12.5 Inch Carbon Steel Wok For Electric, Induction and Gas Stoves (Lid, Spatula and User Guide Video Included)

I have several high quality woks - flat bottoms, round bottom, one with non-stick coating, and a very light weight cast iron wok. I also split time between my glass top stove and an outdoor gas burner with nuclear furnace power. Because they are all 14" they are too large for indoor use - when I saw that Mandy's wok was 2" smaller, flat bottomed, and hammer finish I decided to try it. I have been using woks for decades and don't put much faith in claims of non-stick and didn't expect much. In fact I have been more than pleased with the non-stick qualities of this wok and there is more to appreciate. Of all my woks this is the least heavy of them. I can toss with one hand again. As a senior that ability gradually became impossible with my heavier woks and tossing is an essential part of wok cooking. It is the best way to manage heat and moisture in the wok to prevent soggy stir frys, and I agree with many that untossed fried rice is not really fried rice. It is a breeze to clean - just hot water and a bamboo brush followed by a complete drying pass on the stove. All carbon steel woks need to be oiled after washing and drying and this is no exception. Through proper care my Mandy wok is still as non-stick as it was when new and that was exceptionally non-stick. I have a strict discipline every carbon steel wok user should adopt: No acidic foods, or at least minimize cooking time in the wok. Tamarind is very acidic and harmful to any of my carbon steel woks. It strips away the seasoning very quickly and is why I have one non-stick coated wok. Never use any carbon steel (or aluminum) for cooking tomato sauce. It is a terrible idea and will ruin years of wonderful seasoning in a single event, and will leech metal into the meal. It is a wok, not a sauce pan, friends. A wok can be overheated and that will ruin the seasoning. Any wok. Overheating part of a wok when using an induction burner is very easy to do. Cheaper burners have very poor heating patterns. Electric coil burners especially on high can easily ruin the seasoning. Again, all woks - even non-stick coated woks are vulnerable. Summary: Mandy's wok is not immune to any of the problems all carbon steel woks have, the non-stick is resilient, will fade with time, and is naturally replaced with new polymers by the simple act of cooking. It is light weight and the smaller size is a good fit on a 4-burner stove. Cleanup is typical of quality woks and requires no additional effort. Its continued utility for cooking depends, like all woks, on continuous care. It is discoloring over time but that is because I use steel tools so I expect this. The finish is just that, a finish and subject to wear. The price point for a wok of this quality is a bargain. I've spent more and gotten less. It is extremely well made, has been rust free, there has be no curvature of the bottom surface and is not tippy (another curse of induction burners), the handle is comfortable, well riveted, and sturdy, and does not conduct heat from the burner. Mine came with a very nice glass dome lid and a chan that perfectly conforms to the working surface of this wok, and is sturdy. If there is any nit to pick, and this was my choice, it is not a good wok for feeding more than 4 people owing to its size.

If you want a traditional Chinese frying pan this is the one. Tried a lot of fried pan in the market this is so far the best. Not too heavy, deep and wide enough. Not sticky and easy to take care of.

Very nice carbon steel wok I recently purchased and have used instead of my much larger Hex Clad wok. Well made handle and see thru metal/glass lid. Good cooling metal utensil with it is nice and different from my other similar items. Seasoned upon receiving it and easily can re-season it if needed. Good looking and very serviceable wok.

The one star I gave this product is one star too many. The manufacturer claims that this wok is made of durable carbon steel with a non-stick finish. I followed all of the instructions, but when I used it the first time to sauté chicken and vegetables everything stuck to the pan. I washed it (not an easy task with all the stuck-on food), re-seasoned it and tried again with the same results. I have only used it about 3 times since I purchased it 6 months ago. The last time I used it was 2 days ago to make a batch of spaghetti sauce. The 1st picture is the wok after I washed it. The spaghetti sauce seems to have removed all of the finish. I know that tomatoes are acidic, but to remove an alleged Carbon Steel finish??? The 2nd picture is the cloth I used to dry the inside. After several more washes I seasoned it again (The 3rd picture). The 4th picture is the cloth I used to rub on the oil. No matter how much I washed it, the cloth came away with black residue. I have no idea what chemical they used to coat this wok but I'm not taking chances with my family's health. It's past the return time so I can't return it for a refund but hopefully my review will make people think again before they purchase this product. My next wok I'm sticking with cast iron. I have used cast iron skillets for many years with no problems.

Love this! Very useful in my home. Pretty good quality. Hasn’t chipped or rusted in the few months I’ve used it. Does a really great job distributing heat to all of your food as compared to a typical pan. I have an electric stove, so not sure if it works well on an induction stove.

I cooked my 2nd dinner on this pan and love the results. Non stick capability and easy to clean. You need to season with oil after use.

Excellent; highly recommended！

So far i have been happy with the wok. Its a little larger than my liking as it takes a lot of space. So does the large steel lid. I like the fact the lid can sit upright on its own. May be i should have gone with the wooden lid. Never the less the experience in using the wok is great. I love cooking my noodles, fried rice on it. The spatula, although it looks big, is very helpful as well to move everything around and scoop the contents out easily.

Love this product! It’s multi-purpose, durable, and of good quality. All you need to do is to follow the instructions on the brochure provided to keep your wok in good condition.

Works well so far as non stick

I recently bought this carbon steel wok set and couldn't be happier! It’s clear that a lot of thought went into its design. The wok itself is lightweight, making it easy to toss ingredients with just one hand. The bowl shape and sloped sides make stir-frying a breeze, and I’ve even tried deep-frying and making soups in it, everything turned out great. One thing I really appreciate is that it’s pre-seasoned and doesn’t have any Teflon coating. I use metal utensils all the time, and there are no scratches or peeling to worry about. As long as you follow the simple care instructions (which are included both in writing and in a helpful video), the wok stays in perfect condition. I use an induction stove, so the flat bottom was a must-have feature for me. It heats evenly, and I’ve noticed my food cooks much faster compared to my old pans. The set comes with a sturdy stainless steel lid with a glass window, a spatula, and a super easy-to-follow user guide. The best bonus? You get access to over 400 video recipes from Souped Up Recipes on YouTube. I’ve already tried several, and they turn out just like takeout! Overall, this wok set has upgraded my cooking game. Highly recommend it for anyone who wants to cook authentic Asian dishes at home!

Well only used once, so far so good,. looking forward to more cooking...time will tell, love this Wok so far.

Great Product!! Follow the included instructions and you will love the wok!! Thanks Mandy