Carbon Steel Wok, Stir Fry Pan Flat Bottom Pan, Iron Wok with lid, for Electric Stove, Induction Cooker and Gas Stove(12.5 Inch)

5 stars because it just completed its first mission and I am very happy. It is not very thick: the sides deflect in easily under pressure and there is no helper handle. But I wanted the lightest weight that would last and I think this it. There is some sort of oil or something on it but can be scrubbed off with dish soap and steel wool. The nitrided surface is awesome. Easy to season in the oven because the sole wooden handle unscrews. I wish I knew what they stained the lid with and why it smells funny. The ferule on my spatula was detached and will need to be glued back on. But I don’t care about the lid and spatula. This is what I was looking for. Nitrided is okay, right?

I have been thinking about buying a wok for sometime. When I saw this set I made up my mind. I'm very pleased I found a wok I was looking for: non-stick and thick enough to prevent burning. It heats up fast, lightweight and makes stir frying very nice. For the price of one piece it comes with useful additional tools. We use this wok for everything! It's the perfect piece of cookware for a large family! We can scramble 12 eggs in 10 minutes! And this material is unbeatable and so easy to clean! I want all of my cookware made of this!!!!For the price of one piece it comes with useful additional tools.

I seasoned the pan several times using peanut oil. Despite the handle and lid being cheap and the bottom being wider than the biggest electric standard size burner. I was able to evenly cook my first stir fry. I was surprised the stove turned out a lovely smoky stir fry achieved by restaurants. The meat stuck slightly but with use that will change. I also am using it to deep fry breaded fish which came out golden brown. I’m going to make donuts next. I love the pan, but again the lid and handle won’t last very long.

Great wok for the price. Works nicely on my flat glass top stove and the texture lets me move food up the sides a bit to control their temperature. It’s thin enough to heat up fast, caramelizes veggies quickly so they get a bit crispy but don’t overcook, and sears meat, but it’s not so thin as to feel flimsy. It was fairly nonstick right out of the box, but got better after I used it just a few times. I don’t know what issues others are having with the cleaning. I just wipe it out after cooking while it’s still warm, maybe with a bit of water to loosen any bits, heat it to dry, then wipe inside and out with a lightly oiled paper towel.

Caveat - like all carbon steel pans, you MUST follow the seasoning instructions. I seasoned mine per the instructions with pork fat. It took roughly 40 minutes but was totally worth it. I use it a couple times a week at least to make stir fry - as soon as I'm done cooking I simply spray the pan clean with the sink sprayer, wipe it dry, and oil it.It works great on my glass top stove - it's slightly heavy, but not so much that I can't toss stuff in it. Heats evenly. I love this - best wok I've owned.

It’s an amazing wok. The only complaint I had was I wish they provided an instruction manual because I was confused on how to assemble it initially, but it’s really not that confusing. Also note they instruct you to use pork fat when seasoning your wok. That’s not necessary. Using an oil with a kid-high smoking point works just as well, if not better, in my opinion. It is a bit heavy and consumes a lot of space so make sure you have the facilities for that. And please for the love of all things good, learn proper wok maintenance and you’ll never have anything to complain about!

I would have given this a higher rating but I had some issues with it. The top is not a real wood product, don't know what faux material it is. The spatula that comes with it was broken but I was able to superglue it instead of hassling with returning it. The structure of the pan itself is good, but it is not "non-stick" like most know non-stick to be... at least not initially. You gotta go through something to cure it before it becomes non-stick. You have to cure it a few times and don't use harsh soap or scrubbing to clean it. The instructions suggest using pork fat to cure it, but I didn't do that. I used oil that could withstand high heat temperature and let it get really hot (without smoking) while carefully moving it around in the pan until the oil cooked down. I let it cool down and wiped it down with a paper towel. I did twice this process twice. The next day I stir-fried broccoli in the pan and it stuck a little in the pan. So I took a tip from another poster and made popcorn, which by the way this pan and top were perfect for popping, and now the pan is non-stick to the point that I can just clean it with just a little dish liquid and a wet dishtowel. I'm quite sure the more I use it the more non-stick it will become.

It is beautiful, great size without being too heavy. I was skeptical when I read the seasoning instructions that came with the pan. I could not find pork fat and ended up laboring over the hot stove for half hr. with pork belly because the pan was not turning light in color as the instructions said. I decided I was done anyway and remained skeptical. My pan has stayed dark but it turned out to be the most useful and wonderful pan in my kitchen. I am actually able to clean it using only hot water and can use heat as high as I want. Love it.

Liked the wok a lot, not as heavy as expected, but that's not an issue. Big enough and cooks good. No food sticking. Have to be seasoned properly though.

It does the job well. After somehow chipping the coating on my non-stick works I decided it's just more worthwhile to buy a steel one that can't be chipped and flakes. Doesn't stick anymore than a non stick pan and it heats quickly. Quite heavy though so if you have a tall worktop and are short like me it's a bit unwieldy but I think it'll last a lot longer than the other woks I've had in the past. Setting up the initial oiling isn't too bad, just keep at it, the pork fat stick initially but any bits stuck on eventually just fall off while you're "seasoning."

Just received the product, the wok looks fine but the little steel part on the spatula handle falls off, crack found on the wood handle. Poor quality of the wood lid that is clearly seen in the picture. Unable to find the contact of customer service for the replacement.

This is a really good quality wok. Sturdy and well put together. I stress that it's vital you follow the instructions for seasoning it before cooking anything, there is plenty of info online about this. Its easy to clean, a little water and a non metallic scrub, no soap at all as it breaks down the seasoned layer.

A good sturdy wok, once seasoned no food sticks.