Flat Bottom Craft Wok for electric stoves

Bought in November and its going strong. Swapping from an aluminium non-stick wok, its immediately noticeably heavier. Some may say too heavy, but in use it's actually not so noticeable unless you're looking at tossing your food. As with all carbon steel products as long as you take care it should remain non-stick and not rust. First thing was to give it a good clean as its coated in a heavy, protective oil from the factory. Next was to season it. I suspect that this is easier on a gas hob as you can turn the wok to different angles to ensure that it is heated all over - I heated mine until the metal turned a dark blue, then I applied several coats of cooking oil, lightly wiping it over the surface of the wok with a piece of folded paper towel. I heated the pan until the oil smoked and then let it cool before the next application. I find that several light coats work better than a thick one. When cooking I heat the wok on a medium heat to ensure an even temperature, once it starts to smoke I add a little oil, turn up the heat and add my ingredients. The food skips about the wok a lot more than it did with the non-stick wok, some ingredients may require a little more oil adding, but cooking with it is a joy. I've noticed that as I can cook at a higher temperature than with the non-stick wok the taste of the food has improved. Oddly enough at the higher temperatures I can cook the ingredients more quickly, with less risk of burning, as you can move everything around more and still caramelise the sugars present in certain ingredients. It's important to remove all food from the wok once cooked, especially if it has any liquid in it as this may attack the seasoning layer if left whilst you eat. With every use I rinse it clean with water, heat it to dry, apply a little oil and rub it around with a piece of folded paper towel, taking less than a minute, before allowing it to cool before storing. Have yet to see any rust, but if I did it would just need a scrub with a scourer and a quick re-seasoning. The only point to take care of is where the handle joins the wok body, this unprotected metal will get hot. I thought that I might need to wrap a cloth around it, but I haven't needed to as yet. I can see how some people might need to hold the handle closer to the wok body for better leverage due to the weight of the wok though. Still, I'd recommended this wok to anyone looking at taking their stir fry to the next level.

Loving this so far. I bought a metal scourer to clean it (removed all the factory oil) and then burn’t it blue on the wok burner, then put a thin layer of oil on a few times and burn’t it in. I’m really impressed with it. I have to say, it’s almost too non stick. I’ve used it for stir fried rice a few times and where as my other non stick (conventional) Procook wok, the rice at high temp sticks a little, With this, I have to be careful I don’t launch the rice over the edge. I’m really liking it so far. It’s sturdy and will hopefully last a lifetime. There’s no reason to doubt it at the moment. The only niggling concern is the hand hammered claim. It would be good if the company that provides it had more info on their website about this process, as looking at the pan before treating it, it’s definitely not fully hand hammered alone, and there’s a chance they could have used an electric power tool to create buff marks to make it look like it’s hand hammered. I doubt very much the Chinese (China where it’s made) would go to such lengths though lol. The marks look a bit uniform to me to be done completely by hand and the shape of the wok is a tad too perfect in terms of roundness and flat bottom, but I might be wrong though not being a wok expert. I would buy it again either way. Just good to know exactly how it’s made. My thinking: If they lie about one thing, perhaps they might be misleading us on other aspects, such as the food worthyness of the wok…… just saying :) anyway I’ve given it 5 stars so that says it all !

I did a lot of research before purchasing my first wok and after looking at lots and lots of woks I decided to go for this large carbon steel wok. It’s very good quality and it’s hand flattened. It is quite heavy to lift (I got the 14inch size) but it’s really good quality, fantastic in fact, and it will last you a life time if you just follow some very simple instructions. The wok needs to be seasoned, (there are so many YouTube videos about this) so all the people who are complaining about rust, even after seasoning, are doing something wrong; after using the wok you clean it using ONLY WATER and a stiff brush then dry with a paper towel then immediately put it on the hob and turn on the heat to maximum to burn off all the water. Once the wok becomes very hot and the water has evaporated, leave the heat on until the wok starts to smoke - then turn off the heat and let it cool down. After a few minutes, fold a piece of kitchen paper into a little square and add a small amount of oil into the wok and using some cooking tongues hold the square piece of kitchen paper and wipe the oil all over the wok while it’s still very warm. That’s it. Follow this process after each use and you will not get rust at all. I have been using this wok for a few weeks now and I can honestly say that it’s been amazing to use, not only for oriental food but once it’s been seasoned properly, it becomes a brilliant non-stick pan (takes a while to get to this stage, be patient) Steer clear of using too many acidic foods like tomatoes as this will strip away the “wok hay” and you’ll need to start your seasoning all over again. Finally, I would like to say that the level of customer service and the speed at which they respond and help you is the best customer service I have ever experienced to date. I had an issue which was resolved in 2 days! Thank you so much.

The wok itself looks OK, however it requires seasoning before use, and it's basically impossible to season it properly using an induction hob, which I have. The induction hob does only allows the bottom part of the wok to get hot enough. If the wok is not seasoned properly it will stick when cooking. So basically unless you have access to a gas hob to season it properly I would not recommend buying this wok. Now I am stuck with a very nice wok, which I can't season and therefore can't cook with properly.

I bought the wok that goes well with electricity hobs. Its handcrafted and lovely. It needs to be treated better than a regular pan, oil after use, quick wash with warm water only. Dry before rust. If rusts, just season again. I used over 2 hours to season my wok, but I do not think it is normal. I love this wok better than my other ones. It will last very long and be used very often.

