be removed I put more layers of patina on in the oven at 450 deg F with thin layers of canola oil, 6 layers all total. Picture shown is the final product of the patina coating. Then I cooked bacon, garlic, onions, and ginger to add flavor to the wok. The total process was time consuming but worth it. The first dish I cooked with the prepped wok was amazing and the food didn't stick at all. It isn't excessively heavy with food in it and can be picked up easily to manipulate the food. The prep makes the surface nonstick and you can use metal cooking utensils without damaging the wok. I would highly recommend this to anyone who wants a wok of their own that can make food just as good as any take-out restaurant.

The hammered and 2mm thick walls were exactly what I needed on my Eastman Big Kahuna burner. The wok was able to withstand the heat, and create great stir fry.A few nit picks; the screws holding the handle do not inspire confidence. A completely metal handle would have been preferred. the handle also started to smoke when seasoning on the burner which I could’ve avoided by removing it first.

I like the apparent sturdiness of this wok. The seasoning process was pretty difficult on my electric stovetop. Since only a tiny portion of the wok can actually touch the completely flat burners at one time, the seasoning went very slowly. Also the wooden handle prevented getting as far up the side beneath the handle as I would have liked. I did undo the screws holding the wood in place, but I could not pull it out and began to think I should not try any more since I might not be able to get it back in. So I could not try to season the wok in the the more even heat of my oven. Otherwise, it seems to be a nice wok, and I am going to continue seasoning it using a gas burner on my gas grill. That may help. Even with all the trouble with seasoning, the first meal I cooked in it worked out well.

It is my first wok, and at first I was surprised by its weight and size, but actually it is such a great quality that I cannot stop using it. You just need to season your pan and take a great care of it. All my Chinese recipes have wo(r)ked like a charm so far!It is pretty heavy so if you are frail in nature, or have back problems, you might want to opt for another wok.I love that it also is very aesthetic looking.

Very heavy steel wok, very durable and once it's cured properly, sticking isn't a problem, instuctions for curing were helpful. Just remember when using a steel wok to remove the food immediately. Food sitting in it will created some spots that stick. We eat fried rice a lot to use up leftovers and this was a vast improvement over a traditional skillet.

Wok was too heavy for my wife to use. The thicker carbon steel actually makes the wok take longer to heat which is a big disadvantage. The high angle of the handle made is difficult to hold especially if u happen to not be a tall person. The ring wok holder was useless as it will not stay in one place over flame and slides all over the place.

You have to season this one over very high heat. There are Youtube videos to show you how. This is after 3 heating and oilings. Some of the patina flaked off with the first cooking, but overall it was pretty nonstick (6/10) and should improve with use and additional seasonings. Also, the seasoning process will set off every smoke alarm in ur house. If u can do this on a grill, outside, DO IT!

Rusted after first use and left a stain in my sink. Was hard to season and way too heavy to cook with. Really hard to clean. Also has a very strong metallic smell.