Carbon Steel Seasoning Wok

This is a really nicely made carbon steel wok, it's pretty thick heavy metal, the wooden handle is solid and comfortable and attaches well and overall the pan feels like it'll last a long time. Its not a non-stick pan so do be aware of that, you will need to season this under heat with a little oil to develop a non stick layer as with cast iron. The flat bottom works well on induction, the pan will work better on a flame but that's just an inevitable feature of wok. This is my first uncoated carbon steel pan and I love it, it gets hot in seconds and is super responsive to changing the temperature; if you enjoy cast iron pans then the basic idea is very similar but it has an entirely different set of properties that make it far more appropriate for some tasks. It excels at sotr frying and deep frying techniques but is not ideal for anything involving liquid, acid or a long cooking time. It's part of Ken Homs brand but this dosent seem to reflect an issue with quality and the pan is far more solid than anything Ive picked up in an Asian store. As with cast iron this sort of pan will last years so the investment is well worth it.

After a moderate use of 4 months, the wok completely disintegrated. Even though we used Non scratch utensils for stirring the food, The surface of the wok Was so scratched and rusty that it was dangerous to use. I have attached photos of what it looks like after only four months of use. I strongly advise against buying it!

nice wok, easy to season, present for my daughter

Excellent wok. Great functionality, big and sturdy, seasoned well before use great for cooking.

Performs well. Good value

It’s a really well made Wok just don’t buy unless you can be bothered to read instructions. I noticed a few reviews on here saying that people had damaged their induction hobs well that because they didn’t read the instructions. You have to soak the inside for 4/5 mins in hot soapy water then clean with steel wool I used a Brillo pad I did this twice just to be careful you also need to do this for the the flat base that touches the hob I also did this twice and just to be sure used a blow torch on the base for a couple of seconds. All this because the wok has a coating to stop it rusting.Then you have to season the wok with oil gently heating until it smokes I used rapeseed oil it says don’t use olive oil you let it cool then wipe the oil off then add a little more oil wipe the surface and gently heat I did 3 times. As I said if your lazy and can’t be bothered to follow the instructions don’t buy this wok especially if you have an induction hob because you will ruin your hob don’t say I didn’t worn you :)

I spent 1 hour trying to remove the protective coating. Did it as per the instructions, soaked it first and then used a course scourer and detergent. The film just didn’t come off. In the few places it did, the wok has turned rusty. What a waste of time and money

Followed the preparation instructions before use. Cooked a stir fry, the inside ‘blued’ washed and dried it then it proceeded to rust. Gave it to my son to make metal artwork. Bought another make subsequently.Very disappointed.