Carbon Steel Wok Pan, 14 Piece Woks & Stir-Fry Pans Set with Wooden Lid Cookwares, No Chemical Coated Flat Bottom Chinese Pan for Induction, Electric, Gas, Halogen All Stoves - 12.6''

It’s exactly what I wanted: a basic wok with a flat bottom that will work on my crap electric stove.Don’t believe the reviews about the finish coming off. Carbon steel woks need to be treated like cast-iron skillets. This doesn’t have a finish (it has some manufacturer’s coating on it to keep it from rusting in the warehouse… wash that off). It does need to be seasoned, though.To get it working like the woks in the Uncle Roger cooking videos, you should do this before using it:1. Wash it well, dry it well. Take off the wooden handle (this is a plus: the wood comes off making it ok in the oven).2. Heat it on the stove empty and dry on high heat. It’ll turn colors and then mostly a dark flat gray after a few minutes of this. Let it cool. This is “blueing” the steel.3. Rub some vegetable oil (high smoke point oil… flaxseed, grapeseed and basic canola/“vegetable” oil all work good, not olive oil) over the *entire surface*, inside and outside, with a clean paper towel. You don’t want it dripping with oil, just the lightest coating over it all like you tried to wipe it off and it’s merely oily now. Perhaps a tsp is enough for the whole thing.4. Put the barely-oiled wok in the oven upside-down as hot as the oven goes for about 30 minutes. Let it cool. This step cooks the oil on and converts it into a dark coating (this is “seasoning” the wok/skillet by “polymerizing” the oil… turning it into hard non-stick coating).You’ll know you did it right if the wok comes out of the oven with NO oily feeling left at all.5. Repeat the oil-and-oven step a few times. 3 is good, more is always better. The first couple times you’ll see parts of it getting dark and shiny. Do it till the whole thing is dark and shiny everywhere. Besides being a durable, safe (no teflon here!) cooking surface, this coating is also what protects it from rust. That’s why it’s important to season the whole surface.NOW: you’ve got a wok ready-to-cook. After cooking, to clean just wipe it down (water and soap is ok if you need it but if it’s just oil, get the solids out and dry-wipe is ok), and then heat up the wok empty until the residual oil left behind smokes off and becomes part of the seasoning. Every once in a while, do the full-oven coat againIf it ever rusts, scrub the rust off however you want(vinegar helps), and re-season it. If it ever gets too gunked up from layers of cooked-on oil, scrub it bare with hot water and soap and re-season it. Being able to “re-do” the coating is what’s awesome about carbon-steel cookware.——-All that aside, the wok is nothing special, but the price is right and the included cookware is nice if you don’t have long tools like that. The fry rack is cool and the lid is cool (many don’t come with a lid). Because of the need to season it, I appreciate that the wooden handle comes off easily for use in the oven: it makes it a lot easier.The pattern on the surface is cool… I don’t know if it does anything, but it works fine. All-in-all, if you’re just looking for a no-frills wok to make some serious stir-fry, this is a fine choice.

I got for someone as a house warming gift and he loved it

First, the size was perfect for what I needed. The wok stand and the utensils were not what I expected. I replaced the stand right away due to the height not being sufficient and the ring to big for my stove. I got a cast iron one with a smaller bottom ring which worked perfectly. Cooking with the wok has met my expectations and clean up is quick and easy with the brush.

It's a purchase worth making you will not be disappointed. The cooking is wonderful. I just can't say enough it's great. Love it

### **Review: kaqinu Carbon Steel Wok Pan Set**I recently purchased the kaqinu Carbon Steel Wok Pan Set, hoping to elevate my stir-fry game and add some authentic Asian flavors to my cooking. Unfortunately, the experience didn’t quite meet my expectations, and here’s why:#### **Quality and Durability**While the set comes with a variety of pieces and accessories, including a wooden lid and cookware, I found the quality to be lacking. The carbon steel wok pan itself felt flimsy and thin, not the sturdy construction I was hoping for. After a few uses, I noticed some warping on the bottom of the pan, which was disappointing. It didn’t seem to hold up well to the high heat needed for stir-frying, and I worry about its long-term durability.#### **Performance**In terms of performance, I found the wok pan to be somewhat underwhelming. Despite seasoning it as instructed before use, I still experienced sticking and uneven heating. The flat bottom didn’t seem to distribute heat evenly, resulting in hot spots and burnt areas on my food. I also noticed that the handles became uncomfortably hot during cooking, making it difficult to handle safely. Overall, the cooking experience left much to be desired, and I didn’t achieve the results I was hoping for.#### **Compatibility**While the product claims to be suitable for all stove types, including induction, electric, gas, and halogen, I found that it didn’t perform well on my induction cooktop. The flat bottom didn’t make proper contact with the surface, leading to inefficient heating and longer cooking times. I had to constantly adjust the temperature and move the pan around to get even cooking, which was frustrating and time-consuming.#### **Assembly and Maintenance**While the set comes with multiple pieces, I found assembly and maintenance to be more cumbersome than expected. The wooden lid didn’t fit securely on the pan, and I struggled to keep it in place while cooking. Cleaning the wok pan was also a bit of a challenge, as food tended to stick and require extra scrubbing. Despite following the care instructions carefully, I noticed some discoloration and staining on the surface after just a few uses, which was disappointing.#### **Value for Money**Considering the issues I encountered with the quality, performance, and compatibility of the wok pan set, I don’t feel that it offers good value for money. While the initial cost may seem reasonable for a 14-piece set, the lackluster performance and durability concerns make it a poor investment in the long run. I expected better quality and performance for the price, and unfortunately, I was left feeling disappointed.#### **Pros:**- **Variety of Pieces:** Comes with a range of accessories for cooking versatility.- **Wooden Lid:** Adds a nice aesthetic touch to the set.- **Initial Appearance:** Looks stylish and well-packaged out of the box.#### **Cons:**- **Flimsy Construction:** Wok pan feels thin and prone to warping.- **Uneven Heating:** Flat bottom doesn’t distribute heat evenly, leading to hot spots and burnt food.- **Compatibility Issues:** Doesn’t perform well on induction cooktops as advertised.- **Difficult to Clean:** Food sticks and requires extra scrubbing, leading to staining and discoloration.- **Poor Value:** Given the quality and performance issues, doesn’t offer good value for money.#### **Conclusion**Overall, the kaqinu Carbon Steel Wok Pan Set fell short of my expectations. Despite its promising appearance and variety of accessories, the quality, performance, and compatibility issues outweigh any benefits it may offer. I’m disappointed by the lackluster cooking experience and concerns about durability and maintenance. While it may work better for some users, I wouldn’t recommend this product based on my own experience.This wok pan set didn’t live up to the hype for me, and I’ll be looking for a better alternative for my stir-frying needs in the future.

I received my wok today. and it is really a awesome gift to my self. I was really surprised on how large it is. Plus it came with a lots of items, plus an apron. and it arrived on Time.

Comes with everything to start cooling. GREAT

It is the perfect size with lots of accessories.I followed directions to cure the pan, however there is one spot that everything sticks to and it is not easy to wash. If it was non stick I would rate it a 5.