Price: $55
(as of Dec 12, 2024 23:39:15 UTC - Details)

Both Wirecutter and Serious Eats have raved about this large carbon steel wok—and you’re about to as well. Perhaps you’ll be charmed by how nimble this flat bottom wok can be, its lightweight carbon steel making it easy to stir, flip, or shake food to perfection. Or maybe you’ll swoon over how much heat this pan can absorb, searing that perfect char onto veggies and meat without scorching. Either way, your love for this wok will grow stronger as it ages. Season before use by rinsing off all residue, wiping away moisture with a paper towel, putting it back on the stove and applying a thin layer of vegetable oil til warm and then removing the wok from heat and letting air-dry. Season it regularly and as you season it, its patina will deepen and darken in a beautiful way, eliminating any chance rust will set in. Also included in this set are a tidy nonstick steel lid, a handy bamboo wok spatula, and an inspiring recipe booklet for years of yummy meals.
Turn up the heat—designed to withstand high-temperature cooking
Season before use, and season regularly for optimum use
Lighweight 1.5mm carbon steel gauge is stronger, lighter, and thinner than most traditional compositions
Flat bottom stays balanced on stove tops without extra accessories
Solid birch wood handle (plus helper handle) can be removed for oven use
Reviewer: David C
Rating: 5.0 out of 5 stars
Title: Perfect starter carbon steel wok
Review: Buying a cheap spun wok is hard. Every product has poor reviews and you have to sift through them.Let me break it down:For the beginner:This is a carbon steel wok. It's a PITA to mantain, and you know it buying this. It isn't non-stick, used improperly, it will rust. It will change color and get stained. That's by design and will happen to every carbon steel wok regardless of price.You NEED to season it. If you don't, it will rust, no matter what. Seasoning is not heating some oil on it, or rubbing some oil while it's hot. You need to carefully get every part of the surface to a extremely high temperature. It will change color. Then, you need to rub some oil on it until it smokes, covering every inch of the surface. Let it cool, heat it and oil 2 or 3 times more, and it should be brownish-black all over. Then you can cook.After every use you quickly wipe, rinse or wash and immediately dry, heat and oil again. If you don't, it might rust.Most negative reviews are about stains, rust, or sticking. Properly seasoned this is reasonably non stick, but people think this will behave like a aluminum non stick wok, and it won't. If you want CS, you must be aware and willing of the measures required to make it perform. Otherwise, choose another material. This is not meant to cook several pounds of food, it will flex. the size is for stir fry and tossing. Properly used, is not the best available, but for the price it's pretty darn good.The good:Solid wok, good material. The small handle doesn't come off, the larger one does. Very thin and heat responsive. Seasoning it was a breeze, after one pass, a fried egg slid off no problem.The bad:The handle is attached by 2 rivets, doesn't feel super solid. Material has some flex. The lid and spoon feel cheap, but that's not the point.

Reviewer: Antonio Ponce
Rating: 5.0 out of 5 stars
Title: Great for the price
Review: I have a couple carbon steel skillets that I paid more for than this wok. So I was a little leery of it's quality. I seasoned it today and so far so good. It seems well made, seasoned easily and so far it works great. After reading some reviews people need to realize this wok, like all carbon steel utensils, will rust. It needs to be seasoned correctly and taken care of correctly. It's not stainless steel or covered in teflon or whatever. It's a tool that needs the correct care from beginning to end. It's not a throw it in the dishwasher and forget it tool. If you want a tool like that then get a stainless or teflon coated wok.

Reviewer: Zengtao Liu
Rating: 1.0 out of 5 stars
Title: Poor Quality
Review: Getting rusty after first use, even after I followed the seasoning instructions as closely as I can.

Reviewer: JoeTAZ
Rating: 4.0 out of 5 stars
Title: First-timer success
Review: After years of enjoying stir fry at restaurants I decided it was something I wanted to do at home. Yes, stir fry is supposed to be healthier but I really wanted to make it because it tastes good.I did some research on Woks and got totally confused. One site said to get carbon steel. Another said stainless steel. And another said to get cast iron. I found sites that said a nonstick coating was bad and just as many that said it didn't matter. Arrrggghhhh! I finally did what I should have done in the first place and just checked here for the most popular Wok. This Joyce Chen was the second most popular. I think because it was slightly more money since it came with a lid, a tool, and a cookbook.I seasoned the wok per the instructions and that seemed to work out OK except the bottom of the wok turned dark. At first I thought it was burned oil but it was also dark on the outside. I ignored it.For my first time out I decided to make stir fry chicken with snap peas and red bell pepper served over rice. I didn't get the recipe from the included cookbook (which is very small btw) but found thousands of recipes online. It really turned out well. Clean-up was pretty easy. As advised, I didn't use soap but just rinsed the wok and scrubbed it a bit with a nylon scrubber to get the sticky parts off. I then towel dried it and placed it on my cooktop at medium head for a few minutes to totally dry. After putting a bit of oil on the surface I put it in a cabinet. A nice feature is that the long handle is easy to remove and re-attach to save space.A few notes.First - if you like super shiny, pretty cookware I don't think you're going to like this one. It got a patina on it when I was conditioning it and I can already see parts of the sides turning color as I use it. I'm told this is a good thing.Second - I'm not convinced that I can't simply use my large saute pan. But, I really feel like I'm a pro when I use the wok.Third - I have an induction cooktop and this works great.Overall, I'm pretty happy I got this. The cookbook isn't of much use but it does include the basic instructions for conditioning and use. The bamboo tool is very nice and did a nice job of moving the ingredients around. I haven't had much use for the lid but I think it'll come in hand when I steam something.

Reviewer: OMAR OLZ
Rating: 5.0 out of 5 stars
Title:
Review: Buen sarten, se cocina muy bien, solo hay que limpiarlo rápido sacarlo al fuego y ponerle aceite para que no genere óxido.

Reviewer: Terence
Rating: 5.0 out of 5 stars
Title:
Review: As other comments have noted, the handles seem a bit flimsy, especially the handle bar that is pre-mounted. Feels like it may snap off but so far it's held up.I use it on an induction. It can wobble a bit but so far it's been great. I've made beef ho fun and Chinese fried rice so far and it has not disappointed. Plan to try a lot more dishes.Seasoning took a few hours on induction, I'm not sure I did it perfectly but it hasn't rusted so far. Small issue with induction is that the sides don't seem to heat up as well. If it becomes an issue I may invest in a burner.

Reviewer: Dicko
Rating: 5.0 out of 5 stars
Title:
Review: Happy wife…well fed husband..😂

Reviewer: Nc
Rating: 5.0 out of 5 stars
Title:
Review: Came nicely packaged with recipe booklet and wok seasoning instructions.Just follow the instructions to season and wok has been as good as any non stick ones.Remember not to wash with detergent.

Reviewer: Guaripolo
Rating: 5.0 out of 5 stars
Title:
Review: Tiene una excelente calidad la pala y la tapa resultan muy útiles, recuerda que debes curar el wok antes de usarlo en las instrucciones dice cómo hacerlo pero preferí usar una técnica de un video de YouTube.