Vogue Flat Base Mild Steel Wok Frying Pan 330mm, Heat-Resistant Wooden Handle, Rustic Design, Commercial Restaurant or Home Kitchen Use | K296

The media could not be loaded. Firstly, please ignore the other reviewers when they claim that food burns to the metal. They obviously haven't taken the time to season the wok at all, and haven't the slightest clue about Chinese cooking.This is my first carbon steel wok, and first time ever seasoning a pan. I acheived very good results on my first try.My seasoning of the pan certainly isn't the prettiest, or best you'll see. But even for me it worked great.The wok is light weight, nicely built, and has a wooden handle. It has a wide flat base, which is perfect for domestic gas burners.I'm sure that with daily use, this wok will only get a better finish.It's a good sensible size, that won't be crowded when cooking a meat dish. I love how fast it heats up too. I'd have to wait about 5 mins for my non stick one to get up to temperature. Now it's about 30 seconds.After use, make sure you leave a thin film of oil over to protect from rust. When you next use, heat up very hot until the smoke stops. If you do this each time, you'll passively maintain the seasoning.Using metal utensils in a pan like this is fine. I'll be gentle for a while, as the patina is new and thin though. Common sense is the approach.If you only use your wok once or twice a week, then this isn't for you, and you should instead consider a non-stick version.If you use it 5 or more times a week, and have a powerful gas stove top, then this will do well for you.

If you have a gas hob, this is a very useful tool in your kitchen. The wok is thin and light, which is exactly what you want as it makes adjusting the heat and moving the wok around much easier. I recommend also getting a large lid, which makes this quite nice for steaming.Actually, this is also great for deep frying if you get a suitable high-temp thermometer (just search for "deep frying thermometer" or something, I bought one for around 7£ I think?). I made some delicious fried chicken with it, which worked very well.Don't get non-stick, and don't get anything smaller than 12 inches! You can't properly stir fry with that: the non-stick coating may be damaged by the high heat necessary and a wok that's too small will be overcrowded. Before use, scrub the wok to remove the protective wax (and scrub it well, with steel wool and hot water!) and then rub it with oil, which you should heat on the hob until smoking profusely. This takes around 10 minutes, but you should open your windows and close the kitchen door as the oily smell is intense. Afterwards, you have a non-stick cooking surface that's very fun to use.Even at the 13 inch size, I wouldn't recommend making more than two or at most three portions at a time with this, as the insufficient power of your hob will make stir-frying become steaming - suboptimal!

Really nice wok. Good size. Thin so it's easy to regulate temperature, but also quite sturdy. Down side is I sometimes burn my hand on the metal part of the handle, also, the wok turned up a little twisted that I can't get out.

A lot of the 1 star reviews are from people who haven't seasoned their wok before using it for the first time.I've gotten away with mainly using this on a ceramic/electric hob, and it works quite well with the flat bottom. The only drawback is you can't toss the food around as it'll start to cool very quickly once it's no longer in contact with the surface of the hob. For that I'd ideally need a gas burner.But for seasoning you'll need a gas burner, oven, or in my case, a blowtorch. Everyone has a different way of doing it, but this is what I did:1. First opened: scrub with soap and water to get the anti-rust coating off.2. Burn the wok all over using your burner at max heat, it should eventually turn from silver to black.3. Rub with a very thin layer of oil (rapeseed, vegetable, or soy are good options with high smoke-points) all around, inside and out, then apply to the burner again at max heat. The oil should smoke off and polymerise.4. Repeat a few more times with further layers of oil. It may look a little gunky, but that's how it's supposed to end up looking.5. Finish off with one last rub of a tiny bit of oil.6. Cook some aromatics (i.e. garlic, onion, ginger) on it for a while with some oil, should get rid of any residual metal taste while also testing out the patina you've built up.Once you're done cooking, wash with water only and wipe out, and place back on a low heat for a few minutes to ensure all water is gone. Then rub a tiny bit of oil into it again to protect until you next use it.The bottom of the wok was a little bit convex out-the-box, and wobbled against the ceramic hob. Had to use a hammer and a workbench to gently bash the bottom down whilst upside down (ideally do this before seasoning). It made the underside a bit lumpy, but the food won't care, and the wok was much more stable when on a flat surface.Also ensure you don't use too much vinegar when cooking, as it can strip the patina off (silvery bits appear again). If that does happen, just repeat step 3/4 again.

Not yet got it right. Should be ok after a few uses. Good to have a wok to use on my induction hob.

I returned the first one as I could see that it wasn't going to survive staining after an attempt. The handle also expanded and became loose in the over. I had it replaced. I'm an experienced cook, I've used it twice and it's rusted.. Despite washing and drying immediately. It's rusted so bad I am appalled and shocked to be Frank. During covid I think alot of of shortcuts were made and cheaper accessible materials were used.