Dexam12108410 Carbon Steel Wok With Wood Handle 27cm/10.5 -inch , Silver (Lacquer Finish )

First the brickbat: 10.5" diameter is a basic mini wok used for basic cooking such as stir fries and french fries or indeed what I just cooked, fish and chips.. If the aim is to use a wok more fully such as steaming you won't be able to get a domed lid for this wok. To get a domed lid you need at least a 12 inch or a 14 inch and the consensus is at least a "professional" 14 inch diameter. But you could do what I do and just use a dinner plate on top of it.Overall it took me a little over two hours to do the initial scrub and seasoning . I found that a green sponge scourer was not enough to get the lacquer off so I resorted to my E-Cloth scratchy side in a very hot water and washing up liquid solution and that worked but still needed some elbow grease. Then came the burn: Basically heat it until it turns blue all over and then add vegetable oil and spread it all over inside and out and carry on heating it until the oil smokes. Then I let it cool down and did it again twice more. I used Groundnut Oil which is Peanut Oil with a different name. Then I'll have to season it again and again each and every time I finish using it. If I don't it will get even more rusty than a Vauxhall Viva!Now if that's too much faff, forget about a Wok and just get a ceramic frying pan. It will do stir fries and sear meat brilliantly. Or go halfway and get a Salter BW05457BS Carbon Steel Pan For Life Pre-Seasoned Frying Pan 28cm. You will still have to do the initial scrub and season it but not so much. Search for it here on Amazon.Overall dimensions where it counts in the wok itself are 27cm diameter, 7 cm deep and the bottom flat is 13cm diameter approx., overall height including the handle is 11cm and the overall length including the handle is 45cm.In conclusion a good basic wok, well made, durable and cheap as chips. It should last a lifetime with the proper care. But such a shame that Dexam don't make a domed lid for it!

I have enthusiasm on cooking and I know sometimes people need time to get used to a new cooking ware. I have been using it for a year. I carefully read instructions about using carbon steel wok before I use it. But I have to say it’s rubbish. Keep getting rusty whether I keep it dry or brush it with oil. Not working on electronic ceramic cooktop cuz the bottom is not even. After I boiled some tap water, some black spots appears as shown in the picture. Don’t buy it.

Overall Good product...after using for a month I can list some pros and cons:-1. can be used daily for light as well as deep frying2. Heats up quickly even on hob3. Great for stir fryCons:-1. Has to be cleaned with a soft scrub or sponge2. Has to be washed lightly after every use3. Has to be seasoned after every use in order to prevent it from rusting. In this way, it will acquire non stick properties

nice weight , easy to handle , lable comes out easy ,arrived before expected . very happy with my new wok

I hadn't laid a finger on it for a couple.of weeks after getting it. Picked it up to find a patch of rust on it.Started to use it (I guess I didn't season it correctly) and now it's covered in rust.Bit annoyed but for £10 I guess I can buy rust disaolver and try again with it.

It does cook yr food evenly but after using it for the first time and washing it up, it is rusty...I did follow all the instructions to season it first use

Just the right size for one or two people, and being carbon steel, can be taken up to really hot temperatures under the base if wanted. Good heat gradient on the sides, and as I seasoned it properly, following the instructions that came with it, and keep it lightly coated with oil when not in use, It doesn't stick. Yes it does discolour a bit sometimes, it's supposed to, it's carbon steel, but you can easily remove the discolouration if you're fussy about such things. I don't usually bother - it doesn't hurt or discolour the food. Great value for money - love it.

Bought for my daughter in law who gets through non stick woks. I seasoned it for her and it should last a lifetime like my own steel wok (40 years old and going strong)

With conflicting information in the review and Q&A, I was not sure that the wooden handle could be removed. However, I was able to remove the wooden handle. I described it in the Q&A to answer someone's question. Brief description: remove eye hook at the end by twisting counter clockwise. Then it will take some pressure to wiggle off the wooden handle from the metal part attached to the wok. The wooden handle fits over a short metal post--if that makes any sense.The manufacturer has a video showing how to blue and season on the stove. It's a British YouTube video by the "School of Wok." With the handle removed, it would have fit into my toaster oven to season, which I was planning to put outside to season, but I ended up doing it all on the stove, leaving the handle on. But I did scorch the handle a bit, so clearly I should have taken the time to wrap the wooden handle with a damp towel and tin foil.Prior to seasoning, I had a bit of difficulty removing the protective coating. Scouring with hot soapy water and boiling water didn't really work. May have softened it but couldn't really remove the coating. Finally, I tried pouring vinegar in and over it, which allowed me to scrub off the coating with hot soapy water really quickly. So quickly, that the area around the bolts started to turn orange (rust?). So, I blued and stove seasoned quickly, and I put extra oil around the bolts. And each time I cook, I tilt the pan to let the hot oil get in and around the bolts. I haven't had any problems with rust or the handle, which remains firmly attached.My favorite things about the pan are the size and how light it is. I mainly use it to make crispy eggs. It's not as non-stick as my carbon steel pans that came pre-seasoned, but it works well enough. It could very well be operator error and not the pan's fault.

Bit of a pain to season

Probabilmente chi ha scritto delle recensioni negative su questo prodotto probabilmente nn sapeva cosa stava per comprare. Così come da tradizione si tratta di una pentola di ferro sottile che ovviamente se lavato con detersivo o non oleato o senza la formazione preliminare del rivestimento tende ad arrugginire SUBITO. Ma questo è normale proprio per i materiali utilizzati e che sono quelli che rendono la cottura particolare e gustosa. Io lo uso da abbondanti due anni . Il prodotto è ideale per 2-3 persone. Lo uso anche come saltapasta

la gente que pone una estrella es porque no sabe utilizarlo y no sabe cuidarlo. Es un wok de HIERRO por eso se oxida cuando ve al agua. Cuando llega a casa hay que tratarlo para quitar la laca de proteccion, que sin esta proteccion llegaria ya oxidado. la proteccion es un aceite industrial, por eso va limpiado y calientado, limpiado y calientado, si varias veces antes de utilizarlo (hay instrucciones por internet y necesita unos 20 minutos en hacerlo la primera vez.LIMPIEZA MUY IMPORTANTE. una vez utilizado va limpiado solo con agua caliente y un trapo, SIN JABON. como que es de hierro, va secado y se le tiene que pasar un trapo con un poco de aceite de semillas (de girasol) para protegerlo de la oxidaccion. ES UN WOK DE VERDAD, NO LLEVA TEFLON O OTRA PROTECCIONES MODERNAS. esto es un wok que puedes utilizar diario y tambien para limpiarlo non es tan dificil. SE LIMPIA SIEMPRE A MANO, NUNCA EN LA MAQUINA!! despues de 4 años estoy encantado de esta compra y me compraria uno mas grande tambien!!

Der Wok ist so wie er sein soll - traditionell - aus Carbon Stahl, OHNE Antihaft. Der Vorteil gegenüber alle andere ist "the breath of the wok", dieser unbeschreiblicher Geschmack der daraus entsteht und den Unterschied macht zwischen China Restaurant und Hausgemachtes. Mit einer großen Gasflamme kann man auch zuhause diesen Geschmack erreichen. Der Wok ist klein und handlich, der Griff sitzt fest und damit zu kochen ist ein Vergnügen. Das wichtigste ist das Einbrennen. Ich habe die Anweisungen auf der Packung nicht befolgt, sondern die hier angewendet:[...] Das Resultat ist erstaunlich. In einer halben Stunde sieht der Wok schön Schwarz/Karamell aus und es bleibt nichts an ihn haften.