London Wok 8" Carbon Steel Flat Based Wok, 3L, Silver, 8" Diameter, Gas & Induction Compatible, Hand Wash Only

I bought this pan a long time ago and it's still in use several times a week. I prefer carbon steel over 'non stick forever chemical yum'. But it needs to be seasoned after every wash, take a few drops of oil on a wipe or finger.Due to its size it's a bit wobbly, needs to be handled with care, can only be used on a gas stove. never had an accident so far. The handle is a bit short, could be improved, only hold at the end.

seems solid . 8" - handy size .I think purchase 10-12" , quality pretty good , we're seeing 'cure' layer building up and with such 'natural non stick' usuabilityappears develope with use .Minor grip handle length (quality solid tho; three rivets _smooth finish, wood handle (handle : chunk-y bt slightly small fer my unusually large hands, however , wok purchase for myson , with that consideration appears a pretty fine wok in my estimation , and, at present price point I belive fair value , hence purchase further

I like the size of the wok and that's about it. I hate the short handle and the fact that it is very unstable. I thought that it would be stable as it has a flat bottom and my gas cooker has a wok stand for using a wok. However, this wok is very unstable - one minute the wok will be standing still and the next minute, the wok will fall over, making a mess all over the cooker. The wood handle does not cover enough of the exposed metal part of the handle. Despite having small hands and being careful, I have burnt my hand on the exposed metal part of the wooden handle a few times. I would not recommend this wok unless you want burnt hands, spilled oil or food and a big mess all over your cooking hob.

Great item ,delivered on time.

Nice size for one. Only give 3 stars, as crap handle angle. Becarfull as burnt my fingers a few times coz short handle. Other wise a good un

This had some bad reviews. I rate it 5*.Although I had serious trouble burning off the varnish I think that this is brilliant.Rust is nothing. Clean after use, dry and oil. No problem.I have cooked many and various items in this wok with great success.How much heat do you need to cook? It minimises the amount of heat to cook.....surely this is important these days? It really is my favourite pan.

The media could not be loaded. I am writing this review as I have seen some negative comments about the Wok and my aim is to give a balanced view. I will start by answering some the comments I have read in the reviewSmoke - Yes the Wok will smoke which you first get it, these Woks are handmade if they do not treat them pending order and delivery they can rust. I believe its pretty standard with carbon steel Woks that this happens.Seasoning - clean the Wok in warm soapy water, don't be gentle get stuck in, dry the Wok then heat until it turns blue, add some oil and brush all over on both sides.Practice - put some dried rice or frozen beg in the pan, have a Practice tossing it. With it being small it does have a different feel than the larger ones.Cooking - I am not expert on Wok cooking, as this is a small pan don't over fill, Woks cook on high heat. If you overfil you will lose the temp in the pan. Also bring frozon veg to room temp before throwing In. If any Wok loses temp it will stick, I didn't experience any issues with stickiness and I see the pan as great value for moneyI would suggest that you can cook 1/2 portions at a time with it being small.As on my video, I over filled the first time so it meant me trying to lower my hand on the handle I could feel the metal bit gets hot, be careful if you have large hands or lots of weight in the pan. I put this down to my inexperienced approach rather than a fault.

I struggled to find a small wok that wasn’t non-stick - this is just the job. Appreciate that others have noted that the handle is heavy - however, once you’re mindful of this, there’s no problem. Great for frying eggs for topping SE Asian dishes and getting that well-browned and crispy egg white with runny yolk. Easy to season, too.