Helen Chen's Asian Kitchen Flat Bottom Wok, Carbon Steel with Lid and Stir Fry Spatula, Recipes Included, 14-inch, 4 Piece Set

Very Goods

As long as you follow the directions in the instruction manual (or watch a video about the first seasoning of a carbon steel wok) this will be a versatile and useful product in your kitchen.Decades ago I had a curved bottom wok and wasn't happy with it. I really find the flat bottom of this wok ideal to use. Plus, in the past, I didn't know how to properly season a wok. But this time around, by following the directions included in the box I have a beautifully seasoned wok.I watched a video first but then I followed the exact instruction in the booklet provided. Voila, I now had a seasoned pan. Also, before my first use, as suggested on a video instruction (YouTube), I added some high smoke point oil, added cut up ginger and onion, then moved it around the hot pan until it charred. Removed, wiped thoroughly with paper towel. A beautiful way to finish the seasoning.My first use was intentionally to deep fry some croquettes, which is what I've done with cast iron too. Ever since, my wok is beautifully seasoned only requiring a light wipe out or rinse (never using soap). Just like cast iron, simply wipe dry, add a few drops of oil, heat well, wipe and cool. It's always ready for the next use and never rusts.

I ordered my new wok after our old Farberware Millennium wok’s nonstick coating started flaking off. I read Cook’s Illustrated and like to experiment with cooking, so thought I was ready to try a carbon steel wok without the nonstick coating. This one was highly recommended by CI.Followed the instructions for seasoning. This is the first pan I’ve had to season so I was a rookie. I read the instructions, watched about 15 YouTube videos, and read blogs on how to properly season carbon steel. Tried the stovetop method. Looked ok, cooked some stir fry, worked pretty well. Made the mistake of leaving water in it to soak a bit, and guess what - it rusted. OK, lesson learned. Start over. Now I looked up videos on how to remove rust and re-season. This time I oven seasoned. Covered the helper handle with tinfoil and wet paper towels to protect it, and this method seemed to work much better.After about a year and using it about 2-3 times a month, I think it’s looking pretty good for a rookie. The bottom of the wok is seasoned beautifully! The inside looks great but has dark colored seasoning on the bottom that after reading some more online I’m pretty sure is from me turning the heat up too high. Apparently you don’t need really high heat with a carbon steel wok. I’ll try slightly lower heat!To wash after cooking, I wipe with a paper towel. If food is cooked on, I put some water in it and heat it up for a couple minutes but DO NOT let it soak, use soap, or let it stay damp. I dump the water out right away, and clean and dry it thoroughly, even turning it around over low heat to evaporate any water left on the surface. Then I apply a thin coat of oil with a paper towel and store it away!The lid is a little cheesy but it works. I do like having a lid.It cooks great, food doesn’t stick and after my 2nd try at seasoning doesn’t taste like rust or metal anymore, haha. It’s also pretty light weight and I love the helper handle on it. Perfect size for my family. I have a glass cooktop and it sits perfectly on it. I don’t have any trouble with wobbling like some have commented.If you can’t deal with seasoning and the care required I wouldn’t recommend this. If you’re willing to give it a try and keep up with proper maintenance, it’s a fantastic wok.

We have halogen heated glass top, therefore I was happy that the flat base is sufficiently wide and suitable. Although I couldn't burn it on my halogen glass top, I went to a Chinese restaurant who seasoned it for me. I've since then cooked wonderful meals and had no problems. After cooking, I pour in hot water, rinse it, wipe it, heat it, add oils and toss some spring onions and sliced ginger. This way it's easy to maintaj. High heat not burning the base, and also heating up the sides. Once done. I keep it until cool and remove the ginger, spring onions and wipe off excess oil. I've used it 5 times now and it does start to get better. However. I find the dome too cheap, and not helpful. It's too thin, and gets bends easily. May be a wooden flat cover would have been nice addition. Overall I love this wok.

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Buenísimo! Es importante curarlo y hacerlo bien, hay muchos videos en YouTube para aprender a hacerlo, de lo contrario no sacarás provecho de éste wok