London WokGJ493 Flat Bottom Wok, 12"

Ignore all negative comments, if properly seasoned it is a very good (and non stick) wok.No need to spend more unless you use a wok every day.

this wok is perfect! i have another one from different brand, it was more expensive and thicker; thought that ticker means better quality ( nope, not the case with the wok), it is heavier and harder to move. But this one is lighter and heats up quickly. The wok came with manual which explains how to season it (other brand usually comes with little instruction and we need to do more research about how to season the wok properly).I agree with the comment that said do not believe with the negative comment, people just dont know what they are doing with carbon steel wok and treat it like a teflon (says that it gets rusty, of course it will get rusty in one wash, if you wash away the seasoning then it gets contact with water).i seasoned my wok three times at the beginning, i cooked fried egg for the first time and the taste was wonderful, the wok hei gives extra flavour to your dish. I wash it with hot water with very minimum soap, then i heat it up in the hobs, then i wipe it with little bit of oil before store it.If i cook with heavy flavour dish like fish, after cooking i will boil hot water and scrap the bottom, wash it with dish soap then re-season it. I just learned chinese cooking style therefore i bought this wok. With little care each time after you use it, this wok will serve you for very long time.

Poor quality item, would not recommend this

Good solid wok. Use regularly. Easy to clean. Would recommend.

Make sure you season it well before you use it. But I have no complaints with it

Before purchase, I have read through some review, for those who think the wok is bad, I would like to remind them, you have to season this wok with right process before you use it for cooking, try to search online for tutorial. Not only season, you have to maintain it after use.I would say this is the best wok I have used, I am tired of using those non stick and with coating, they can’t last for even three months no matter how you handle it carefully. One bad thing of this wok is the curved base which sit difficulty on a flat stove.

Unfortunately not real stainless steel.Lasted 3 used even after so called seasoning .

EDIT: typoFirst of all his wok is amazing. - It's light and easy to handle. - It heats up really fast (considering the fact that I'm using it on a "standard" stove and not a wok ring)and the heat spreads quite evenly. I'm only having trouble with the very center since the ring I'm using is quite wide. - It also cools down fast which is nice for quick cleaning and removing food debris between cooking multiple meals without risking burns and injury. - The handle angle is just right for easy handling.Now about those negative reviews.Those people are the reason why we still need "do not drink" warnings on bleach bottles.For the love of God people, SCRUB THE FACTORY SEALING OFF, ITS WAX.A carbon steel wok needs to be seasoned properly by applying multiple layers of oil which then work as a non-stick protective coating. I'm not going to go into more details; google it, it's not rocket science. (the provided instuctions are also pretty straightforward)Just order a takeaway if you're too lazy to maintain the wok properly because they DO need a lot of care.Best regards,Stax