KitchenCraft World of Flavours Uncoated Induction Safe Chinese Style Carbon Steel Wok, 3 cm

Great Wok! I obsessively seasoned the pan which is crucial to be able to use it properly without food sticking and avoiding rust spots when washed. It is a good weight, good size and after around 10-15 uses now has a lovely non-stick 'patina'. Excellent value for money. If you are going to buy this, season it by heating it on the highest possible heat until it starts to change colour then put in a high smoke point oil such as rapeseed and wipe around the internal surface of the pan (be careful not to burn yourself!). When it has cooled, wipe out the oil with kitchen paper and repeat. Every time you use it, cook on a high temperature and make sure you only wash with clean water (no soap) and a scouring sponge then dry immediately. This keeps the oil coating on which is essential. Avoid cooking tomatoes or using lemon/lime as the acid will take off the coating. The wok is supposed to turn black over time - don't try to keep it looking new!

**EDIT** I've mentioned it below but since writing this I've read loads of the bad reviews which all say it rusts. Of course it rusts, it's made of non stainless steel. It takes a little work to keep it seasoned which will stop it from rusting. I have about 5 professional steel skillets at work and they are all rusty because they've been unused, unseasoned and stored for about 10 years. If I was to start using them again I would clean and season them. If you want ease don't buy this pan and then complain about it. Buy a decent nonstick one. The main reason I didn't buy non stick is because I don't fully trust the non stick coating to be food safe at the very high temperature that you cook stir fry. **/EDIT** I've wanted a wok for ages but didn't want a non stick one. Ended up choosing this one and I'm glad I did. Very well made, I wouldn't hesitate using it in a commercial kitchen (I've worked in a few over the years). Had it for about 4 months now. Used it many times. For all those saying that it went rusty after a few days. Of course it did it's not stainless steel, you need to season it. I only do a light seasoning but I do it after most uses as it only takes about a minute. When is new: 1) Wash it in soapy water, use a scourer if you need to. Dry. 2) Put it on the gas stove an get it very very hot. So hot that you get that rainbow effect in the metal (pretty sure you can see it in my picture) you want that all over. 3) Scrunch up some paper towel, dip that in fresh oil and being careful not to burn yourself, rub it all over the inside of the pan. It will smoke so turn the canopy fan on. The aim is to get as thin a coating as you can. 4) Put back on the heat for 20/30 seconds and then wipe the oil paper towel around the inside again. Do this a couple of times. 5) Wipe once round the bottom of pan with oily paper towel. 6) Leave to cool. After each use: 1) Soak & wash in warm (non soapy) water, rinse & dry. 2) Get really hot on the stove. 3) Do one wipe with an oily scrunched up paper towel. 4) Leave to cool and put away. Occasionally you will get some build up and some food may stick. If it doesn't just rinse off then you'll need to wash it with soapy water and a metal scourer. I scour it inside and out making sure I clean off all the oil residue/build up. If this happens season it again like it's new.

Great little woke . works very well on gas stove . Had to season it before first use. A bit of post use care is needed (wash with warm water and oil) to prevent rust. Over all good value for money.

We have only used the wok twice over the month and a half we've had it. Made our stir-fry using rubber utensil (next to wok in photo), dished immediately and cleaned immediately with soft sponge. It was never left to soak or left with food in after cooking for more than 10 minutes. Despite care, it has rusted after 2 uses. Very disappointing and a health risk. Had my last wok for about 15 years.

Well worth getting it, I've only had it for a week but it's been great. It was a bit of a pain to burn it and season on a induction hob, but it's possible. I've cooked about 5 stir-fries on it so far, it didn't stick and I can see the patina forming already. It allows me to cook on the highest heat without worrying about eating teflon, makes cooking much faster.

Quite happy with it so far. I seasoned it as best I could on my induction hob The bottom turned out well but I will have to take care tilting and heating the sides slowly to avoid any warping. The first stir fry I did cooked well with only a little food sticking to the side which came off with water and a none abrasive pad. The picture was taken the next day. A little oil wipe stopped any rust. Looking forward to many years of fun with this. The fry had a nice extra something taste to it compared to my old nonstick wok which only lasted 6 months before the coating started to chip. People who say it rusts are simply not taking care. Rinse and wash it in warm water straight after cooking. Dry completely and put back on hob until it just smokes a little, then cool and wipe with any oil. Any carbon steel will rust in water. Dry and oil always. Additional: A little more seasoning done before the next meal. As you can see with an induction hob it's not and even finish but there was no food sticking this time. Very pleased.

It works well but there are spots of rust already. Works well. Food does still stick but not if there’s lots of oil used. Good size for family. Seems to be well made. Depending on what you’ve used it to make, cleaning can be tricky

The first thing you need to know about this is that it's unseasoned, and it's just regular carbon steel. Carbon steel is carbon steel - you don't need anything more expensive, premium and fancier than this. If you are using it for weeks and months and it's still the original silver colour, you're doing it wrong. Burn it in and season it and burn it in again, so it's a dark singed colour. If it's rusting, you are doing something wrong again - dry it on the flame, and oil it if necessary. If you want something a bit easier, then buy a pre-seasoned one, but make sure it's an oil coating, and not something like aluminium or teflon. It has to be 100% carbon steel cooking surface as it heats very fast and is great at higher temperatures compared to aluminium and teflon. It's good to buy unseasoned because you can be sure that when you season it, the non-stick surface you create is not harmful to you when scratched off. Look up School of Wok or one of the various other guides on the net. It won't necessarily be 100% non-stick but over time you'll build a layer of seasoning that will make it easier and easier, and you can always boil off the stubborn spots very easily. Update: I previously wrote that handle was not removable. It is! I had to use a spanner though, as it was very tight, but the added leverage of a spanner helped it open easily! That means you can very lightly oil it and stick it in the oven on high heat for 30mins to season it easily, especially if you've scratched the seasoning while cooking. You can perhaps also very carefully switch something between the oven and stove top, depending on your set-up

Very poor quality

La qualité est au rendez-vous. Pour le culottage, c'est simple, il suffit de chauffer la poèle huilée jusqu'à temps que l'huile fume. On fait ça à chaque cuisson et c'est bon ! Je recommande.

Ottimo wok, grande a sufficienza per 2-3 porzioni. Buono il materiale, ben isolato il manico. Fondo piatto per fornelli europei, facile fa pulire.

Very happy, size is perfect. After seasoning this is the perfect wokpan.

After reading a ton of negative reviews online, I still decided to give it a go because seasoning is very simple if you know how to do it. This was an uncoated "carbon steel" 30 cm wok. Hubby accidently washed it and let it dry and it got a little rusty. No biggie, the next day, scrubbed off the rust with steel wool, washed with hot water and soap and then on high heat, let it dry and added 2 teaspoons of rapeseed oil. Smoked it thoroughly on all sides and kept wiping it with a tissue. Since that day, I have been using it weekly and have been doing alot of deep frying as it helps the patina get darker and makes it more non stick. It is less than a month old now and I season it after every warm water and soap wash, I use a brush to rinse. Can be easily seasoned on a glass top hob at high heat, as the current patina (pics attached) is achieved this way. Thinking of buying a second one as it's the best thing to cook with. Tomorrow will be doing a stir fry on the charcoal bbq so I will aim to get another even seasoning on it. Great product at a great price.