I followed the instructions and watched some YT videos for due diligence. It is so heavy and sturdy. After seasoning for almost an hour, i got a non stick wok finally. Hopefully it could last for decades.

Proper wok, after you use this a couple of times and season it properly it becomes non-stick. Bit heavy but solid made. When you clean this remember to wipe all surfaces with cooking oil or it will rust. Worth the money.

We’ve just bought a house with an induction hob, meaning our old faithful traditional wok isn’t suitable as has a domed bottom. After looking at various options and reviews, we chose this as our replacement and are glad that we did. It’s a good, heavyweight wok with a nice, chunky wooden handle. You have to season the wok, the instructions are very clear and straightforward to follow. The photos I’ve uploaded are of the wok after seasoning. It’s very easy to clean, just make sure to oil it after to stop it rusting. It should outlive us!

I've never own a wok nor found it necessary to have a wok - but this wok has changed my perception! So far, I've cooked fried rice and mapo tofu with this wok. Although I can't do flipping with this wok yet (the wok is heavy to hold with one hand, I need to use two hands to do the technique), I was able to cook fried-SEPARATED-rice. Great wok for a beginner like me! Apparently, you need to do a seasoning before you use the wok, but clear instructions are written on the packaging. They also have an instruction video for seasoning, which saved my time a lot from searching on the internet. They tell you the right way to season this wok, so just simply follow that. I'm glad that I got the flat bottom wok as the wok stays well on gas stove. Round bottom might have worked too, but it might wiggle around more. I like the stability of the wok. However, the wok is heavy than usual pans, and I can't hold the wok with one hand while cooking. You might want to look for a lighter wok if you wish to do the flipping technique easily. Overall, this wok has enriched my culinary experience at home. Although it is expensive compared to other woks, I highly recommend for those who want to invest in a durable wok, and upgrade their cooking experience 👍

Acero al carbono martillado, 2 asas. Excelente calidad y buen precio para este tipo de wok. Estoy muy contento con esta compra. Para las malas reseñas, un par de ideas. El peso: no es tan pesado y el segundo asa tiene su razón de ser 😎. Óxido: los mejores chefs suelen preferir el acero al carbono. Se calienta rápidamente, justo lo que se busca para saltear. Pero debes curarlo correctamente siguiendo las instrucciones ANTES de usarlo. Un cuidado adecuado después de cada uso implica limpiarlo sin productos abrasivos y volver a aplicar aceite. ¡El curado se mantiene con el tiempo! Un wok bien curado no tiene un aspecto impecable. Eso forma parte de la experiencia.

Un très beau wok. Un peu lourd mais de très bonne qualité. Bien suivre les instructions pour l’entretien. Je l’utilise sur une taque à induction sans problème. Attention de ne pas utiliser la fonction boost pour ne pas le déformer car c’est expliqué à la fin des instructions 😅

Exactly as advertised: very good quality, brand and price. NB though, taking care of a genuine carbon steel wok though: heat and pre-season, then clean and oil exactly as per the detailed instructions provided with the wok.

This is a good quality steel pan. For anyone that has experience using iron or steel pans this will be nothing new. I just got it and am extremely happy with it. The pictures are of my cast iron fry pan, carbon steel skillet, new wok and the next pic is my old smaller wok. I have plumbers torch that I'll use to season it. In fact I am gonna reseason all my pans. They all work fine buy my girlfriend wants them too look nicer with a uniform dark seasoning. I've been dragging ass about doing it because it is mainly cosmetic. The flat spot it the center is bigger then expected. I assume that is for stability, Don't want it tipping over with hot contents. I read a lot of the reviews before buying this wok. Several people make complaints that tell me they lack experience with steel and iron. Not a bad thing, we all have to start somewhere. When you don't have experience with something you don't know what to ask or what to do and everything seems bigger then it is. Yes it has a coating that needs to be removed, It needs to be seasoned, It will rust when unseasoned, The more you use it the better then seasoning gets, After use hand wash it, towel dry it and wipe it down with little cooking oil, Not much is needed, From time to time a little light rust will appear, Those are spots where the seasoning is either worn off or too thin, clean it off (hand wash and dry it) wipe it down with oil and cook something. Rust does not ruin steel or iron pans. light rust - clean it like anything else then season it Heavy rust - sand it to bare metal then clean it like anything else and season it. Cleaning is always hand wash and towel drying followed by a little cooking oil that is spread around the whole thing with a paper towel. If the oil pools you have added too much. The entire pan should be shiny but not wet. If you use to much oil, the oil will attract dust and become fuzzy. If you are seasoning it on a stove that wont let you season the whole thing not a big deal. season the center and where you can and the rest will naturally season over time as you use it, just like a carbon steel skillet. Splotchy looking seasoning wont affect the cooking characteristics. It just wont look as nice. Over time the entire pan will darken. Is it nice to season the whole thing, sure, but it will happen as you use it anyway, It just wont look as nice while it is happening. If you are that worried about how it looks get a plumbers torch for 20 bucks and use that to season it. Having one in the kitchen is useful anyway. For everything from charring steaks and brulees and seasoning pans to sweating pipes.