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

Very heavy duty stir fry. So far seems like it will work out well.

you can get this at wallmart for 5 bucks. the wallmart one is nice.

This is a great wok, make no mistake. I did quite a lot of research before purchasing one and was pleased to find the best woks are amongst the cheapest, their just not readily available. There's no doubt that you do need a un-coated carbon steel wok for authentic stir fry, the commonly available non-stick woks are just not capable of searing ingredients at the high temperatures required for proper stir fry. I suspect the reason these woks are not sold everywhere is becuase they come with a lacquer, (to prevent rusting) which needs removing before the wok can be used, it also has to be been correctly seasoned....very important. There's no excuse, especially with all the information and videos online to get this wrong and if done correctly it creates a wonderful natural non stick coating, which will get better the more its used. I've had mine a few months now and its already developing a wonderful leather bronze coloured patina!!Now for the reason I've marked the wok down two stars. In a word the 'riveted' handle. It's was too inadequate for the weight and size of the wok, due to the very high temperatures you'll be using it at for cooking and seasoning. I've found the rivet on mine has loosened noticebly, very annoying as its probably only going to get worse. I can't see me having this for life, which they say a good wok will last, It's a shame because the actual wok and steel its made from are designed well and it conducts heat superbly on a large gas hob. The fact that its riveted precludes the handle from falling off completely, but if it conitues to loosen it will become unfit for purpose. See picture, two vertical rivets not enogh to support a wok of this weight and size.If I was to purchase again I would keep my eye out for the style of wok which has a wider triple riveted flat steel joined handle. I've seen a few of these style of woks on youtube, while watching 'how to' videos on tempering & seasoning, these woks also seem to be more favoured by restaurants and take-aways so that would be a clue to thier longevity. Worth considering before purchasing.

I wanted to write to say how good a wok this is. While it is flat bottomed, for my flat's gas cooker without a proper wok gas ring, it's a compromise I need. The wok is heavy (2 kg/ 4+lb) but considering that it's carbon steel it's certainly lighter than a large cast iron fry or crepe pan. It is very good at distributing heat and once it's seasoned properly (key word properly), it's easy to cook with and easy to clean up. Both handles have two rivets and the combination of long handle and short bail, both sheathed in wood is the best combination I've found.I have to wonder whether the negative reviews are in fact against the wrong product. They certainly sound like they are for a non-stick wok whose coating has started to flake using very high heat and metal utensils.To season this wok, I scrubbed off the factory sealer with a steel pad and soap, dried, applied and rubbed in a very light film of rape seed oil, then "burnt" the wok, heating different sections in the gas flame until they turned blue. Be careful of the wood handles. Let cool gradually. Then with ongoing use, the wok gains further seasoning, especially if you follow the same principles cooks used to with cast iron.I can't recommend this wok highly enough for serious home use. I've been looking for a carbon steel wok for some time and this has satisfied all my requirements.* My original review was in 2011 and 4 years on (2015) I wanted to add a couple of comments. The wok reviewed has become my most frequently used cooking pan now and is more "non-stick" than ever. But that may be because I don't scrub off the carbonised seasoning the pan has gained over time. Many of the 1-star reviews seem to complain about rust and I have to wonder if this is because they scrub the seasoning off without letting it build up, having been used to stainless steel and not carbon steel. I never touch the inside of my wok with soap or detergent. I remove any residual food using a steel wool pad or bamboo scrubber that doesn't hurt the seasoning and then use high heat to sanitise it rubbing it with paper towels with a drop of oil that is burnt off. I'm going to try the coarse salt trick that I saw in a review as well. I've included a picture of my wok and scrubber. Note, that there is no oil on the wok; the shine is from the smoothness of the seasoning. (hopefully the picture shows that detail).

I have mixed feelings about this wok. It is definitely very good for cooking. It is also one of the few proper carbon steel woks available on Amazon. Non stick woks are simply terrible in my view for proper Chinese cooking and are not supposed to be heated to a hgh enough temperature to cook good stir fry food. My swift spice wok is very well conditioned and I do not have trouble getting a traditional "wok hay" effect with my cooking. All of this would have driven me to give it 5 stars. However the build quality is not great. My 2 x 12" ones are already past it within a year as the rivits have loosened to much. Plus these woks will rust very quickly if any water is left in them for more than a very short time period (though this can be rectified by giving the wok a"wok facial"...google for videos). So in my opinion still the best work on Amazon for stir frying, therefore 4 stars. It is also inexpensive. However surely Amazon can find something better (I would be happy to pay more for a better product).

This wok has been great so far (almost four weeks).Seasoning it was fairly easy and I took a lot of time over it at the start to make sure I got it right. Make sure to wrap the handles in foil or a wet cloth when you tilt the wok to heat the edges during the first stage of seasoning (heating it through the yellow/blue/black colour changes) or you might burn the wood. The one part that is a bit tricky is removing the factory coating as it is a little bit hard to tell if you are actually getting the stuff off. You will see when you go to the first stage of seasoning (heating the wok) if there is any of the factory coating left because it will appear as burned matter on the wok. Anyway, follow the instructions that come with the wok (which are also word for word the same as many of those you will find if searching on line) to season it and you will have no problems BUT YOU MUST SEASON IT BEFORE USING IT. Mine is now progessing to black all over nicely and it's cooking like a dream.I've used the wok pretty much every day since I got it and it's given excellent results every time. It is quite heavy so if you are not used to the weight of a carbon steel wok be prepared for that. It is quite spacious (even though most of the time you won't have it anywhere near full) and transmits heat very well. Even on a home gas range you can get the temperature very high and the heat spreads very well to all parts of the wok so you get the "steaming" effect as you add sauces around the edge of the wok.Excellent wok and I recommend it highly.

First impression after 2 days of use is this is a very good quality solid wok, it’s heavy like other reviewer said but not too heavy and 2 handles definitely helps to lift the wok.It’s a very good wok but it’s uncoated, so you need some initial works before first use. The instruction of initial seasoning and cleaning printed inside the package is very useful. You need to first wash off lacquer coating, then seasoning and wipe the oil off with kitchen towels 4-6 times until no black residual in the kitchen towels, it took me only 3 times to have no black residual left on the kitchen towel. This process take some time but it’s a must and definitely worth it, and if you don’t follow this steps, you may have brown burning marks like other reviewers had which is the lacquer coating to prevent rusting in the transport from the manufacturer. Also important to wipe the water off the wok after cleaning will prevent the brown marks on the wok.It’s uncoated wok, so I know it take more time and care than non-stick wok, but I have done my research and know this is going to be so I went for this wok after research.My advice for choosing the wok: If you use the wok to cook everyday and want healthy non Teflon wok, this uncoated wok is definitely the choice, and it gets better after more usage. But if you only use wok to cook once/twice per month, then I would recommend the non stick wok as the best way to maintain uncoated wok is to use it often.