WokHouse Iron Kadhai11 inches Iron Wok | Chinese Kadhai with Wooden Handle |

I have recently bought this product from Amazon. I have used it mainly for Chinese dishes, though I have made panjabi kadhi in it once, which tasted exceptionally delicious.These are the following points, I have observed:1. This Wok needs a Wok Ring, to be kept on the burner, while cooking and I am glad I purchased one. Without a Wok Ring, this Wok cannot be used, as it will topple, so make sure, that you invest in a Wok Ring. Ideally, the manufacturers of this Wok, should sell the Wok along with a Wok Ring and a Spatula.2. The handle of the Wok, comes with a wooden casing, on the edge. This is extremely helpful when you are stir frying vegetables or fried rice, as the handle does not get hot and the Wok can be easily manipulated on the burner. The wooden edged handle is smooth and well made.3. The Wok is medium weight, it’s neither too light and nor too heavy. This facilitates in its usage and can be handled very well on the Burner, while moving it up and down for stir frying. Ideally, you will make some muscles in your arms :-).5. The Wok is big enough to make dishes for three to four people at a time. So it’s time friendly, user friendly and family friendly.6. It’s important to season the Wok before its usage. Please see You Tube videos in order to learn how to effectively season this Wok.7. The Wok did not come packaged in a box and I wish it had. If it had come packaged well, it would not only appear professional, it would also have been user friendly, interms of getting more information about the product. The manufacturers should seriously look into this.8. Make sure that you wash the Wok, immediately after usage. This not only helps in quick cleaning, but also enables you, to use it sequentially. So there is no need, to buy another Wok, to make a second or third Chinese dish. Rather buy one and use it repeatedly.I hope this helps.

The intended use of this wok is for high heat quick cooking. Using woks in our Indian home kitchens can sometimes be challenging.I'll get straight to the points...1. This is probably the best small wok on Amazon.2. This is not a substitute for an iron kadhai.3. Good enough for a single serving (one person) of rice or noodles. For more servings you'll need to batch it out. Two servings of starters (16 pieces) in a single batch is possible.4. Handle heavy. Easily topples without support. You definitely need a wok ring for the burner or else your one hand will be occupied holding it in place all the time. Oil the handle prior to washing.5. Develops a nice patina post seasoning. It will develop more as you use it and keep it well seasoned post use. To start with, you'll need to season it at least 2-3 times before dishing out food from of it. Do a fried-egg-test.6. Tossing the ingredients is easy with this. Not as heavy as the 13.5" one I have.7. Cost effective starter utensil for someone attempting Asian cuisines or even speed cooking at home.Why did I get a small one?1. Quick deep frying of - Onion birista (for biryanis/curries), chicken for teriyaki/chilly chicken, big pappads etc. Making small batches of chilly/sesame/garlic oils. Does the very job well.2. Occasional single serving fried rice (from left over rice)3. Multitasking - Good for starters. Rice/noodles in the big one and sides in this one in parallel. Saves me a ton of time from cleaning and re-using the same big wok for multiple dishes. All dishes served hot in one go :)4. Broths - For broths from veggies/shrimps/prawns etc.Make no mistake, you do get the street food flavour once you cook stuff in this wok. It will take a couple of attempts to get a hang of the cooking time/heat ratio right depending on the flame of your high burner.Important - I'd highly recommend to get the wok seasoned properly prior to first use. Most pro's have a flamethrower or a decommissioned jet engine as their gas burners, us home cooks don't, so take your time to season it properly. Don't rush into cooking your first dish in an unseasoned wok, the experience will be bitter. The cooking surface should turn-up silky smooth and steel-gray-to-bluish-black, that's when you know it's good to go :)Nicking off a star because the manufacturer put two stickers on the cooking side whereas they could've easily put it on the handle. It was sheer pain to get the residue glue off.

The media could not be loaded. That handle is a bit heavy and long but the length is a good thing when flames are so high. I seasoned it 5 times until now, plan to do but more.Blues the steel entirely on my home burner, by rotating the wok so that all sides come into contact with the flame. Took some time but worked well. Then applied oil and got a good patina. Even though I made some mistakes and didn't do the bluing during the first seasoning, only in the fifth time, and added too much oil in the second time, the wok handled it well and after a few more tries it has given a nice patina.

First thing about the product it's strong...but the handle is a bit shaky....

The product is not as expected and also not according to its price, quality issues and in bad shape too

It is normal iron sheet made into a wok. May not be chemical free.

Quality and size are good.

Nice and heavy work good for house hold Chinese cooking