EXCELSTEEL13" Super Lightweight Cast Iron Chinese Wok

We are avid cooks of Asian food and have been through several woks over the years. Let’s compare the two best flat bottom woks— this Excel Steel Cast Iron and the Joyce Chen Carbon Steel.First, carbon steel woks are prevalent but not superior. All good woks need to be seasoned and this is not at all difficult. Once your wok develops its natural patina, it will be nearly nonstick and easily cleaned. This is true whether you settle on cast iron or carbon steel. The goal with wok cooking is the restaurant worthy “Wok Hei” cooking effect that adds a roasted flavor to your food. Being cast iron, this ExcelSteel work achieves Wok Hei wonderfully. Get it nearly smokin’ hot and carefully drizzle your oil down the sides—you will notice the flavor improvement.When replacing our old carbon steel wok we first ordered the Joyce Chen. If you settle on carbon steel it’s a great choice but only if you order the 2mm thick version. Although it’s 14” versus the 13” ExcelSteel we were also drawn to this cast iron wok due to its actually larger cooking width space at the bottom. Thus, although the ExcelSteel is not as wide, it has a great cooking capacity!Cast iron’s downside can be weight that’s cumbersome. Not here. You get all the advantages of cast iron at a weight and size that’s easier to handle than the Joyce Chen. When our Joyce Chen frustratingly arrived with a loose handle, we ordered the ExcelSteel and find it superior. It’s cooking beautifully!What about seasoning? Here’s what you need to do with this wok: Ignore the instructions. Use a green scrubby and scrub the full surface for minute or two. Then generously oil the pan on the stove, carefully rubbing the oil all around with a paper towel. Loosely wipe out the oil. After it dries, take another couple of paper towels and wipe off the extra oil on the surface. Do not worry that you will see a bit of darkish color on the paper towel. This is true of any cast iron and does not impart any health or cleanliness impact whatsoever.Which to buy? We love cooking on cast iron and this is the perfect wok! Although cast iron, it’s the perfect balance between weight, size, and overall handling. Don’t soak in water overnight or you’ll get some rust. If that does happen, just scrub, coat with oil and heat up to re-season—no big deal.Hope this too long review has been of some small help. Happy stir frying to you and yours!!!

This is a really heavy/durable wok(just like anything cast iron), I have a glass top stove, so can’t use a carbon steel wok as they are thinner, lighter and much more likely to warp on glasstop/induction because the heat is concentrated on the bottom.

This wok is real cast iron, well made, and good quality. It's naturally non stick from seasoning without dangerous coatings so it's also safe for metal utensils and scraping. It has some heft and is not that light, but better that than flimsy. Only critique is it could be bigger and have higher walls. I paid about $22 shipped before tax. Overall I'm pleased with quality and value.

From the appearance of the material, I don't believe it is made of "cast iron", but rather some kind of steel. However, it doesn't mean it's not good. It actually exceeded my expectations. It easily passed my "frying eggs" test where eggs didn't stick to the wok. It is heated up really quickly and easy to clean. The flat bottom area is large enough to utilize the area of the heating element of our cook tops. It's not as heavy as the real cast iron one from Lodge (which is also very good). The only issue is that the bottom will warp a bit (so no longer flat) when heated high. Overall this is a very satisfying purchase, it is now our wok of choice for cooking.

his is the best cast iron wok I've ever used.A compromise has to be made between various conditions.Cast Iron (not steel) & Flat Bottom Wok (not Pan) & light weight & Heat capacity & size & etc...and obviously, Price & quality.this Cast Iron Flat bottom wok is good enough for most people.