Rated 3.5 out of 5 by 4 reviewers.
Rated 5 out of 5 by Anna1 Bargain of the year. I was surprised at the quality of this wok and the size. The description led me to think it was on the small side. It's as large as most woks I've seen and the quality is amazing for the price. March 14, 2015
Rated 5 out of 5 by Toddster63 Great Wok at a Great Price! Perfect smaller carbon steel wok for those looking to live with seasoned metal (similar to cast iron). Not for those looking for an EZZZE care non-stick type pan; carbon steel will act very much like non-stick when well seasoned, but this can take at least a few weeks of consistent and regular use. But the non-stick and the extra taste it delivers it is SO worth it, IMO...! The factory lacquer coating (to prevent rust until you season and live with it) is a chore to get rid of--I recommend removing the wooden handle (unscrew the hanging rod, and then rock the handle back and forth to remove it from the base), and then baking the wok at 500F for one hour; you'll see it smoke as the lacquer burns off. After cooling, scrub it but good with SOS type stainless pads and soap, and then season (I season the first few overall coats of oil in the oven, then burn in over a high flame gas burner). Plenty of videos on YouTube for the seasoning process needed for carbon steel. This wok has a ideal size for only one or two people. Nice large flat bottom area for maximum contact with electrical burners, giving you maximum heat for HOT stir fries, as they should be--if you have your steel hot enough, the food should blacken and burn if you are not moving it around enough (that's why it called a STIR fry, and not a saute...!) Wok is made of nice thick steel (nicer than most of the competition as in Chen), and I consider it a genuine bargain for $10...! April 27, 2014
Rated 2 out of 5 by Poupic Why is it called a Wok? Perfect carbon steel but not deep enough. The flat part is way too big making this a glorified frying pan. Personally I would have preferred the handle to be more horizontal too. June 10, 2014
Rated 2 out of 5 by Will Good size and grip but requires work to "cure" from tarnish I followed instructions to de-lacquer the WOK's coat. I heated and smoked sunflower seed oil and followed that by scrubbing and scrubbing. The WOK turned brown and had to be heated and scrubbed with light oil several times to coat the Carbon Steel. SEVERAL TIMES. I cannot say that it was worth the price or effort to Cure or Season this WOK. Too much work to toss veggies, morsels of meat, etc. A teflon coated WOK would be better and friendlier. January 5, 2013
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