14" Carbon Steel Wok with Round Bottom – Pre-Seasoned Pow Wok for Stir Fry – Traditional Chinese Japanese Black Steel Pan – Outdoor Cookware for Gas Stovetops, Open Fire, BBQ, Camping

There is no reason to spend more, but you should not spend less. I am saying goodbye to a hand-hammered carbon steel wok I bought off an infomercial back in the early 1980's. That one served me well for 40 years of regular use. This one is superior in quality and workmanship.

Woks just great. Have to pay attention to seasoning it well and then it's going to be pretty non-stick. This piece I believe approaches 'pro' level. I could see a cook using it all day for some or many steps of cooking a dish. Several dishes! Wok cooking, stir-fry, takes a good bit of prep work. Then you're heating a smidge of oil and dancing ingredients lightly through the cooking cycle. This wok is not totally lightweight¹ . It could be lighter, but then it might be bendy, and, it might not hold or distribute heat well enough to do this type of cooking well. The super high heat along with a pan that you season a little each time you cook² is the only way to achieve 'wok-hai', the true fragrance of Chinese cooking. A good pan, well aeasoned, is a tool, and as such, gains an attractive appearance though function's form. Buy. ¹ the handle is a good one, socketed, and attached with two screws so it can be replaced when the seasoned steel outlives it by 200 years; it tends to cause that one side to sink a bit; maybe a cast-iron hob ring will hold it better, but as the bottom is round, it cooks fine at a slight angle ² always heat the pan, then add a little oil, just enough that you can swish around and coat the pan, let it get to smoking hot, then pour off the oil safely and discard when cooled. Now the pan is ready, it will be non-stick. The oil carmelizes, and polymerizes, creating or adding to a coating that is the seasoning. Only add oil to a hot pan ³ don't forget to get a stainless, long-handled spatula for stir-frying and other cooking types in this pan; it's already the perfect shape, and the length will keep your hands out of the flames. Tip: wipe it with a tiny amount of any food-safe oil each time you use it so it's more nonstick too

I’ve had this wok for a couple years now, alternating through periods of using it twice a month, or twice a week. I love the aesthetic, and I love the quality of the carbon steel and the wooden handle. I use the wok with a ring on a gas burner. As a moderately experienced cook, I found the seasoning process quite easy, and I find the ease of maintenance to be fantastic. What I find odd about this wok is that, though it rests balanced while not in use, once I’m cooking, it always gets weighed down by the handle. The ingredients will collect towards the handle side, which in turn brings the handle close to the flame and makes it quite hot on the steel portion, though it’s not too terrible on the wood. The second handle on the opposite side requires a potholder, as it’s carbon steel. What I’ve realized is that this rather large wok is far too heavy for me to be using the handle for flipping and such. (I’m a strong but small framed woman of 45.) It’s definitely too heavy for me to hold in one hand for more than a few seconds… the curse of small wrists! I use a wok spatula every time with this wok. The next time I’m looking to buy a wok I’ll probably just get one with two handles, and perhaps a little smaller - that seems more practical for me. In the mean time, I’m grateful to have this one - it’s a huge step up from the Joyce Chen I got back in my twenties! I’m certain this wok will last for decades, and it will always have a place in my kitchen. Just felt like the “down sides” were worth mentioning to prospective buyers.

Great quality and performance. No need to pay more for other woks when this one hits all the marks and out performs so many others at higher prices. Must have for anyone who wants to cook Asian food.

This is a good authentic wok. I like the rounded bottom and the weight of the wok. It’s a good gauge and was easy to season. I see myself using this wok for many years.

I have never written a negative review before like the one I'm about to submit... I was pretty excited about getting this wok until it arrived. (I previously had a Joyce Chen wok that I loved but the nonstick surface began to peel off and after researching the dangers/toxicity of nonstick I have been trying to replace my pans with good steel.) So after a lot and I mean a lot of research I decided on this wok even though it had varying reviews. I was extremely disappointed by the size thinking in the beginning well, maybe I can live with a 14" wok but this seemed a lot smaller. The sides were wide but not deep and when I cook chop suey & a lot of other veggie heavy dishes, I like to do so for a lot of ppl and there is no way I could put the amount of veggies inside and be able to successfully stir them without all my ingredients spilling out. Advice: always buy tall sided and deep wok when cooking Asian style dishes. But the most concerning was where they riveted the handle together. It was not finished off and the fragmented metal actually cut my hand while I was trying to take it out of the plastic. There is NO WAY I would've kept and or cooked with this pan. The manufacturing was very shoddy. I thought I was buying a Japanese product and felt it would be expertly made but then discovered Made in China and the shoddy quick manufacturing made sense. So for the money..I will be looking for another wok! NOT RECOMMENDED FOR THE SERIOUS ASIAN CULINARY COOK

This thing is huge! I mean you can feed an army just in one pot. It really heats up evenly. Cooks beautifully. My only complaint is that it's heavy. But I'm just over 5' tall. A bigger person should have no trouble

(Please note that I have a gas cooktop so cannot vouch for it on an electric one.) The pan gets beautifully hot—much hotter much more quickly than my current non-stick wok does—which I think is essential for cooking good Chinese food. I made three dishes that I have made many, many times before, and my husband, who is my biggest fan but also my most thoughtful critic, said they were the best ever. One was a sweet-sour dish with a thick sauce and twice-fried meat, another was a classic stir fry with meat, mushrooms and a seasoning sauce, and the third was a green vegetable in garlic sauce. The meat cooked much more rapidly than it does in my current wok, and for the first time the garlic sauce actually cooked down to almost nothing just like it’s supposed to without boiling the veg to death in the process. The flavors in all three dishes were noticeably more pronounced and delicious because the cooking time was reduced. Also, it heated up so quickly and thoroughly that there was a lot less smoke than there usually is when I make Chinese food, so the smoke alarm didn’t go off. It was relatively easy to clean between dishes. I wiped it out with a sponge and dried it with a paper towel before starting the next dish but in future will just dry it on low heat on the burner. About a week before my pan arrived, I got a very detailed email explaining how to prepare and care for it. Definitely save this and read it again when you get yours. The pan is heavy, so choose the size that is best for you. I will definitely use this pan instead of the non-stick version I’ve been using, and I will look forward to seeing how my wok chi evolves.