Wok, 13 Inch carbon steel woks & stir-fry pans nonstick, Pre-Seasoned 5.8QT Flat Bottom Chinese Wok Paella Pan with lid, Carbon Steel Cookware, Compatible with All Cooktops

This wok has been my favorite. easy to use and clean. big enough to cook for two, three meals. it is strong and not that heavy with the size. It heats up really fast. Once fully heated, it becomes no stick wok. but the price is there. I felt a bit pricy for me. However, if you are looking for a great wok, this can be your great choice.

I bought this bowl specifically for cooking fried rice and it has been a great purchase. It handles heat very well, makes it easy to mix and sauté ingredients, and food doesn’t stick. The size is perfect for cooking full portions without spilling. It’s durable, easy to clean, and very practical for everyday use. I’ve also used it for other hot dishes and it works perfectly. Great quality, highly recommend it.

This is everything we hoped for - seasoned, it is close to non-stick, and can be easily cleaned without worrying about damaging a non-stick coating. The flat base works well on an induction stove, and it heats evenly and the lid fits . Perfect.

I bought this carbon steel wok and it has totally exceeded my expectations. The construction is solid, feels resistant and of very good quality. It comes pre-seasoned, so from the first use the food does not stick and the flavor is incredible. The heat distribution is uniform, which makes the vegetables crispy and the meats perfectly sealed. The glass lid is also a great plus, because it allows you to see the cooking without lifting it. The handle is comfortable and keeps cool, and the 13-inch size is ideal for preparing large portions for the whole family. In addition, it is compatible with different types of stoves. In summary: a spectacular wok, very practical and at an excellent price. Totally recommended.

I’m really happy with this carbon steel wok. I’ve been looking for a wok that works well on an electric stove, and this one finally fits the bill. The flat, wide bottom sits securely on the cooktop and heats up very quickly, which makes stir-frying much easier. It’s also easy to season and maintain. Although it’s a bit heavy, I personally prefer it over non-stick coated pans — it feels more durable and performs better at high heat. One small downside is that the handle is a little thick, so it may not be the most comfortable for people with smaller hands. Other than that, it’s a great pan and a solid choice if you want a reliable carbon steel wok for an electric stove.

I bought this to replace my worn out wok. It is excellent! Follow the instructions for oiling it and keeping it clean. I rub sunflower oil on it after drying it. I use this at least once a week. Great for other food prep besides stir fry. Worth the $$.

Wow, this is the best wok I've ever had. I have a radiant heat stove which has a ridiculously strong main burner. When I've tried carbon steel woks before, after seasoning them well, I always found that the seasoning would come off when I got the wok up to 600-700 degrees. It was very frustrating. Since this wok is nitrided, on heavy-gauge steel, it can handle much hotter temperatures without compromising the coat. The nitride coat also seems to hold the seasoning on the wok, so now I can sear everything beautifully at high temperatures. HOWEVER, it is very important to understand the limitations of a nitrided coat: it is not truly nonstick. It does, however, repel oil to some extent, so that it's also hard to season well. The seasoning instructions that come with the wok are not nearly good enough. It's also great that the handle is removable, which means the wok can be safety seasoned in the oven. This is what I did: 1. Set the oven to 450 degrees 2. Put the wok into the oven, with the handle off, for 15 minutes 3. Rub a thin coat of vegetable oil on all surfaces 4. Put the wok back into the oven, upside-down 5. Leave in the oven for half an hour 6. Repeat steps 3-5 four times. It will look like my first two photos. You can see that the seasoning is uneven. 7. Rub a thin coat of vegetable oil on only the cooking surface of the wok 8. Put the wok back into the oven, right-side-up 9. Leave in the oven for half an hour 10 Repeat steps 7-9 ten times. Now it will look like my third photo, with a beautiful coat of somewhat granular-looking seasoning. Now you'll have a beautifully nonstick coat of seasoning. Take care of it the same way you take care of cast iron.

Made deep fried Sesame Chicken and it worked great! We pre-seasoned the pan according to instructions It is nice and sturdy, and the two handles work well. The lid fits nicely. Look forward to trying a stir fry next. Very happy with this purchase!

I just used it last week for our first time and right away after using it and washing it out it started rusting. I have tried contacting the seller to get my money back and was only offered 10% back and keep the wok..no thank you. We bought another one