BIELMEIER14 Inch Carbon Steel Wok with Wok Ring,Woks and Stir Fry Pans with Sponge, Round Bottom Wok pan for Home and Professional Cooking…

We do a lot of cooking and use this most all the time...

Este producto no sirve es de muy mala calidad. Tarde en dar mi opinión porque lo cure lo usé y tuve que volver a curar, cada vez que lo usé lo curaba, porque siempre se OXIDA y suelta mucho polvo de acero, aunque lo laves y lo cures. NO sirve es muy mala calidad.

Good quality ,works very nice after proper seasoning ,would recommend to friend.

I plan on coming back and editing this but my initial review is, the wok seems to be great quality. the steel is nice and thick and I think it will season just fine with no problems. You really need to heat the wok up so it tempers it well and by heat it up, I mean use your hottest burner on high with the pan centered as best as you can. You'll see yellow at first and then blue. I also used mapp torch to make sure the top gets treated as well, probably not necessary, but if you have a butane or mapp torch you should use it as well. Not sure how well an electric stove wpuld work to accomplish that This pan is no different than cast iron as far as care anf seasoning goes. Most cast iron pans come pre seasoned and this one is not. The wood handle seems to be good. Maybe maple but I can't really tell. The handle is mounted in with screws so can easily be replaced if need be. Be sure to keep it oiled well and dry after you clean it. Never use metal utensils as it'll scratch your season. Also grapeseed oil is perfect for seasoning pans as it's a high temp oil. Kind of a rambling review but I think you'll get the gist. The wok is as good as you make it and care for it. Was pleasantly surprised.EDIT 6 MONTHS LATER:LOVE THIS WOK, GREAT BUY.

Good quality wok, easy to season, and excellent heat distribution. To season, I just followed the instructions that were provided. Scrubbed the wok from top to bottom with a sponge and dish soap (this part is very important, so make sure you really clean every part of the wok with the soap to remove the coating). Then I heated it up on my stove all around until every part of the steel was a blueish color. I then took a piece of paper towel with a tiny bit of cooking oil and wiped it all over the steel (inside and out). This will cause smoking to happen which is normal. Then I put it back on the stove on high heat until all the smoking stops (this just burns the layer of oil onto the steel). Repeated this 3 times and the wok came out great.The bad part about the wok is the handle. the screw always comes loose after 1-2 cooks. It becomes so wobbly and even after tightening the screw, the will still be loose after. I unscrewed it and realized how small the screw was that keeps the handle and the wok together. I took a longer screw and it was still not strong enough to keep the handle from being loose. So what I do now is, I took a long piece of cloth (from an old tshirt that i ripped up) and i wrapped it around the metal and wooden part of the wok to keep it tight. It works well to keep you from getting burned from the metal handle and keeps it from getting too loose.