Dexam12108314 Professional Carbon Steel Wok with Staycool Helper Handle 34cm/14-inch

I bought this 34cm wok to replace a non-stick version from the same maker. I did not want non-stick again because the non-stick coating didn't work and came off pretty quickly. My non-stick wok had the wooden handles; I chose this plastic-handled carbon steel one because the handle has three rivets instead of two, and it does feel more robust. The whole wok is definitely heavier too.I have an electric hob now (regular, not induction) so I could not season the wok fully. But doing the basics was enough. I gave it a thorough soapy scrub first, then heated it as hot as possible to burn off the residual protective coating. I put oil in and swirled it around on high heat until the bottom of the wok had browned. (You get a lot of smoke so be sure you can open windows.) I couldn't do anything to brown the sides so I didn't try. I let it cool, rinsed it out, dried it, and very lightly oiled it.I have used the wok a half dozen times now and nothing has ever stuck. I put it on a big ring on setting 5 out of 6 and it gets plenty hot. The heat seems pretty even around the pan and it cooks beautifully. Clean up is easy: squeeze a little soapy water inside and add more hot water, then just wipe it out. No need to scrub. Dry it off, a thin smear of oil, and it's good to go for next time.I love this wok so far. There is no coating to come off and it seems to be built like a tank so I am hoping it will last a long time.

The instructions to cure the wok are adequate.There are things on line that help, but I couldn't replicate them - would have killed for a blue cured wok - but I don't have an industrial cooker hood etc.But my tip is to make the effort to cure the wok properly, as it will last you 10 years plus and will look better:1. Use soapy brillo pad to clean off the lacquer, inside and out, I spent about 10 mins on this. Dry well and then use your high temperature cooking oil to smear the inside and outside and on the rim. Put silver baking paper on the helping handle.2. heat the wok to a high temperature and then use high temperature oil (I used rapeseed) and let the centre cure. Don't use excessive amounts, a few tablespoons.3. When the centre turns black/dark get a small saucepan and use it to prop up the wok so it is on its side on the hob. You can't leave it - and have your oven mitts ready in case the gremlins make the wok fall over.4. Rotate the wok very slowly as the edges turn black. You may need to use extra oil and some kitchen paper, here and there. You won't be able to get the areas by the handles, but I found the rest cured up and looked better cured than my years-old old wok, where I didn't make the effort..I let it cool and then used it and it cooked great, and the food didn't stick, and it cleaned with non-soapy wire wool easily. Don't soak your wok, ever.

This is a well made, sturdy wok. Was much heavier than I expected, so the helper handle is useful. I have a ceramic hob. The seasoning process on ceramic is more difficult than on a gas stove as heating up and seasoning the sides of the wok is tricky. I switched to the oven method in the end as this was easier and more efficient. It is possible to unscrew both handles in order to do this.Other than that, once the seasoning process is done the food doesn't stick and I am very happy with my purchase! Well worth the money paid.I gave it 4 stars as the initial washing off of the lacquer coating took ages and a lot of elbow grease!

Have to review this wok myself to offset some of the nonsense reviews on here. It's TOP CLASS those who complain about rust simply don't know what they're doing. After initial seasoning PROPERLY (and unless you have a decent sized/output wok burner - forget it or be patient, methodically moving all parts directly over high heat) oil and wipe, as described below, food will stick if you don't use enough oil / don't keep food moving. If you are using high heat to get wok hei you MUST have enough oil that it pools a bit after sloshing the sides and put the food in immediately (the oil cools the wok briefly to prevent sticking/burning) and keep it moving at least till the food is reasonably coated all over.Wash with hot water and a stiff natural bristle brush ONLY, DO NOT USE DETERGENT. It should take all of 60 seconds to remove anything left, rinse and back on the burner full blast - towel drying only won't cut it - I keep a cheap thick chefs cloth next to hob to mop any big water drops and to do the last part, Add a desert spoon or so of oil and coat inside and out with a VERY THIN layer of oil wiping off most with the thick chefs cloth so it looks like its all removed, keep it on the high heat for a minute or two till it smokes lightly once cool wrap in a plastic bag to prevent moisture and drips from other cookware getting on it and rusting it - you need to do this every time you use it and it will keep getting better and better .Use a Chinese aromatic oil for cooking and seasoning the wok, look up Khoan Vong or Alex Wilkie on youtube for a full guide - basically onions, garlic, shallots, spring onions, ginger, star anise and cinnamon bark fried in vegetable oil for 90 mins or so to extract the flavours then strain and bottle once cooled. A decent recipe, this wok, the aromatic oil and you can get close to a good quality restaurant result.

The professional tag is appropriate: heavier and more solid than I could have hoped for. You will use the second handle.No creaks or rattles when you shake it, always a good sign.I bought this to replace our trusty 30 year-old Ken Hom. Only retired because of a larger wok cradle on my new stove.If you've never used carbon steel before: season and use it correctly (not gently, quite the opposite, you could clearly hit this with a hammer, it might dent but would still cook well). Never, ever wash a wok or omelette pan! Cold water and a brush is all you should ever need. When it becomes fully seasoned (and is completely black), you can reduce to a splash of water to wash off the sauce and a quick wipe with a kitchen towel.

Good solid product, but massively heavy