13.4 Inch Carbon Steel Wok For Electric, Induction and Gas Stoves (Lid, Spatula and User Guide Video Included)

I bought the wok with wooden lid just over five years ago. It's become my primary cooking vessel, from eggs in the morning to late-night fried ravioli. I joke that it's my favorite non-stick pan, since it's carbon steel and needs to be seasoned. I did the oven seasoning once when I first got it, and never had to again. Regular maintenance is key, just like cast iron.It's okay to use water to clean it. Usually the kitchen sprayer is enough. The key is to dry it immediately after. I heat it back up to get it bone-dry. Then I apply a very thin layer of peanut oil (it should not be collecting/dripping) and hang it up. You don't want to build up too much seasoning either, since it's more likely to flake off. It'll maintain naturally with regular usage. If you're burning stuff on it then you may need to do spot seasoning if you've stripped it. Very important to empty the wok when finished cooking into a serving vessel, so it can be cleaned while hot. Stuff drying on it makes cleaning it harder.I apply mineral oil to the wooden lid periodically, depending on how often I use it in a moisture application. Lid usage is rare for me, since I usually use a bamboo steamer on a steamer ring. But if you want to steam a whole fish it's handy.The size is perfect for a two-person household. It has enough volume for 6+ servings of something like mapo tofu, but depending on the recipe may require cooking in batches. Since it's carbon steel it's relatively light, and very reactive on my gas burner. Easy enough to toss with minimal strength.I love deep frying in it. I used to have an electric deep fryer but it was a pain to clean and the smell dispersed anyway so I gave it away on Freecycle. The wok's sloped walls somehow do a better job of containing things than sheer perpendicular walls. I run a fan in the kitchen window (no hood vent) and it's sufficient for any atomizing molecules. I can strain solids and pour right into my oil keeper for the next time. Frozen dumplings fry faster and crisper than any other method. If you want to deep fry I highly suggest obtaining a spider (also good for straining noodles) and an infrared thermometer.I've smoked fish in it. I form a rack with soaked chopsticks above an aluminum foil basket to hold the sugar and tea. You want not only the lid but an ad hoc gasket (I used aluminum foil) to really keep that smoke in. With the wood lid not big enough for a whole duck but I've done pork belly.The metal spatula is serving me well. It's the perfect shape for what it's meant to do. Pick stuff up, nudge stuff, toss stuff, I smash fresh sausage with it to break it apart. It cleans very easily since it's so smooth. I would not put it in a dishwasher. It's got a loop so it hangs with the wok on an s-hook.It looks great. It's got a (machine) hammered look, strong rivets, and a stained wood handle that stays cool. The bottom of mine's developed a blueish tint. Might be the original annealing under the seasoning. I love the look of a well-used wok, and it can be a conversation piece.

I cooked with my new wok today (more on that later). I wanted to share this photo of the new wok beside my trusty 40 year-old family heirloom, which is a handmade hammered steel wok. It has been a workhorse. The hammer marks on my old wok serve to hold food that you want to pull away from the hot middle while you add more ingredients, or reduce a sauce. The hammer marks on this new Souped-up-recipes wok are more pronounced, so should serve the same purpose even better. They are manufactured, not hand- hammered.I followed the seasoning instructions exactly, including washing off the protective wax. I think not all the wax came off in hot soapy water though, as the seasoning oil just wanted to slide off. I made two applications of oil and hour-long bakes in the oven. However, the seasoning process was not really successful.Tonight I cooked kung pao chicken in the new wok. The first ingredient was marinated chicken in a generous amount of oil. The chicken stuck really bad! After cooking the chicken, I paused the recipe to deglaze the pan with some water and a lot of elbow grease. The good news is that I think the wok is ready to be seasoned again, the bad news is that we probably got some of the wax in our food.Bottom line, compared to my trusty old wok, this wok looks to be high quality. The weight is nearly the same, and the flat bottom is a little easier to deal with on the stove. Unless I come back to update this review in case I am not able to get it properly seasoned for nonstick cooking, then you can be sure that this wok is a good buy. It seems very sturdy and should last decades.*Update* After seasoning again, and doing some deep frying, this wok is perfectly seasoned and completely non-stick.*Another update after 10 months* I use this wok at least once per week. I haven't had to re-season even once. It has developed a beautiful patina making it completely nonstick. As soon as I dump the food into a serving dish, I take the hot wok to the sink and rinse with hot water. Everything comes off easily with a few scrapes of the spatula, and a few swipes with a nylon brush. No soap! Back on the hot stove with the burner off for a quick dry while we eat. I couldn't be happier with this wok!

Very nice pan. Quality lid and spatula. Cooks superb. Does require oil application after cooking for awhile - not a throw in the dishwasher item.

I found this wok because of Souped Up Recipes Youtube channel. The wok works well. We have used it many times and it's heats quickly and is easy to clean. It would be nice to have a helper handle. The wooden lid works fine and a has a smell like cedar which is pleasant. The wok spatula is kind of cheap. The shaft is not very solid and the is not as good as some others but it does work. I've been using the wok quite a bit and works very well. The size is just right for us at 12.5-ish inches. It's large enought to stir fry a good quantity but not so large that it's awkward. Flat bottom is about right size for our glass top stove.

It realy do what is has to do. It is strong, nothing sticks to it . For me the best wok ever.

Uns gefällt sie sehr und wenn man sich an die Pflegehinweise hält, vorausgesetzt das man sich was vorschreiben lassen kann ;) gibt es auch nix zu beanstanden.Sehr leicht zu reinigen, da braucht man keine Mittelchen um die Keime der letzten Mahlzeit zu beseitigen.Hab die mal ein paar Tage mit Resten stehen lassen...absolut kein Problem die wieder auf Vordermann zu bringen.Top, klare Kaufempfehlung, vorausgesetzt das man lesen kann

Just follow the instructions - in no time it becomes non-stick cold quickly & effectively. The lid enables you to add steam. Do good thinking of buying another as a Christmas gift for a friend

Es una maravilla cocinar con el wok. Las verduras se cocinan más rápido y quedan excelentes. Y si sigues las instrucciones de mantenimiento a la hora de limpiarlo, siempre está como nuevo.

As long as you follow the care instructions, it is non-stick and amazing to cook in