14" Black Carbon Steel Wok with Round Bottom

This is a beautiful wok I picked up when I purchased an outdoor wok burner. The size feels like a 2-3 person serving for cooking, I have already done some batch cooking for groups of 4-5. The craftsmanship of the wok seems very nice. Some people don't like the sharp top edge, it isn't "coined" so yeah it's a little sharp but I feel its a non-issue. The wok comes pre-seasoned however I have been working to build up the seasoning and understand that process. As for the size and shape, it fit the concord burner like a glove, just perfect. The wood handle never got hot even on longer cooks without the need for a towel or gloves. Pricing seems a little high historically speaking but that may be because of tariffs. Overall I'm so happy with this purchase and the meals that have come off this wok. For my setup check the accessories below I paired with this setup. Wok Burner: https://amzn.to/43KzQHH 90* Brass Elbow: https://amzn.to/4dCpAas Wok: https://amzn.to/4u4qTUA Wok Utensils: https://amzn.to/3ScTBoM Cover: https://amzn.to/4ubabmy Lighters: https://amzn.to/4a73J8P

(Please note that I have a gas cooktop so cannot vouch for it on an electric one.) The pan gets beautifully hot—much hotter much more quickly than my current non-stick wok does—which I think is essential for cooking good Chinese food. I made three dishes that I have made many, many times before, and my husband, who is my biggest fan but also my most thoughtful critic, said they were the best ever. One was a sweet-sour dish with a thick sauce and twice-fried meat, another was a classic stir fry with meat, mushrooms and a seasoning sauce, and the third was a green vegetable in garlic sauce. The meat cooked much more rapidly than it does in my current wok, and for the first time the garlic sauce actually cooked down to almost nothing just like it’s supposed to without boiling the veg to death in the process. The flavors in all three dishes were noticeably more pronounced and delicious because the cooking time was reduced. Also, it heated up so quickly and thoroughly that there was a lot less smoke than there usually is when I make Chinese food, so the smoke alarm didn’t go off. It was relatively easy to clean between dishes. I wiped it out with a sponge and dried it with a paper towel before starting the next dish but in future will just dry it on low heat on the burner. About a week before my pan arrived, I got a very detailed email explaining how to prepare and care for it. Definitely save this and read it again when you get yours. The pan is heavy, so choose the size that is best for you. I will definitely use this pan instead of the non-stick version I’ve been using, and I will look forward to seeing how my wok chi evolves.

I’ve had this wok for a couple years now, alternating through periods of using it twice a month, or twice a week. I love the aesthetic, and I love the quality of the carbon steel and the wooden handle. I use the wok with a ring on a gas burner. As a moderately experienced cook, I found the seasoning process quite easy, and I find the ease of maintenance to be fantastic. What I find odd about this wok is that, though it rests balanced while not in use, once I’m cooking, it always gets weighed down by the handle. The ingredients will collect towards the handle side, which in turn brings the handle close to the flame and makes it quite hot on the steel portion, though it’s not too terrible on the wood. The second handle on the opposite side requires a potholder, as it’s carbon steel. What I’ve realized is that this rather large wok is far too heavy for me to be using the handle for flipping and such. (I’m a strong but small framed woman of 45.) It’s definitely too heavy for me to hold in one hand for more than a few seconds… the curse of small wrists! I use a wok spatula every time with this wok. The next time I’m looking to buy a wok I’ll probably just get one with two handles, and perhaps a little smaller - that seems more practical for me. In the mean time, I’m grateful to have this one - it’s a huge step up from the Joyce Chen I got back in my twenties! I’m certain this wok will last for decades, and it will always have a place in my kitchen. Just felt like the “down sides” were worth mentioning to prospective buyers.

I'm very happy with this wok. I bought a wok ring to use with it that works great. Seasoning the wok is easy, and it's a lot of fun to cook in as opposed to pressing a big Dutch oven into service to stir fry food for dinner. It's got a nice big handle and a helper ring on the far side. You'll want a couple of long-handled tools to manipulate food while you're cooking. I certainly can't flip food like I've seen pro chefs do on cooking videos, but it's easy to prepare dinner with this. The key is prepping your ingredients ahead of time, the actual cooking goes very quickly and the results are outstanding. Very happy with this wok, it's well constructed, delivers heat nicely, and is about as big as I can fit on my rangetop. With very little effort, you can serve impressive meals in no time.

I simply adore this wok. It arrived pre-seasoned and has aged well since I've owned it. Plus I love the huge size since I tend to make large amounts of food. It cooks beautifully and while it's a bit heavy for me to "toss", I love the weight of the steel because it doesn't easily burn food, even over high heat. This is one of those "pass it along to the next generation" cooking pans and I intend to do just that! I do recommend buying an inexpensive wok ring as well as a wooden lid (I prefer a flat, wood lid rather than a metal dome).

From its good reviews, I had high hopes for this wok and had intended it to be used for stir fry lessons from my Chinese American wife. Upon opening the package, I found several small holes in the inside of the wok. I purchased this wok because the Japanese brand name made me think it I was not made in the PRC and would have a quality and safety worth the price. It was made and seasoned in China from Japanese steel. It is specifically the seasoning that is my greatest concern. My wife says we might as well get an unseasoned carbon steel wok from our local Asian market for half the price and do the seasoning ourselves. At least we will know what goes into the seasoning process.

I like this wok, I've got a pretty well-seasoned now. I superheated it (heat-treating) till the whole pan surface changed color to a cool bluish hue and cooked off all the factory coating before I cooked in it. Anybody who is complaining about rust or that food sticks in it does not understand this is a "traditional carbon steel wok". Carbon steel means NOT STAINLESS. You must cook with oil in a carbon steel pan. NEVER wash it with soap and water unless you are going to dry it and re-season it immediately afterward. If you look up how to season a traditional wok, you can season the wok with pork fat or a high-temperature oil, garlic and ginger. Once your wok is seasoned, it will retain wonderful umami flavor that is characteristic of Asian cuisine. If you cook soups or acidy food, you may have to re-season the pan. I've made a lot of stir-fry dishes and done some deep frying in it as well. My kids love Wontons and Crab Rangoons, and this wok works great for that. Cleaning this pan is as easy as getting it super hot, using a blunt utensil (wood or plastic scraper or spatula) to remove any debris from inside and re-applying a thin layer of oil. If you need some abrasive media to clean it, use some coarse kosher salt and a paper towel. Pros: Carbon steel Sturdy Seasons up nice Easy to clean Beautiful blue color when heat-treated Cons: Handle screw can work loose Does not sit balanced on the ring when empty (handle side is heavier)

This is well-made, large and once it is properly seasoned, it is very easy to use; but it needs care and maintenance and very high heat to get the best from it.

Very useful for cooking different varieties of dishes. Enjoy using them.

Multo buona a mi marito li piace un sacco

My first carbon steel wok for an outdoor jet burner. Love it. Best way to get true Wok Hei. For anyone saying that it rusts or sticks.... Learn how to season it, simple instructions included. Learn how to clean it after use... heat it up and pour in water so it instantly boils, empty, wipe dry, wipe with a little oil. No soap,simple.

Superbe wok, très facile à prendre en main. Le culottage est parfait. Ma première utilisation à été une vraie réussite.

Its a little more heavier than I thought, but overall perfect product. It comes curated, but making another one it's almost mandatory.